The Queen's very own Victoria sponge recipe

It was invented for her Grandmother, after all

1y ago

Everyone is jumping on the baking bandwagon and, not one to let her people down, Queen Elizabeth has ordered her Royal pastry chefs to keep us entertained with baking inspo.

Ok, the order possibly didn't come from the top, but the Royal pastry chefs are only too happy to oblige, nonetheless. They recently gave us a recipe for the Queen's favourite scones and now they are here to make sure your Victoria Sponge is on point too.

As the name suggests, this cake was was a firm favourite of the late Queen Victoria, so it's only right the Palace share that deliciousness so that we don't sully her good name with our own peasant-like attempts.

The Queen's Victoria sponge

A right regal snack

MealAfternoon tea


  • 3 eggs
  • 150g caster sugar
  • 150g unsalted butter
  • 150g sieved self-raising flour
  • 1/2 teaspoon of vanilla essence
  • 100g jam (strawberry or raspberry)
  • Another 150g softened unsalted butter
  • 220g sieved icing sugar
  • Another teaspoon of vanilla essence


The cake

  1. Preheat the oven to 180C and grease and line two 8-inch cake tins.
  2. Cream together the caster sugar, vanilla essence, and unsalted butter till light and fluffy.
  3. Separately, whisk the eggs and then gradually add them to the first bowl, whisking as you do.
  4. Fold in the flour till it's totally mixed.
  5. Divide the mixture between the two cake tins and tap the tin on the work surface to smooth them out.
  6. Bake on the middle shelf for about 20-25 minutes. The cake should be golden and, if you stab it in the centre with a knife, it should come out clean.
  7. Leave them to cool slightly before removing from the tin and leaving to cool completely.


  1. Cream together the rest of the unsalted butter (needs to be at room temp), vanilla essence, and the icing sugar, till it is smooth and can hold its own shape.


  1. Both sponges need to be cooled.
  2. Spread a layer of jam onto the surface of one of the sponges.
  3. Spread a thick layer of your buttercream on top of the jam, pipe it if you want to be fancy.
  4. Stack the second sponge on top of this.
  5. Dust with some icing sugar.

Recipe Notes

Serve with tea and insist on seconds

Recipe by


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