Victoria sponge on a cake stand with slice taken out

Granny's Victoria sponge

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(117 ratings)

Prep: 20 mins Cook: 20 mins


Cuts into 8-10 slices

The classic Victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia

Nutrition and extra info

  • Sponges can be frozen before filling

Nutrition: per serving

  • kcal599
  • fat40g
  • saturates23g
  • carbs56g
  • sugars38g
  • fibre1g
  • protein6g
  • salt0.35g
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  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising flour, plus extra for dusting
  • about 6 tbsp raspberry jam



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 250ml double cream, whipped
  • icing sugar, for dusting


  1. Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.

  2. Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.

  3. Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well. 

  4. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.

  5. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

  6. Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

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Comments, questions and tips

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Bells the cat's picture
Bells the cat
17th Jan, 2020
Oh I love it but I would recommend using extra thick double cream and some strawberries along with the raspberries.
28th Jun, 2019
Nice recipe, I alter slightly by weighing four shelled eggs then use the same weight for the other ingredients. I also think that 20 minutes cooking time is too short, 30 at least in my Miele oven
Vincent Patrick
8th Sep, 2018
First cake ive ever made,turned out really well.Next time though,I wouldnt use 200g of castor sugar as it was too sweet for me.
31st Jan, 2018
tastes amazing and quick and easy to make
Ruby Wally's picture
Ruby Wally
26th Dec, 2017
Easy to make but I had to some milk as the texture wasn't smooth enough.
28th Nov, 2017
A lovely Victoria sponge recipe. I recommend adding 2 tablespoons of milk and a teaspoon of vanilla extract.
7th Jun, 2017
Excellent recipe, very simple, easy to make and tasty. Used seedless jam and baked it at 160C but for about 25 min., very moist and tasted wonderfully. Tried it for the first time and cake was perfect. Will definitely make it again.
21st May, 2017
A very good and simple recipe for a yummy victoria sponge , it really does taste like a traditional home made cake your Granny would make even though I AM the Granny and I made it with my Grandson who made a lovely mess in the kitchen which showed he was having fun and I actually baked this in my bread maker to try out the baking setting ( it could have mixed it for me but I wanted to have the fun of mixing it with my Grandson ) so was a bit worried at first as it took a while to bake and was still uncooked in the middle but 10 minutes more baking and it came out A TREAT and would definitely use this recipe again if not ALWAYS :-)
11th Apr, 2017
My first ever cake! So easy and I made with my 5 year old reading the recipe and measuring out. The cakes were flatter and more buttery than the picture. So will try smaller tins and used bigger eggs. I used medium? Or as suggested measure the mixture? I'm such a novice so not sure on the science of that But it's yummy and tastes of home baking and made some lovely memories. Think I will be able to remember the ingredients from memory. Thank you for such a great resource.
22nd Sep, 2016
I've just used the shopping tool to order my ingredients. As stated I've brought 4 large eggs when the recipe is asking for 4 medium, and double cream was not mentioned on the shopping list, although it does in the recipe. Bit annoyed that I'll have to go back to complete the recipe list.


25th Sep, 2019
How far in advance can I make the sponge? Making a cake for a McMillan coffee morning on Friday is today too early to make the sponge?
goodfoodteam's picture
26th Sep, 2019
Thanks for your question. Victoria sponge is best made on the day but you could make the day before, wrap well and then fill with cream and jam on the day.
3rd May, 2016
I am looking for a Victoria Sponge for a two tier birthday cake with rolled icing decoration - will this one be dense/ solid enough not to collapse under the weight? Anybody tried this before? Thank you!
3rd Jul, 2016
Hello, funnily enough I just have! Through my experience I have found out it come fine x
3rd Jul, 2016
Try splitting your mix between bowls and adding drops of food clourong into each one... This makes a delicious colourful Victoria sponge - I didn't use cream or jam in the recipe.
17th Aug, 2014
I made three tiers instead of two, to achieve a more impressive look, as it would be quite a small cake otherwise, especially considering that it is only 20cm in diameter. I also found that I needed to extend the baking time to 24 minutes.
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