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Victoria Sponge Cake

This buttery cake is a tea time favorite for a reason... it's delicious. 

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Calories 599 kcal
Author Garland


  • 200 grams unsalted butter, softened, plus extra for greasing
  • 200 grams caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200 grams self-rising flour, plus extra for dusting
  • 6 tsp raspberry jam
  • filling - either vanilla buttercream or 250 heavy cream, whipped


  1. Preheat the oven to 375 Fahrenheit/ 190 Celcius/ 170 Celcius Fan/ Gas Fan. Grease and flour two 8 in/ 20 cm baking pans. Place the butter, sugar, and vanilla extract into a bowl and beat well. Once at a creamy consistency, slowly beat the eggs in one by one. Then fold in the flour and mix well. 

  2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. When done, remove the cakes from the oven and allow to cool for 5 mins in the pan, before turning out onto a wire rack and cooling completely.

  3. Spread the jam onto one cake and then top with the filling of your choice - either buttercream or whipped cream or nothing but jam. Sandwich the cakes together and dust with icing sugar.