Posted in Baked Goods, Cake, Classics

Victoria Sponge

Good Morning Cake Lovers!

There’s always time for cake in my world and today I wanted to share with you my family recipe for the Victoria Sponge. There’s a reason why I specialised in the Victorian period at university – Queen Victoria loved cake with her tea. Now, I’m not too fussed with the tea but having cake regularly is definitely something I can live with. 🍰


150g self raising flour

150g caster sugar

150g unsalted butter

3 eggs

1/2 tsp of vanilla (I had none so used almond as an alternative)

Jam – strawberry or raspberry – you decide! 🍓

(For the buttercream)

150g unsalted butter

220g icing sugar

1/2 tsp of vanilla (likewise as above, I used almond)


Preheat the oven to 180 degrees. Line two cake tins. If you’ve not got two sandwich tins, I use the one tin I’ve got for brownies and cut the cake in half with dental floss (top tip!)

Cream the sugar and butter together. Having equal amounts of both and the flour is key to having a good soft sponge. Add the vanilla to the creamed mix.

In an additional bowl, beat the eggs. Then add them slowly, bit by bit to the creamed mix. We have to go slowly otherwise the mix is at risk of curdling.

Sieve in the self raising flour and fold into the mixture.

Divide the mixture in half (good luck if you can do that equally because I never can!) and add it to the tin/s.

Cook the cake for 20 minutes until it appears golden brown.

Whilst the cake cools, make the buttercream. Prepare yourself for a cloud of icing sugar. Cream the butter, vanilla and icing sugar together.

Once the cake is cooled, cover with a layer of your choice of jam 🍓. The cake needs to be as cold a your patience will allow it otherwise the jam and buttercream will melt. On top of the jam, add the buttercream. Then add the other half of the cake.

Finish with a sprinkling of icing sugar or caster sugar.

As you can see, cake never lasts long in my house!

I hope you all enjoy this and have fun making and eating as much cake as possible.

Stay safe and big love all xx


“From that moment on, the world was hers for the reading. She would never be lonely again.”

33 thoughts on “Victoria Sponge

  1. Charley, a perfect time to come across your post! 😀 I’ve wanted to make a Victorian Sponge cake for the past couple of weeks but couldn’t find my recipe! Yours here looks divine and I’m sure I haven’t made one with buttercream before, sumptuous! Many thanks for sharing and I look forward to baking this! I fear my efforts will not be as professional as yours! 😀


    1. Hi Annika! Aw I hope this goes well! I’ve really enjoyed having the time to bake again – I love my job but I’m really appreciating this ‘forced rest and working by email’ period. Well, it’s a running joke in the family that our sponges go wrong but after a substantial gap (about 6 years?) since we made one, this went well! Let me know how you get on! Hope you and your family continue to be safe and well. X

      Liked by 1 person

      1. Hi Charley! Just to let you know my son and I finally got round to making the cake and had a great time! It’s handy to have him around with the creaming and whisking part and we always have a laugh baking together! The cake was delicious, the best Victoria Sponge I’ve made and a special treat for us all when my mother came round for Afternoon Tea. Many thanks for sharing the recipe with us. Btw. I took a photo to show you but can’t find a way of posting it and don’t know if you are on twitter?

        Take care and keep safe! Xx


      2. Hi! Aww that sounds amazing! I’m so glad you had quality time together and that it turned out well. It’s always lovely having time together. I finally got to see my mum and dad last weekend and it was a huge relief and such a nice moment to be back together again. I don’t have twitter but you can email me?


        Liked by 1 person

  2. Oh wow, now I’m hungry Charlie…. you also started a war… the war between whether to add cream or not – I’m with you on this 😛


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