Classic Victoria Sponge Cake

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

Victoria Sponge Cake is a classic but delicious cake recipe that everyone loves!!! Its’ Simple, Quick and just so Tasty…You can decorate it however you want, like fresh strawberries & some whipped cream!

Not only it can be made to enjoy with family and friends but also it can be made for birthday cakes. Its just so simple and refreshing especially during summer time, if you are serving it with fresh fruits everyone will adore it!

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I usually make it when we are having guests over because its really easy to prepare and i can serve it with whatever fresh fruits I have at home. I use pineapple pieces, grapes or even some cherries, people love how light it tastes and the fact that it melts in your mouth.

The best thing about this Victoria Sponge Cake recipe its that you can be creative and decorate it, fill it however you want.

Are you having guests over and want to impress them with a nice homemade dessert?! I have the answer for you, this recipe can be made with such a simple ingredients that everyone has in their pantry.

This Cake lasts for about 5 days in the fridge however if you are making it in advance is better to store it in the fridge but covered in plastic wrap.

Check Out my Youtube Video Tutorial:

Classic Victoria Sponge Cake

Preparation Time:

30 Minutes

Cooking Time:

30 Minutes

Total Time:

1 Hour



Level of Difficulty:



Victoria Sponge Cake is a classic but delicious cake recipe that everyone loves!!! Its’ Simple, Quick and just so Tasty…



  • 200g sugar
  • 200g butter (at room temperature)
  • 4 eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

Whipped Cream Frosting

  • 200gr of whipping cream
  • 1/4 cup icing sugar


  1. Sponge: In a big mixing bowl you will cream using a hand mixer your butter and sugar for about 2-3 minutes on medium speed.
  2. Then you will add your eggs and mix until incorporated.
  3. When your mixture is nice and smooth you will add your milk, flour & baking powder. Mix this until everything is well combined. (Scrape the sides of the bowl to make sure that everything is mixed well)
  4. Grease and line two 7-inch cake tins with non-stick cooking spray and parchment paper.
  5. Divide your batter evenly among the two tins.
  6. Bake your cakes for about 20 minutes at 175°C until a toothpick inserted into the centre of the cake comes out clean.
  7. When your cakes are baked remove from the pan and place them on a cooling rack until they cool completely.
  8. Meanwhile for the filling: In a big mixing bowl add your cream and icing sugar. Mix using a hand mixer on high until stiff peaks.
  9. Assemply: (watch me decorate it HERE)Prepare your chopped fruits and nuts if using and set your first layer of cake on your dish. The add about half of your frosting and smooth it out, place on your fruits and then add your second layer of cake and cover the cake in frosting.
  10. You can now be creative and decorate it however you want.
  11. Chill for 2 hours! Serve with some more fresh fruits and you can even pipe some frosting on top if you want it to be more fancy.
  12. Chill for 1 hour and serve!

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