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

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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.

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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!

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

Ingredients

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

Filling/Decor
– 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

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Method

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!

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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)

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ENJOY!

P.s. Classics are the best bakes ever.

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J x

278 Comments

  1. Jessica Sanders on September 7, 2021 at 9:03 am

    Hi Jane! What size nozzles do you use for decoration please?

  2. Jenna Aslan on August 28, 2021 at 10:15 am

    Hi Jane

    I want to make this but only have 2x 6” tins dee springform )
    Should 300g of everything do the trick like u say for a 2 layer but smaller ? 20min cook time?
    Could I do 3 layer 6”?
    Sorry and thanks x x

  3. Denise Aitken on August 18, 2021 at 9:13 am

    Hi Jane

    A friend introduced me to your site … so far I’ve made the chocolate orange cake and chocolate cake both have turned out brilliantly thank you, though note for self don’t use a skewer when you’ve got chocolate chunks I thought the cake needed a bit longer then realised I’d gone through a chunk doh!!

    Anyway my question is … when you say weigh the eggs, is that with or without shells?

    Many thanks for your delicious recipes!

    Denise x

    • Jane's Patisserie on August 18, 2021 at 8:58 pm

      Ahh thank you!! You weigh with shells! x



  4. Emily on August 6, 2021 at 11:08 pm

    Hi Jane,
    I would like to use this recipe but want to use 3 layers x 6 inch tins. Please can you advise how to adapt the ingredients, I’m getting in a right pickle working it out! Thank you xx

  5. Emma on August 6, 2021 at 9:00 pm

    So I want to make the recipe in a tall 6inch tin and just cut the cake in half to make a small cake as a present, what would you recommend ingredients wise?

  6. Lauren Clarke on July 23, 2021 at 10:06 am

    Hi! Baking this today for my daughters 1st birthday tomorrow, where is best to store it? I have a cool cellar which could be an option? Very hot here today!
    Also I only have 2 cake tins so would the batter be okay until I had another one free?

    • Jane's Patisserie on July 25, 2021 at 9:24 am

      Somewhere cool is always best – the fridge may dry it out! Ideally, cake mix should always be baked fresh, but how did it turn out? x



  7. Jess on July 21, 2021 at 6:10 pm

    Hi Jane, I want to make this for my grandpas 90th but I want to make 2 9×13 sheet cakes (number shaped cakes) and cut a 9 out of one and 0 out of the other. I want this to be 2 layers so I can put buttercream and jam in the middle. Would you use double quantity? And baking time? Also would it be best to bake 4 cakes or 2 and cut them in half for layering? Thank you!! Xxx

  8. Holly Tate-Jackson on July 21, 2021 at 11:30 am

    Hi! Would it be ok to substitute the buttercream for fresh cream? Thank you!

    • Jane's Patisserie on July 21, 2021 at 8:45 pm

      Yes for sure! It would need storing in the fridge though! x



  9. Emily on June 28, 2021 at 10:00 pm

    Hi Jane. I want to make this cake but I only have 22cm cake tins. I’ve used the cakeometer website you’ve suggested, and it increases measurements to 484g. Does this sound right? Would I cook for the same amount of time as in your original recipe. If I add funfetti sprinkles to the cake batter will this change the bake? Thanks!

    • Jane's Patisserie on July 6, 2021 at 6:34 pm

      If you entered the measurements of the tins correctly I would use what it advises, but any changes to tins and ingredients will change bake times unfortunately! And you can add them x



  10. Connie on June 23, 2021 at 11:34 am

    Hello!

    I love your recipes!

    With this cake, I don’t need it as big, when you say just half it … is it as simple as that haha just half all the ingredients.

    Kind regards

    • Jane's Patisserie on June 28, 2021 at 7:47 pm

      See the notes part of the recipe for the smaller bake, and timings!



  11. Kelly Mulligan on June 22, 2021 at 2:49 pm

    Hi Jane… I’m going to make this cake and cover it in fondant icing for my friends baby shower. I was hoping to use fresh sliced strawberries in the filling too. How long would this last please?

    Xx

  12. holly on June 21, 2021 at 5:39 pm

    Hi jane if I was to turn this into a 4 tier cake how much would I need to add to the ingredients

    • Jane's Patisserie on June 28, 2021 at 3:48 pm

      Hiya, for a 4 layer cake I would use a 500g mix x



  13. Kelly on June 19, 2021 at 3:16 pm

    Hi Jane,

    I am planning on making this cake for my best friend’s baby shower as its her favourite. I was hoping to use fresh sliced strawberries in the filling and completely covering the cake in buttercream. Is there anything wrong with doing this? How long would the cake be good for if I did this?

    Thanks in advance 🙂

    • Jane's Patisserie on June 28, 2021 at 3:02 pm

      Hey, you can try it yes, use my eat n mess cake sponge as inspiration x



  14. Shannon Cutting on June 16, 2021 at 9:56 pm

    Hi Jane! I absolutely love this cake, but I seem to be having trouble with a raw middle. I did the 300g in two tins. But even after 25 mins at 170 fan, it wasn’t cooked in the middle but the top was a lovely golden colour. Any advice?
    Thank you! 🙂

    Shannon x

    • Jane's Patisserie on June 17, 2021 at 2:21 pm

      Hiya, it is worth lowering the temp of your oven and baking for quite a bit longer. You can test a cake with a skewer but also if it is making a bubbling or crackling sound it needs a longer bake x



    • Louise Watts on June 24, 2021 at 1:04 pm

      Hi Jane , I love this recipe and wondered if this method could be used to make a coffee and walnut cake? Thanks Louise



    • Jane's Patisserie on June 28, 2021 at 4:08 pm

      Hiya, use my coffee cake recipe and add walnuts x



  15. Katie on May 17, 2021 at 2:23 pm

    Hi jane, Just wondering if its possible to sub non dairy milk in for the whole milk? Thanks!

    • Jane's Patisserie on May 19, 2021 at 1:30 pm

      Hiya! You can just leave it out to be honest xx



  16. Joanne on May 2, 2021 at 6:39 am

    Hi Jane, I love your recipes and plan on using this one to make my little girls birthday cake. In the past when I have baked similar cakes the sides have always gone too hard (but any less time in the oven would mean wet batter still). Any tips on ensuring a nice even bake? Many thanks

    • Jane's Patisserie on May 8, 2021 at 2:36 pm

      Hey! Awh thank you very much. That sounds like the oven is too high, lower the temp and bake for longer!xx



  17. alessia riccio on April 29, 2021 at 6:33 pm

    Hi Jane! I’m going to make this recipe next week and want it to be perfect. Would you say that unsalted butter or stork yields better results for the sponge? I will be using unsalted butter for the frosting (of course) but I am unsure of which of the two would create a more fluffy and tastier sponge? Thank you!!

    • Jane's Patisserie on May 8, 2021 at 2:45 pm

      Hello! I personally use stork!xx



  18. Kath on April 23, 2021 at 10:22 am

    Hi Jane,

    I was hoping to make this for a birthday but wondered if it would be ok to bake, fully cool then freeze the sponges ahead of time before defrosting and adding cream/fruit on the actual day? I don’t want to significantly impair the quality but would be great to have the sponges done earlier.

    Thanks!

    Kath

    P.S. I LOVE your blog and can’t wait to get my hands on your book, thanks for all theamazing recipes!

    • Jane's Patisserie on April 26, 2021 at 2:48 pm

      Hey! Yes this would work just fine! Ahh bless you thank you so much xx



  19. Vicki Walsh on April 11, 2021 at 12:37 pm

    Hi Jane! Would you recommend using dowels in this cake if using cream as a filling instead of buttercream?

    • Jane's Patisserie on April 17, 2021 at 2:13 pm

      Hello! I think it would be fine but if you are worried, go for it!xx



  20. Tracy on April 10, 2021 at 7:32 pm

    Have used lots of your recipes and they always come out perfect. I tried this Victoria sponge recipe today, it tasted delicious and the sponge was nice and light but as the cakes were in the oven rising there were lots of bubbles on top of the sponges. Can you advise why that might have happened
    Thankyou

    • Jane's Patisserie on April 13, 2021 at 12:54 pm

      Hey! I am very pleased you enjoy my recipes. This could be due to how it has been mixed – ie too much air in the mix. I hope that helps xx



  21. Steph on April 10, 2021 at 4:56 pm

    Hi Jane,
    Would this recipe work in one 8” tin? Then cut into 3 layers? Thanks

    • Jane's Patisserie on April 13, 2021 at 12:57 pm

      Hey! I would say they would be very thin layers but theoretically it would work xx



  22. Sophia on March 26, 2021 at 2:06 pm

    Hi Jane! I absolutely love your recipes and I can’t wait to get your recipe book! I’m wanting to add double cream in with the butter cream would you mix the butter and icing sugar together then add the double cream in as a liquid then whisk it together until it becomes thick or would you whisk the cream up first then fold it into the butter and icing sugar?

    • Jane's Patisserie on March 27, 2021 at 10:39 am

      Hello! Thank you so much, I hope you love it when you get it! Adding liquid to a buttercream will loosen it so its a bit risky even if the double cream is whipped up (it may create a lumpy texture). You can add small amounts to loosen the buttercream liquid but I wouldn’t add too much xx



  23. Sue on March 21, 2021 at 10:57 pm

    Hi Jane how much buttercream would I need to ice the whole cake

  24. Dave Jacobs on March 20, 2021 at 5:52 pm

    Hi Jane,
    ive just recently started with the love of cooking and never baked a cake before and wanted to give it a go and chose your victoria sponge to try I followed your recipe and it turned out great and tasted amazing now I just want to try more… maybe a rainbow cake lol
    p.s would love to post the picture of my efforts but can’t see how

  25. Sonia on March 10, 2021 at 3:36 pm

    Hi Jane

    Do I weigh eggs with shell on or off? Help!

    Thanks

  26. Emma on March 3, 2021 at 4:07 pm

    Hi Jane,

    For the butter – is it unsalted or normal?

    Thanks x

    • Jane's Patisserie on March 3, 2021 at 8:11 pm

      Unsalted! x



    • Emma on March 5, 2021 at 6:59 am

      Thank you! Also is semi skimmed milk ok instead of whole milk? X



    • Jane's Patisserie on March 6, 2021 at 7:06 pm

      I would always recommend whole milk in baking x



  27. Charlotte on March 2, 2021 at 9:45 am

    What type of butter do you use for the filling? Thanks

  28. Charlotte Langton on February 16, 2021 at 4:25 pm

    I want to make this a 4 tier cake, I have seen previously you said to change from 400g to 500g and 10 medium eggs. However what amounts do you do for the baking powder and the filling? Thanks

    • Jane's Patisserie on February 16, 2021 at 8:21 pm

      To be honest I would use the same baking powder (as its not essential really, just create a slightly lighter texture) and maybe increase the filling by another 1/3 so that you have four layers worth rather than three! x



  29. Katie on February 16, 2021 at 11:59 am

    Hi Jane,
    I absolutely love all of your recipes and have made NYC cookies in every flavour, millionaire shortbread, blondies and the raspberry and white choc muffins! (Family faves)
    I want to make this for my nans birthday Friday and I was wondering (as she doesn’t like buttercream) how much whipping cream you would use for 3 tiers and would you add icing sugar to it?
    Katie

    • Jane's Patisserie on February 16, 2021 at 8:15 pm

      You definitely can using whipped cream! I would use maybe 600ml if you still want the three layers and add 50g icing sugar maybe to help stabilise it! x



  30. Jess on February 2, 2021 at 2:16 pm

    Hi Jane.. this might sound a really stupid question but do you weigh your eggs in the shell or not?

    • Jane's Patisserie on February 2, 2021 at 6:54 pm

      You should do, yes! But I usually find a guide of 1 medium egg to 50g is okay, unless they’re larger medium eggs!



  31. Gina on January 23, 2021 at 11:52 pm

    Hi Jane, just wondering could I use this same recipe for a 3 tier cake like you but the top tier as a smaller different shape like a heart shape. If so would I need to change ingredients measurements/weights? And what size heart tin would you recommend
    Thankyou

    • Jane's Patisserie on January 24, 2021 at 8:08 pm

      It’s really hard to say for certain without knowing the size of the heart tin as they can vary (and it’s hard to tell anyway because it’s a heart rather than a round/square). x



  32. Mems on January 22, 2021 at 9:35 pm

    Hi Jane, I love your recipes. What nozzle did you use for the decoration?

    Many thanks

    • Gina on January 25, 2021 at 4:31 pm

      Hi Jane… Thankyou , so just for reference how far up the cake tin should the batter come prior to baking? I love all your recipes and have made most of your cheesecakes by now 🙂 thought I’d now try some of your cakes 🙂



    • Jane's Patisserie on January 28, 2021 at 7:35 pm

      That’s hard to say because cake tins can really vary (and sometimes I use really tall ones for short cakes) x



  33. G on January 19, 2021 at 6:01 pm

    What measurements and cooking time would you suggest for a 6 inch cake please.

    • Jane's Patisserie on January 19, 2021 at 6:44 pm

      Measurements are about 2/3, but unsure on baking time.



  34. Harriet on January 18, 2021 at 3:58 pm

    Hi Jane,
    I love you blog 🙂 I am looking to making this but four tier. Would it be okay to just share mixture into 4 tins or do i need too add more ingredients.

    Thank you

    • Jane's Patisserie on January 18, 2021 at 8:07 pm

      For four tins I usually use a 500g/10 medium egg mix x



    • Harriet on January 19, 2021 at 3:25 pm

      Thank you 🙂

      Would I change the amount of baking powder?

      Thank you.



  35. Harriet on January 18, 2021 at 12:54 pm

    Hi Jane, I love all your cake recipes. I am thinking about making this into four layers. Do I need to up the ingredients or can I just split into four cake tins instead??
    Thank you inadvance.

  36. Emily on January 18, 2021 at 8:24 am

    Hi Jane I’m wanting to do this for my sisters 17th birthday, I’m wanting to fully cover in buttercream aswell as the inside, how much would I increase the buttercream by? Thankyou x

  37. Olu on January 16, 2021 at 10:04 am

    Thanks so much for this information and instructions. Lovely.i am about to bake my cake now.

  38. Kathryn on November 25, 2020 at 7:35 pm

    Hi Jane, I have used this + many of your recipes a lot they are always delicious. However, I am wondering if this would fit into a 9×13 rectangle tray? Or if you could advise me with how to change the quantities it to fit it?

    Thank you.

    Kathryn 🙂

    • Jane's Patisserie on November 26, 2020 at 4:03 pm

      I would use the ingredients as they are! x



    • kathryn on November 26, 2020 at 7:08 pm

      Great, thank you for the reply! X



  39. Nas on 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 on 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



  40. Zoe on 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 on October 18, 2020 at 8:43 pm

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



  41. Fareeha on October 15, 2020 at 7:28 am

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

    • Jane's Patisserie on 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.



  42. Fareeha on October 15, 2020 at 7:21 am

    Why are my questions not being oh published?

  43. Fareeha on 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 on 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!



  44. Colette Devereux on 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 on 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



  45. Tobi OBodo on 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 on 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!



  46. Grainne on 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 on 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



  47. Nicola on September 26, 2020 at 9:52 am

    Hi.

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

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

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



  48. Gemma Quinn on 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.

  49. Shannon on September 17, 2020 at 8:43 am

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

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

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



    • Shannon on September 17, 2020 at 2:10 pm

      Thank you! How much xantham gum?



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

      1 teaspoon!



  50. Rachael on 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 on 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 on 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 on 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



  51. Samuel on August 29, 2020 at 12:24 pm

    For the cake batter could I use stork?

  52. Kayleigh on 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 on 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



  53. samuel on August 15, 2020 at 1:46 pm

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

    • Jane's Patisserie on 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



  54. Anna-Lisa on 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?

    Thanks!

    • Jane's Patisserie on 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!



  55. Kerry on 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 on 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



  56. Sara on 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!

    Sara

    • Jane's Patisserie on 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



  57. sonia on 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.

  58. Liza on 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 on 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



  59. Satrina on 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 on 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



  60. Kersha Bowness on 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 on 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



  61. Alison on 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 on 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



  62. Debbie on 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 on 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



  63. Chloe on 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?

  64. Pheobe on 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

  65. Elysia on 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!

    Thanks,

    Elysia

    • Jane's Patisserie on 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



  66. Stephanie Carter on 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 on 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



  67. Lauren on 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 on 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



  68. Jo on 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

  69. Dolores on 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 on June 14, 2020 at 10:08 pm

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



  70. Amy on 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 on 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



  71. Emilie on 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 on 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!



  72. Boo on 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 on 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



  73. Chloe on 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 on 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!



  74. Amy on 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 on May 9, 2020 at 8:49 am

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



  75. Vicky on 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!
    Vicky

    • Jane's Patisserie on 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



  76. Daisy on 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 on 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?



  77. Root Beer Float Macarons - The Geek Homestead on March 15, 2020 at 12:36 am

    […] 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 on 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 on May 24, 2020 at 1:29 pm

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



  78. Alyssa Brewer on 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

    Thanks

  79. Hobby baker on 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 on 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!



  80. Ayesha on February 6, 2020 at 9:35 pm

    Hi,
    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 on February 8, 2020 at 9:31 pm

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



    • Bill on April 8, 2020 at 1:34 pm

      Hi,
      Did you use unsalted butter or just normal butter?



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

      Unsalted!



  81. Chloe on January 3, 2020 at 2:05 pm

    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 🙂

    Chloe

  82. Emily Nunez on 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!

  83. Amanda on 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
    Please

  84. Alys Jones on 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 on 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



  85. Charlotte Jennings on 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 on 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



  86. Angela Barnett on July 3, 2019 at 2:41 pm

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

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

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



  87. Annabelle on 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!

  88. Emily on 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 on 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



  89. Clare ter Meer on 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 on 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 on 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 on December 29, 2019 at 9:25 pm

      300g!



  90. Emma Reyland on 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

  91. Fluffy Victoria Sandwich – Words in Stars on July 19, 2018 at 6:01 pm

    […] 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. […]

  92. Chantelle on May 27, 2018 at 7:20 pm

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

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

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



  93. Vicki G on 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

  94. Jemma on 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 on 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 on 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!



  95. Emily x on 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 on 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 on April 14, 2018 at 11:35 pm

      Thank you x



  96. Dawn Robson on 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 on March 29, 2018 at 8:22 am

      Yes reduce the milk slightly, or leave it out x



    • Dawn Robson on 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 on 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



  97. olfa on 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

  98. Leanne on 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?

    Thanks

    • Jane's Patisserie on 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



  99. Sophie on 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!!!

    Thankyou!

    • Jane's Patisserie on 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.



  100. Alex Martin on 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 on 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 on January 16, 2019 at 6:36 pm

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



    • Jane's Patisserie on 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.



  101. Ani on 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 on 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 on 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



  102. Chanelle Hardcastle on 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

  103. Hasina on 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 on January 16, 2018 at 6:40 pm

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



  104. Kelly on 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 on November 19, 2017 at 6:04 pm

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



  105. Emma on 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 on November 5, 2017 at 5:19 pm

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



  106. Victoria on September 25, 2017 at 2:29 pm

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

  107. Ellie on 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

  108. Michelle on 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?
    Thanks
    Michelle

  109. future baker on February 1, 2017 at 5:55 pm

    THIS…LOOKS…AMAZING…
    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 on 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.



  110. m on 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

  111. Gillian Sheppard on 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 on 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 on 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



  112. Amy on January 2, 2017 at 9:55 pm

    Hi
    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 on January 4, 2017 at 4:08 pm

      Do you mean just whipped double cream?



  113. Emma on 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 on 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! http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html



    • Emma on 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



  114. Meadow Brown Bakery on December 8, 2016 at 10:53 pm

    The cake is so neat and it looks delicious

  115. Becky Adams on 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 on October 4, 2016 at 8:43 am

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



  116. Gemma on 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 on 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!



  117. Sammie on 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 on 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



  118. Moises Mendoza on 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 on 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!



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

  120. shulammitegirl on May 15, 2015 at 6:43 am

    It looks amazing!

  121. rabbitandroo on 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 on May 10, 2015 at 5:26 pm

      Hahaha please don’t, it might taste funny!



  122. dottynoodle on May 2, 2015 at 8:11 pm

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

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

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



  123. meghanhinton on 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 on April 17, 2015 at 9:27 pm

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



  124. sweetartisan on 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.

  125. Heidie on 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 on 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



  126. Whisked Away on April 14, 2015 at 11:52 am

    Looks divine! Almost too pretty to eat!

    • Jane's Patisserie on 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.



  127. This Cake is Desi on 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.

  128. Jess on 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 on April 13, 2015 at 10:04 pm

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



  129. Aleena London on April 13, 2015 at 9:15 pm

    Looks sooo good!

  130. Malin's eating on 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 on 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 on April 13, 2015 at 8:48 pm

      And then it’s short too!



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

      Far far too short!!



  131. Natascha's Palace on April 13, 2015 at 6:48 pm

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

    • Jane's Patisserie on 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 on April 13, 2015 at 8:52 pm

      Hahaha..I will help you hahaha



  132. artybaker on April 13, 2015 at 12:01 pm

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

  133. Renee's Bistro on 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 on 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 on 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 on July 1, 2020 at 7:36 pm

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



  134. Ema Jones on April 13, 2015 at 10:54 am

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

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