Classic Victoria Sponge Cake (2024)

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This soft and fluffy Victoria sponge cake is sandwiched together with strawberry jam and freshly whipped cream. It’s a baking classic that’s simply delicious!

Victoria sponge cake dates back to 1861 and was named after Queen Victoria, who supposedly enjoyed a slice with her afternoon cup of tea. Traditionally the sponge layers were sandwiched together with a thin layer of jam, however, over the years the recipe has been tweaked and now it is most commonly filled with whipped cream or buttercream. Personally, I prefer my Victoria sponge cake to be filled with whipped cream. It’s lighter, easier to make and uses fewer ingredients. After all, a classic Victoria sponge is all about simplicity!

Reasons to love this recipe

  • It’s a baking classic, known and loved by all
  • You only need 7 simple ingredients
  • Quick and easy to make
  • Soft and fluffy sponge
  • Light and delicate flavours

Ingredients used to make this Victoria sponge cake

To make this Victoria sponge cake, you will need 7 simple ingredients:

  • Margarine or butter – I prefer to use Stork Original margarine instead of butter. It makes the sponge light and fluffy and helps the cake layers rise with a flat top.
  • Sugar – you can use either white or golden caster sugar for this recipe.
  • Self-raising flour – the raising agent in self-raising flour will help the cake layers rise. You can instead use 300g plain flour + 1.5 teaspoons baking powder.
  • Eggs – you’ll need 3 large room temperature eggs for this cake, or you can use 4 medium eggs.
  • Milk – full-fat or semi-skimmed milk will work just fine.
  • Double cream – for the filling you’ll whip the double cream to soft peaks. Double cream can also be called whipping cream or heavy cream in the US. Do not buy single cream, it will not whip or thicken.
  • Jam – Victoria sponge is traditionally made with strawberry jam, but you could also use raspberry jam or even lemon curd.

Which size cake tins to use

This recipe uses two 8-inch round cake tins to make a two-layer sponge cake, the tins I used were non-stick and loose-based which makes it much easier to remove the sponges. Using the same sized tin is important as otherwise the baking time will be effected. If you have different sized baking tins, here’s a rough guide for how to adjust the baking time:

  • 6-inch round tin = increase the baking time by 10 minutes.
  • 9-inch round tin = decrease the baking time by 5 minutes.
  • This recipe could also be used to make cupcakes instead and will make roughly 18 in total. Bake the cupcakes 18-20 minutes at 180°C (fan).

Whisking the cream to soft peaks

Soft peaks are when the cream looks like soft, pillowy, clouds that hold their shape when you lift the whisk up.

To give a rough idea of timings, if you’re using an electric whisk, it should take roughly 5 minutes to whisk the cream to soft peaks. If you’re whisking the cream using a normal whisk, expect this to take up to 10 minutes (and expect an achy arm!).

Whipped cream can turn from soft peaks to a split, grainy texture in a matter of seconds. So to prevent this from happening, I recommend swapping the whisk for a metal spoon the moment the cream starts to thicken, that way you can gently fold the cream until the consistency feels right.

Sandwiching the Victoria sponge cake

Once the sponge layers are cool it’s time to sandwich them together. I’ve kept this recipe true to the Victoria sponge cake classic, using freshly whipped cream and strawberry jam for the filling. However, if you fancy trying something different, you could instead use buttercream, raspberry jam or even lemon curd.

Just like scones, there’s an age-old debate as to whether you should do jam then cream, or cream then jam. Either way, it helps to leave a border around the outside edge otherwise the filling will spill over when you place the second sponge layer on top.

For a simple decoration to finish off the cake, dust the top with a generous layer of icing sugar or if you fancy something more elaborate, garnish with sliced strawberries and more cream.

Classic Victoria Sponge Cake (8)

Classic Victoria Sponge Cake

This soft and fluffy Classic Victoria Sponge Cake is sandwiched together with strawberry jam and whipped cream. Simply delicious!

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Baking

Servings 10


For the sponge

  • 300 g Margarine or unsalted butter If you're using Stork, use it cold straight from the fridge. If you're using butter, make sure it's at room temperature.
  • 300 g Caster sugar
  • 300 g Self-raising flour
  • 3 large Eggs at room temperature
  • 4 tbsp Milk full-fat or semi-skimmed

For the filling

  • 200 ml Double cream use cold straight from the fridge
  • 2-3 tbsp Strawberry Jam
  • Icing sugar for dusting on top


Start by making the sponge layers

  • Preheat oven to 160°C fan / 180°C conventional.

  • Lightly grease two 8-inch round cake tins with butter and line the base with greaseproof paper.

  • In a large mixing bowl, cream the margarine and caster sugar until light and fluffy

    Classic Victoria Sponge Cake (9)

  • Add the eggs one at a time, mixing well after each.

    Classic Victoria Sponge Cake (10)

  • Fold in the flour and milk to make a smooth cake mixture.

    Classic Victoria Sponge Cake (11)

  • Divide the cake mixture evenly between the tins and bake for 40-45 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.

    Classic Victoria Sponge Cake (12)

  • Leave to cool for 15 minutes in the tin, before turning out onto a wire rack and cooling completely.

Whip the cream for the filling

  • Whip the cream using an electric whisk until it reaches soft peaks (this will take roughly 5 minutes). The texture should look like soft, pillowy clouds.

    Classic Victoria Sponge Cake (13)

Assemble and sandwich the cake


Cover and store your Victoria Sponge Cake in the fridge for up to 2 days.

Keyword Caster sugar, Cream, Jam, Milk

Tried this recipe? Leave a review here!

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Classic Victoria Sponge Cake (20)

Jaime Edwards

5 months ago

Follow this today step by step and mine came out beautifully! Great to find an ultimate go to recipe.Classic Victoria Sponge Cake (21)


5 months ago

Reply to Jaime Edwards

So happy to hear this, thank you for your review 😊


Classic Victoria Sponge Cake (23)


1 year ago

Made today turned out perfect. Been looking for the perfect sponge for ages so thank you 😊Classic Victoria Sponge Cake (24)



1 year ago

Reply to Margaret

So happy to hear this Margaret ☺️ enjoy your cake!


Classic Victoria Sponge Cake (26)

Jessica Huang

2 years ago

When I beat the eggs with the butter and sugar mixture , my butter turns grainy and curdled. Why is this happening?



2 years ago

Reply to Jessica Huang

Hi Jessica 😊 This is completely normal and happens when too much liquid is added, causing the butter to split. It won’t make much difference to the taste or texture, it just doesn’t look very pleasant. Add a tablespoon of flour along with each egg to stop this from happening.

As soon as you add all the flour after the eggs have been mixed in the mixture will come together again.

Hope this helps 😊



Classic Victoria Sponge Cake (28)


3 years ago

This was the easiest and most delicious viccy sponge, such a good recipeClassic Victoria Sponge Cake (29)



3 years ago

Reply to Beth

Thanks for your lovely feedback Beth ☺️


Classic Victoria Sponge Cake (31)

Coffee and Walnut Cake (UK Recipe) | Jessie Bakes Cakes

3 years ago

[…] case you missed it, a few weeks ago I shared the all-time British favourite Victoria sponge cake and for my second recipe, I decided to share this delicious coffee and walnut cake with […]


Classic Victoria Sponge Cake (2024)


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