Skip to Content

How to make a Victoria Sponge Cake – Full recipe

How to make a Victoria Sponge Cake – Full recipe

How to make a Victoria Sponge Cake – Full Recipe.

Indulge in the ultimate comfort of a classic British dessert with a modern twist! In today’s video, we’re diving into the time-honoured tradition of making a Victoria Sponge Cake, but with a few gourmet touches that elevate the flavours and presentation. This mouth-watering cake is a symphony of light, airy sponge layers, luxurious vanilla buttercream, and rich strawberry jam—all crowned with fresh strawberries. Perfect for tea-time, celebrations, or whenever you’re in the mood for something deliciously sweet!


  • Prep Time: 20 mins.
  • Cook Time: 25 mins.
  • Decorating Cake: 20 mins.
  • Total Time: 1 hour 5 mins.

Makes 15 slices.



  • 1¾ cup (400g/14oz) Butter, softened.
  • 2 cup (400g/14oz) Caster Sugar.
  • 8 Medium Eggs.
  • 2½ cup (400g/14oz) Self-raising Flour.
  • 1½ tsp Vanilla Extract.
  • 2 tsp Baking Powder.
  • 4-5 tbsp Milk.


  • ½ cup (150g/5oz) Unsalted Butter.
  • 3¼ cup (500g/17oz) Icing/Powdered Sugar.
  • 1½ tsp Vanilla Extract.
  • 2 tbsp of Warm Water.
  • ½ cup (150g/5oz) Strawberry Jam.
  • Fresh Strawberries.

Oven Temperatures.
Preheat the oven as follows:

  • Fan Oven: 170°C/340°F.
  • Oven: 190°C/380°F.
  • Gas Mark 5.



  1. Preheat the oven to the above temperatures
  2. Line three 20cm/8 inch cake tins with greaseproof paper.
    3, In a large bowl, beat together the butter and caster sugar until soft and fluffy.
  3. Add the eggs, milk, self-raising flour, baking powder and vanilla extract.
  4. Stir in the flour with a spatula before mixing with a hand mixer and mix until the mixture is fully combined – but be careful not to overbeat.
  5. Divide the mixture equally between the three tins and smooth the top with a spoon.
    TIP: weigh each tin to ensure all tins are equal in weight.
  6. Bake for 25 minutes until the cake is golden and springs back (a skewer should also come out clean).
  7. When baked, allow to cool for 15 minutes before turning out onto a cooling rack and leave to cool completely.

Vanilla Buttercream.

  1. Beat the butter with an electric mixer for about 5 minutes until it doubles in size and is white in colour.
  2. Gradually beat in the icing sugar, when all the icing sugar is incorporated add the vanilla extract and add a little warm water to loosen the buttercream if it’s too stiff.


  1. Spread 2 tbsp of the buttercream in the centre of the first sponge and pipe buttercream swirls around the edge of the sponge.
    TIP: I use a 2D closed star tip.
  2. Spoon in half the jam and spread it right out to the edge of the buttercream swirls. By placing the buttercream on the bottom and jam on top I find it helps keep the cake more secure and prevents it from moving.
  3. Place the second sponge on top and repeat the process- finish with the third sponge.
  4. Place a wire rack on top and sieve over a generous amount of icing sugar, this will leave a lovely pattern on top of the cake. Pipe buttercream swirls around the edge of the cake.
  5. Add some fresh whole and halved strawberries to the top of the buttercream swirls and sprinkle with some edible gold/silver glitter if you have it.
  6. Store at room temperature until ready to cut, the cake can be stored in an airtight container for 2 to 3 days.