Serves10 Prepare10 Mins Cooks25 mins

Victoria Sponge


  • 200g of butter, room temperature
  • 200g of caster sugar
  • 1tsp of vanilla extract
  • 4 eggs
  • 200g self-raising flour
  • Filling:

  • 6tbsp of strawberry jam
  • 100g of icing sugar
  • 200g of butter, room temperature
  • 1tsp of vanilla extract


Step 1. Pre-heat oven to 190 degrees and grease 2 cake tins with a little bit of butter

Step 2. Cream together your butter and sugar until pale and fluffy

Step 3.Then add in your eggs one by one until fully combined

Step 4. Sift in your flour and slowly fold into the mixture

Step 5. Separate your mixture into the 2 tins and pop into the oven for 20 mins, or until golden brown

Step 6.Take the cake out and allow to cool for 5 minutes and then place the cakes onto a cooling wrack, taking them out of the tins

Step 7. Whilst your cakes are cooling you can make the buttercream! Cream together your butter, vanilla extract and icing sugar, beat for at least 5 minutes to make sure it is super smooth and creamy

Step 8. Take one half of the cake and spread across your buttercream, then add your jam

Step 9. Place the other half of the cake on top and sift over a little bit of icing sugar for decoration

Step 10. Make a cuppa, sit down and relax with a slice

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