The Classic Victoria Sandwich

Cake, what a great way to start my foodie posts! The reason for making a Victoria sponge today is that I have American relatives coming to stay. So, nothing better than a traditional British cake to represent our culture. Sorry about the old fashioned measurements. I got the recipe from my mum who got it from her mum!


For cake: 6oz  caster sugar 6oz butter/margarine 6oz self-raising flour 3 eggs Vanilla Essence (optional) Raspberry jam

For buttercream:

Now I never use an exact recipe for buttercream. I just add butter, icing sugar and a splash of milk until I get the amount and consistency that I want.


  1. Preheat an oven to 180’c
  2. Line 2 identical circular cake tins with baking paper
  3. Put the sugar and margarine in a bowl and mix until smooth and creamy
  4. Add the flour, eggs and vanilla essence to the bowl
  5. Stir until smooth and spoon evenly into the cake tins
  6. Put the cakes in the oven for about 20 minutes or until golden brown and cooked all the way through
  7. Whilst in the oven, make the buttercream by stirring together the butter, icing sugar and milk
  8. Leave the cakes to cool once out of the oven
  9. Once cooled, spread the buttercream and jam on one of the cakes, then place the other cake on top
  10. You can now eat or continue the process by decorating (I cheat and just use ready to roll icing!)

Enjoy! Megan x