A Victoria Sponge Sandwich is a traditional bake everyone will love. This quintessentially British dessert boasts layers of airy, golden sponge cake filled with luscious jam and delicate whipped cream.

Our easy-to-follow, step-by-step guide will transport you back to the elegant Victorian era, allowing you to recreate this sophisticated and scrumptious cake in your own kitchen.


This classic Victorian Sponge Sandwich is bound to impress your family and friends, and is perfect for afternoon tea, a celebratory gathering, or simply a cosy moment at home.

Classic Victoria sandwich recipe
(© Carr’s Flour)
Classic Victoria sandwich recipe
Print Recipe
Nutrition Facts
Classic Victoria Sponge Sandwich cake
Amount Per Serving
Calories 532 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 167mg56%
Sodium 41mg2%
Potassium 117mg3%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 30g33%
Protein 7g14%
Vitamin A 1152IU23%
Vitamin C 5mg6%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Classic Victoria Sponge Sandwich cake

Enjoy this classic tea-time treat
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack, Tea-time
Cuisine: British
Servings: 8
Calories: 532kcal


  • 2 loose bottomed 20cm/8 inch sandwich tins
  • Bowl


For the sponge:

  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • 225 g self-raising flour

For the filling:

  • 150 g raspberries
  • 175 ml double cream light whipped
  • Icing sugar for dusting


  • Lightly grease 2 loose bottomed 20cm/8 inch sandwich tins and line the bases with a double layer of non-stick baking parchment.
  • Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
  • Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
  • Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
  • Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
  • Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
  • Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
  • Remove from the tins and allow to cool.
  • Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!


NOTE: Try a twist on this classic Victoria sponge sandwich recipe. Use different jams or curds to sandwich the sponges and then decorate the top with fruit and icing sugar.


Calories: 532kcal | Carbohydrates: 52g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 41mg | Potassium: 117mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1152IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg

Recipe courtesy of Carr’s Flour


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