Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

The better half has swanned off to Brunei where he will be for the next week or so with work, however, his brother has brought his lovely family down for the weekend to London while they watch a concert. Me and their youngest daughter S decided that we were going to spend our afternoon baking a lovely Victoria Sponge Cake for us to eat for dessert after our dinner!

This simple yet delicious recipe takes no time at all and is so very easy to make.  Cooking times are 20 – 25 minutes and the whole recipe is ready to go within the hour.  Its  easy to see why this classic British cake is loved by children and adults alike!

See recipe below for a step by step guide.



For the sponge:

  • 175g margarine
  • 50g butter
  • 225g caster sugar
  • 4 eggs, beaten
  • 1 dash vanilla extract
  • 225g self-raising flour
  • 1 dash milk

For the buttercream:

  • 150g unsalted butter
  • 225g icing sugar, sifted
  • 2 tablespoons hot milk
  • 1 teaspoon vanilla extract

For the topping:

  • Strawberry or raspberry jam
  • Fresh strawberries


Pre-heat the oven to 180 C / Gas 4 and grease and line two cake tins, these should be about 20 cm each.

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Weigh out 225 grams on unsalted butter and 225 grams of caster sugar

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For the sponge cream the margarine, butter and sugar together until light and fluffy.

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Beat 4 eggs together in a bowl.

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Gradually whisk in the eggs and vanilla essence.

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Add a dash of milk too.

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Then sift in the flour and stir in the milk to create a creamy mixture. MIX MIX MIX!

divide evenly between the two

divide evenly between the two

Divide the mixture evenly between two 20 cm tins – this should work out at about 470 grams each. Bake in the oven for 20 to 25 minutes or until golden brown.

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Leave to cool. In the meantime, make the buttercream! YUMMY! 🙂 🙂

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Weigh out 150 grams of unsalted butter and 225 grams of icing sugar.

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Sift out the 225 grams of icing sugar in a mixing bowl and then add the butter into the mixing bowl.

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Measure out 2 tablespoons of hot milk and 1 teaspoon of vanilla essence – mix the whole lot together.



The buttercream icing should not be runny – if so, add a little more icing sugar.  It should look light and fluffy like the above picture.

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Once cool, turn the sponges upside down and spread the jam on one base, and some of the buttercream on the other.

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Sandwich together and leave for around 10 minutes.

Victoria Sponge Cake

Victoria Sponge Cake

Ta-daa!! One lovely Victoria Sponge Cake! Spread the remaining icing on the top of the cake (be generous!) and top with some strawberries in a decoration of your choice!

Happy baking my lovelies!

Kimmy and S X

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