4.8 from 25 votes

Victoria Sponge Cake with Buttercream

A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam! 

Course Dessert
Cuisine English
Keyword all in one cake, Victoria Sponge Cake, Victoria Sponge Cake with Buttercream
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 slices
Calories 419 kcal


For the cake:

  • cup granulated sugar
  • cup Butter very soft
  • 6 eggs
  • cup flour
  • 2 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk

For the filling:

  • ½ cup butter softened
  • ½ cup icing sugar plus a little to sprinkle on top
  • ½ teaspoon vanilla extract
  • ¼ cup good quality strawberry or raspberry jam


  1. Preheat the oven to 180°C or 350°F

For the cake:

  1. Place all of the ingredients for the cake in a mixer or food processor and blend until everything is mixed.

  2. Split the batter between 2 greased 8 inch round pans, and bake for 25-30 minutes.

  3. Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

For the filling:

  1. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract. 

To assemble the cake:

  1. Spread the buttercream over the bottom of one of the sponges.

  2. Then spread on the strawberry or raspberry jam. 

  3. Sandwich them together.  Dust the cake with a bit of powdered sugar right before serving.

Recipe Video

Recipe Notes

Nutrition Facts
Victoria Sponge Cake with Buttercream
Amount Per Serving
Calories 419 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 18g 90%
Cholesterol 139mg 46%
Sodium 271mg 11%
Potassium 129mg 4%
Total Carbohydrates 36g 12%
Sugars 26g
Protein 3g 6%
Vitamin A 19.1%
Calcium 6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.