Easy victoria sponge

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Serves: 16

By NormaSknockers

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  • 340g self-raising flour

  • 170g icing sugar

  • 340g caster sugar

  • 2 tsp baking powder (heaped)

  • 3 drops vanilla essence

  • 340g unsalted butter or margarine

  • 55g unsalted butter

  • 6 eggs

  • 4 tsp strawberry jam


  1. Put all of the main ingredients into a bowl and mix (I've never bothered adding anything separately or faffed about with sifting - far easier).
  2. Mix until smooth, then mix a bit longer than you usually would.
  3. Divide the mixture between 2 cake tins (the smaller the tins the deeper the cake) and bake in the oven until golden brown and springing back to the touch. I bake mine in a fan oven at 160C, this can take around 20-30 minutes but I find you get a much lighter sponge this way.
  4. While the cake is cooling mix together the 55g butter and the 170g icing sugar with a few drops of vanilla. Once the cake is cooled spread one half with the jam, the other with the butter-icing mix (don't spread the buttercream right to the edge as when the cake is sandwiched together it will spread to the edge anyway) and sandwich together.
  5. You can finish the cake however you like, either with a smattering of icing sugar for a traditional look, or drizzle with some icing and pop on some hundreds and thousands for a little twist.

Handy Hint

Leave the cakes in the tins for at least 10 minutes before attempting to remove them. Also line your tins with baking paper for easy removal from the tins.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cake

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Your comments

  • Bathsheba 09/01/11 20:05

    Makes a FABULOUS child's birthday cake of an impressive size - this is now my default birthday cake recipe.

  • NormaSknockers 04/09/10 08:56

    A really easy way to make a Victoria Sponge, the hardest part is the washing up!