Victoria Sponge Cake

Cosette Khoryati


This is a simple, delicious and kind of old fashioned sponge cake.


★★★★☆ 2 votes

20 Min
30 Min



  • 1 c
    butter, room temperature
  • 1 c
    caster sugar
  • 2 c
  • 4
    eggs, room temperature
  • 3 tsp
    baking powder
  • 1/2 tsp
    vanilla extract
  • 2 Tbsp
    milk, room temperature
  • pinch

How to Make Victoria Sponge Cake


  1. -Heat oven to 335F.
    -Butter two 7-8 inches round tins and flour them or line with non-stick baking paper.
    -In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
    -Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed.
    -Turn onto a cooling rack and leave to cool completely.
  2. **To assemble the cake (my way):
    -Pour orange, pineapple or mango juice (whatever you have in the fridge) over each sponge and let the cake soak all the juice.
    -Prepare the filling of your choice, i.e whipping cream with vanilla extract and a bit of sugar, put the filling over the 1st cake, then add the fruit of your choice.
    -Put the 2nd sponge cake, then cover it with the whipped cream. Decorate.
    -Refrigerate before serving (better in a closed cake box)

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