Skip to navigation Skip to content
A victoria sponge cake topped with strawberries Tried & Tested

Victoria sponge

Read reviews
2.576 stars based on 40 ratings

This is the cake recipe that you will return to time and again, it is a lovely cake with an even crumb, even rise and not too dry around the edges with a light and airy texture.

Key Information

  • Prep:
  • Bake:
  • Serves:7
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 200g 7⅛ oz Butter (unsalted)
  • 200g 7⅛ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 3 3 Egg(s) (free range) at room temperature
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 2tbsp 2tbsp Milk (whole)

For the filling

  • Strawberries washed and halved
  • 150ml 5⅛ fl oz Double cream whipped
  • White caster sugar to dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 5). Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare the sandwich tins (2 x 7in sponge tins) by lining with baking parchment.

  2. Classic mode Step 2

    Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

    Ingredients for this step

    • 200g 7⅛ oz Butter (unsalted)
    • 200g 7⅛ oz White caster sugar to dust (we use Silver Spoon)
  3. Classic mode Step 3

    Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.

    Ingredients for this step

    • 3 3 Egg(s) (free range) at room temperature
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 2tbsp 2tbsp Milk (whole)
  4. Classic mode Step 4

    Spoon the mix into tins and bake for 25 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

  5. Classic mode Step 5

    To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved strawberries. Top with the other cake and decorate with strawberries. Sift over the caster sugar and serve.

    Ingredients for this step

    • 150ml 5⅛ fl oz Double cream whipped
    • Strawberries washed and halved
    • White caster sugar to dust (we use Silver Spoon)