Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(601 ratings)

Ready in 30 minutes, plus cooling


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



    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



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

For the filling

  • 100g butter, softened



    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


  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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Andy and Jackie Long's picture
Andy and Jackie Long
23rd Mar, 2020
My first ever attempt at making any kind of cake. very successful. I have found with this and other cakes that I have to increase the baking time a lot, this one takes about 45 mins. Could be my oven?
Alexandra Plaskasoviti's picture
Alexandra Plask...
22nd Mar, 2020
I will definitely be making this again, I was making this for my mum for mother's day, the cake was a lovely texture and a nice colour, the whipped cream was delicious. Although I had to do the recipe 1 and a half times, same with the buttercream it tastes really good, I also added some fresh strawberries and raspberries between the jam and the buttercream. highly recommend and i'm not that experienced at baking but a bit of hard work and it turned out amazing x
Adam Sinclair's picture
Adam Sinclair
21st Mar, 2020
I tried this recipe (22y/o m) and although you can take extra steps to ensure a better cake, I found this recipe really neat, and have been impressing my friends with cakes for days! Really good basic cake, if you want more moisture or less stodge l, you can easily find out how! 10/10 so happy I found this
21st Mar, 2020
Not impressed, followed the recipe and the cake is way too dense and flat around the edges. It domed in the middle
16th Mar, 2020
I don't think that I'd have chosen this recipe if I'd read the comments before embarking on baking a cake for my wife's birthday. But as a (very, very) novice cook/baker the idea of putting all the ingredients in at once was quite appealing. I did freestyle a little with the filling and just put jam and cream but other than that I followed the recipe to the letter and the results were great. A really well baked and tasty cake. So much so that my wife who's is a great cake Baker asked me for the recipe!
Katrina Athay's picture
Katrina Athay
9th Mar, 2020
I won’t be using this recipe again. Although I thought it was a bit odd at the time to just chuck it all together and beat it, I went ahead anyway as I didn’t have time to find another recipe. The texture was too coarse because of the method used in the recipe. It also didn’t bake evenly, and took far longer to cook than the recipe stated. Just really disappointing all around.
29th Feb, 2020
Turned out perfectly. The cake was moist, didn’t sink and the timing was spot on. Easy sponge recipe for my 5 and 2 year old to make.
Sim Dulai's picture
Sim Dulai
22nd Feb, 2020
The cake wouldn’t cook evenly and took at least 40 mins for it to cook through to the middle.
Diane Jones's picture
Diane Jones
15th Jan, 2020
Just made this and it looks great. Not eaten it yet. Like many, I prefer to cream butter and sugar, whisk eggs up separately. Then whisk it all up together with the dry ingredients and milk. I also add a tsp of vanilla to the cake itself. I found the timing to be about right + 2mins.
Michaela Gracie's picture
Michaela Gracie
12th Jan, 2020
Cake was lovely! First time home-baking a cake properally and I was so surprise on how it tastes and how it turned out, since some of the comments said different, it wasn't too moist, didn't sink, nothing, it was beautiful. This is my go-to cake recipe now. The only thing I changed was the toping, I did use the same frosting for the filling for on top of the cake. It wasn't sickly or anything, even got fancy and used a piping bag. I reccomend this recipe!


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
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.
29th Aug, 2019
I made this today but my cake sank in the middle. Does anybody have any pointers?
goodfoodteam's picture
31st Aug, 2019
We're sorry to hear your cake sank. There are a number of reasons why this might have happened. The oven door was opened before the cake had time to set or was taken out too soon, the cake didn't go in the oven as soon as the mixture was ready or too much raising agent was used. We hope this helps.
17th Aug, 2019
Can this cake be frozen? Thank you
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. You can freeze the sponges for up to 3 months if well wrapped. All our freezable information appears next to a blue star above the nutritional info. We hope this helps.
Lucy Fretwell's picture
Lucy Fretwell
2nd Jul, 2019
Hi I was wondering the weight in grams of one serving and the amount of calories per 100 grams of the cake as it says 1/10th of the cake is 558 calories but doesn’t say the weight of 1/10th of it so I can portion it ? Be great if you could help!
goodfoodteam's picture
2nd Jul, 2019
Unfortunately we can't give an exact weight without retesting. If you don't want to cut through the cake fully, you can always score the top with a knife to help you portion it equally. We hope this helps.
26th Apr, 2019
Hello I’d like to bake this as a square cake and I only have one tin! Presumably I could just cut down the middle after baking? How would I adapt timing and temperature?
goodfoodteam's picture
30th Apr, 2019
Thanks for your question. We recommend cooking this cake in two tins to get the best texture. If you want to use just your square tin you can split the recipe down the middle and cook it in two batches. Without knowing the size of your tin, we can't give specific guidelines. To adapt this recipe, using the same quantities and a similar cooking time you'd want an 18cm square tin. We hope this helps. We have a conversion guide here for changing round cake recipes to square ones:


4th Oct, 2019
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.
29th Jul, 2019
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.
laurenamy20's picture
24th May, 2019
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
24th May, 2019
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
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.
Anna Watmore's picture
Anna Watmore
27th Nov, 2018
I have also added half cut raspberries on top of the buttercream inside- adds a little freshness to it :) Added buttercream on top as well and decorated with strawberries :) looked awesome
17th Aug, 2017
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.
15th May, 2017
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!
17th Jan, 2017
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.
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 ..... :-)


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