Winter Savings now on, save up to 50% across our feel good furniture.* View offers >

Victoria Sponge Cake Recipe

A Victoria Sponge Cake recipe is an absolute classic, and any experienced bakers out there could probably make it from sheer muscle memory! At HSL, however, we love to share recipes for everyone – those who love cooking and bakers who are less confident in the kitchen. This one is for the latter. If you have ever considered dabbling in home-baked cakes, then this simple and delicious Victoria Sponge is the one for you!



For the cake

  • 225g caster sugar
  • 225g softened butter or margarine
  • 4 eggs
  • 225g self-raising flour
  • 1tsp vanilla extract

For the filling

  • 300ml double cream
  • 1tbsp icing sugar
  • 170g jam or fruit conserve (why not try our recipe for homemade Hedgerow Jam?)
  • Icing sugar to decorate
  • Optional fruit to garnish or to sandwich between the layers (read our beginners guide to foraging to pick your own seasonal berries).



  • Two x 8 inch round cake tins
  • Sieve for even decoration



Step 1

Pre-heat the oven to 190C/170C fan/gas 5. Grease two 20cm/8inch cake tins and line with baking paper.

Step 2

Using an electric whisk or stand mixer, beat the cake ingredients together until you have a smooth, soft batter.

Step 3

Divide the mixture between the two cake tins equally and smooth the tops with a palette knife or the back of a spoon.

Step 4

Bake for 20-25 minutes until golden and a toothpick or small knife inserted comes out clean. Turn one upside down onto a cooling rack, and turn the other out and cool with the risen side facing up. Remove the baking parchment from both. Allow to cool completely. If you add the filling when still warm, it will melt.

Step 5

To make the filling, whip the double cream with the icing sugar until peaks appear. You don’t want to overmix, but it needs to hold its shape.

Tip: Some people enjoy buttercream instead of whipped cream. Simply mix 100g soft butter with 140g sifted icing sugar and a little drop of vanilla extract.

Step 6

Beginning with the layer you turned upside down, spread the cream over the bottom. Now smooth the jam over the base of the other layer and add any optional sliced fruit. Sandwich the two together gently (you don’t want it to squeeze the filling out).

Step 7

Dust lightly with icing sugar and garnish with fresh berries to give it the final special touch. This can now be enjoyed with a cuppa or kept in an airtight container in the fridge for up to 2 days.


If you try this recipe, why not share it with a friend, and don’t forget to send us a photo over on our Facebook page, or email us at

Tested. Trusted. Recommended.

Be the first to hear about our latest offers, keep up to date with our exciting news and discover ways to improve your wellbeing by signing up to our exclusive newsletter, lovingly created just for you.

Please enter a valid email address.
Please tick the optin checkbox.