Easy Victoria Sponge Recipe

Most Sundays, I go to my Mum’s for a big family roast. This weekend there was a lot of us, so she asked me to help her out with dessert. My mum’s an amazing cook, but an even better baker so I decided to go for something simple but tasty. I love to make cookies, cupcakes and muffins, but don’t tend to bake bigger cakes very often. Enter the Victoria Sponge…



  • 180g Caster Sugar
  • 180g Unsalted Butter (room temperature)
  • 180g Self-Raising Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 300g approx. Fresh Raspberries/Strawberries/Bluesberries (you can use more, or less)
  • 300ml Double Cream
  • Icing Sugar to dust


  1. Preheat oven to 180 C (160 C for Fan Ovens). Line the base of each tin with greaseproof paper, and grease the sides.
  2. Cream the butter and sugar with an electric mixer until the mixture is light and fluffy. Gradually add in the eggs and vanilla extract. Mix well.
  3. Sift the flour and gently fold into the mixture using a plastic spatula. Make sure everything is combined.
  4. Fill the tins with the cake mix and bake for about 20 minutes. Stand for 5 or 10 minutes  before transferring to wire racks (top side up) lined with greaseproof paper.
  5. Whip the cream until thick (I like to add some icing sugar into the cream) and spread onto the sponges. On the bottom sponge, cover with raspberries and press together.
  6. Spread some cream on the top of the sponge and add more raspberries to decorate. Finish by dusting with icing sugar.

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