Classic victoria sponge cake

    1 hour 10 min

    This sponge cake is always a winner and looks so classic. It's up to you what you fill it with but I like to use raspberry jam with vanilla buttercream. You can also chop up strawberries for the filling. I know it's more traditional to just top it with a dusting of icing sugar but I prefer vanilla buttercream.


    Buckinghamshire, England, UK
    8 people made this

    Makes: 1 cake

    • For the sponge
    • 225g margarine
    • 225g caster sugar
    • 4 eggs
    • Dash of vanilla essence
    • Dash of milk
    • 225g self-raising flour
    • For the buttercream
    • 150g unsalted butter
    • 225g icing sugar, sifted
    • 2 tablespoons hot milk
    • 1 teaspoon vanilla extract
    • For the filling
    • Raspberry jam

    Prep:20min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease and line two 18cm (7 inch) cake tins with baking paper.
    2. Cream together the margarine and caster sugar until light and fluffy. Beat in the eggs, vanilla essence and milk (adding the odd bit of flour to prevent curdling). Fold in the remaining flour and stir until just combined; pour into the prepared tins.
    3. Bake for 20-25 minutes in the preheated oven, or until golden brown and a skewer comes out clean when poked in the middle. Place on a cooling rack.
    4. For the buttercream: cream together the butter, icing sugar, hot milk and vanilla extract until smooth.
    5. Once the sponges are cooled, spread one with jam and the other with buttercream; sandwich together. Top with remaining buttercream, add a strawberries and ta-da!

    See it on my blog

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