Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(573 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. While cow…

For the filling

  • 100g butter, softened



    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


  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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26th Jan, 2012
This cake is amazing it looks great and it is a great base to use your imagination to turn it into whatever the occasion (birthday,aniversary, party, tea). Great recipe so delicious and everybody loved it... =)
18th Jan, 2012
We are not a family of cake-makers, and this was our first attempt at a victoria sponge, and it was heavenly! Unbelievably good, and will definitely be making as often as my diet permits!
18th Jan, 2012
The first cake I've made since I was at School, it's a great beginners cake and it tastes delicious. It's kindled a love of baking in me
15th Jan, 2012
This really couldn't be any easier to make. I poured syrup I made from coconut milk and caster sugar over my sponge, filled and covered it with butter icing and sprinkled desiccated coconut all over. This would make a great base recipe for many variations.
15th Jan, 2012
Oh I hate it when this happens. Made the cake with three medium eggs and it was ok but to me it felt a bit greasy. It rose well but even with less eggs than necessary it still looked quite eggy. I must've done something wrong but it did cook in 20 min exactly. Family liked it but it just didn't feel as light as others seem to have found.
12th Jan, 2012
easy to follow and delicious!
5th Jan, 2012
Made this and was the first cake i had made for years and it looked as good as the one in the picture and tasted gorgey!
27th Dec, 2011
im gonna try this recipe !!!
26th Dec, 2011
Never fail sponge cake! Easy to whip up at the last minute for expected guests!!
23rd Dec, 2011
Tried this as a non-baker and have so much positive feedback! It's so easy to make and looks and tastes amazing. Try and see for yourself!


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