Classic Victoria Sponge Cake

Posted in All Posts, Food & Drink

For the past few weeks, I’ve been craving a (huge) slice of cake. Something I can have with my brew while I cosy up on the couch, catching up on all my binge-worthy telly (I’m looking at you – Phil & Kirsty).

So with the taste of cake on my tongue, I set to work with the aim of baking a good’un, a classic, a victoria sponge cake. My ingredients were all lined up and I was ready to get baking. By this point, I had of course channeled my inner-Nigella – after all, it would be rude not too!

To jazz up a classic cake, I set out to make a triple-tiered one. Mainly because my cake tin is quite big and therefore I end up with a poor-looking flat one. I made the two sponges as advised in the recipe and then halved the ingredients to make the third sponge.

Now before I get ahead of myself, let me talk you through the ingredients and method. It was pretty easy, the only problem being my oven!


Victoria Sponge Cake


200g caster sugar
A teaspoon of vanilla extract
200g butter (softened)
4 eggs
200g flour

To decorate:

A punnet of strawberries (sliced)
Icing sugar to dust
350g double cream
Strawberry or raspberry jam
Mix of other berries if you wish

Victoria Sponge Cake


  1. Pre-heat your oven to 190C/170C fan/gas 5. Grease your cake tins or line them with baking parchment paper.
  2. Chuck your caster sugar, softened butter and vanilla extract into a bowl and cream together until light and fluffy.Victoria Sponge Cake
  3. Crack the eggs into your batter one at a time and beat until combined.Victoria Sponge Cake
  4. Next sieve your flour into the mixture and beat all together.
  5. Divide the mixture into your cake tins and smooth with a small palette knife or spoon.Victoria Sponge Cake
  6. Pop the tins into your oven and bake for 15 – 20 mins or until golden (mine only took around 10 minutes due to my incredibly hot oven!).
  7. Once they are cooked, prod them with a cake tester or knife to ensure they are cooked all the way through. If so, take them out of the tins and leave to cool on a wire rack.
  8. After the cakes have cooled down, begin whipping your double cream until it’s a thick consistency – feel free to add a dash of vanilla extract if you’d like to sweeten the cream. If you’re doing this by hand (like I did), I’d suggest putting on YouTube and catching up on all your favourite videos.
  9. On one side of the sponge add a layer of jam, on the other add a layer of cream and then a smothering of jam, then top the third tier with cream; it sounds a bit complicated but you know what I mean!
  10. Once you’ve assembled your cake, add a small amount of cream on the top and smooth it over the cake. Pick the plumpest of strawberries and summer fruits  from your punnett and stick them on the cream topping. Finally dust with a sprinkling of icing sugar and serve! I popped my cake on a stand from Marks and Spencer’s.

Victoria Sponge Cake


I read somewhere to get the perfect sponge, all your ingredients should weigh the same – this includes eggs. I measured my 4 eggs and they were all over 200g, did this have an effect on the sponge? Perhaps. But it’s still a pretty nifty tip which I shall remember next time I enter the land of baking!

It seems with every baking post I write, I can’t quite seem to get the hang of my oven. I promise I am a good cook and LOVE creating delicious dinners. But something just doesn’t click when I bake AND blog. I’m not going to pretend it wasn’t a bit burnt – because it was. And I won’t pretend I didn’t throw away two sponge bases – because I did!

But did I have my slice of cake? You bet I did… and I ate it too!


What’s your favourite cake to make?


22nd May 2016
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  • Reply Amber

    I’d love this. Berries are my favorites.

    23rd May 2016 at 7:34 pm
    • Reply Marianna

      It’s a real tea-time fave and goes perfectly with a cup of tea on a warm summer’s day! 🙂 Thank you for your comment Amber!

      23rd May 2016 at 8:47 pm
  • Reply Alexandra Ashton

    This looks lush!

    7th June 2016 at 9:14 pm
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