Traditional Victoria Sponge Cake Recipe

Recipe Card

A classic Victoria sponge cake made with soft vanilla sponge, strawberry jam and cream. This easy British cake is perfect for afternoon tea, birthdays or a simple homemade dessert.

Ingredients for Victoria sponge cake

• 200g unsalted butter, softened
• 200g caster sugar
• 4 medium eggs, room temperature
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 150g strawberry jam
• 200ml double cream, whipped, or buttercream
• Icing sugar, for dusting

Equipment

• 2 x 20cm round cake tins
• Mixing bowl
• Electric mixer or wooden spoon
• Spatula
• Baking paper
• Wire rack
• Sieve for dusting icing sugar

Instructions

1. Step 1: Prepare the tins. Preheat the oven to 180°C / 160°C fan / 350°F. Grease two 20cm round cake tins and line the bases with baking paper.
2. Step 2: Cream butter and sugar. Beat the softened butter and caster sugar together until pale, light and fluffy. This helps create a soft sponge texture.
3. Step 3: Add the eggs. Beat in the eggs one at a time. Add a spoonful of flour with each egg if the mixture starts to curdle.
4. Step 4: Fold in the dry ingredients. Sift in the self-raising flour and baking powder, then fold gently until just combined.
5. Step 5: Add milk and vanilla. Stir in the milk and vanilla extract until the batter is smooth and soft, but do not overmix.
6. Step 6: Divide the batter. Spoon the mixture evenly into the prepared tins and smooth the tops with a spatula.
7. Step 7: Bake. Bake for 22–25 minutes, or until the cakes are golden, risen and spring back when lightly pressed.
8. Step 8: Cool. Leave the cakes in the tins for 5 minutes, then turn them out onto a wire rack and let them cool completely.
9. Step 9: Fill the cake. Spread strawberry jam over one sponge layer, then add whipped cream or buttercream. Place the second sponge on top.
10. Serve: Dust the top with icing sugar and serve in slices with tea.

Nutrition (per slice)

~390 kcal • Carbs 45 g • Fat 21 g • Protein 6 g (estimates)

Serving & Variations

• Classic serving: Serve Victoria sponge cake with a cup of tea for a traditional British afternoon tea.
• Filling choice: Use whipped cream for a lighter cake or vanilla buttercream for a richer version.
• Jam variation: Strawberry jam is classic, but raspberry jam also works beautifully.
• Decoration: Keep it simple with icing sugar, or add fresh strawberries for a prettier finish.
• Storage: Store the filled cake in the fridge if using whipped cream. Bring it to room temperature before serving.
• Helpful link: For more homemade baking ideas, explore our recipes collection.