Victoria sponge

(341 ratings)
Video player
  • Serves: 8

  • Prep time:

  • Cooking time:

    plus cooling
  • Costs: Cheap as chips

  • Skill level: Easy peasy

This easy Victoria sponge is a classic Victoria sponge cake recipe to master. The soft vanilla-infused sponge sandwiched together with a light buttercream and jam filling is a favourite for parties, birthdays and afternoon tea. This Victoria sponge recipe is especially delicious when paired with a warm cuppa – yum! According to data and sales figures from Marks & Spencer, the UK’s favourite cake is the classic Victoria sponge or Victoria sandwich cake. And, this classic recipe for sponge cake shows you how easy it is to make a Victoria sponge at home - once you've mastered this recipe, the baking world is your oyster! This mouth-watering Victoria sponge takes 30 mins to make, so you can have a delicious sponge cake ready in no time. This Victoria sponge recipe serves 8 people, so you know you’ll have enough slices if you’ve got family or friends coming round to your house. This recipe is the perfect recipe for those who have never baked before and are looking for an easy beginners Victoria sponge recipe. If you have any leftovers of this delicious sponge cake with a simple jam filling store in an airtight container on the kitchen side or in a cake tin. If you fill your sponge with fresh cream, then remember to store in an airtight container in the fridge, so the cream doesn’t go off.

To get perfect measurements, weigh the eggs - and then use the same weight for each of the caster sugar, butter and flour.


For the cake:

  • 3 medium eggs
  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 175g (6oz) self-raising flour

For the filling:

  • 142ml carton double cream
  • 4-6 level tablespoons raspberry jam
  • caster sugar, for dredging
  • 2 x 18cm (7in) round sandwich tins, greased and base lined with baking parchment


  1. Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
  2. Bake the cakes in the centre of a preheated oven - 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
  3. Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
  4. Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.
  5. The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 370(kcal)
  • Fat 24.0g
  • Saturates 15.0g
  • Sugars 24.0g
  • Salt 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(341 ratings)

Your comments


it was easy but the middle rose and the rest just stayed flat!! what did i do? it tasted good! i thought it would make more cause it came out as a cake the size of my hand! i would make it again but double the size of it!


it looked so easy but when we cooked it, it didnt come out right because we didnt have the right tray. but oh well it looks nice. I did it for my mum for mothers day!!!!!!!

Esme and Louise

we like this cake :P louises dad is a baker and he says the recipe works very well :D keep up the good recipes please(:


hey, i made this cake at school and it was a great success,,keep it up wiv ya amazing recipes! woop!


Just made it......looks a bit flat........risen in the middle but only about 2 cm at edges? tastes great.....what did i do wrong?

Deirdre Cope

Hairy bakers have some of the best recipes I have ever tried and they always work!!


just made this cake it was so yummy that i have to make another one cheers


it is a really lush site!!!!!!!!!!!!!!!!!!!!


i am just about to make it it looks delishuois! and i hope i don't muck it up!!!!!!!!!!!!!!!!!!!!


found this site great as i lost my bero book just wanted to make some small cakes for the kids great site


it was so simple by theory but i still managed to ruin it.i must be the worst cook in the world

Katy goodtoknow Recipes

Hi Gee. Sorry your cake was coaster-like! Do you mind me asking what size baking tins you used? A dish with bigger dimensions will mean your cake won't rise as much, as this mixture is for a 18cm tin. Hope that helps.

Katy goodtoknow Recipes

Hi Pam, what size is your tin?

Katy goodtoknow Recipes

Hi Lucy - sorry to hear your cake didn't rise - do you mind me asking what size tins you used? This recipe calls for 2 x 18cm tins which are fairly small - if you are using larger tins, say a 20cm tin, then you'll need more cake mixture


This cake is a discrase!, It turned out thinner than a pancake!!!!!!! The picture shown as above must be a different recipe! dont try this at home.


I only have one quite deep cake tin do I cook it for longer or at a different temp?

Stephen B

Just made a Victoria Sponge as per your recipe,its just the job thanks,just going to try the Fruit Scones,will let you know how they turn out reguards Steve

GTK Editor

Hi Reeree, butter the whole tin, line the base with greaseproof paper and then lightly flour the sides. Hope this helps, Jolene


What does it mean when it says: buttered, base-lined and floured (i understand the buttered bit but do you line the base with greaseproof paper?)


2 30 year old men stayed in on a fri nite while england played, attempted to make it, come out like a coaster so made 2 more in steak and kidney dish, nightmare how is this 1 easy difficulty


For those of you whose cakes didn't rise, try using Plain Flour instead of SR Four and add 3 teaspoons of Baking Powder. Also, don't beat the eggs too much as this can cause the cake to sink in the middle! Hope this helps.


I made this cake into a chololate one by adding chocolate powder and melting chocolate spread for the sauce :)


hey this is great i am a kid 12 years old and i can cook a good cake this means must be a good recipe!!!!


just made this cake.. excellent & simple.. love it!

david hart

it's been in the oven for about 20 ins now and it still hasn't risen, i think i only put one gg in by accident oh well it looks tasty


Mine keep burning and I've turned the heat down I don't understand


love it

Carl Casbolt

Doubled the quantities on this cake to make a slightly bigger one. Came out perfectly and was loved by everyone that tried it. :)

kebea bay

I doubled the recipe amount and used two 8inch lose bottom tins. This cake does not rise much and if left too long in oven tends to have a crispy texture around the edges. Sponge is light and fluffy, i did add raspberry jam and buttercream for the filling and sprinkle sieved icing sugar on top. I would give this cake a 9/10 it is a pity there is no way of adding pictures to this website to show each persons finished results, Recommended party cake


it looked really easy and guess what it was it turned out great and tasty i added some strawberrys and chocolate on top and it looked and tasted great gonna make it again tomorrow keep up wiv the great recipes x


i thought the cake worked very well but i didnt have the right tins and it looked great.


The cake is delicious and it is worth making so everybody make this cake, it is really easy to make, all you need is the ingredients! And if you muck it up, do not worry you can always change it with your cooking skills!


this cake looks nice and i am going to make it for my brothers birthday hes going to be 11. nice resipes


i made this cake at shool for my pratical exam it was the best out of the three cakes i had to make my teacher said


at the end, instead of sprinkling plain caster sugar get a spoon and place it or hover it close to the cake then sift icing sugar over the top of the cake, it will leave a sort of spoon shadow! it looks great oh and if your feeling cheeky add a strawberry on top and instead of jam in the middle put some nutella instead :) have fun!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


I Just Made This Just about to put on the cream waiting for it to cool down it looks fab at the moment lets hope it tastes as good as it looks!!!

Bindiya Khosla Deshpande

hi, i tried this cake ,only thing is it smells eggy. what should be done to kill the smell


massive in the oven, but shrank after 2 mins when got it out, tad gutted but tasted fab x



Lisa N Peter Reeves

I'm doing this as I'm typing!! I have made it pink and added strawberries! I will let you know how it turns out!! It's for a friends birthday! Wish me luck!!


i am making this cake for my mum and stepdad as it their 6th wedding aniversery and hav'nt got money to get them a present it smells gawjuss

Jade Fox Dougan

I can't save any recipes, and I don't know why...I can do everything else. It's just Everytime I click 'save' it pops up about Facebook dialog page then that goes again and the I find myself at my EMPTY recipe book. Please help :( x Jade Fox x


My friend and I cooked this and it was great. simple yet effective!


Thanks for the recipe. It took me two attempts to get it right but it really was spot on (my baking competency not the recipe). Perfect summer fodder to enjoy with a cup of tea after a long morning of gardening.


I've made this cake a few times and it never fails - love it with a nice cup of tea. Good cake to bake all year round :)

Yasmine Alkadi

Gave this a go over the weekend. Really simple to make, sponge was very light, will be making this one again!


You can't beat a classic Victoria sponge recipe like this! The raspberry jam and double cream filling is the perfect combo - highly recommended!


Delicious - one of the tastiest recipes I've tried!

Gemma Chandler

This recipe is a favourite in our house. A perfect, light sponge everytime!

joan crossett

this is best all rounder cake , no one would say no to afternoon tea and a slice of of the famous " Marry Berrys " home made Victoria sponge cake.


My mother used to do this cake by weighing the eggs first (2 or 4) according to the size of the cake required and then use that weight for the other three ingredients, leaving the milk out and adding some vanilla flavour. In a choc cake the cocoa would be included in the weight of the flour. I do it this way and it always turns out fine.

Paul Davies

Not enough batter for 2 tins I don't think. Back to the mixing bowl

Paula Truyens

I think this amount of batter is better for one 18cm tin - this is what I did and it turned out perfect.


Lucy, The first time I made a sponge cake it was and Italian 3 Ingredient Sponge cake. Needless to say I had the same problem as you, and it turns out I didn't get my egg whites correct. They were still to "thin" and didn't make the stiff peaks as it was suppose to. So tried again and came out perfect. Give it another go and just make sure you get the egg whites correct and very carefully fold the other ingredients in. You don't want to over work the batter. It needs the air to rise. Buona fortuna!!

Kath Taylor

I baked this cake this afternoon and as I've never had good luck with sponges (always on the thin side) I decided to double the quantities. L O L!! I've never seen a cake so big! I filled it with whipped fresh cream and sliced strawberries, kiwi's and blueberries and it stand 5" tall and tastes absolutely fabulous. Thank you for such a lovely recipe. x


Iv'e just made this cake and must say it was the best ever victoria sponge iv'e tasted . yum yum !!!! where can i find a recipe for bakewell tart ??


What a DELICIOUS recipe!! Thank you very much!!! My cake was very delicious. xxx


This is the standard, possibly all time favourite cake. I make mine Gluten free....and would be quite happy to display the results.


This cake is my all-time favourite!!! It's perfect with a cup of tea and eating it makes me feel like if I was the character from a Jane Austen's novel!! I usually bake it when I have guests at home, decorating the top with an stencil and icing sugar! it's my mum's favourite cake as well!!! I also use this recipe and cover it with vanilla or chocolate buttercream, it's so yummy!!!!

Katy goodtoknow Recipes

Hi Anne. The trick is to make sure you follow the recipe quantities exactly and don't overwork the batter - it's ready when all the ingredients are incorporated. Let us know if you need any more help and good luck - your cakes will be light and fluffy in no time.


ive made this cake but it seems to be a bit heavy and moist how can u make it light n fluffypls help im new to this

comments powered by Disqus

FREE Newsletter