Victoria sponge cake
The classic British sandwich cake: two light, buttery sponges filled with raspberry jam and vanilla buttercream. An all-in-one method keeps it simple.
- Prep
- 25 mins
- Cook
- 25 mins
- Total
- 50 mins
- Serves
- 10
- Difficulty
- Easy
- Cost
- Budget
Recipe: Victoria sponge cake
Victoria sponge cake
Ingredients
For the sponge
- 200g unsalted butter, very soft, plus extra for greasing
- 200g caster sugar
- 4 large eggs, at room temperature
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
For the filling
- 100g unsalted butter, softened
- 140g icing sugar, sifted, plus extra for dusting
- ½ tsp vanilla extract
- 150g raspberry jam, good-quality
Kitchen kit
- 2 x 20cm round sandwich tins Search Amazon for 20cm sandwich tin set
- Electric hand whisk or stand mixer Search Amazon for electric hand mixer
- Wire cooling rack Search Amazon for wire cooling rack
- Baking parchment Search Amazon for baking parchment paper
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Heat the oven and prepare the tins
Heat the oven to 190°C / 170°C fan / gas 5. Grease two 20cm sandwich tins and line the bases with baking parchment.
-
Step 2: Make the batter
Put the butter, sugar, eggs, flour, baking powder and vanilla in a large bowl and beat with an electric whisk for about 1–2 minutes until smooth, pale and creamy. Beat in the milk so the batter drops easily off a spoon. Don't overbeat.
-
Step 3: Bake
Divide the batter evenly between the tins (weighing them helps) and level the tops. Bake on the middle shelf for 20–25 minutes until golden, springy to a light touch and a skewer pushed into the centre comes out clean.
-
Step 4: Cool
Leave in the tins for 5 minutes, then run a knife round the edge, turn out onto a wire rack, peel off the parchment and leave to cool completely – at least 30 minutes.
-
Step 5: Make the buttercream
Beat the softened butter until very soft, then gradually beat in the icing sugar and vanilla until pale and fluffy.
-
Step 6: Assemble
Put the less attractive sponge top-side down on a plate. Spread with buttercream, then the jam, and sandwich with the second sponge. Dust with icing sugar.
Tips
- Room-temperature eggs and very soft butter give the smoothest batter; if it looks curdled, beat in a spoonful of the flour.
- Don't open the oven door for the first 15 minutes or the sponges may sink.
- Spread buttercream before jam – it stops the jam soaking into the sponge.
Storing & reheating
Keep in an airtight tin at cool room temperature for up to 3 days. If filled with fresh cream instead of buttercream, keep it covered in the fridge and eat within 2 days.
Freezing
Freeze the unfilled sponges, wrapped well, for up to 3 months. Defrost at room temperature, then fill.
Variations
- Fresh cream and strawberries: replace the buttercream with 150ml whipped double cream and sliced strawberries; serve the same day.
- Lemon: add the zest of 1 lemon to the sponge and use lemon curd instead of jam.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/victoria-sponge-cake/ · Checked 17 October 2026
Questions people ask
Why did my sponge sink?
Usually from opening the oven too early, under-baking, or too much raising agent. Check it is springy and a skewer comes out clean before taking it out.
Can I use salted butter?
Yes – it gives a slightly savoury edge. Skip any added salt.
Can I bake it in one deep tin?
Yes, use a 20cm deep cake tin, bake at 180°C / 160°C fan / gas 4 for about 45–50 minutes, then split horizontally once cool.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
