Victoria Sponge Cake Recipe - Sweet Mouth Joy (2024)

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I love a classic Victoria sponge cake, also called a Victoria sandwich. It’s perfect for a British afternoon tea, or generally, just anytime you fancy a good slice of cake.

Light and fluffy vanilla sponge combined with silky vanilla buttercream and either strawberry or raspberry jam to give a beautiful taste of sweet mouth joy.

Victoria Sponge Cake Recipe - Sweet Mouth Joy (1)
Jump to:
  • ✏️ Making a tasty and easy recipe
  • 🥘 Ingredients notes
  • 🔪 Equipment notes
  • 🍱 Storage
  • 💭 Top tips for success
  • ♻️Alternatives and substitutions
  • 🧁 Other goodies
  • 📋 Recipe
  • 💬 Comments

✏️ Making a tasty and easy recipe

This recipe is a classic. It's one of the staple desserts that has always been made in my family and it's one that I often made with my very British Grandma as a child.

It's such a basic cake, but it's a classic for a reason.

🥘 Ingredients notes

  • With any cake, it’s important to ensure your ingredients are room temperature, particularly the eggs and butter, before you start. This will help them combine better and give your cake and buttercream a nicer texture.
  • I prefer to use vanilla extract rather than vanilla essence, as it has a better stronger flavour. It’s a purer vanilla taste as it’s less processed than vanilla essence.
  • Always sieve your flour, baking powder and icing sugar. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a lump-free mixture.
  • When measuring your ingredients, I always recommend using weights rather than cups for greater accuracy. This is especially important for the amount of flour.

🔪 Equipment notes

  • I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales (or using no scales!). I'm a fan of these KitchenAid or Salter ones!
  • Use measuring spoons for your teaspoon and tablespoon amounts where possible. Make sure the scoops filled with your ingredients are levelled before adding them to your mix!
Victoria Sponge Cake Recipe - Sweet Mouth Joy (2)

🍱 Storage

Store your Victoria sponge cake sealed in an airtight container at room temperature. It should keep fresh and moist for up to 3 days.

You can also freeze your cake! I like to slice my finished cake up and seal each piece in plastic wrap / cling film and a layer of foil then freeze for up to 2 months. Defrost and enjoy as normal!

💭 Top tips for success

For the perfect light and airy Victoria sponge cake, my top tips are to cream the butter and sugar together well to start.

It’s also key to fold the flour in gently, and ensure you don’t over-mix the cake batter.

If the texture of your mix is very dense and stodgy, try adding a few drops of milk. This will loosen the mixture and help to transform it into a smooth and creamy mix.

Another key factor when baking the perfect sponge is not to open the oven while it bakes! It can be tempting to check on your cake, but be patient and wait until the end of the time to take a look.

Opening the oven door lets out the hot air and causes the oven temperature to drop suddenly, which can cause your cake to sink in the middle if it’s not yet cooked.

Troubleshooting help:

If you’ve got any specific questions on making this classic Victoria sandwich cake, please feel free to leave a comment below and I’ll try my best to help out!

Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!

♻️Alternatives and substitutions

I usually use strawberry or raspberry jam in this recipe, but you can experiment with some fun and fruity flavours, such as blueberry jam or gooseberry jam.

🧁 Other goodies

So, I definitely recommend that you whip up a classic Victoria sponge cake! But as an avid home baker, I’m sure you’re asking yourself “what next?”.

If you’re a fan of the classic bakes, why not check out my classic blueberry muffins? They make a great breakfast treat, or just any time you’re craving sweet mouth joy!

Big fan of cake? Me too! Take a look at my favourite cake recipes - a biscoff drip cake and an Oreo drip cake.

Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!

Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?

📋 Recipe

Victoria Sponge Cake Recipe - Sweet Mouth Joy (4)

Victoria Sponge Cake


A light and airy sponge, that’s buttery soft with a gorgeous vanilla flavour. A sweet raspberry jam and buttercream filling complete this all-time favourite classic.

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5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine British

Servings 12 Slices


Sponge cake:

  • 170 g (¾ cups) unsalted butter
  • 170 g (¾ cups) caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 170 g ( cups) plain flour (all-purpose, see notes for self-raising flour swap)
  • 2 teaspoon baking powder
  • 1 tablespoon milk (semi-skimmed or whole)

Jam Filling:

  • ½ jar raspberry or strawberry jam (roughly 170g)

Buttercream Filling:

  • 100 g (½ cups) unsalted butter (room temp.)
  • 225 g (2 cups) icing sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon milk (semi-skimmed or whole)


Sponge Cake:

  • Pre-heat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F

  • Cream together the butter and sugar until smooth and fully combined, either using a spatula, electric hand mixer or stand mixer.

  • In a separate bowl, whisk the eggs until light and fluffy.

  • Slowly add the eggs to the creamed butter and sugar, and beat together.

  • Stir in the vanilla extract and then sift in the flour, folding in gently.

  • Add in the milk and mix until you have a smooth mixture.

  • Divide the mix evenly between two lined cake tins (20cm / 8 inch round tins) and bake in the oven for 20mins or until lightly golden and skewer comes out clean. Allow the cakes to cool on a wire rack.

Buttercream Filling:

  • Beat the butter until smooth and creamy. This can be done either by hand, electric hand mixer or stand mixer.

  • Add in the icing sugar slowly and the vanilla extract, followed by the milk.

  • The buttercream should be thick, but fluffy and spreadable. If the buttercream is too thick, add a little more milk. If it’s too runny, add more icing sugar.


  • Once the sponges have fully cooled, turn one sponge upside-down and spread the buttercream in a generous, thick layer on the flat bottom of the sponge.

  • Top the buttercream with the jam, spreading gently until you get an even layer.

  • Place the other sponge on top to sandwich the layers and dust the top lightly with icing sugar for the classic Victoria sponge cake look.


  • You can swap the plain flour in this recipe for self-raising flour of the same amount and exclude the baking powder from the recipe.


Calories: 360kcal | Carbohydrates: 44g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 21mg | Potassium: 36mg | Fiber: 1g | Sugar: 33g | Vitamin A: 622IU | Calcium: 18mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!

Victoria Sponge Cake Recipe - Sweet Mouth Joy (2024)


Why doesn't my Victoria sponge rise? ›

Why do cakes not rise? A: No or insufficient raising agent, mixture too stiff, mixture overbeaten or air knocked out, or insufficient whisking (whisked sponge). Too cool an oven.

Does Queen Elizabeth like Victoria sponge cake? ›

Queen Elizabeth II's pastry chef shared her favourite recipe for Victoria Sponge Cake - and we can't wait to try it out for ourselves. The Victoria Sponge 🍰 was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!

What is the difference between vanilla cake and Victoria cake? ›

There are however some features which may distinguish them. The first is that there is usually more milk and fewer eggs in a vanilla cake than there is in a Victoria sponge. On the whole this makes them a bit denser in texture but also a bit more moist.

What are three ways the Victoria sponge cake could be decorated? ›

If you've never baked in your life then this is for you, as it's the easiest cake in the world to make. When it comes to decorating it, I've started with three simple options – a light dusting of icing sugar , a stylish stencil design, or fresh flowers.

How do you make a sponge cake rise higher? ›

  1. Beat your eggs with sugar for at least 15 minutes before adding dry ingredients.
  2. Do not mix a second more than absolutely necessary when adding dry ingredients. ...
  3. Use a high mold. ...
  4. Bake on no higher than 180C, for 45-60 minutes. ...
  5. Cool your cakes upside down. ...
  6. Make sure you have a correct leavening agent.
Jul 26, 2023

How do you get a Victoria sponge to rise evenly? ›

You can also decrease the baking temperature by 10 or so degrees and increase the baking time. Just like when you bake a pumpkin pie and go low and slow for an uncracked surface, baking cakes at a lower temperature gives a more even rise.

What was Queen Elizabeth's favorite dessert? ›

Posted on (Read original article here.) “This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food.

What cake did the Queen have at her coronation? ›

The cake for Queen Elizabeth II's coronation in 1953 was a simple but elegant fruitcake, decorated with the royal coat of arms and the letters E and R in gold icing. Today, coronation cakes are still made for special occasions, but they are no longer limited to royalty.

What kind of wedding cake did Queen Victoria have? ›

Victoria's was a wedding and a cake that was primed for public “consumption,” but made for the inaccessible upper class only. Victoria's wedding cake, though a thoroughly English plum cake on the inside, had some French decorative flair on the outside.

Is pound cake the same as Victoria sponge? ›

The typical Victoria Sponge mixture outside the UK is known as a 'pound cake'. Pound cake gets its name from its quantity measurements, i.e. one pound of eggs, butter, sugar, and flour - the ultimate 'no recipe' recipe! Most modern recipes also include baking powder as an ingredient to add lightness to the batter.

What is interesting about Victoria sponge cake? ›

Victoria sponge

The version Queen Victoria ate would have been filled with jam alone, but modern versions often include cream. The top of the cake is not iced or decorated apart from a dusting of powdered sugar. The recipe evolved from the classic pound cake made with equal proportions of flour, fat, sugar and eggs.

How to make boxed cake mix better? ›

7 Easy Ways To Upgrade Your Boxed Cake Mix
  1. Add an Extra Egg. If you only use one tip from this story, this one should be it. ...
  2. Use Butter Instead of Oil. ...
  3. Add Instant Pudding. ...
  4. Top the Cake with Homemade Frosting. ...
  5. Add Ricotta Cheese.

Why did my Victoria sponge go flat? ›

However, the main reason for a sponge cake to deflate during baking so that it dips in the centre, is that a considerable amount of heat has been lost from the oven, often due to the door being open.

Why is my sponge cake flat and dense? ›

The first thing I would check is your baking powder. It loses it's leavening power over time, giving you a dense cake. Also check your method of mixing. Under creaming the butter and sugar mixture, and not completely mixing in the eggs have quite an impact on the finished product.

What do you do if your cake doesn't rise? ›

Check your oven is at the correct temperature. If it is too hot, the cake doesn't have time to rise, and if it is too cold it will rise too high and then sink at the end.

How do I stop my Victoria sponge from doming? ›

Use Cake Strips to Prevent your Cake from Doming

One of our favourite tips to avoid cake doming is using cake strips. These magical bands wrap around your cake tin, cooling the edges so the cake bakes evenly. Simply soak them in water, squeeze out the excess, and wrap them around the outside of your tin.


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