Recipe: British Victoria Sponge Cake

Bake a cake fit for a Royal Tea Party with this easy-to-follow recipe.

2 minute read

The Victoria Sponge Cake is a classic British cake that is said to have been named after Queen Victoria, who was known to enjoy a slice of cake with her afternoon tea. It's believed that the cake originated in the mid-19th century, during the reign of Queen Victoria, and became a popular treat during the Victorian era.

The cake is traditionally made with simple ingredients that would have been readily available at the time, such as butter, sugar, eggs and flour. The filling usually consists of raspberry jam and freshly whipped cream, but variations can include other types of berry jam or buttercream icing.

The Victoria Sponge Cake has remained a firm favourite in British baking ever since, and is a staple in afternoon tea menus and cake shops throughout the country. Fancy trying your hand at baking this British favourite in time for the upcoming King's Coronation? Here's our trusty recipe:


  • 225g (8oz) unsalted butter, softened, plus extra for greasing
  • 225g (8oz) caster sugar
  • 4 medium eggs
  • 225g (8oz) self-raising flour, sifted
  • 2-3 tbsp raspberry jam
  • 300ml (10 fl oz) double cream, whipped
  • Icing sugar, for dusting
  • Fresh strawberries and raspberries, for decoration


  1. Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease two 20cm (8in) sandwich tins with butter and line with baking paper.
  2. In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
  3. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
  4. Fold in the remaining flour using a spatula until the mixture is smooth and well combined.
  5. Divide the mixture evenly between the two prepared tins and smooth down the tops with a spatula.
  6. Bake for 20-25 minutes until the cakes are golden brown and spring back when pressed lightly with a finger.
  7. Leave the cakes to cool in the tins for a few minutes before turning them out onto a wire rack to cool completely.
  8. Once the cakes are cool, spread one cake with raspberry jam and then top with the whipped cream. Gently place the other cake on top.
  9. Dust the top of the cake with icing sugar, decorate with fresh berries, and serve.

We hope you enjoy baking this delicious British cake for your friends and family to enjoy. For more Coronation Tea Party inspiration, browse our range available for worldwide delivery here!

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Author: Gabby Wood
Gabby is British Corner Shop's very own Marketing Executive. If you follow us on social media or receive emails from us, you'll likely see…