How to make a Victoria Sponge Cake (By Angelica Day)

Because we love lush food and lush food recipes, we have opened our doors and hearts for some fantastic guest bloggers. The latest recipe is fresh from the kitchen of Angelica and it is for a delicious and easy Victoria Sponge Cake.

My Victoria Sponge Cake


For the cake

200g of butter

200g of sugar

200g of flour

4 eggs

For the buttercream

100g baking butter

200g of icing sugar


This is a simple recipe just remember: it’s quite a heavier batter, so save your arms and use a stand mixer. If not, hand mixers are good too…

You can’t have a Victoria Sponge Cake without buttercream. I use my mixer on level 4, so I can change attachments from paddle to whisk to paddle attachment.

The buttercream is very easy and straightforward. If you’d like to make things easier by making this first and chill in the fridge for an hour, I recommend it, as buttercream is best chilled on a cooled cake.

My buttercream has 100g baking butter and 200g of icing sugar. Start the mixer at 5 to break the butter down first and gently add the icing sugar. The consistency should be light whipped.

Preheat the oven to 180C/160C. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated.

Crack your eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with a stand or hand mixer (you can also use a wooden spoon). The finished mixture should have a dropping consistency.

Divide the mixture evenly between the tins – this doesn’t need to be exact, but you can use weighing scales to be precise.

Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should bounce back when you touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and lift the cakes out of their tins.

Sandwich the cakes together using buttercream – I’ve also used strawberries and jam, as an extra level of flavour.

Spread the buttercream and the decorations of your choice on the top. If you’re making this cake for your mum this Mother’s Day, you can accent the flowers you give her on to your cake with edible petals. I also recommend fresh strawberries and jam.

How to decorate your Victoria Sponge Cake is up to you. The Andrew James Cake Decorating Set is perfect for presenting the finishing touches to your Vicky Sponge!

If you enjoyed Angelica’s recipe, be sure to check out her Instagram. And, if you like what our guest bloggers are coming out with, be sure to check out their other recipes.

Comments are closed here.