Victoria Sponge Cake Recipe

Victoria Sponge Cake is a great British classic cake recipe. It is a traditional recipe which is extremely popular and loved by Brits. Victoria Sponge Cake is simply fluffy and light Sponge Cake sandwiched with Strawberry Jam and cream. This easy recipe is just in time for Christmas, what’s a Christmas dinner without a beautiful and delicious Sponge Cake as dessert?

I’ve had a lot of requests for Nigerian cake recipe and I’ll be putting that up shortly, hopefully before Christmas but, until then, let’s bake some lush Victoria Sponge Cake.


225g Self raising Flour

225grams Butter

225g Caster Sugar

4 Medium Size Eggs

1 Teaspoon Vanilla Extract

2-4 Tablespoons Milk (liquid)

For the Filling:

250ml Double/Heavy Cream

1/2 Teaspoon Vanilla Extract

4-5 Tablespoons Jam


Preheat the oven to 180C/350F/Gas 4

Cream the Sugar and Butter till light and fluffy…

victoria sponge cake

Gradually beat in the eggs and mix one at a time. Do not over mix…

After mixing in the Eggs, add the Vanilla Extract and mix..

victoria sponge cake

Then, using a spatula, fold in the flour. Do not use a whisk or stand mixer. Just use a Spatula. Mix until it’s well combined. If the mixture is too thick, add the Milk gradually to loosen it up. Your batter should be pourable but definitely not runny…

Grease 2 20cm Springform or Sandwich pans. I prefer to grease with butter then lightly dust with flour. The flour allows the cake to slide out of the pan easily after baking…

Divide the mixture into the two pans and pop in the preheated oven..

victoria sponge cake

Bake for 20-25 minutes or until the cakes are fully set..

Doneness test: Insert a toothpick into the cake, if the toothpick comes out wet and sticky the it’s not done. If its dry, then its done.

victoria sponge cake

Wait till the Cakes are completely cooled, then turn them out onto a wide plate or Cake Stands…

victoria sponge cake

To make the whipped cream for the filling. Pour the double/heavy cream and vanilla extract into a mixing bowl. Using a hand mixer, mix till quite stiff. Set aside.

Now, fill the top of one of the cakes with the Jam, then spread the whipped cream on top. You may wish to cover with fresh Strawberries as well. Excuse my tacky filling, I was far too tired to bother about perfection at this time.

Then place the second Cake on the top and push down lightly. Dust the top of your Cake with Icing sugar if you wish..

victoria sponge cake

All done! Lovely Victoria Sponge Cake!


Sisi’s Baking Tips:

-Ensure your oven is preheated for at least 5 minutes before baking the cakes. Do not transfer the cakes into a cold oven.

-Do not open the door of the oven before the cake rises. To be safe, refrain from opening until at least 20 -minutes into the Baking time. Opening too early will cause the cake to fall flat cos of the cold air.

-Do not leave your batter out for too long before baking. Sponge cakes are spongy because of the incorporated air, cakes will turn out dense if left for too long. Bake immediately.

-If you do not fancy a Victoria Sponge cake, you can bake the entire batter in a 24cm baking pan or a Bundt pan for 25-30 minutes. 

-If you can’t source Caster sugar, simply pour granulated sugar into a dry mill and blend to a fine consistency.

So, that’s it! I’ll be waiting to read from you when you’ve had the chance to replicate this Classic Victoria Sponge Cake recipe. Merry Christmas!!

21 thoughts on “Victoria Sponge Cake Recipe

  1. Please can i use plain flour and baking powder in place of that self raising flour. Also what can i add to make the colour of my cake velvet. Thanks

    • You’ll need to check online for the measurements if you’re using plain flour and baking powder. For velvet colour, red food colouring.

  2. I haven’t even tried this recipe but reading this already makes me feel like I’ve baked my cake and eaten it😄. Thanks Sisi for making what seems very difficult easy. And yeah , thanks for giving substitutes, “the caster sugar to granulated sugar”.

    • Hi, thanks for stopping by. Please try the recipe out, I’m sure you’ll love it. And you’re very welcome…😊

  3. No need for baking powder???? And d double or heavy cream can be gotten wer??, or is der a good brand dat I can get in Nigeria??… Thanks

    • No baking powder required as you’re using self raising flour which already contains raising agent. You can get cream from large supermarkets..

  4. Hello. Thank you for your wonderful recipes. I’m in Nigeria and I just want to make a simple cake for my brother’s birthday, something to eat in the house. I know some of the ingredients but I don’t know the amount.

  5. This was made on Boxing Day, my guests couldn’t believe I baked a cake all by myself as it was very lovely and better than I thought it would be. My love for your blog just increased exponentially. I’m a massive fan!

  6. I tried this recipe but mine came out pretty flat, is it supposed to be plain flour or perhaps self rising flour? I think that may have made the difference

    • I’m so so sorry. It’s self raising flour. I did update the recipe shortly after posting but for some reason, the older version is coming up on my phone. I’m so sorry. That’s definitely the problem, no raising agent. Please try self raising flour.

  7. Great recipe, only down side was my oven is very hot so I could have done with taking it out at about 15 minutes as it burnt a little. However it’s all trial and error. It tasted delicious though and will definitely be doing this recipe again. Thanks Sisi

    • Yay!! First actual feedback, sorry about the burning, should turn your oven down a notch after the first 10 minutes next time. You’re very welcome…x

    • Im assuming you’re in the UK. I use Elmlea brand usually. Supermarket brands aren’t bad though, I’ve tried the Tesco and Morrisons brand and had no regrets. You can use Raspberry Jam.

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