Victoria Sponge
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, it is made 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 pretty 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 bakers – 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 flour 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 prefer 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:
• Golden Syrup Cake
• Carrot Cake
• Upside-down Pineapple Cake
• School Cake
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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.
Video
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.
- Victoria Sponge Cake 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.
To make a traditional Victoria Sponge, you make a simple sponge using self-raising flour, sugar, eggs, and margarin, then bake in two sandwich cake tins. Once cooled, sandwich the layers with jam (and buttercream, if you prefer), and sprinkle the top with sugar for a classic finish.
The Victoria Sponge recipe is named after Queen Victoria, who was known to enjoy a slice with her afternoon tea. This classic British cake became popular during her reign, as a cake deemed safe for children (compared to various, more classic, seeded dried fruit cakes of the time), and it remains a staple for a classically British afternoon tea to this day.
There’s no real difference between a Victoria Sponge and a Victoria Sandwich – they’re simply two names for the same classic bake. Both refer to the traditional Victoria Sponge recipe made with two layers of light sponge, filled with jam and topped with sugar.
Yes, you can use butter instead of margarine in this easy Victoria Sponge recipe, but I prefer margarine as it gives a lighter, fluffier sponge. Whichever you choose, just make sure it’s softened before you start.
Originally published in July 2018. Updated in May 2025.
Thank you to Naomi Seiler for creating the updated photos.
Looks great will do this tonight thanks
Made for Halloween, just added green food colouring. Came out lovely . Light and fluffy. Will use this recipe in the future. Thanks chef
I have made this classic more times than I can remember. As a change, in our Australian summer I often make butvuse passionfruit rather than strawberries.
I have a question regarding the Victoria sponge recipe.
I have made this 4 times now and every time when I add the eggs to the mixture it curdles, but settles down once I add the flour! Is this normal?
The bake comes out really well and very tasty.
Are the eggs for this recipe medium or large.