My special Victoria sponge

    45 min

    This is a recipe for the classic cake that we all know and love, filled with vanilla buttercream for a special touch.


    London, England, UK
    10 people made this

    Makes: 1 Victoria sponge cake

    • 110g (4 oz) unsalted butter, softened
    • 110g (4 oz) caster sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 110g (4 oz) self raising flour
    • 1 pinch salt
    • 6 to 8 tablespoons jam
    • icing sugar, for dusting
    • Buttercream
    • 140g (5 oz) butter, softened
    • 300g (11 oz) icing sugar
    • 1 teaspoon vanilla extract

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat your oven to 180 C / Gas 4.
    2. Cream the sugar and butter together until light and fluffy.
    3. Gradually add the eggs, mixing well between each addition. Add the vanilla extract and mix again.
    4. Sift the flour and salt into the bowl and fold in gently. Divide the mixture into greased 2 sandwich tins.
    5. Bake on the middle of the oven until golden. Leave to cool on a wire rack when you take it out of the oven.
    6. Once cooled make the buttercream: Combine butter, icing sugar and vanilla. Beat well till pale and fluffy.
    7. Spread the buttercream over the top of one of the cooled cakes. Top with 6 to 8 tablespoons of your favourite jam. Top with the other cake. Dust with icing sugar and enjoy!

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