Mary Berry's Victoria sandwich

(1000 ratings)
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  • Serves: 6-8

  • Prep time:

  • Cooking time:

    (or 20 mins for 15cm (6in) cake)
  • Costs: Cheap as chips

  • Skill level: Easy peasy

Mary Berry's Victoria sandwich recipe makes a classic cake from The Great British Bake Off judge. This Victoria sandwich recipe is a simple sponge made with the easy all-in-one method. Her large Victoria sandwich is perfect for all baking abilities and only takes 35 mins to make in total, so you dont have to spend ages in the kitchen to bake this delicious cake. This Mary Berry Victoria sponge is sandwiched together with strawberry jam. If you want to make this Victoria sandwich cake a dessert cake, use freshly whipped cream as well as jam for the filling. This cake serves between 6-8 people, so you know youll have a slice for everyone if you have people coming round for a cup of tea. This Victoria sandwich will last up to 3 days in an airtight container or Tupperware but we doubt youll have any leftovers! Mary Berry's Victoria sandwich cake is part of Mary Berrys Baking Bible book, and it comes out perfectly every time. Once you've perfected this classic you can try other fillings or flavours in your sponge as well as experimenting with decoration too. Trust us, this Mary Berry Victoria sandwich will be your most requested recipe from the first time you make it!

The all-in-one method takes away the hassle of creaming, and ensures success every time. Baking spreads give an excellent result, but the cake wont keep as long.


For the large all-in-one Victoria sandwich:

  • 225 g (8 oz) softened butter
  • 225 g (8 oz) caster sugar
  • 4 large eggs
  • 225 g (8 oz) self-raising flour
  • 2 level tsp baking powder
  • 2 x 20cm (8in) greased and lined sandwich tins

Or for an 18 cm (7 in) Victoria sandwich:

  • 3 large eggs
  • 175g (6oz) of softened butter
  • 175g (6oz) of caster sugar
  • 175g (6 oz) of self-raising flour
  • 1 teaspoons of baking powder.
  • 2 x 18 cm (7 in) greased and lined sandwich tins

Or for a 15 cm (6 in) Victoria sandwich (see cooking time):

  • 2 large eggs
  • 100 g (4 oz) of softened butter
  • 100 g (4 oz) of caster sugar,
  • 100 g (4 oz) of self-raising flour
  • 1tsp of baking powder.
  • 2 x 15cm (6 in) greased and lined sandwich

For the filling and topping:

  • 4tbsp strawberry or raspberry jam
  • A little caster sugar, for sprinkling


  1. Pre-heat the oven to 180C/Fan 160C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.
  2. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  3. Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  4. When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.
Extracted from Mary Berrys Baking Bible (BBC Books, 25). Recipe Mary Berry

This is a recipe all your friends and family will love - have fun baking!

Nutritional information

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

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  • 4
(1000 ratings)

Your comments

Paula Fletcher

I love this recipe and use it all the time. I need to make it in a 10 inch tin, could anyone help with adjusting the ingredients please


I love this recipe and have used it many times - usually because my friends request it. I use mascarpone mixed with a bit of caster sugar for a lovely filling with strawberry jam.

sharon griffin

I`d love to try out this victoria sponge and actually make one that turns out right. I tried to make one for my hubbys birthday from scratch but it looked more like a big pancake with jam in the middle it was that flat. Maybe i would have more joy with a packet mix ! x


by the way im 11


me and my mum tried it and it turned out great my brother ate it in a couple a seconds because he liked it so much

Jolene goodtoknow Editor

Glad you liked it! That's why Mary Berry is our queen of cakes :)


On the inside.


I couldn't bake a good victoria sponge til I found this recipe. I have passed it to a lot of friends and even my mother-in-law, it is THE best and easiest sponge recipe with astounding results every time. Its easy to adapt into a chocolate sponge by substituting some of the flour for cocoa powder and its gorgeous layered with raspberries and whipped cream. Well rate it. :-)


Although it's a simple recipe, it produces the most perfect Victoria Sponge. I love to make this for my family, I even entered it into a local show. (Came 2nd ^_^) It is nice to sometimes add buttercream inside if you're feeling extra greedy, but even without, it's a lovely summery cake :)


Used the mixture for the 8"tin and (using a fan oven)both sponges had sunk only slightly and were cooked. When inserting the skewer came out clean. The oven temp was correct and pre-heated first. Anyone know why this could be?The cake was eaten and requests for another one. Grateful for any clues. Thanks.

Kay Brennan

This recipe gave me the perfect cake. It was so moist and delicious I keep getting requests to make another.


on the inside


Well it is not exactly a comment,more of a question. Do I measure the tin on the inside or from the outside.


Hello, I am doing it for a wedding 6inch and 10inch, I have done a practise and it help without doweling supports but I will be using them for the real cake as I am too nervous of it collapsing.


Hi, just searching online for sponger recipes that can be covered in sugar paste and seen your post. I take it all was well and the cake heald the weight of the sugar paste, can i ask did you use cake supports in the sponge?


Has anyone covered this recipe in sugar paste, as I know its very light, just wondered if it would hold.


Hi, How did your cake turn out when you covered with sugar paste? Im looking to do exactly that, and im a bit worried as i know this mixture is VERY light?


Have made this 6 times at least,worked beautifully every time. Tonight I added cocoa and filled with chocolate buttercream AMAAAAZING.

Arnold Van Palmer

I made a small tweak with just over a quarter of nice leaves and sacked off the filling, needless to say I was well and truly in the checkered tunnel. Thank you Mary Berry.


It turned out very well, great recipe, tried to rate it with 5 stars but it got stuck on 1 oh dear wanted it to be 5!


Hi there. I need to make a victoria sponge in an 18cm SQUARE tin. Does the above recipe work for such a tin?

jenny williams

love this sponge so easy but comes out perfect every time, i also use this mix and divide into muffin cases for little sponges. friends are always impressed with how light and moist it is.....


love it love it! love it that much i have been able to start a mini cake business. RESULT I SAY!

Juicy Lucy

well its in the oven!! i popped 1 tsp of good vanilla essence in mine... watch this space,...:) its tasted delicious out of the mixing bowl..:)

Irene Hatton

I cannot thank Mary Berry enough for the all in one Victoria sandwich recipe. In the past i always used the creaming and folding method which produced slightly sunken and too soft a texture cakes. This all in one recipe made my cakes rise extremely well and produced a lovely cake. I cannot believe how easy this recipe was and the end result excellent


Mt family love this recipe and won't let me make anything else. If I ask what they want its always this cake.

mr sprinkles

brillant recipe *****


Wow,a success! Will certainly use this recipe again, probably often! Thankyou.

Janet Rowley

I made a 10" and 6" cake with this recipe (just adjusted the amounts) and covered it in sugarpaste for a 50th wedding anniversary cake, it turned out great.


Hi, does anyone know or has tried to cover this cake in sugarpaste? I've been asked to bake/decorate a 2 tier Victoria sponge (7" & 10") using sugarpaste and wondered if this recipe would be stable enough to be covered in sugarpaste. Any advice gladly received, thank U.

Hannah Lister

Brilliant recipie, so easy. accidentally clicked on 1 star so thought i'd better rectify that by writing how good it is and how well the cakes turns out each time


Made this for a 9inch birthday cake yesterday, and it worked a treat! Always made a sponge using the creaming then folding method before, but they never turned out as well as this did! Very easy with great results. I added some vanilla extract too, gives a lovely taste.

Kay Hulbert

I have just made this again for the 3rd time. Such an easy method, chuck it all in and mix! I always add a little vanilla extract in the mix and buttercream and raspberry jam to the middle and extra buttercream on the top as that is the OH favorite bit!

Emma Eve Porter

Wow - how a sponge should be. I used 3 duck eggs and one hens as that is all I had. It was lovely & moist, not sure if that was because of the duck eggs though being slightly bigger than hen's. Anyway will definitley be making again :)

Janet Trent

i suggest weighing the eggs first then matching the rest of the ingredients to that weight it works every time. Mix all the ingredients in a bowl together and beat well, kit never fails for me.

Janet Trent

I ahve tried to bake cakes as good as my mums for 40 years, never managed even though I can cook most thngs. I have tried this recipe a few times now and it never fails, my friend said she hadnt had cake like since her nan passed away.

Melissa Lissy Alben

i am doing 10 inch tomorrow and just going to make the 8 inch twice and put into 2 tins ... have tried before and turned out nice x

Christine Laine

please what ingredients do i need to make a ten inch sponge nobody seems to answer thanks christina

Sandra Cook

Bit late for a reply but I thought the logical answer would be 5 eggs and 10oz however I've just made the recipe for 10" sponges and it took a 9 egg mixture. PS always weigh the eggs and match the other ingredients with that weight for a perfect bake


Lovely easy recipe, best sponge I've ever made.


Why the need for baking powder with self raising flour, have made this three times and EVERYTIME it sinks in themiddle

Phillipa Powell

Just made this...hardly ever make sponges and this is the best ive ever made....very pleased :-)


Have just made this cake for the second time and it sinks in the middle the second time was just a little. I normally use stork but I used butter and I also usually use the creaming method not sure what I am doing wrong. I use a fan oven and put them on the same shelf anyone any ideas what I might be doing wrong.


Brilliant and easy to follow :) thank you!!


Made this for a weekend BBQ and ate sandwiched with cream and summer fruits - really delicious. Cake is very sweet so it goes well with fruit. Only trouble I had was the mixture ballooned up out of my tins and ended up very rounded on the tops which made sandwiching together a bit tricky. Seemed like mixture too big for tins or maybe my oven was too hot.


What would the measurements be to make a 10 in cake?


why do my sponges come out to heavy and sink I keep to the exact measurements can some one help me please thank you


all in one is not any where as good as the proper way


Yes, you can successfully cover Victoria sponge successfully by giving it 2 thin coats of buttercream first. Chill after each coat prior to covering in sugarpaste which gives a good firm surface.


Completely idiot proof and every time a winner


Anyone have any idea how much buttercream I would need to fill and cream a 10" sponge cake please.


URGENT - Hi there, I use the recipe all the time in two sandwich 8" cake. This weekend I need to make it in a 10" tin which is 4" deep. Any advice on quantities and cooking times please? :) THANKS!


Ok so what amounts do I need for a 12 inch tin and how long do I cook it for ??

Linda Turner

I would say use 5 eggs 10oz each of caster sugar flour and margarine hope it goes alright linda


Do you know if this freezes well?


10oz 5 eggs, lol easy . . .


10oz and 5 eggs?


would you be able to use Gluten free flour for this? I usually do the recipe on Doves flour packet.

Roger Featherbottom

oo 10 inch, cheeky ;)

Sue Doyle

Easy peasy recipe. Cake turned out high and light. Did the 8" cake in spring form tins in a fan oven at 170. Took 30 minutes. OH, who says he doesn't like "home made cake", loved it. Maybe 3 tbsp jam next time...or some butter cream with the 2 tbsp jam.

Heather Barnes

I found this recipe easy but took the advice and doubled the ingredients to make a good size family cake! I used 20cm loose bottomed heavy duty tins. I am going to use strawberries and whipped cream for the filling!


Hello, I am using this recipe for a wedding cake. The bottom layer is 10inches. For people that did a 10inch cake how much sugar/butter/flour did you adjust the recipe too? And how many teaspoons of baking power? I tried with 350g and 7 eggs, and 2.5 teaspoons of baking powder, but the cake didn't seem tall enough. I am not sure how I should adjust the recipe. Thanks!

Rachel Caldicott

I would like to know measurements for this recipe for a ten inch tin please xx

Emily Evans

It’s a cake, not a pie...


oops I mean, I used a 2 7inch cake tins for the 8 inch quantities ....


Annoyingly, I used a 2 7inch cake tins for the *inch quantities because I didn't see the alternative quantities beneath. As I was loading in to the cake tins I was thinking to myself that it seemed a lot of mixture and lo, it has all flooded over the cake tins and on to the oven floor. Grrrrr. Yet to see if I can salvage a palatable can out of this. Maybe if I trim it and cover it in icing.


totally agree - 6 eggs and 12oz. 6" - 2 eggs 4oz but/sug/SR - 1 level tsp baking pdr 7" - 3 eggs 6oz " - 1 1/2 level tsp baking pdr 8" - 4 eggs 8oz " - 2 level tsp baking pdr 9" - 5 eggs 10oz " - 2 1/2 level tsp baking pdr 10" - 6 eggs 12oz " - 3 level tsp baking pdr Bake 180C/160C fan.


I have never been able to make a sponge normally they come out smaller than going in !! Thank you mary for this simple bomb proof recipe. I am known as the Victoria sponge lady. I layer mine with cherry &lychee jam and lashings of super whipped double cream, the inside centre hides fresh raspberries. Dusting of icing sugar adores the top. Absolutely mouth watering. With all my thanks for this well tested sponge

Little me

How long do you mix all the ingredients for.

Stephanie Matthews-Collier

Wouldn't it be six eggs and 12oz? every extra inch seems to require an extra egg and 2oz extra?

Jonty Howe

Assuming you want it the same depth just use pi r squared to denote the difference between an eight inch diameter cake and a twelve inch diameter depth and multiple the original recipe appropriately. pi x 4 squared = 50.27, pi x 6 squared = 113.1, 113.1/50.27=2.25. therefore use 2.25 times the original ingredients.


Hi please can you tell me if I used 14ounces flour, butter and sugar and 7 eggs for a 14 inch Victoria Sandwich. Thankyou


Did you use the all in one method or did you cream the butter and sugar etc? This recipe has a slightly higher quantity of raising agent to accommodate the method. If you beat the butter and added air in, you'd be adding a raising agent to the mix. If you do it again, either mix all the ingredients together in one, or reduce the baking powder by half!!! How do I guess this? I did it myself 😂 Happy baking xx Oops just seen the date lol


If I wanted to make the 15cm cake in chocolate how much cocoa powder would I use and do I substitute some flour for it? Also any great recipe for the butter cream for the inside would be helpful. thanks in advance.


I don't find the question rude. It's direct but not rude. What's your problem anyway Angela? Got up on the wrong side of the bed today?

What a rude way to ask a question. No please or thank you? Who do you think you're talking to?


mine sank too i guess the self raising flour does not need much baking powder. I tried the same recipe but replaced the self raising with plain flour n it turned out great. Its the best recipe for a victoria sponge!


I only have a very deep 18cm tin - not two sandwich tins. Is it possible to bake all of the batter making a deep cake and then slicing it in half horizontally? Will I need to increase the heat and / or the baking time and if so, any guesses as to how much?

Christopher Gill

This is the simplest and most delicious cake method ever

Kulwinder Kudhail

What ingredients do I need for a 12inch

Julie Martin

How deep must the tins be for any size cake?


add an extra egg white


how to I make this into a 10inch please??? guessing 10oz and 6 eggs but how long to cook for. Help!!


Help!! I've tried this three times now :( they rise and look fabulous until about 15 mins and then suddenly collapse and come out at 20mins with a huge hole in the middle ;-( i never open the door before 20 mins so it's not that??

wee haggis

Love this recipe it never fails, great results every time 💜


I'm a young baker myself and found this recipe very useful


Sorry but I was disappointed although I followed the recipe to the letter. I usually make Delia's all in one sponge which I prefer. I personally think the cooking temperature is too high.


It has made the best victoria sandwich ever!!!!!!

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