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Classic Victoria sponge with white chocolate buttercream

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Classic Victoria sponge with white chocolate buttercream
  • Serves: 10

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling time
  • Skill level: Bit of effort

  • Costs: Mid-price


Essentials recipe Everyone needs a great cake recipe up their sleeve - with this easy step-by-step guide and handy tips from Essentials magazine, you’ll never have a flop again!


  • 175g butter, softened
  • 175g golden caster sugar
  • 1tsp vanilla extract
  • 3 medium free-range eggs, beaten
  • 175g self-raising flour
  • ˝tsp baking powder
  • 1-2 tbsp milk
For the filling:
  • 75g white chocolate, melted
  • 100g butter, softened
  • 100g icing sugar, plus extra to dust
  • 1tsp vanilla bean paste or extract
  • 4-5 tbsp strawberry jam

Nutritional information

Each portion contains:

  • Calories455
  • Fat27.0g
  • Saturates16.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


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.

More Info

That's goodtoknow

cartoon image of chef

Top tip: Tin sizes matter as the cake will cook at a different rate in a different-sized tin – and there’s nothing worse than dry sponge!
Always prepare tins ahead, so you don’t leave the mixture hanging around – the raising agent in the flour will start working!


  1. Heat oven to 190°C (gas mark 5). Grease and base-line 2 x 18cm sandwich tins.
  2. Using a spoon or an electric whisk, cream the butter, caster sugar and vanilla extract until the mixture is pale and creamy.
  3. Add the beaten egg very gradually – just 1tsp at a time – and continue beating or whisking until the mix is thoroughly combined.
  4. Sift the flour and baking powder together and, using a large metal spoon, fold into the creamed butter mix.Add a little milk to loosen the mixture so it drops off the spoon easily.
  5. Divide between the tins and bake for 15-20 mins until golden, springy and beginning to come away from the tin. Leave to cool in the tins for a few mins, then turn out on to a rack to finish cooling completely.
  6. To make the buttercream filling, beat the butter, icing sugar and vanilla paste or extract together until very light and creamy, about 4 mins. Beat in the white chocolate until just combined.
  7. Spread the bottom half of cake with buttercream and the top with jam. Sandwich together, dust with icing sugar and serve.

Average rating

  • 3
(36 ratings)

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