Easy Victoria Sponge Recipe - Simple and Classic Cake | British Baking

Victoria Sponge Recipe - A Classic Cake You’ll Love

A Simple Classic Cake That Brits Can’t Stop Baking

What if we told you that one of the most iconic British cakes is also one of the easiest to bake at home - without any fancy tools, obscure ingredients, or pastry chef training? Yes, the classic Victoria Sponge is the queen of sponge cakes (pun intended) for a reason.

In this guide, we'll walk you through an easy Victoria's recipe that’s timeless, delicious, and perfect for everything from afternoon tea to “I-just-need-cake-right-now” days.

Whether you're craving a soft sponge filled with strawberry jam and whipped cream, or simply looking to master a classic Victoria's cake like Mary Berry, this article is your go-to.

Why Read This? Because Even Though It Looks Simple...

Baking the perfect Victoria sponge isn’t just about tossing ingredients into a tin and hoping for the best. We'll reveal where most people go wrong, share tips straight from seasoned British bakers, and help you avoid dry disasters. Trust us - this is the cake recipe you’ll come back to again and again.

What Makes The Victoria Sponge So Iconic?

Picture this: it’s 4 PM, the teapot’s steaming, and your gran brings out a classic Victoria sponge - two golden cake layers, filled with jam, a dusting of icing sugar on top, and everyone gets quiet because it’s that good. The Victoria's cake is more than just a cake - it’s a tradition. It was named after Queen Victoria, who enjoyed a slice during afternoon tea.

The combination of softened butter, caster sugar, and self-raising flour, baked just right in matching sandwich tins, gives you that unmistakable British treat. It’s the kind of classic bake that makes you feel instantly nostalgic, even if you’re tasting it for the first time.

• A proper British icon of baking
• Loved by generations - from grannies to Gen Z
• Named after Queen Victoria, who definitely knew a good sponge

Is It Really That Easy To Bake A Victoria Sponge Cake?

Short answer? Yes. Longer answer? Yes - but only if you follow a Victoria sponge recipe that actually works. People often assume sponge cakes require delicate handling or some mythical baker's intuition.

The truth? Once you understand the basics - room temperature ingredients, the right cake tin, and knowing when your batter is just right - it’s hard to mess this one up. We’ve all had that moment where a cake comes out too flat, too dry, or just sad. This one? It’s practically fail-proof.

• No complicated steps or weird equipment
• Uses everyday pantry ingredients
• If you can stir, you can bake this perfect cake

What Ingredients Do You Actually Need?

Let’s keep it simple. You don’t need to raid a baking aisle or sell your soul for Madagascar vanilla. A traditional Victoria sponge requires just a few kitchen staples.

Here's What You’ll Need:

These ingredients come together to form a smooth, silky batter that bakes into a golden, fluffy delight. The trick? Don't overmix. Using a wooden spoon or a mixer, beat your butter and sugar until it’s light and fluffy, then gradually add the rest.

• Keep everything at room temperature
• Use self-raising flour for the rise
• Don't skip the vanilla extract - it lifts the whole flavour

Which Tins Should You Use For The Perfect Sponge?

Listen, the tin matters. You’ll need two matching sandwich tins - ideally 20cm each. Using mismatched sizes means your cake layers won't line up, and that’s a tragedy no one wants. Grease the base of each tin and line with baking parchment.

This helps with an even rise and prevents sticking. Bonus tip: always weigh the batter into each cake tin to ensure equal layers. No one likes a lopsided cake.

• Always use matching cake tins
• Grease and line for smooth release
• Weigh your batter for balance

The Step-By-Step: Victoria Sponge Cake Recipe

Right then, let’s make this cake:

1. Step 1: Preheat your oven to 180°C (160°C fan).
2. Step 2: Beat butter and sugar until pale and fluffy.
3. Step 3: Add eggs one at a time, with a spoonful of flour to prevent curdling.
4. Step 4: Add remaining flour and baking powder, mix gently.
5. Step 5: Stir in vanilla extract.
6. Step 6: Divide evenly between two greased and lined cake tins.
7. Step 7: Bake for 20–25 minutes or until a skewer inserted comes out clean.
8. Step 8: Let the cakes cool completely on a wire rack.

That’s It. Your Home Will Smell Like A Dream

• Don’t overbeat once the flour’s in
• Check with a skewer for doneness
• Let it cool completely before adding filling

Make Victoria Sponge Filling: Buttercream Or Whipped Cream?

Ah, the age-old debate. Some swear by buttercream, others go for fresh cream or double cream. Our take? Try both and choose your favourite. To make buttercream, beat softened butter with icing sugar until fluffy.

For a lighter touch, whipped cream with a bit of vanilla extract works wonders. Layer the base with strawberry jam or raspberry jam, then pipe or spread the cream. Top with the second cake layer, then dust with icing sugar.

• Buttercream = rich and sweet
• Whipped cream = light and fresh
• Don't forget the layer of jam - that’s non-negotiable

Victoria Sandwich Recipe - Victoria Sandwich Vs Victoria Sponge - Wait, What’s The Difference?

Let’s settle this. Technically, a Victoria sandwich and a Victoria sponge are the same thing. The term Victoria sandwich cake just emphasises the structure: two layers of cake, "sandwiching" the jam and cream.

Some call it sandwich cake, some just stick with sponge - but it all points back to the same classic bake. One theory suggests the “sandwich” term became popularised to make it sound posh at afternoon tea tables.

• Same cake, different name
• “Sandwich” refers to the layered look
• Either way, it’s a win

Simple Sponge Cakes With Jam: Tips For Getting That Light And Fluffy Texture

Ever had a flat cake? Or one that feels like dense cornbread instead of airy sponge? The key to a fluffier sponge lies in a few simple steps:

1. Use ingredients at room temperature
2. Cream butter until light and fluffy
3. Sift the flour to aerate it
4. Don’t overmix the final cake batter

Baking Is Chemistry, But Not Rocket Science. With A Little Attention To Detail, Your Sponge Cakes Will Rise Beautifully Every Time

• Don’t overmix the batter
• Always sift the flour
• Ensure oven is preheated properly

Victoria Sandwich Cake: Can You Store Or Freeze Victoria Sponge?

Let’s be honest, leftovers are rare - but on the off chance you want to keep the cake, here’s how: Wrap it in cling film, pop into an airtight container, and store in a cool place. The cake will last 2-3 days, assuming you can resist it that long.

You can also freeze Victoria sponge - just skip the filling, wrap the cakes well, and defrost before serving.

• Store in an airtight container
• You can freeze Victori, minus cream
• Always cool completely before storing

Recipes You Might Like If You Love Victoria Sponge

Love the classic? You’re going to enjoy these too:

• Lemon Drizzle Cake - for that zingy twist
• Coffee & Walnut Cake - rich and comforting
• Strawberry Shortcake - for a summery vibe

And If You're Feeling Adventurous:

• Add raspberry coulis or cream cheese frosting
• Try making a chocolate cake base
• There’s a whole world of cake recipes
• Experiment with fillings and twists
• You can’t beat a classic - but you can play with it

The Perfect Victoria Sponge Sandwich Cake With Strawberry Jam And Icing Sugar

• The Victoria is a British classic that’s surprisingly easy to make
• Get your basics right: room temperature ingredients, matching cake tins, and a reliable Victoria recipe
• Choose between buttercream or cream, but never skip the jam
• Bake it for afternoon tea, birthdays, or just because
• Store it right and it’ll last - if you don’t eat it first

Classic Victoria Sponge Cake - Don’t Miss Out

You’ve got the know-how. You’ve got the craving. So make Victoria - today. Don’t let another bland store-bought cake disappoint you. Grab a wooden spoon, pick up those ingredients, and whip up your own classic Victoria cake.

Keep the cake, keep the pride - and maybe share a slice. Or not. We won’t judge.