• fresh cream cake

Classic Victoria Sponge Cake

  • Preparation: 15-20 minutes
  • Cooking: 20-30 minutes
  • Serves: 8-10

After countless requests I thought I would share with you my classic Victoria sponge cake recipe.. this is what I use for most of my cakes! My customers love it, and so do I.. best part is, you only need 4 simple ingredients.

Happy baking, and please do tag me in your photos over on Instagram! 🙂 @claireelizabethcreates


  • 240g Butter or margarine
  • 240g Caster sugar
  • 240g eggs (approximately 4 medium eggs)
  • 240g Self raising flour


  • Large mixing bowl
  • Stand mixer or electric whisk (or wooden spoon!)
  • Sieve
  • Spatula
  • Two 7" sandwich tins lined with baking parchment


  • Step 1.

    Pre-heat your oven to 170-180 degrees centigrade
  • Step 2.

    Soften the butter or margarine slightly (if not already at room temperature)
  • Step 3.

    Add the caster sugar, and beat together the butter and sugar for around 5 minutes until light and fluffy
  • Step 4.

    Crack the eggs into a jug, and gradually add to the mixture one at a time, beating for around 1 minute before the next egg is added
  • Step 5.

    Using the sieve, sift the flour into the mixture and gradually fold in with the spatula, being careful not to overmix
  • Step 6.

    Divide the mixture between the two cake tins and bake for 20-30 minutes until well risen, golden brown, and a skewer inserted comes out clean
  • Step 7.

    Leave the cakes to cool in the tins for 10 minutes, then remove and place on a baking rack to cool completely before decorating- have fun!

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Claire Elizabeth
128 Exchange Road
West Bridgford
© Copyright Claire Elizabeth. All rights reserved.

Created by Shiv Kang