Cherry and vanilla Victoria sponge

(46 ratings)
Cherry and vanilla sponge
Cherry and vanilla sponge
  • Serves: 10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This vanilla cream and cherry version of traditional Victoria sponge is a brilliant take on the family favourite and perfect for afternoon tea. This recipe takes 45 mins to rustle up and serves around 10 people. The tangy flavour of the cherries work wonders with the soft, vanilla infused sponge. Serve with a drizzle or two of cream. This cake is best served on the day it is made. Any leftover cherry compote can be served along your slice of cake. We'd recommend buying some fresh cherries to serve with too.


  • 225g (8oz) butter, softened
  • 225g (8oz) golden caster sugar
  • 225g (8oz) self-raising flour
  • 10ml (2tsp) baking powder
  • 4 large eggs
  • 1tsp vanilla essence

For the filling:

  • 100g (4oz) butter, softened
  • 1tsp vanilla essence
  • 225g (8oz) icing sugar
  • 90ml (6tbsp) cherry compote
  • Icing sugar, to dust

Top tip: How can you tell when your cake's cooked? Touch it with your fingertips and the sponge should spring back lightly.


  1. Preheat the oven to 180C (350F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
  2. Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
  3. Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
  4. To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.

Fancy making a classic Victoria sponge? Try our easy Victoria sponge recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 560(kcal)

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

  • 3
(46 ratings)

Your comments

GTK Food editor

Hi Laura, You can use ready-made cherry compote for this recipe or to make your own: Dissolve some sugar in a saucepan of around 110ml of boiling water. Add in around 250g of frozen or fresh cherries, a sprinkle of cinammon and heat for a couple of minutes. Hope that helps!


any suggestions on how to make the cherry compote?


This turned out amazing so easy to do it is fool proof!! i didnt use the sujested topping but instead got some ready to roll icing and covered the whole thing there was even plenty left over to get creative and decorate the cake!! this made the cake look perfect as a birthday cake and would serve much more than the sujested 10 servings.

elaine jones

recipe turns out fantastic thank you

Lisa Stansbury

Lovely recipe - the filling is perfect. Thanks! x

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