Skip to main content New<> this month
Get the Allrecipes magazine

Classic Victoria Sponge Cake

Rated as 3.09 out of 5 Stars

"Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar."
Added to shopping list. Go to shopping list.


1 h 25 m servings 446
Original recipe yields 8 servings (1 8-inch layer cake)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
  2. Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
  3. Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
  4. Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
  5. Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
  6. Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 446 calories; 26.5 48.5 4.6 135 236 Full nutrition

Explore more


Read all reviews 10
  1. 11 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review


Most helpful critical review

I was optimistic but alas, I, as well, have two flat pancakes. Made this recipe exactly as instructed.

Most helpful
Most positive
Least positive

I was optimistic but alas, I, as well, have two flat pancakes. Made this recipe exactly as instructed.


This was good and easy. I used a blender to mix all things even the dry ingredients. Maybe thats why it was a bit too dense. I may be wrong though.

I'm going to have to give this one another try. I gave it four stars simply because I did find it a bit dry. However, I will admit that I used a larger pan. I did adjust cooking time to accom...

Easy to make and really tasty!

It’s not as thick as i expected. But then it only uses 1 1/4 C flour, so it’s more suited to tea. I substitute almond flavoring ( homemade,) for vanilla in the cake. Used vanilla (also homemade...

I ended up with two flat discs despite following the recipe exactly. we put glaze on them and called them delicious cookies, but this is not sponge cake.

Make it exactly like recipe. Cake came out flat as a pancake. Not sure what I did wrong.

It turned out fantastic, I will definitely be using this recipe again! !