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Victoria Sponge

Delightful, classic cake
Prep Time 10 mins
Cook Time 24 mins
Course Cake
Cuisine British
Servings 8
Calories 480 kcal


  • 2 x 18cm cake sandwich tins


  • 175 g butter or margarine soft
  • 175 g caster sugar
  • 3 eggs
  • 175 g self-raising flour

Butter Icing

  • 140 g butter softened
  • 280 g icing sugar

For the Filling

  • 2 tablespoons strawberry jam


To Make the Cake

  • Preheat the oven to 180 degrees C
  • Grease two 18cm / 7in cake tins
  • Put the butter and sugar in a bowl and cream together until light and fluffy
  • Beat the eggs in, one at a time with a little flour, to prevent curdling
  • Add the reamining flour and beat well
  • Divide the mixture between the two cake tins
  • Place in the oven for 20 minutes or until the cakes are brown and springy
  • Allow to cool a little, then turn out onto a wire rack
  • Allow to cool completely

For the Buttercream Filling

  • Do use real butter for the butter icing for the best flavour
  • Using a wooden spoon or a food processor,beat the butter until smooth
  • Add the icing sugar and mix in well

Making Up the Cake

  • When the cake is completely cool, spread one side with butter icing and the other with jam
  • Place the jam side on top of the other sandwich
  • Using a sieve, sprinkle with icing sugar
Keyword traditional