How to Make a Victoria Sponge Cake; The Ultimate Guide

If there's one thing you should know, it's how to bake a Victoria sponge cake.

Image credit: Victoria Sponge




Wtih National Sponge Cake Day approaching (23rd August), It's important to know how to bake one thing right: the classic Victoria sponge cake. Here Charlotte White shares her recipe for a fool-proof moist, fluffy and light sponge. For her basic buttercream recipe, click here. We're also telling giving you some hints and tips, including whether or not you can freeze Victoria sponge cake, as well as looking at how many calories are in a slice of Victoria sponge cake!

This recipe makes a Victoria sponge cake that weighs approximately 2.25kg. 



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Nutritional information: approx 467kcal per slice

You will need:

  • 2x8in sandwich tins, lined with baking parchment


  • 340g unsalted butter
  • 340g caster sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 340g self-raising flour
  • 11⁄2 tsp baking powder
  • 6 tbsp whole milk
  • 200g white chocolate chips


Preheat the oven to 180°C/160°C/gas mark 4.


Cream the butter and sugar together until they are pale and creamy. Never underestimate the time that it will take to complete this step. Allow 5 minutes using a freestanding mixer with a paddle attachment or 5–7 minutes using an electric hand whisk. If you want to opt for manual power, beat vigorously with a wooden spoon until cream-like and your arm falls off.


Add one egg at a time, allowing each egg to be fully incorporated before adding the next. This patience should prevent curdling.


Stir the vanilla extract into your mixture.


Sift the flour and baking powder into a separate bowl and fold into your wet ingredients by hand. Be gentle and stop mixing as soon as the flour is incorporated.


Add a little milk to make a dropping consistency – the cake mixture should dollop off of your wooden spoon like thick cream. Divide this mixture between two round cake pans and bake for 35–40 minutes or until the cakes are risen and a cocktail stick inserted into the cake comes out clean. Transfer onto a wire rack to cool.


Sandwich the two cakes together with buttercream (follow the link at the top of page for Charlotte White's recipe) and your favourite type of jam. Enjoy!


While you can't freeze the cake in its entirety, you can freeze your Victoria sponge cake before filling. Allow the cakes to cool completely, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.


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