The best Victoria sponge

    1 hour 10 min

    This cake looks good, but it tastes even better! It is best to have two round cake tins of the same size, but if you don't, you can bake one base after the other.


    Buckinghamshire, England, UK
    82 people made this

    Makes: 1 Victoria sponge cake

    • 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
    • Extras
    • raspberry jam
    • strawberries

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

    1. Pre-heat the oven to 180 C / Gas 4 and grease and line two cake tins.
    2. For the sponges cream the margarine, butter and sugar together until light and fluffy.
    3. Gradually whisk in the eggs and vanilla, then sieve in the flour and stir in the milk to create a creamy mixture. Pour the mixture evenly into the two cake tins.
    4. Bake in the oven for 20 to 25 minutes or until golden brown. Leave to cool.
    5. Meanwhile, to make the buttercream, simply whisk all the ingredients together until light and smooth.
    6. Once cool, turn the sponges upside down and spread the jam on one base, and some of the buttercream on the other.
    7. Sandwich together and leave for around 10 minutes.
    8. Spread the remaining icing on the top of the cake (be generous!) and top with some strawberries in a decoration of your choice!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Easy to make for a learner like me, and tastes really nice!!! Recommended.  -  26 Aug 2014


    I'm planning to make three of these for an English St Pat's party tomorrow. It sounds delicious!! Do you have an American translation for the metric measures? We measure by teaspoon, tablespoon and cup usually while your measures are in weight. Thanks so much!  -  13 Mar 2015