Victoria Sponge Cake

    40 mins

    A Victoria Sponge was the favourite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some icing sugar over the top if you'd like.

    79 people made this

    Serves: 10 

    • 125 g all-purpose flour
    • 7 g baking powder
    • 125 g confectioners' sugar
    • 225 g butter, softened
    • 2 eggs
    • 120 ml milk
    • 5 ml vanilla extract

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C. Grease an 20cm springform pan. Sift the flour and baking powder into a medium bowl.
    2. Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time mixing thoroughly with each addition. Fold in the flour mixture and then add the milk and vanilla stirring until the batter is smooth. Pour the batter into the prepared pan
    3. Bake about 25 minutes or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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    Reviews and ratings
    Global ratings:

    Reviews in English (95)


    I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and everyone enjoyed it. Granted it did take extra time to bake compared to how much time the recipe requires and it did get a little difficult when the top started to slide a little. Overall, adding strawberries in the middle and whipped cream with a circular design of strawberries sliced on top made it look very professional. It is an easy cake to bake even for someone like myself and its very tasty and I highly recommend it!!  -  26 Feb 2008  (Review from Allrecipes US | Canada)


    I am sorry this is not a good recipe for Victoria Sponge. The consistency is correct but it is much to greasy and tastes of nothing but butter. I lived in Ireland and this is a popular sponge there. I wouldn't serve this to anyone familiar with a true Victoria Sponge.Sorry, I hate leaving bad ratings.  -  29 May 2010  (Review from Allrecipes US | Canada)


    This is a good recipe for a butter type cake (nice and rich), but I would not call it a spongecake. A true spongecake is made without butter and very, very light. A typical English treat usually filled with jam and topped with cream.  -  19 May 2008  (Review from Allrecipes US | Canada)