There’s something deeply nostalgic about baking a Victoria sponge. For me, it’s my gran’s tablecloth — the one with tiny strawberries — and the hum of the kettle while the sponge cools by the window. This cake isn’t flashy. It’s gentle. It’s buttery, jammy, and dependable in that lovely way that proper British cakes are.
The first time I made it, I burned it slightly because I got distracted watching “Bake Off” and thought that would teach me how to bake. (It didn’t. But practice, and a few giggles, did.) This is the sort of cake you make when you want your home to smell sweet, or when you’ve got friends coming round and you want something simple, soft, and made by hand.
Why You’ll Love It
- Old-school comfort — no fuss, no trends, just a golden fluffy sponge.
- Perfect for beginners — easy steps, forgiving batter.
- Takes add-ins well — lemon zest, berries, or even chocolate chips if you’re cheeky.
- Lovely leftovers — tastes even better the next day, if it lasts that long.
- Picnic-perfect — no melting frosting drama, just slice-and-go.
- A British icon — makes you feel posh without even trying.
Ingredients
- 225g self-raising flour
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp whole milk
Optional for filling:
- Raspberry jam (or strawberry, or whatever’s knocking about)
- Whipped cream or clotted cream
How to Make It
Preheat and prep your tins:
Get your oven going at 180°C (that’s 350°F for my American pals). Butter two 8-inch cake tins and line the bottoms with parchment — or just trace the tins onto paper and cut ‘em out like I do.
Cream the butter and sugar:
Whack the butter and sugar into a big bowl and beat them until they’re pale and fluffy. Like, properly whipped — it should look almost like frosting.
Add eggs one by one:
Crack in your eggs, one at a time, mixing after each. If it curdles a bit, don’t panic. A spoonful of flour will bring it back together like magic.
Fold in the dry stuff:
Sift in the flour (or don’t, I forget sometimes — it still turns out fine). Add the milk and vanilla. Gently fold everything together until smooth — don’t beat the life out of it.
Into the tins it goes:
Divide the batter evenly between the tins. I eyeball it. Smooth the tops a bit — the batter’s thick but it settles.
Bake and breathe:
Pop the tins in for 25 minutes or so. Your kitchen will smell like heaven. Check with a toothpick — it should come out clean, maybe with a crumb or two.
Cool before filling:
Let them sit in the tins for 5 mins, then turn out onto a rack. Wait until they’re properly cool before you slap on the jam and cream, or it’ll all melt into a gooey puddle (been there).
Sandwich and serve:
Pick the flatter cake for the bottom. Spread a generous layer of jam, then cream. Top with the second sponge. Dust with icing sugar if you’re feeling fancy — or not, it’s your cake.
Common Mistakes and How to Dodge Them
Why is my sponge dense?
You probably overmixed after adding the flour. Be gentle. Treat it like a soufflé in training.
Why did my cakes bake unevenly?
Could be your oven’s hot spots. Rotate the tins halfway if needed. Also, make sure your tins aren’t warped (ask me how I found out).
Why did the top crack?
That’s heat blasting it too fast. Lower the rack in your oven or reduce the temp a smidge next time.
Storage and Reheating
Room temp: Keep it in a cake tin or covered on the counter — lasts about 2–3 days.
Fridge: Not ideal for sponges, but if you must, wrap tightly.
Freezer: You can freeze the sponge layers before filling. Wrap well, freeze up to 3 months, defrost at room temp.
Reheating: Honestly, don’t bother. Just bring to room temp and serve with tea.
Frequently Asked Questions
Can I use plain flour instead of self-raising?
Yes, just add 2 tsp baking powder per 225g plain flour.
What if I want to make it chocolatey?
Swap 25g of the flour for cocoa powder. Easy fix.
Can I make it dairy-free?
Yep — use plant-based butter and a splash of almond or oat milk. It’s still lush.
What’s the best jam to use?
Traditionally it’s raspberry, but strawberry or cherry is just as gorgeous. Homemade if you’ve got it!
Nutrition Facts (Per Serving):
Calories: 350
Fat: 20g
Carbs: 35g
Protein: 4g
Sugar: 20g
Sodium: low, unless you salt your butter (don’t).
Try More Nigella Recipes:
Nigella Victoria Sponge
Description
A soft, fluffy, classic British sponge cake filled with jam and cream — perfect for tea-time or sunny picnics.
Ingredients
Instructions
- Preheat oven to 180°C (350°F). Butter and line two 8-inch cake tins.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Gently fold in flour and milk until just combined.
- Divide evenly into tins and bake for 25 minutes.
- Cool in tins 5 mins, then transfer to a rack.
- Once cool, sandwich with jam and whipped cream.
Notes
- Don’t overmix after adding flour — it’ll make the sponge tough.
- Let the sponge cool completely before filling.
- Swap the jam for lemon curd or berries if you fancy.
- If using plain flour, add 2 tsp baking powder.