Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(786 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

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…

For the filling

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk 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.

  4. Bake for about 20 mins until golden and the cake springs back when pressed.

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

  6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

  7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

  8. 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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Karen King's picture
Karen King
25th Jul, 2020
5.05
Easy to follow instructions and tasted lovely!!!!!
learntobake
24th Jul, 2020
1.05
Um, I'm not sure how people get a five star on this... I followed the recipe to the letter, my cake sunk, it was underbaked, and tasted horrible. Can someone help me out?
Daisyd00
2nd Aug, 2020
You probably just baked it on too a high heat and too quickly.
lulu_grimes's picture
lulu_grimes
26th Jul, 2020
Hi, This recipe usually works well, have you checked your oven temperature with a thermometer? Ovens can lose accuracy. Lulu
learntobake
24th Jul, 2020
1.05
I am making this for my Aunts B-day today, can't wait to see how it turns out!
lizleicester
18th Jul, 2020
5.05
Wonderful foolproof cake for any and all occasions!
Elizabethannw
13th Jul, 2020
5.05
Easy recipe during lock down as birthday cake. Rose well in oven, light to taste Husband and I thoroughly enjoyed Would recommend to unskilled bakers like me
Anne Boadi's picture
Anne Boadi
12th Jul, 2020
5.05
I've used this recipe multiple times and the cake always comes out TASTY as ever! The recipe also works if you use dairy free ingredients!
Harmony Malone's picture
Harmony Malone
6th Jul, 2020
5.05
This is absolutely delicious!!!, I personally dont think it needs anymore than what the time says in the oven,! Beautiful, I personally would use more buttercream and jam, but still AMAZING
annando36
5th Jul, 2020
5.05
Perfect! I added lemon zest and lemon buttercream and it was absolutely delicious. Couldn’t fault the recipe!

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Evie Burns's picture
Evie Burns
24th Jul, 2020
Are you able to make cupcakes out of the victoria sponge?
lulu_grimes's picture
lulu_grimes
26th Jul, 2020
Hi, You can make this into cupcakes but it would be better to use a cupcake recipe. like this one https://www.bbcgoodfood.com/recipes/cupcakes I hope this helps, Lulu
Khilna9
19th Jul, 2020
Hi, How much should this cake rise? I want to make it for a wedding cake and each layer only seems to be 2cm, is that correct or did something go wrong with my cake? Also for a wedding cake it feels like I would need 5 layers of each is 2cm
lulu_grimes's picture
lulu_grimes
26th Jul, 2020
Hi, This doesn't make a very big cake, we have lots of wedding cake recipes that would be easier to use. I've posted a link below. https://www.bbcgoodfood.com/recipes/collection/wedding-cake Lulu
Francesca Brown's picture
Francesca Brown
12th Jul, 2020
hi! I have a question about the filling. Every time I've tried to make this recipe, the buttercream and the jam always splurge out of the cake when I close the sandwich. Even when the cake is cold! Do you know why? And how to fix this? Thanks so much!
lulu_grimes's picture
lulu_grimes
13th Jul, 2020
Hi Francesca, I sometimes have this problem, so this is my trick. Spread the buttercream on one half of the cake and put it in the fridge to firm up. Meanwhile spread the jam (make sure it is not too runny) onto the other side and leave it to sit, this should help the moisture from the jam sink into the cake, once the other side has chilled sandwich the two carefully together. Let the cake come back to room temperature so the butter cream softens again. Make sure you cut the cake with a very sharp knife. I hope this helps. Lulu
kscole
21st May, 2020
5.05
Can i use this recipe to make mini Victoria sponges in cup cake cases?
lulu_grimes's picture
lulu_grimes
24th May, 2020
Hello, We haven't tested the recipe like this but there's no reason why not. Lulu
露曙 伍's picture
露曙 伍
19th Sep, 2019
If I want to bake this in 15cm tins, how many would you suggest I divide it into? and how long should I bake it? Thank you.
goodfoodteam's picture
goodfoodteam
19th Sep, 2019
Thanks for your question. The recipe quantities and cooking times are specific to two 20cm tins. Unfortunately we can't give exact alternatives without re-testing. However as a rough approximation, you could try making 3/4 of the recipe as this recipe is fairly easy to divide, fill the tins to no more than 3/4 full and bake for around 15 - 18 mins.

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lydia00
30th May, 2020
I gave it an extra 10 mins in the oven and it came out lovely!
benjiehb
15th May, 2020
Cream the butter and sugar together first if your beating by hand. Saves expending a lot of energy!,
Ryan Donnelly's picture
Ryan Donnelly
12th May, 2020
5.05
A Great Recipe Needing A Few Adjustments. I made this cake using this recipe and taking heed to certain comments mentioning things that didn't work so well. Swapping the fourth egg for a glug of oil and putting in 8g of baking powder 2g baking soda on top of self raising flour made it come out perfectly! Moist, yet airy and spongy. It did need an extra 10 minutes in the oven however but no burning, everything was lovely and golden. The recipe as a whole is great with everything in proportion so I still recommend it, especially as this was my first ever attempt.
Sweet treat
3rd Apr, 2020
4.05
BTW you can use aluminum foil and a small round pan if you don't have parchment/baking paper or cake tin/pans
Bonbon_Sweets
4th Oct, 2019
5.05
To make it gluten free, replace the flour with gluten free PLAIN flour (when I was trying to make it gluten free I had no self rising flour) and use 3 tsp of baking powder and you can use some vanilla extract to make a vanilla sponge.
Izzy8742b
29th Jul, 2019
5.05
Use 200g icing sugar instead, ruined the cake as I followed the recipe and used 140g cing sugar and it was so runny!! Made the cake soggy and it was spilling over the side.
Ryan Donnelly's picture
Ryan Donnelly
12th May, 2020
5.05
Turned out fine using their measurements. My butter was more on the firm side but still room temp.
laurenamy20's picture
laurenamy20
24th May, 2019
5.05
Try with raspberry jam instead of strawberry. We used Wilkin & Sons Raspberry seedless. Give the buttercream a really good mix until it’s light and fluffy (it makes all the difference). Ensure you sift the self raising flour.
laurenamy20's picture
laurenamy20
24th May, 2019
5.05
You can make this gluten/wheat free by swapping the flour with gluten free flour. I used M&S ‘made without wheat/gluten free’ self raising flour in the quantity specified for regular self raising flour. I didn’t need to make any adjustments at all and my Husband (who’s an avid Victoria sponge lover) said you wouldn’t even know it’s gluten free. We’ve made and eaten this recipe A LOT over the past couple of years, but I’ve only recently omitted wheat from my diet, so feel I have a fair judgement of the recipe comparison.
Victoria Bowers's picture
Victoria Bowers
4th Dec, 2018
5.05
If you want to make this Vegan or don't have any eggs in the house but DO have a can of chickpeas (yes chick peas, bare with me fellow non- Vegans!) Then substitute the following - * - Use non dairy butter - (I use Pure sunflower or soya spread but there are various available) * - Substitute each egg for three table spoons of chickpea juice (aka aquafaba) So 12 tablespoons in total, lightly whipped until foamy before using in the recipe. * - Use your favourite milk replacement. ( I use almond milk) Thats it! Everything else stays the same. Enjoy your Vegan version sponge.

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