08 January 2019
Classic Victoria Sponge
The perfect cake for all occasions – Whether it’s a birthday cake you need, or perhaps you want some down time with your kids, this Victoria Sponge recipe is perfect!

The perfect cake for all occasions – Whether it’s a birthday cake you need, or perhaps you want some down time with your kids, this Victoria Sponge recipe is perfect!
The ingredients
For the sponge
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 200g butter, softened
- 280g icing sugar, sifted
- drop vanilla extract (optional)
- 340g jar good-quality strawberry jam
- icing sugar, to decorate
The Cake
- Heat oven to 190C. Butter two 20cm sandwich tins and line with a non-stick baking paper.
- In a bowl, beat up the caster sugar, softened butter, Cheshire Egg eggs, self-raising flour, baking powder and milk until you have a smooth, soft batter.
- Separate the mixture between the two tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn out the cakes onto a cooling rack, and leave to cool completely.
The Filling
- To make the filling, beat the butter until smooth and creamy, then gradually beat in sifted icing sugar and a drop of vanilla extract (if you’re using it).
- Spread half the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Put the rest of the buttercream on top of the cake.
- Add any toppings of your choice. Keep in an airtight container.
Enjoy!