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! πŸ™‚

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


  1. Hello,

    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 πŸ™‚


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

  3. 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.

  4. 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!

    1. 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

  5. i am wanting to make an 8β€³ 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!

  6. 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

    1. 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

  7. 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!).

    1. 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

  8. 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

  9. 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

  10. 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? ☹️

    1. 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.

  11. 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

    1. 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

  12. 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

    1. 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

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

  14. 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?


    1. 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

  15. 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!!!


    1. 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.

  16. 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

    1. 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.

  17. 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?

  18. 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

  19. 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

  20. 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

  21. 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

    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

    1. 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.

  23. 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

  24. 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

    1. 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

    2. 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

  25. 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 πŸ™‚

    1. 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

  26. 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 ?

  27. 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 πŸ™‚

  28. 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

  29. 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! ?? ??

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

  31. 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! πŸ™‚ Love xoxo Heidie

  32. 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!

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