This is a simple and easy one mix large Victoria Sponge recipe. A no messing about, mix it and bake cake that is a guaranteed crowd pleaser and my go to whenever I need a sponge of epic, delicious proportions.

Let's face it what's not to like about a Victoria Sponge? It's the David Attenborough of the cake world. Evergreen, distinguished and delicious.
I love it sandwiched together with strawberry jam and I really, really love it sandwiched together with strawberry jam and whipped cream. Quintessentially English and a cake that screams summertime to me. I love to look at it as much as I love to eat it.
A plain sponge done well is perhaps my favourite way to eat cake. Although rather easy to over bake, with a little experience and the right recipe you can easily knock something impressive out in a genuine flash.
The key is to be in real control of your oven's temperature with an independent thermometer. Cheap as chips but mega valuable in the moist sponge stakes.
Victoria Sponge Recipe
This is a chuck it all in and mix recipe. No technical creaming or particular method required. Beat it and bake.
Right up my sponge street. I use a free standing mixer but you can use a hand held electric whisk too.
I make this cake on the large size for a good reason. I wanted a cake that would always stand tall on that plate and I'm afraid that a cake of less volume does not always deliver unless you go down a cake tin size.
So it seemed common sense to me to go big or go home. This recipe delivers a magnificent wedge which more than pleases the show off in me.
There is a full printable recipe card at the bottom of the post
Vanilla Sponge Ingredients
Ingredients
- 275 grams (9.7 oz) plain flour
- 275 grams (9.7 oz) caster sugar
- 200 grams (7 oz) unsalted butter
- 75 mls vegetable oil
- 2 and a half tsp baking powder
- half a tsp salt
- 5 large eggs
Equipment Required
- Oven Thermometer (optional)
- Free Standing Mixer or large mixing bowl and hand held electric whisk
- Digital Scales
- 2 x 8" lined loose bottomed Cake Tins
- Wire Rack
- Tbsp measure
- Small bowl and fork to beat the eggs in
Instructions
- I place all the ingredients into the bowl and whisk until the mixture pales.

- I use a free standing mixer but you could use a large mixing bowl and electric whisk.



- Leave in the tins for 5 minutes and then run a knife carefully around the edge before removing. I like to let them cool on the uppermost side on the wire racks. I love the lined pattern, it also flattens the tops perfectly!
- Once cool I either sandwich together with a generous amount of strawberry jam or the ultimate, strawberry jam and whipped cream with a little icing sugar dusted on top.

How To Store A Victoria Sponge
This cake will keep well for a couple of days in an air tight container. I store mine under a cake dome. If I have added cream then I keep the whole thing in the fridge covered in something air tight (again I use my cake dome).
I love it served cold. The jam bleeds into the sponge a little after about 12 hours or so in a fabulous melding way. However you might want to bring it to room temperature to serve.
You can freeze it too but on the same day as it is baked. Allow to totally cool before wrapping each sponge in a double layer of clingfilm and then a double layer of silver foil. Place in a freezer bag and mark with the date. Allow to come to room temperature still wrapped for a couple of hours and then use as normal.
I have not ever done so but I believe you can freeze the whole thing actually filled with jam and cream or buttercream icing. I would suggest putting it in a stout tupperware container to freeze as wrapping it up may be difficult if iced.
Equipment Required
Tips For Baking
- Butter and eggs at room temperature.
- Beat the mixture until it pales.
- Weigh the cake tins with the batter in to get them roughly equal
- Use an oven thermometer to correctly track your oven temp
- Use reusable liners in your cake tins for ease
- To make this into a chocolate victoria sponge then add 50 grams of cocoa (not drinking chocolate) and take away 25 grams of flour. However here is a delicious chocolatey sponge cake my Easy Chocolate Cake .
- You could also use buttercream to sandwich this cake together. Vanilla buttercream would be ideal with jam.
- You could also fill with alternative fillings, stewed apples, lemon curd and cream is dreamy here. But pimp your ride as you see fit.
- To make this cake gluten free then substitute the plain flour for gluten free flour. You may need to add a splash of milk to get a soft dropping consistency as gluten free flour can absorb more liquid than standard white flour.
- If your cake is not of a soft dropping consistency (falls from a spoon easily) then add a splash of milk or two until it does.
- Be careful not to overbake. This means watching it towards the end of baking time carefully.

If you like this golden beauty then you may like these


Victoria Sponge
Ingredients
- 275 grams plain flour
- 275 grams caster sugar
- 200 grams unsalted butter room temperature
- 75 mls vegetable oil
- 2 ½ tsp baking powder
- ½ tsp salt
- 5 large eggs beaten
Filling and topping
- 10 tbsp strawberry jam
- 300 mls double cream
- 2 tbsp icing sugar
Instructions
- Preheat the oven to 160 °C/325°F/Gas Mark 3. Place all your sponge ingredients in your mixing bowl. Make sure the butter is room temperature.
- Mix until pale. About 2 minutes. Divide between 2 x 8" loose bottomed and lined cake tins. Weigh them to get roughly the same amount in each.
- Bake for about 30 minutes until golden and a skewer/cocktail stick comes out clean when inserted into the middle of the cake.
- Leave the sponges in the tin for 5 mins before carefully running a knife around the sides and gently easing out and onto the wire rack to fully cool.
- When ready to sandwich together then softly whip the cream if using and place the first sponge on your serving plate. Cover the sponge with jam before topping with the cream. Gently place the naked sponge on top and lightly dust with icing sugar. I use a sieve to get the icing sugar to cover the cake lightly.
- Apply To Guilty Fairy's Face
Notes
- Butter and eggs at room temperature.
- Beat the mixture until it pales.
- Weigh the cake tins with the batter in to get them roughly equal
- Use an oven thermometer to correctly track your oven temp
- Use reusable liners in your cake tins for ease
- To make this into a chocolate victoria sponge then add 50 grams of cocoa (not drinking chocolate) and take away 25 grams of flour. However here is a delicious chocolatey sponge cake my Easy Chocolate Cake .
- You could also use buttercream to sandwich this cake together. Vanilla buttercream would be ideal with jam.
- To make this cake gluten free then substitute the plain flour for gluten free flour. You may need to add a splash of milk to get a soft dropping consistency as gluten free flour can absorb more liquid than standard white flour.
- If your cake is not of a soft dropping consistency (falls from a spoon easily) then add a splash of milk or two until it does.
- Be careful not to overbake. This means watching it towards the end of baking time carefully.
- You could also fill with alternative fillings, lemon curd and cream is dreamy here. But pimp your ride as you see fit.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or come on over and follow me on my social media pages. I would love to connect with you. x
Jhuls | The Not So Creative Cook
I am so ready for this, Jenny! Now, where's my tea? 😛 I love this cake - simple but so yummy! Thanks for joining this week's Fiesta Friday party!
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Thanks Jhuls. It is one of my absolute faves xx
Angie | Fiesta Friday
That cake looks beautiful!!
Kate - Gluten Free Alchemist
A timeless classic! Although I always smile at the idea that it is easy to get right. It's the one they always make you learn at school, but can actually be quite a tricky devil. You obviously have it nailed.... Seems you have created perfection!! x