Victoria Sponge – Celebration Cake!

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A delicious Classic Bake – A Victoria Sponge. Soft & Light Cakes, Strawberry Jam, Vanilla Buttercream & Fresh Strawberries!


Strawberry seasons isn’t quiiiite here yet, but I bought a packet anyway and they were surprisingly tasty! This led me to think I should 100% do something with them, but definitely not overtone them – so I thought I would bake a classic – funnily enough it is one of the simplest and yet most delicious classic cakes around.

When I was younger I used to think that this type of cake was icky and boring and why would I want it as its not Chocolate? But – I was completely wrong. This cake is SO GOOD and one of the best cakes in the world. However, sometimes the simplest of things can be the most difficult to get absolutely perfect!

I find that with Victoria Sponges its all about getting everything perfectly in proportion – such as if you’re making a two layered cake, everything should be 300g (i.e. the sugar, flour, butter and eggs) and same for if you were doing a larger cake – everything should be 400g! It makes it far simpler and generally provides a foolproof cake.


I weigh out my eggs when making a cake like this so I know that its going to work, and once you know your oven well enough you will know when is the perfect time to take the cake out of the oven and when it might need a smidgen longer in the oven!

This cake can often be served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! But when I am making it last a bit longer, I use buttercream so that it stays fresh for longer, whereas the cream may go a bit icky, especially on a hot day!I also have a slight issue where my Dad hates raspberry jam with a passion (no idea why…) so I always make mine with strawberry jam!


This recipe makes a 3-layer cake – serves 12-15. 
Recipe easily halved for a two layer cake!


– 400g butter, softened
– 400g caster sugar
– 400g eggs (roughly 8 eggs)
– 400g self raising flour
– 2 tsp baking powder
– 4 tbsp whole milk

– 150g butter
– 450g icing sugar
– 1/2 tsp vanilla
– 1-3 tbsp whole milk (if needed)
– 1/2 jar strawberry/raspberry jam (350g jar)
– Extra sprinkling icing sugar to finish
– Fresh strawberries



1) For the cake – Heat the oven to 190C/170C Fan and line three 20cm/8inch sandwich cake tins with baking parchment

2) In a large bowl beat together all of the cake ingredients to a smooth and soft cake batter

3) Divide the mixture between the three tins and smooth it over – bake for 25 minutes until the cake is golden and when the cake springs back (skewer should also come out clean) Turn onto a cooling rack and leave to cool.

4) For the buttercream – beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar & vanilla gradually. If the icing is too stiff then add the milk gradually to get your desired thickness!

5) To decorate – Spread the butter cream over the top of one of the sponges, then spoon half of the jam into the middle – place the second sponge on top and repeat the process – finish with the third sponge, and any left over buttercream on top!

6) Add some fresh strawberries, Sprinkle it with icing sugar and serve!


Tips and Ideas

For a smaller cake – simply reduce the cake ingredients to 300g, split the mixture into two tins, and bake for 20 minutes!

When decorating the cake I like to pipe a small amount of the buttercream around the edge of the sponges, then put a little more in the middle with the jam on top – this stops it falling out all over the place, but this is simply my choice! 🙂

Keep the cake in an airtight container and eat within 3 days (if it lasts that long)



P.s. Classics are the best bakes ever.

You can find me on:

J x

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Nas
    October 20, 2020 at 6:48 am

    Hi Jane,

    Would i need to make any changes if using a 9” cake pan? Thanks

    • Jane's Patisserie
      October 20, 2020 at 8:27 am

      I usually say if you want the same amount of layers, you need about 1/3 more of the recipe (and the baking time will increase) x

  • Zoe
    October 18, 2020 at 7:30 am

    Hi Jane
    would I be able to make this a chocolate cake by swapping some of the flour for cocoa powder if so how much would I need swap please

    • Jane's Patisserie
      October 18, 2020 at 8:43 pm

      Yep, swap out 60-75g worth for flour!

  • Fareeha
    October 15, 2020 at 7:28 am

    Apologies I found One my post which you have kindly answered.

    • Jane's Patisserie
      October 15, 2020 at 10:05 am

      Please allow a few days for answers as I can receive hundreds every day, and it takes time.

  • Fareeha
    October 15, 2020 at 7:21 am

    Why are my questions not being oh published?

  • Fareeha
    October 14, 2020 at 10:07 pm

    Help!! My sponge seems fine when I take out of oven but then starts to get oily to the touch. Especially the bottom when I peel away the parchment paper. Stork was not too soft in fact I used straight out of fridge because this happened before and I though it could be that the stork was too soft . Eggs were room temp . Don’t know why it keeps happening. I did use the creaming method which I have drone in past and it’s been fine .

    • Jane's Patisserie
      October 15, 2020 at 10:08 am

      It may be that they just needed a bit more baking, or, it’s just a tiny bit greasy which can happen!

  • Colette Devereux
    October 8, 2020 at 8:25 am

    Hi Jane! Making this cake for my mums 60th birthday at the weekend (can’t wait!). Do you use unsalted, or salted butter for both the cake and the buttercream, please/does stork work? Would the cakes keep fresh enough if I make them tomorrow, and then make the buttercream and assemble the cake the day after? Thanks so much! x

    • Jane's Patisserie
      October 8, 2020 at 9:35 am

      For cake sponges you can use an unsalted block butter or a baking spread, but for buttercream you should only use block butter – spreads aren’t good for buttercreams! And yes they would! x

  • Tobi OBodo
    October 6, 2020 at 2:21 pm

    Hello and thank you for the Victoria sponge recipe , I’m new to baking but I have to ask what’s the difference between the Victoria Sponge and a regular vanilla cake , it’s rare , here in the US that you will find someone make a Victoria sponge cake.
    Thank you

    • Jane's Patisserie
      October 9, 2020 at 10:19 am

      It depends on your opinion basically – a Victoria sponge is the same as basic vanilla cake, but it’s just the filling that usually changes it! Classically it’s a cake made of eggs/sugar/butter/flour filled with just jam, or whipped cream and fruit, or buttercream!

  • Grainne
    September 30, 2020 at 11:11 pm

    Hi Jane love your recipes I’m going to make the triple sponge cake using 3 tins. Will I bake them all at the same time on separate shelves. Thanks a mill

    • Jane's Patisserie
      October 1, 2020 at 9:03 am

      It depends on the oven type – I have a fan so put two on one shelf, and one underneath and they are fine, but I believe other ovens can bake quite differently on different shelves x

  • Nicola
    September 26, 2020 at 9:52 am


    I can’t seem to get the butter icing right. It seems to split and go really soft. HELP haha

    • Jane's Patisserie
      September 26, 2020 at 12:06 pm

      What exact type of butter do you use, and how do you mix it?

  • Gemma Quinn
    September 21, 2020 at 4:31 pm

    Hi Jane.

    My uncle turns 50 on Friday and his favourite cake is a Victoria sponge. This recipe looks perfect but I was hoping you could help me with adapting the recipe to make a 2-tier 23cm x 30cm cake. I have decided to decorate the cake as a football pitch as he is a huge football fan.

  • Shannon
    September 17, 2020 at 8:43 am

    Hi, how would you make this recipe gluten free please??

    • Jane's Patisserie
      September 17, 2020 at 8:53 am

      Yep, I would swap to GF flour, and use xantham gum to help bind it!

    • Shannon
      September 17, 2020 at 2:10 pm

      Thank you! How much xantham gum?

    • Jane's Patisserie
      September 17, 2020 at 2:58 pm

      1 teaspoon!

  • Rachael
    September 4, 2020 at 10:18 pm

    Hi my brother in law wants a Victoria sponge for his fortieth but I was thinking about making it into a drip cake, what drip flavour would you think would go with it?

    • Jane's Patisserie
      September 5, 2020 at 8:09 am

      You could do a white chocolate one and colour it, but it’s completely up to you! Alot of people just do a regular chocolate one as its a nice contrast x

    • Rachael
      September 6, 2020 at 8:57 am

      Thank you and which cake boxes/tins do you use – I have a tall cake tin but when I decorate the three layers the lid squashes the top 😬

    • Jane's Patisserie
      September 6, 2020 at 9:13 am

      The best thing I find to use is an actual cake box – usually, they are at least 6″ tall which is good for a drip cake! x

  • Samuel
    August 29, 2020 at 12:24 pm

    For the cake batter could I use stork?

  • Kayleigh
    August 17, 2020 at 5:29 pm

    Hi Jane! I’ve been searching for a good recipe for a Victoria Sponge as I’ve been asked to make one for a wedding cake and I’d love to try this. Is this suitable for a wedding cake tier? The bride & groom are undecided about covering the tier in buttercream or fondant. Is it suitable for both? Thanks! x

    • Jane's Patisserie
      August 17, 2020 at 8:03 pm

      Hey! So yes I think it is, as long as you dowel and stack the cake correctly! xx

  • samuel
    August 15, 2020 at 1:46 pm

    I only have 9″ tins so what would the baking time be?

    • Jane's Patisserie
      August 15, 2020 at 2:30 pm

      You would need to make the quantities bigger, by about 1/3 more – otherwise the sponges will be far too thin. Then, the baking time will increase. I’m not 100% sure how much longer though as I don’t often bake 9″ cakes x

  • Anna-Lisa
    August 13, 2020 at 5:25 pm

    Hi Jane

    I’ve just used this recipe for a birthday cake and it’s a disaster! Its come out lumpy/bumpy on top and looks awful!

    Reading through the comments it looks like I didn’t weigh the eggs properly and weighed 400g of egg only not the shell! Will it still be ok to eat….or shall I start again?


    • Jane's Patisserie
      August 13, 2020 at 8:24 pm

      It may just be that the cake had air in it – have you actually tried the sponges? It likely is too much egg. But if you think it’s a disaster it’s probably not saveable!

  • Kerry
    August 11, 2020 at 4:26 pm

    Hi Jane, I am looking to make a six layered rainbow cake at the weekend, would you recommend this sponge recipe to use, I want to flavour each layer to, would I have to adjust anything?

    • Jane's Patisserie
      August 11, 2020 at 7:22 pm

      Yes a basic sponge like this is ideal for a rainbow cake – if you double it you will get six layers, it will just be a very tall cake x

  • Sara
    August 2, 2020 at 2:24 pm

    Hi Jane,

    Looking to make this today and noticed the butter to icing sugar ratio is 1:3 on this but on all your other recipes it seems to be 1:2, is this meant to be different on this one? Thanks!


    • Jane's Patisserie
      August 2, 2020 at 6:21 pm

      You can change it to the other ratio if you want, but this recipe is correct as written. x

  • sonia
    July 15, 2020 at 12:58 am

    Hi Jane, I used your recipe to bake the victoria sponge cake for my dad’s 60th and poured some lemon dizzle. The cake turned out very soft and spongy. I used a single tin for my two layered cake. Thanks for a very good recipe. I also, used your lemon loaf recipe which went down well with my family it was my first time.

  • Liza
    July 9, 2020 at 10:31 pm

    Hiya. I was looking to bake this cake for my nephews birthday but cover the cake with the buttercream and not use the jam.. I am not sure if this will work but for the icing if I was to double it would it be enough for a two layered 9 inch cake please? Also do you think it would work with just the basic sponge and vanilla buttercream? Thank you xxx

    • Jane's Patisserie
      July 10, 2020 at 3:18 pm

      Hey! Yes I would double it for a 2 layer 9″ – and yes it would be lovely!! x

  • Satrina
    July 7, 2020 at 6:36 pm

    Hi Jane, Love your recipes, they are amazing. I would like to make this cake for my nephew’s birthday as he loves Victoria sponge however he can’t have egg, what could I replace the eggs with if I was to make this? Thank you.

    • Jane's Patisserie
      July 8, 2020 at 6:34 pm

      I would have a look at my vegan Victoria sponge recipe as that is egg free (but use full-fat dairy milk in place of the vegan milk) x

  • Kersha Bowness
    July 3, 2020 at 3:01 pm

    I made this cake and it was delicious! The only problem I had was the middle sunk in / collapsed when I was cooling it, any idea why? I was told if you leave it to cool in a draft this can happen?

    • Jane's Patisserie
      July 3, 2020 at 3:54 pm

      This usually happens because it hasn’t finished baking, so it will sink. Next time it needs longer in the oven xx

  • Alison
    July 3, 2020 at 8:56 am

    Hi Jane, love making all your recipes and going to
    Attempt this one. I always have issues with Victoria cakes but confident with your recipes. Question it says approximately 8 eggs which is 400g, it may be silly but is that in the shell or already cracked?

    • Jane's Patisserie
      July 3, 2020 at 4:01 pm

      Hey! When weighing eggs you weigh in shells, and then match the rest of the ingredients to the eggs. So 398g of egg, you’d use 398 sugar/butter/flour x

  • Debbie
    July 1, 2020 at 3:53 pm

    I’d like to make your beautiful Victoria sponge, but can I clarify something first please? The recipe is for three layers / 400g, and you state that the ingredients can be halved for a two tier. However, under the tips section, you say reduce to 300g for a two tier. For two tier, should I reduce to 200g or 300g? Plus, what should I reduce the baking powder and milk to? Sorry for the questions, but I’m new to baking and wish to get things correct.

    • Jane's Patisserie
      July 1, 2020 at 7:40 pm

      It’s an example of you can half it if you wanted, but generally I prefer 250g/300g mixes for two layers which is why I have put that. You can just leave the baking powder/milk out as it’s not essential x

  • Chloe
    July 1, 2020 at 1:22 pm

    Hi Jane, this cake was amazing! Everyone enjoyed it so much. I’m planning to make it again but cover the outside in buttercream as well. Could you please tell me how much buttercream I should make and the quantities of the ingredients i’ll need for the icing please?

  • Pheobe
    July 1, 2020 at 8:56 am

    Hiya! I’m looking at doing this as four layers, would the ingredients go up to 500g ?
    Thank you x

  • Elysia
    June 27, 2020 at 5:39 pm

    Hi Jane!

    I’ve just made this for my sister’s 13th Birthday tomorrow, how is best to store this overnight as I don’t have an air-tight container talk enough for it!



    • Jane's Patisserie
      June 27, 2020 at 7:27 pm

      Ideally it would need to be in a container of sorts so it doesn’t go stale – maybe cover as best you can with cling film/foil x

  • Stephanie Carter
    June 20, 2020 at 8:39 am

    Hi, just a quick question looking to do this for my dad for Father’s Day and wanted to make it pretty like you have, for this middle did you just spread it out then pipe the edges and pipe the top and also which nozzle did you use for all of it if you don’t mind me asking. Thank you!!

    • Jane's Patisserie
      June 21, 2020 at 3:39 pm

      I usually pipe all over, but you can use a nozzle just for the outsides if you want! X

  • Lauren
    June 19, 2020 at 9:49 am

    Hi this is probably a stupid question. But when you say line the time do you mean fully or just the bottom? Also which guns are best to use, loose bottom or normal?
    All your recipes are amazing by ❤️

    • Jane's Patisserie
      June 19, 2020 at 7:35 pm

      I usually just line the bottom personally, but you can line the sides if you wish! And for cakes I generally use loose bottomed as it’s easier to get them out! x

  • Jo
    June 18, 2020 at 7:56 pm

    I’ve tried making vic sponge so many times over the year’s and they always come out flat and heavy. So I’d given up.

    But I am a huge fan of your recipes and everything I’ve made has been a success so I thought I’d try your version. It’s amazing! I’m so grateful for this recipe. Please keep up the good work! X

  • Dolores
    June 14, 2020 at 10:01 pm

    Hi Jane have you ever used Swiss meringue buttercream as I find normal one very sweet

    • Jane's Patisserie
      June 14, 2020 at 10:08 pm

      Hey! I have, I just haven’t got a blog post yet on it!

  • Amy
    June 4, 2020 at 2:18 pm

    Hello. All your recipes look incredible. I have recently started baking cupcakes for friends and family and trying to make sure I have the ingredients correct. I have been using unsalted butter in the cakes but have been told by someone it can make them too rich. So should I use stork instead for the actual cakes/cupcakes? Thank you .

    • Jane's Patisserie
      June 4, 2020 at 7:44 pm

      Hiya – I don’t think unsalted butter makes them richer personally, I usually swap between the two for cakes/cupcakes depending on what I have, but stork is amazing for sponges so it’s completely up to you! x

  • Emilie
    June 2, 2020 at 11:46 pm

    if i were to try and do this 3 layer cake in a 6” tin, what temperature should I bake it at with a fab oven and how long would you recommend?

    • Jane's Patisserie
      June 3, 2020 at 9:36 pm

      Hiya! I would reduce the recipe to maybe a 250 or 300g mix and split between the three tins – bake at a lower temp for longer, or same temp for shorter! I’m not 100% sure on the timings though I’m afraid as I don’t often bake sponges like this in this size!

  • Boo
    May 27, 2020 at 3:24 pm

    Hi Jane, Your cakes and recipes are the most gorgeous things I’ve ever seen or tasted so thank you! For some reason the past couple of Victoria sandwich cakes I’ve baked have turned out looking more like biscuits than cakes! I’ve been baking for years and years and this has never happened before! Any ideas? Thanks, Boo xx

    • Jane's Patisserie
      May 27, 2020 at 6:24 pm

      Hey! Ahh thank you! Have you made aaaany changes recently? such as brands of ingredients, different oven, different mixer etc? Honestly the smallest of things can have an effect! Xx

  • Chloe
    May 14, 2020 at 11:28 am

    How much baking powder should I use for a 2 layer cake? Worried it may sink with 2tsp

    • Jane's Patisserie
      May 14, 2020 at 1:58 pm

      For just a two-layer version I wouldn’t use any! You can use an optional 1/2tsp though if you want!

  • Amy
    May 8, 2020 at 7:59 pm

    Just made this today for VE Day. The sponge was so light and fluffy but my god the icing was sweet. Amazing recipe, thank you!

    • Jane's Patisserie
      May 9, 2020 at 8:49 am

      American buttercream is naturally very sweet! So glad you liked the recipe.

  • Vicky
    May 4, 2020 at 11:50 am

    Hello! Love your recipes!
    Would you make any changes to this recipe to make it GF? Other than flour of course!
    Would you use custard powder?
    Thank you!

    • Jane's Patisserie
      May 4, 2020 at 1:15 pm

      Hey! You can either try the custard powder technique, or using xantham gum to help bind it! x

  • Daisy
    March 21, 2020 at 11:12 am

    I bake all the time and have no idea how this has gone wrong, made three cakes from the mix put them all in same shelf same time and one came out perfect the others are wet around the edges and just aren’t right. Made the two again and the same thing happened, what could possibly be going wrong here? It’s the same exact mix how can this happen😭

    • Jane's Patisserie
      March 21, 2020 at 7:19 pm

      Genuinely I have no idea, as one of them worked! Id have though maybe measuring was off? Maybe on the raising agent? Or your oven has a hot spot so one cooked fine, but the others needed longer?

  • […] It is half-based on the vanilla buttercream filling for the Victoria Sponge Celebration Cake at Jane’s Patisserie. After visiting that link, I now want some […]

    • Zoe Wood
      May 24, 2020 at 9:09 am

      I’m doing a dairy free version of this, so changing the butter, but can I leave out the milk? Will it still be as fluffy as normal?

    • Jane's Patisserie
      May 24, 2020 at 1:29 pm

      Hey!! Yes just leave out the milk – it’ll be fine!! x

  • Alyssa Brewer
    March 7, 2020 at 5:05 am

    HI would this recipe be suitable for a sheet cake that will be used to cut numbers for a cake version of the cookie number cake, am wanting to make a 90 cake but want vanilla sponge instead of cookie


  • Hobby baker
    February 10, 2020 at 2:02 pm

    Hi Jane! Love your cakes! How much plain flour would I need to make this into a madiera cake? Im planning on doing a tiered cake. Thank you x

    • Jane's Patisserie
      February 12, 2020 at 1:56 am

      I actually just increase the self raising flour (see my wedding cake post) – Add in maybe 75-100g more!

  • Ayesha
    February 6, 2020 at 9:35 pm

    I’ve been looking at so many Victoria sponge recipes trying everyone but can’t seem to think what tastes better real butter or stork? Yes stork gives a lighter Sponge but butter adds a nice flavour? What do you recommend?

    • Jane's Patisserie
      February 8, 2020 at 9:31 pm

      Either works absolutely fine – I swap and change with whatever I have for a cake sponge!

    • Bill
      April 8, 2020 at 1:34 pm

      Did you use unsalted butter or just normal butter?

    • Jane's Patisserie
      April 8, 2020 at 1:55 pm


  • Chloe
    January 3, 2020 at 2:05 pm


    If you were to adjust the cake recipe for a 6 inch or 10 inch using the CakeOmeter web link you mentioned in a previous comment, how would you work out how to adjust the cooking times? Thank you so much 🙂


  • Emily Nunez
    October 1, 2019 at 9:22 pm

    Hello. Can I use all purpose flour instead of self-rising flour? If so what other adjustments need to be made? Thank you!

  • Amanda
    September 5, 2019 at 9:17 pm

    Hi Jane
    I need to make a vanilla sponge cake, I need 4
    Sponges high how would I work out quantities

  • Alys Jones
    September 3, 2019 at 1:24 pm

    Hi Jane. I was just wondering how long this cake will last after being baked and assembles, as I’m worried about the sponge drying out. Am I right in thinking to avoid refrigeration as that will make it worse? Thank you!! Love your recipes.

    • Jane's Patisserie
      September 3, 2019 at 9:27 pm

      Yes, definitely don’t refrigerate! It’ll last 3 days at least, as mentioned in the tips section! X

  • Charlotte Jennings
    July 31, 2019 at 10:08 pm

    Hi could I make the batter in advance for this 3 layer cake? For example make the cake mix on Monday evening, bake the layers Tuesday evening, decorate Wednesday evening…. for a Thursday birthday?
    Thanks! Love your cakes!

    • Jane's Patisserie
      August 1, 2019 at 5:25 pm

      Hey! I would say no – cake mix should always be used as soon as possible after baking otherwise it can cause the bake to not bake properly due to the ingredients reacting with each other. x

  • Angela Barnett
    July 3, 2019 at 2:41 pm

    Hi, do you weigh eggs in their shells or out of the shells ?. thanks

    • Jane's Patisserie
      July 3, 2019 at 5:40 pm

      I believe the traditional way is to weight in the shells!

  • Annabelle
    June 3, 2019 at 3:40 pm

    i am wanting to make an 8″ cake with 4 thick layers, how would i amend this recipe?
    Would you just use 500g for everything? and would you change the amount of milk and baking powder?
    Thank you!

  • Emily
    January 6, 2019 at 11:45 pm

    Hi Jane, is there a cake on your website that you would recommend to be iced with fondant? It’s for my daughters birthday cake, top tier (6inch)on a 2 tier cake, bottom tier is going to be carrot cake. Many thanks Emily

    • Jane's Patisserie
      January 7, 2019 at 1:22 pm

      I’d say any cake can be covered if you know what you’re doing – such as crumb coating etc! Carrot Cake is a very soft cake, so if you can do that then a Victoria sponge or chocolate cake etc should be fine! If in doubt, make it into a madeira style sponge as they’re a bit firmer! xx

  • Clare ter Meer
    October 4, 2018 at 2:34 pm

    Hi Jane, you’ve got me enthousiastic to enter the world of baking! I only posess a combi-microwave so I can only bake 1 cake at a time. Can I make all the cakemix at once? Or should I split it into 3 and prepare it seperately?

    Kind regards,
    Clare (in Holland!).

    • Jane's Patisserie
      October 4, 2018 at 6:04 pm

      Personally, I wouldn’t make the mix all at once as I think fresh is best x

    • Toni
      December 29, 2019 at 6:21 pm

      Hello, sorry I am new to this but what would you suggest for a 2 tier instead of 3? 200g or 300g? Initially it says 200g but at the bottom 300g? Thank you! X

    • Jane's Patisserie
      December 29, 2019 at 9:25 pm


  • Emma Reyland
    August 24, 2018 at 3:39 pm

    I love this recipe! Could you please tell me how to scale the ingredients for both a 10” version and a 6” version? Thank you! x

  • […] I hope you like the recipe and be sure to check out Jane’s Patisserie for lots of delightful bakes! You can also find her original Victoria Sponge recipe here. […]

  • Chantelle
    May 27, 2018 at 7:20 pm

    How much would I need for 3 x 9” pans? Thank you x

    • Jane's Patisserie
      May 28, 2018 at 9:08 am

      I usually add on another 1/3 or 1/2 for 9″ 😊

  • Vicki G
    May 27, 2018 at 1:26 pm

    This cake is amazing! I even made it gluten free and it still worked perfectly! It’s huge as well, which is an added bonus! Just perfect. Xx

  • Jemma
    April 20, 2018 at 10:54 pm

    Hi Jane, thank you for the recipe. I’ve followed it step by step exactly as you’ve described but my cakes turned out flat as a pancake. Any ideas? ☹️

    • Jane's Patisserie
      April 22, 2018 at 9:13 am

      There must be something wrong with the mixing then. You have to make sure to use the correct ingredients, no butter substitutes or anything other than stork, and be careful when mixing. Also make sure your oven is the correct temp.

    • Aneesa
      January 29, 2019 at 10:51 am

      Happened to me once. The baking powder had gone off. Make sure its fresh! Makes all the difference!

  • Emily x
    April 11, 2018 at 12:04 am

    Hi, I want to make this cake as the top tier on my sons birthday cake. I plan to have a 8 1/2 inch carrot cake as the bottom tier so want to bake this cake in 6inch tins (3 layers) will 400g of ingredients be to much for these tins, would you recommend using the smaller cake recipe? I do want the tier to be quite tall and I won’t be putting as much butter cream etc inside or on top as will be using fondant icing , how long would you bake them for? Xx

    • Jane's Patisserie
      April 11, 2018 at 10:16 pm

      I haven’t tried this amount in a 6″ tin a while, but try baking the cakes at 140C Fan for a longer amount of time. Therefore they’d bake flatter and stay more moist. The same amount should be fine if you want it to be taller x

    • Emily
      April 14, 2018 at 11:35 pm

      Thank you x

  • Dawn Robson
    March 28, 2018 at 11:25 pm

    Hi Jane,
    Please can you tell me this….if I reduce this to the smaller 300g cake, do I need to reduce the amount of milk? I really need a foolproof recipe as I’ve had so many go wrong. I made one of your other cakes and it was lovely x
    Many thanks Dawn

    • Jane's Patisserie
      March 29, 2018 at 8:22 am

      Yes reduce the milk slightly, or leave it out x

    • Dawn Robson
      March 29, 2018 at 8:14 pm

      Thank you Jane. I made the smaller version of the cake today and it was fabulous! Success at last. The eggs weighed 320 so just adjusted everything in line with that. Used 1tsp baking powder but needed all the milk. It took about 30 minutes in my fan oven at 170. Thanks again. Best wishes Dawn

    • Jane's Patisserie
      March 29, 2018 at 8:15 pm

      Ahh yes sometimes it can adjust slightly, but I am so so glad it was a success!! Xx

  • olfa
    March 9, 2018 at 5:55 am

    That cake really melts the heart ,😍😍😝 but if I make it smaller (200g…) the baking powder should be 1 tsp or 2 ??
    Thank u

  • Leanne
    March 8, 2018 at 9:54 pm

    Hi Jane
    I am going to make my daughters birthday cake and want to decorate with fondant icing, I always use your recipes as they always turn out really well. A friend said that using a single tin then cutting in half gives better results when decorating with fondant. Is this correct?


    • Jane's Patisserie
      March 9, 2018 at 9:44 am

      Stereotypically that makes the cake the same shape as the others, but as long as you buttercream coat it and such correctly it shouldn’t matter which way you do it. x

  • Sophie
    March 1, 2018 at 1:21 pm

    Hi Jane, just wondering what depth your tins are?
    8 x ? inch
    Also, on all of the cake recipes when you specify 8inch cake tins, do you use the same tins for these- I just want to ensure that the amount of cake batter will always be the perfect amount for the tin across all of your wonderful recipes!!!


    • Jane's Patisserie
      March 1, 2018 at 7:47 pm

      Hiya! I have a variety of tins to be honest, but I use some that are about 4 inches deep, but they don’t fill up that high at all on a recipe such as this one as its only thinner sponges. I use them because they’re cheap and good, and if I wanted to do a deep cake I could.

  • Alex Martin
    February 20, 2018 at 2:26 pm

    Hi Jane, would this work with fresh cream filling or would the cake be too heavy? Is a buttercream filling better to hold the cake up?
    Thank you

    • Jane's Patisserie
      February 20, 2018 at 2:28 pm

      In general yes the buttercream is better as it can also then be kept at room temperature – if using fresh cream you’d need to keep it in the fridge and that dries the cake out. However, fresh cream would be tasty, its just best to eat the cake the same day.

    • Sanj
      January 16, 2019 at 6:36 pm

      How much fresh cream would I need to replace this with buttercream please?

    • Jane's Patisserie
      January 17, 2019 at 8:46 am

      I would go with 450-600ml whipped with 2-3tbsps of icing sugar! Make sure to store it in the fridge after though, which can often dry the cake out a little.

  • Ani
    February 20, 2018 at 12:52 pm

    I would like to make this cake for one of nieces 2nd birthday. I would like to make 4 layers, adding colours to make it into a pastel rainbow cake. So I will split the mixture into 4 tins rather than 3. Would you recommended reducing the baking time and if so by how long roughly?

    • Jane's Patisserie
      February 20, 2018 at 2:29 pm

      Hiya – It’s hard to say really as I haven’t baked this recipe into four tins, but I’d say about 5 minutes less. Keep an eye on it though.

    • Ani
      February 26, 2018 at 8:10 pm

      I did a trial today and the cake came out moist and delicious, 20 minutes was perfect timing! Thank you

  • Chanelle Hardcastle
    February 7, 2018 at 9:47 am

    This cake and the lemon celebration cake are two of your cakes I have made so many times! They are truly brilliant recepies that really stand out, all of my friends and family love this cake. Thank you for sharing! I love your Instagram too x

  • Hasina
    January 16, 2018 at 7:44 am

    Hi Jane, I want to make this cake but in a square tin for 25 people what size tin would you recommend.

    • Jane's Patisserie
      January 16, 2018 at 6:40 pm

      That’s hard to say because of cake serving sizes, but probably a 10″?

  • Kelly
    November 19, 2017 at 6:20 am

    What butter do you use for the buttercream? I use Stork for the cake itself but I’m struggling to find a butter for the buttercream that gives it a nice flavour

    • Jane's Patisserie
      November 19, 2017 at 6:04 pm

      I use any supermarket own brand unsalted butter for my buttercream!

  • Emma
    November 5, 2017 at 3:21 pm

    Hi Jane
    This cake looks amazing 😊 if I was to use whipped double cream for the filling/decoration how much would you use and would you recommend sweetening the cream with icing sugar, if so how much? Thank you x

    • Jane's Patisserie
      November 5, 2017 at 5:19 pm

      I would use about 450ml of cream with 100g of icing sugar 🙂 x

  • Victoria
    September 25, 2017 at 2:29 pm

    Jane.. do you use unsalted butter for this recipe or salted? Xx

  • Ellie
    September 1, 2017 at 10:10 pm

    This looks amazingly delicious. I have decided to use almonds and creme for the outside. I dug out e inside and filled it with Reece’s pieces ! Delicious

  • Michelle
    March 12, 2017 at 1:56 pm

    This looks a-amazing!
    Can the sponges be made in advance and frozen to decorate at a later date?

  • future baker
    February 1, 2017 at 5:55 pm

    nothing beats an old classic, am i right? Just looking at the pictures i am hungry (even though i just ate). good work Jane. i am curious though i want to know every time i bake my cake tastes eggy, i don’t no why is it because my eggs are from caged hens. ight i ask where you get your eggs from?
    thnx XXX

    • Jane's Patisserie
      February 1, 2017 at 8:17 pm

      Hi! Unfortunately I wouldn’t know why they are tasting eggy unless there is something wrong with what you are doing in the process of baking and the mixture is splitting, or the eggs themselves.

  • m
    January 30, 2017 at 1:08 pm

    Hi. Recipe sounds delicious! love to try. But I’ve read some of your other recipes and they 400g eggs is roughly (7 large eggs) here its 8. what do i do? help

  • Gillian Sheppard
    January 8, 2017 at 12:16 pm

    Hi Jane, A question about sandwich tins, if you don’t mind. Which sandwich tins do you use please and do you line the sides or just grease please? I am having real problems. I line the bottom with parchment and use cake release but still giving me a problem. Thanks Jane and congratulations on being a finalist – well done. xx

    • Jane's Patisserie
      January 10, 2017 at 11:21 am

      Hiya! Sorry its taken me a while to reply. I use sandwich tins or just cake tins from Asda.. they’re cheap but good! I only grease and line the bottom of my tins. If you use Cake Release you shouldn’t need to use parchment paper as well.. And thank you! x

    • Gillian Sheppard
      January 22, 2017 at 12:40 pm

      Thank you Jane, I have recently purchased 2 new tins and it looks like I have solved the problem. Fingers crossed. Thank you for all your amazing recipes. x

  • Amy
    January 2, 2017 at 9:55 pm

    Please could you tell me for the filling/decor if I was to use double cream, how much would it use? Xxx

    • Jane's Patisserie
      January 4, 2017 at 4:08 pm

      Do you mean just whipped double cream?

  • Emma
    January 2, 2017 at 12:44 pm

    This recipe looks amazing, I’m going to use it to make my sons Barcelona themed bithday cake! I hope you don’t mind me asking but how much would I need to increase the Ingredients by if I wanted to use a 10″ cake tin? Thanks 🙂

    • Jane's Patisserie
      January 2, 2017 at 5:11 pm

      Hiya! I recommend using this website to calculate the recipe up – you put in each ingredient and it’ll tell you how much you will need instead!

    • Emma
      January 2, 2017 at 7:12 pm

      You are a superstar – thank you so much. My family love trying all of your recipes – I am sure that they’ll feel the same about this one too x

  • Meadow Brown Bakery
    December 8, 2016 at 10:53 pm

    The cake is so neat and it looks delicious

  • Becky Adams
    October 3, 2016 at 8:18 pm

    Just made this, it’s the first cake like this that I’ve made, very impressed with the simplicity of this yet it looks so elegant, will see how it goes down tomorrow as it’s a surprise birthday cake ?

    • Jane's Patisserie
      October 4, 2016 at 8:43 am

      Aah yaaayy! I’m so glad! I hope the birthday guy/gal loves it!

  • Gemma
    August 11, 2016 at 11:58 am

    Wow, accidentally stumbled across your website and it is fab.

    Have made many victoria sponges before but never as nice as this. My other half doesnt like cake (yes he is mad!) but had two slices of this! Looking forward to testing out some more recipes 🙂

    • Jane's Patisserie
      August 11, 2016 at 12:03 pm

      Aah thank you Gemma! I’m so happy he liked it! And don’t worry, my other half hates cake too most of the time ahah!

  • Sammie
    June 18, 2016 at 8:48 pm

    Utterly delicious and I really like that you’ve added an extra layer. I love Victoria sponge and think strawberry jam is a perfect alternative. Great recipe and beautiful photographs xx

    • Jane's Patisserie
      June 19, 2016 at 8:50 am

      Hehe yes, I’m a fan of three layer cakes! And thank you so so much Sammie! 🙂 xxx

  • Moises Mendoza
    May 17, 2016 at 9:24 pm

    I gave this cake a go for my brothers Birthday as he loves simple classic cakes… And I must admit it came out amazing!! We bought another cake from a bakery just in case I messed this one up, but this cake was so much better than the one we bought!! Absolutely delicious!! Anyone thinking of trying it, it’s a must. Also! All recipes on here are awesome! Tried a few cupcake ones too! ?? ??

    • Jane's Patisserie
      May 18, 2016 at 9:07 am

      Ahhh thats amazing! I’m so happy my recipe turned out better than a bakery! I’m so glad you love my recipes and have tried some out! Thank you!

  • […] also used the buttercream frosting recipe from Jane’s Patisserie for part of the filling. The frosting was very sweet but it was […]

  • shulammitegirl
    May 15, 2015 at 6:43 am

    It looks amazing!

  • rabbitandroo
    May 9, 2015 at 9:39 pm

    This looks A-mazing! I’m almost licking my iPhone definitely a recipe I will be trying ?

    • Jane's Patisserie
      May 10, 2015 at 5:26 pm

      Hahaha please don’t, it might taste funny!

  • dottynoodle
    May 2, 2015 at 8:11 pm

    Such a pretty cake!! I agree with you; classics are the best cakes ever!!

    • Jane's Patisserie
      May 2, 2015 at 8:20 pm

      Thank you so much!! They’re so delicious!

  • meghanhinton
    April 17, 2015 at 9:05 pm

    This looks incredible! I can’t wait to try it! Thank you for following me by the way, your blog is beautiful. ?

    • Jane's Patisserie
      April 17, 2015 at 9:27 pm

      Thank you!! I hope you like it! and thank you again!! haha 🙂

  • sweetartisan
    April 16, 2015 at 5:01 am

    Yes classics are the best! Its like cuddling into mama’s lap and enjoying the familiar feel. Love the look of the cake and the cream looks perfectly piped.

  • Heidie
    April 14, 2015 at 5:15 pm

    Hi Janes! This cake looks so pretty and delicious, I wish it was summer already here in Finland, I got to try this one out one day! 🙂 Love xoxo Heidie

    • Jane's Patisserie
      April 14, 2015 at 5:21 pm

      Thank you so much Heidie!! Its barely here at the moment, but its juuust about starting thankfully! And please do, let me know how it goes if you do! xx

  • Whisked Away
    April 14, 2015 at 11:52 am

    Looks divine! Almost too pretty to eat!

    • Jane's Patisserie
      April 14, 2015 at 11:54 am

      Thank you! I can agree on the almost haha, cake is never too pretty to eat! Far too yummy.

  • This Cake is Desi
    April 13, 2015 at 10:33 pm

    This looks so delicious, my whole family is a huge desert fan. I’m def going to try these.

  • Jess
    April 13, 2015 at 9:52 pm

    This sponge looks simple, but oh sooooo yummy. Sometimes it’s the simple things that are the best. Good job Jane 🙂

    • Jane's Patisserie
      April 13, 2015 at 10:04 pm

      Haha thank you so much!! And I agree 🙂 x

  • Aleena London
    April 13, 2015 at 9:15 pm

    Looks sooo good!

  • Malin's eating
    April 13, 2015 at 8:35 pm

    Can’t wait for strawberries to be in season! It’ll be at least another two months here in Sweden.

    • Jane's Patisserie
      April 13, 2015 at 8:45 pm

      One of my main issues every year is being so impatient for strawberry season, it always takes so long to arrive!!

    • Malin's eating
      April 13, 2015 at 8:48 pm

      And then it’s short too!

    • Jane's Patisserie
      April 13, 2015 at 8:48 pm

      Far far too short!!

  • Natascha's Palace
    April 13, 2015 at 6:48 pm

    Seriously, do you EVER stop posting such fantastically yummy looking goodies? 😉

    • Jane's Patisserie
      April 13, 2015 at 6:50 pm

      Aww thank you Natasha!! I am starting to struggle though, so many goodies to eat all the time!!

    • Natascha's Palace
      April 13, 2015 at 8:52 pm

      Hahaha..I will help you hahaha

  • artybaker
    April 13, 2015 at 12:01 pm

    That looks so beautiful! I love the simplicity of it. 🙂

  • Renee's Bistro
    April 13, 2015 at 11:56 am

    While looking at this and seeing on the snow here on the ground, I was thinking that strawberry season is still months away. But on the other hand I enjoy looking at your beautiful cake knowing that “real ” spring will be coming eventually and then I could try to make your beautiful cake!

    • Jane's Patisserie
      April 13, 2015 at 1:26 pm

      Awwh thank you! Hasn’t been snow near me since 2013!! And hopefully strawberry season will hurry itself up for you!

    • Betty willis
      July 1, 2020 at 7:23 pm

      If I was to use this recipe in a loaf tin. What size would you suggest Would?

      Would I need change the amount of ingredients.

      Also how long would you suggest baking this for?

      Many thanks.

    • Jane's Patisserie
      July 1, 2020 at 7:36 pm

      Hey! I would just follow my lemon drizzle loaf cake, but leave out the lemon!

  • Ema Jones
    April 13, 2015 at 10:54 am

    Any festival is incomplete without desserts. Kids are gonna love this crazy yummzz 🙂


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