Victoria Sponge Cake Recipe

Simple to make, our traditional sponge cake recipe is a great starting point for beginner bakers and a firm favourite with old hands pursuing that perfect melt in the mouth moment.



    • 200g caster sugar
    • 200g self raising flour
    • 200g softened butter
    • 2 tbsps of milk
    • 4 medium eggs


  • 100g softened butter
  • 140g sifted icing sugar
  • 340g strawberry jam
  • Icing sugar (for decoration)


  1. Preheat the oven to 190°C (370°F). Grease two 20cm (8 inch) sandwich tins or line them with greaseproof paper.
  2. Use a large bowl to beat all the cake ingredients together to create a smooth batter.
  3. Divide equally between the prepared tins, smoothing the surface with a spatula or the back of a spoon.
  4. Bake in the oven for 20-25 minutes, or until golden in colour and springy to the touch.
  5. Carefully turn the sponges out onto a wire rack to cool fully before adding the filling.
  6. Beat the butter until it’s fluffy and pale in colour, then beat in the icing sugar evenly.
  7. Spread the bottom of one sponge with the butter cream, and the bottom of the other sponge with your jam. Place the sponges together – filling to filling.
  8. Dust the surface with icing sugar to finish, and if you’re not going to eat it right away, store in an airtight container and enjoy within two days.


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