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Victoria sponge cake with buttercream

About this recipe: Simple and delicious victoria sponge with a sweet and fruity filling.

Makes: 1 cake

  • 225g Butter
  • 225g Caster Sugar
  • 225g Self Raising Flour
  • 4 Organic Eggs
  • 2 tsp Vanilla Extract
  • 100g Butter
  • 140g Icing Sugar
  • 5 tbsp Rasberry Jam

Prep:10min  ›  Cook:25min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 18cm/7in cake tins with baking paper.
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
  7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
  9. Place Butter in Mixing Bowl and beat without icing sugar for 20 seconds.
  10. Cream the Icing Sugar and butter together until light and fluffy. If needed, add a little milk.
  11. After cake has cooled, Sandwich together with butter cream and jam.


Prepare Butter Icing in a cool kitchen, or it will make it difficult to work with.

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