Victoria sponge cake with buttercream

    1 hour 35 min

    Simple and delicious Victoria sponge with a sweet and fruity filling of buttercream icing and raspberry jam.

    193 people made this

    Makes: 1 (18cm) cake

    • 225g butter
    • 225g caster sugar
    • 4 organic eggs
    • 2 teaspoons vanilla extract
    • 225g self raising flour
    • Filling
    • 100g butter
    • 140g icing sugar
    • 5 tablespoons raspberry jam

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

    1. Preheat the oven to 180 C / Gas 4. Grease and line two 18cm (7 in) cake tins with baking parchment.
    2. Cream the butter and the sugar together in a bowl until pale and fluffy.
    3. Beat in the eggs, one at a time, and stir in the vanilla.
    4. Fold in the flour using a large metal spoon, adding a little milk if necessary, to create a mixture with a soft dropping consistency.
    5. Divide the mixture between the cake tins and gently spread out with a spatula.
    6. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
    7. 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.
    8. For the filling: place butter in a bowl and beat for 5 minutes, till very pale and fluffy. Add the icing sugar whilst beating. Continue till smooth.
    9. After cake has cooled, sandwich together with buttercream and jam.


    Prepare butter icing in a cool kitchen, or it will make it difficult to work with.

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    Reviews in English (1)


    Excellent receipe. Very easy to make and tasted fantastic.  -  18 Aug 2015