Classic Victoria Sponge

A traditional baking favourite. Light, sweet and delicious.

Victoria Sponge Victoria Sponge Slice Classic Victoria Sponge
Victoria Sponge
PREP TIME 15-20 mins COOK TIME 20 - 25 mins MAKES 5 to 10


For the cake:

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs
  • 1 tbsp baking powder
  • 200g self-raising flour, sifted with baking powder
  • 2 tbsp milk

For the buttercream:

  • 100g softened butter
  • 150g icing sugar
  • vanilla extract (optional)
  • 150g strawberry jam
  • icing sugar to decorate

Preparation method

  1. Heat oven to 180 to 190°C or Gas mark 5
  2. Butter two 20 to 26 cm sandwich tins and then line with non-stick baking paper 
  3. Beat the butter and sugar together until they are light and pale.
  4. Whisk in the eggs, one at a time, adding a spoonful of the flour with each egg. Then fold in the rest of the flour and finally the milk to make a smooth, soft batter.
  5. Divide the mixture between the two tins. Smooth the surface with a spatula, then bake for between 20-25 minutes or until the sponge is golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool for 10 minutes or until the sponge has cooled completely.
  6. Beat the butter until smooth, and then gradually beat in the icing sugar, and vanilla extract you are using it. Spread the icing on one of the sponges, top it with fresh strawberry jam and place the second sponge on top.
  7. Dust with icing sugar.