Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(392 ratings)

Ready in 30 minutes, plus cooling

Easy

Cuts into 10 slices

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake too

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
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Ingredients

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the filling

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
  • icing sugar, to decorate

Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.

  4. Turn onto a cooling rack and leave to cool completely.

  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.

  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.

  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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Comments, questions and tips

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DIDILOCKS
5th Jun, 2017
5.05
This recipe is not only extremely easy to make but equally delicious and amazing. I made this on my hubby s bday and it went down a treat. The sponge was light as silk moist and fluffy...abs perfection! As an advice I would suggest creaming the sugar with room temp butter at first and add one egg at a time in the mixture. You will obtain a silky batter ...mine baked quickly to a golden brown... This is one of the loveliest cakes ever and a family favorite. Cannot be more thankful for this amazing recipe xxx...please do try it...you ll be your family hero lol
jburton's picture
jburton
13th Jul, 2017
Thanks for your informative review. I'm going to be entering the local flower show with a Victorian Sandwich cake so came straight to bbcgoodfood as this site never lets me down when it comes to recipes. After reading your glowing review I'm going to use this recipe, I have to use 3 eggs instructions of the 'powers that be' at the flower so i will use large eggs hope I that works as this recipe states 4. Wish me luck.
Everthehopeful
30th May, 2017
This recipe went down a treat. I used Hartley's squeezy strawberry jam. As someone new to baking, I found it easy to follow this recipe. For other new bakers, I've found it's easier to mix your dry ingredients together first (flour, baking powder, sugar, etc..)
genericjanedoe
15th May, 2017
3.8
Tried this recipe for the first time yesterday, and it came out reasonably well. The all in one method produces quite a dense sponge, but it's not a bad result which could do with improving. Next time, for instance, I would be tempted to cream butter and sugar first, THEN add the egg yolk and finally FOLD IN the whipped egg white and flour to retain sponge fluffiness. I'd only add the milk if the mix seems a little stiff. I did weigh my eggs without the shell to obtain a good 200g of mix - that works out to just over four medium size eggs for me (from my own chickens, so ultra fresh. I don't know if that makes a difference to the taste). I think weighing eggs are critical to avoid making the resulting mix being too wet. However, to ensure the cake is cooked properly, there are two things you can do; first is to push a thin skewer into the centre (thickest part) of the cake. When you withdraw it, there should be absolutely no crumb or goo attached to the skewer. If it comes out clean, then it is cooked through. Secondly, try giving the sponge a small press. If it springs back, then again, this is a sign its cooked. I carried out both tests to be sure. I would line the base of the tin case again, but not the sides, as this has a tendency to peel away the cooked skin and makes the cake look rather anaemic. The addition of vanilla to the buttercream was a nice touch. I also added a couple of drops of rose flavouring to the raspberry jam I used in mine which I thought was quite lovely. Be generous with the jam and use a good quality one if shop bought. There is nothing worse than an indulgent victoria sponge with a thin, mean, drippy jam centre!
belladorrit
28th Apr, 2017
5.05
Love this recipe I've made it numerous times exactly as the recipe states except I make 1 and a half the amount of buttercream to fill it as I don't think the original is enough and always use Billingtons golden icing sugar which makes a yummy almost fudgy buttercream, that with a good brand of red cherry jam makes a filling made in heaven.
zoemoss
4th Apr, 2017
5.05
absolutely gorgeous , easy to make, though would recommend to beat the butter and sugar together before adding the other ingredients
Elsbelsbaker
11th Mar, 2017
This looks amazing
Elsbelsbaker
11th Mar, 2017
I've always loved Victoria sponges but I've never had any good recipes
uklaura
4th Dec, 2016
5.05
I followed the recipe exactly (using medium eggs) and it came out perfect. I have used this recipe several times and each time it has been delicious, light and spongy. Great comments from family and work colleagues alike. Although the recipe doesn't specify, make sure you use medium eggs otherwise you'll end up with a very wet mix and a cake that won't bake!
Mia82
30th Oct, 2016
5.05
This was my first ever attempt at Victoria Sponge and it came out perfect! I weighed the 4 eggs first (205g) and matched the sugar and flour weights as suggested by others and I also replaced 50g SR flour with cornflour. So pleased :)

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Juliag3769
14th Oct, 2017
Can this be made dairy free? Using soya milk instead of cows milk and dairy free butter?
bitamash
19th Jul, 2017
Hi can we use liquid oil instead of butter? thanks
goodfoodteam's picture
goodfoodteam
31st Jul, 2017
No, I'm afraid Victoria sandwich traditionally contains butter for flavour and texture. We have plenty of cakes using oil if you prefer to use this, https://www.bbcgoodfood.com/recipes/3229/yummy-scrummy-carrot-cake or https://www.bbcgoodfood.com/recipes/9651/easy-chocolate-cupcakes or https://www.bbcgoodfood.com/recipes/apricot-cinnamon-olive-oil-cake
Silverbarby
10th May, 2017
Hello there, We live abroad and I don't have self-rising flour. Do I need to add more baking powder instead? Any help greatly appreciated as I want to make this as a birthday cake for my British hubby :-D
goodfoodteam's picture
goodfoodteam
11th May, 2017
Thanks for your question. To make plain flour into self-raising flour, add 1 tsp of baking powder to every 110g plain flour. Good luck with the cake!
acjacobs
26th Aug, 2016
5.05
If I added cocoa powder to this, could I use the same recipe for a basic chocolate sponge?
Monmars
5th Jul, 2016
Made this cake yesterday, absolutely beautiful however today the butter cream filling became very oily and I had to scrape it out. How can I stop this from happening? Should I just eat it all in one day?
goodfoodteam's picture
goodfoodteam
9th Aug, 2016
Thank you for your question. Victoria Sandwiches are always best eaten within a day or two so it should have been fine the next day. It sounds like the icing became a bit too warm. We suggest storing it in a tin in a cool place. Hope this helps!
Frazzle Dazzle's picture
Frazzle Dazzle
7th Jun, 2016
Do you use the egg whites by themselves?
tarewee
21st Apr, 2016
Can Good Food please link the variations to this basic sponge cake? This is my never fail recipe when I have to make a sponge cake and friends want the recipe. My magazine cutting from May 2005 has the variations attached: sticky toffee banoffee, pistachio praline & vanilla, blueberry & clotted cream, orange & rosemary drizzle (particularly delicious), coffee and walnut, coconut and lime, nutty apply streusel, fudgy dark chocolate. All those recipes are still here on the Good Food website but separately, not as variations on the basic sponge cake. I suggest that Good Food show the variations here on the basic recipe.

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BethS92
17th Aug, 2017
5.05
Great recipe, the cake came out perfectly golden and fluffy. We weighed the eggs to match the other ingredients, and only needed 3 to make up 200g. We filled the middle and topped with fresh fruit which made it look that bit more special. Definitely recommend creaming the butter and sugar first, then adding eggs one at a time, and then adding the dry ingredients as others have suggested.
genericjanedoe
15th May, 2017
3.8
Tried this recipe for the first time yesterday, and it came out reasonably well. The all in one method produces quite a dense sponge, but it's not a bad result which could do with improving. Next time, for instance, I would be tempted to cream butter and sugar first, THEN add the egg yolk and finally FOLD IN the whipped egg white and flour to retain sponge fluffiness. I'd only add the milk if the mix seems a little stiff. I did weigh my eggs without the shell to obtain a good 200g of mix - that works out to just over four medium size eggs for me (from my own chickens, so ultra fresh. I don't know if that makes a difference to the taste). I think weighing eggs are critical to avoid making the resulting mix being too wet. However, to ensure the cake is cooked properly, there are two things you can do; first is to push a thin skewer into the centre (thickest part) of the cake. When you withdraw it, there should be absolutely no crumb or goo attached to the skewer. If it comes out clean, then it is cooked through. Secondly, try giving the sponge a small press. If it springs back, then again, this is a sign its cooked. I carried out both tests to be sure. I would line the base of the tin case again, but not the sides, as this has a tendency to peel away the cooked skin and makes the cake look rather anaemic. The addition of vanilla to the buttercream was a nice touch. I also added a couple of drops of rose flavouring to the raspberry jam I used in mine which I thought was quite lovely. Be generous with the jam and use a good quality one if shop bought. There is nothing worse than an indulgent victoria sponge with a thin, mean, drippy jam centre!
ChocolateEclare
17th Jan, 2017
5.05
Lovely cake easy recipe, for a special occasion I added strawberries cut into halves, by placing them on top of the buttercream filling on the base layer facing inward around the outside edge then add the strawberry jam covered top layer of cake on and see the strawberries peeping out. Different.
Clivealive63
31st Aug, 2016
Whenever making a sponge like this, before I do anything , I weigh my eggs. 3 large eggs came to 210g .... or 4 small eggs were similar Therefore I need 210g of flour, sugar and butter ...... batter is light and not wet. Weigh your eggs first ..... :-)
corgimuffs's picture
corgimuffs
1st May, 2016
5.05
Everything about this recipe is great, except the cooking time-we baked this for about 45 minutes as apposed to the 20 minutes suggested.
mrssippy
13th Mar, 2016
5.05
this cake was so easy to make but I adapted it slightly and replaced 50gms of the flour with cornflour as I do with all my sponges makes them light as a feather DELISH !!!
Torit
11th Jan, 2016
I added an extra egg white and a few drops of vanilla extract to the cake batter and it was light and fluffy and tasted delicious.
freyfreyB
1st Dec, 2015
i recommend sieving the flour first, as i found that it created lumps in my mixture and didn't come out :(
chlotridge
19th Jul, 2015
5.05
This recipe is so reliable, I always manage to make a perfect sponge with this. I have done it a few times with plain flour instead of self-raising when I haven't had any self-raising in the cupboard. I add just a smidgen more baking powder and the result is the same! Love this.
GeorgeHepher
18th Mar, 2015
3.8
I always bake this cake in one tin and then cut it in half afterwards as I think it rises better and means you don't need to level the top of the bottom layer off, saving precious cake!

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