Victoria sponge cake with buttercream

Victoria sponge cake with buttercream


70 people made this

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

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 (1)


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

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