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Victoria Sponge Cake

Cakes Biscuits & Sweet Treats

For all of the classic cake lovers out there this one is definitely for you.


  • 200g (1 cup) unsalted butter, softened
  • 200g (1 cup) caster sugar
  • 4 large eggs
  • 200g (1.5 cups) self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 1 tsp vanilla extract

For the filling

  • 150g (1 cup) strawberry or raspberry jam
  • 150g (2/3 cup) whipped cream


  1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, you can add a spoonful of flour to bring it back together.
  4. Sift in the self-raising flour and baking powder, then gently fold into the mixture using a spatula or wooden spoon.
  5. Add the milk and vanilla extract, and continue folding until you have a smooth batter.
  6. Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula.
  7. Bake in the preheated oven for 20-25 minutes or until the cakes are golden brown and spring back when lightly touched.
  8. Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
  9. Once the cakes are cool, spread the jam over the top of one of the cakes.
  10. Whip the cream until it forms stiff peaks and spread it over the jam-covered cake.
  11. Place the second cake on top, creating a sandwich.
  12. Dust the top with a little icing sugar before serving.

Now enjoy your homemade Victoria Sponge!

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