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Victoria sponge cake recipe

Victoria sponge cake

Cooking with children is a great way to practise reading. It’s great for reluctant readers who don’t want to pick up a book.

This cake is named after Queen Victoria who liked to have a slice with her afternoon tea. It is usually made with a jam and cream filling – but you can use fresh fruit or lemon curd and buttercream if you prefer.

You will need

  • 225g/8oz butter or margarine, softened at room temperature
  • 225g/8oz caster sugar
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 225g/8oz self-raising flour
  • Milk, to loosen
  • Jam/ fresh berries/ lemon curd
  • Whipping cream


  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 one at a time along with a tablespoon of the measured-out flour with each egg.
  5. Stir in the vanilla extract.
  6. 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.
  7. Divide the mixture between the cake tins and gently spread out with a spatula.
  8. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  9. Remove from the oven, leave to cool in the tin for 5 mins, then remove from the tin and peel off the baking paper.
  10. Place the cakes onto a wire rack.
  11. Sandwich the cakes together with jam, lemon curd or whipped cream and berries.
  12. If you use cream to fill the cakes, be sure to keep any leftovers in the fridge.