Light, fluffy, and filled with jam, this classic Victoria Sponge is a true British favourite. It’s the kind of bake that will never go out of style – simple and nostalgic.
The famous, traditional Victoria Sponge cake!
Is there a more iconic bake? Or one that can divide opinion so fiercely?
Not sure what I’m talking about? Let me explain…
What is really such a simple cake is also subject to quite a bit of scrutiny; in terms of what makes a true classic Victoria Sponge. According to the Women’s Institute, who make it the same way as when it was first popularised by Queen Victoria. They say a Victoria Sponge should be a simple sponge, filled with only raspberry jam and topped with caster sugar. No cream, no strawberries, no icing sugar. Overall, a pretty basic cake.
While there is nothing wrong with a truly classic Victoria Sponge sandwich, I am quite partial to spreading buttercream (or, better yet, fresh cream!) to add a bit more flavour and texture.
I do also prefer strawberry jam on mine, but don’t tell the WI that I said that…
I also believe this is better than Mary Berry’s Victoria sponge cake recipe, but don’t tell her I said that either…
Ingredients for Victoria Sponge:
Margarine
I recommend using margarine over butter for your Victoria sponge cake batter. Some people believe butter gives a better flavour overall to a sponge cake, but margarine does make a better textured and more predictable finish.
As with all ingredients when baking a sponge cake, ensure it is at room temperature before starting.
Caster Sugar
Caster sugar is the sugar of choice in a Victoria sandwich cake and is preferable over granulated sugar, as it is finer and mixes better into the batter.
For my US baker, caster sugar is termed as “superfine sugar.”
Free-range Eggs
The size of the eggs doesn’t matter too much (I always use medium) but just be sure you’re using free-range eggs.
As with all ingredients when baking a sponge cake, ensure they are at room temperature before starting.
Self-raising Flour
Again, flour is a must in a cake batter and self-raising is used here to allow it to rise. No additional raising agents are required but be sure to sift the flour.
Seedless Jam
Traditionally speaking, a Victoria sponge cake would be made using raspberry jam, but I personally favour strawberry for this cake. But it’s entirely up to you what you use – this is your own Victoria sponge!
Seedless jam is generally more pleasant in a cake such as this, in terms of texture, but if you preferred a seeded jam, you do you.
Tips for a Perfect Victoria Sponge:
• Use Softened Margarine (or Butter): This helps the ingredients combine smoothly and gives you a lovely light sponge. Margarine tends to create a fluffier texture, which is why I prefer it. Plus, it has the added bonus of being dairy-free.
• Weigh Your Tins: This is not essential by any means, but it is a nice tip if you are entering your cake into any kind of Bake-off competition. Pop your filled cake tins on the scales before baking to make sure each has the same amount of batter, and spoon the batter between them if not until they are even. This helps them bake evenly and avoids one layer being taller than the other.
• Cool Completely Before Filling: Let your sponges cool fully on a wire rack before adding the jam (and buttercream or cream, if using); otherwise, it will melt and slide down the sides.
More Classic Cakes You’ll Love:
Victoria Sponge
EQUIPMENT
INGREDIENTS
- 225 g Margarine softened
- 225 g Caster Sugar (Superfine Sugar)
- 225 g Self-raising flour
- 4 Free-range Eggs
- Seedless Jam (Seedless Jelly) raspberry or strawberry
INSTRUCTIONS
- Pre-heat your oven to 170°c (150°c for fan-assisted oven, Gas Mark 4 or 325°F). Grease and line two 18cm (7 inch) sandwich tins with greaseproof paper. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy.
- Add the eggs one at time, ensuring each is mixed through before adding the next.
- Sift in the flour and gently fold to create a batter.
- Transfer the batter to your pre-lined tins and bake in your pre-heated oven for 20-30 minutes until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely
- Once cool, sandwich the sponges with jam (& buttercream if desired). Top with a generous sprinkling of caster sugar.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
You can also increase the quantities (maintaining a 2:1 ratio) to make extra buttercream for crumb coating the cake before covering with fondant icing.
- See the Ingredients section above for full explanations on each ingredient and possible substitutions.
- See the Top Tips section above for more tips for the perfect Victoria Sponge.
- Victoria Sponge Loaf should be stored in an airtight container, and will keep for about 1 week.
- You can freeze Victoria Sponge, ideally before you jam the sponges together. Tightly wrap your Victoria sponges in cling film and then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.
Frequently Asked Questions for Victoria Sponge:
How do you make Victoria Sponge?
Why is it called "Victoria sponge"?"
What's the difference between Victoria sponge and Victoria sandwich?
Can I use butter instead of margarine?
Originally published in July 2018. Updated in May 2025.
Thank you to Naomi Seiler for creating the updated photos.
16 responses
Do you use unsalted or salted butter in your recipes?
Can I use unsalted butter in the Victoria sponge Barbara hunt
To be honest I find that using “butter” makes for a very greasy cake. I have been making Victoria sandwiches for over 30 years. I find that a cheap marg gets a far better texture and bake.
Good evening I’ve just been introduced to your wonderful kitchen. Could you sometime put a recipe on for an old clothe dumpling recipe as I am always looking for a chef or cook presenting one ,but I have not been in luck for at least five years. It was always a real treat at any birthday party thank you helen …. ..
What a wonderful and simple recipe. I made using the all in one method and it came out perfectly. The filling I used was custard buttercream and strawberry jam, it tasted delicious.
Hi! I’ve never done this recipe and when I decided doing it I saw that you have margarine in it; I hate margarine and I was thinking to use butter..Yet I agree with the comment above that it will be too greasy but I was wondering if I use a low fat butter(only 65% fat) it will work?..
Hi Cristina I used Lidl Danpak spreadable lighter it turned out great!!
So simple and so delicious and so versatile, this is my go to sponge that I either keep basic or jazz it up with different fillings and toppings, just perfect. Thank you
This recipe is fantastic! I used the banana loaf recipe which was amazing so decided to use the Victoria sponge, my husband made me bake another one it was so good. I’m so glad I stumbled across your website I will be working through some more of your recipes!, what a good find!
Thank you so much for sharing!
Jo
OMG! Thank you for the recommendation. The banana loaf was FAAAAAAAAB!!!! The mixture of senses on my taste buds felt like an explosion of colour! I will definitely be making this more often and hope the kids will enjoy it as we forgot to leave them any this time! LOL! If you find any more good recipes please let me know as these taste DELISH!
yummy
Can I use dairy free butter
Hello
Can I ask please after doing everything exactly as you said 2 make my Victoria Sponge and it has sunk in the middle, why I’m scratching my head ????
Hello, im looking to do a 3 tier 6inch victoria sponge recipe, i love all your recipes so i want to stick to this one however do i need to increase the ingredients for a 3 tier 6inch cake? could you tell me the measurements please. Thanks :)
Love the recipe but it definitely needs longer than 20 minutes in the oven!
Please adjust the time on your recipe.
Otherwise loving your website and choosing things to make with my granddaughter
Are the eggs for this recipe medium or large.