There’s something almost magical about a Victoria sponge. It’s not loud or showy. No dripping chocolate glaze, no fancy fillings, no complicated layers. Just soft, buttery cake, a bit of jam, maybe a cloud of cream if you’re feeling fancy — and somehow, that’s enough.

The first time I baked one, it didn’t look perfect. The tops cracked a bit, and I accidentally overwhipped the cream. But when I took that first bite — that golden, delicate crumb with sweet strawberry jam in the middle — I finally understood why this cake has been loved for generations. It tastes like simplicity done right. Like a Sunday afternoon in your nan’s kitchen.

Mary Berry’s version is the one everyone swears by. It’s classic, foolproof, and doesn’t ask for anything complicated — just a few good ingredients and a bit of care. It’s the kind of bake that quietly wins hearts, the one you make for birthdays, rainy days, or just because you want the house to smell like home.

And here’s the thing: you don’t need to be a “baker” to pull this off. You just need a wooden spoon, a mixing bowl, and about half an hour. The rest happens naturally — the butter, the sugar, the eggs, all coming together into something golden and soft and nostalgic.

So if you’ve never made one before, don’t overthink it. Make a cup of tea, put on some music, and give this a go. You’ll see why the Victoria sponge never goes out of style.

Ingredients

4 free-range eggs
225g (8oz) caster sugar, plus extra for dusting
225g (8oz) self-raising flour
1 teaspoon baking powder
225g (8oz) baking spread (or soft butter), plus extra for greasing
Strawberry or raspberry jam (for filling)
Whipped double cream (optional but lovely)

Instructions

Preheat your oven to 180°C (350°F). Grease and line two round cake tins — 20cm (8-inch) works perfectly.
Mix it all up.
In a big bowl, beat together the eggs, sugar, flour, baking powder, and baking spread until smooth. No need to overthink it — just mix until it looks creamy and even.
Bake the layers.
Divide the batter evenly between your tins and smooth out the tops. Bake for about 20–25 minutes, until they’re golden and spring back when lightly pressed.
Cool and fill.
Let the cakes cool completely on a wire rack (if you rush this, the cream will melt — trust me, I’ve done it). Spread jam generously over one layer, then top with whipped cream if you’re using it. Place the second cake gently on top.
Finish.
Dust lightly with caster sugar — and if you want it extra pretty, a few fresh berries never hurt.

Serve with:

A hot cup of tea, a cozy blanket, and zero guilt about going back for seconds.

Recipe FAQs

1. Can I use butter instead of baking spread?
Yes — in fact, I often do. Baking spread gives you a slightly lighter texture, but butter brings that rich, traditional flavor. Just make sure it’s soft (not melted) before mixing, so everything blends nicely.

2. What’s the secret to keeping it light and fluffy?
Don’t overmix! Once everything’s combined and smooth, stop. Overmixing knocks out the air that makes the sponge rise so beautifully. Also, make sure your oven is properly preheated — it really matters for this one.

3. Can I make the sponge ahead of time?
Absolutely. The cakes keep well for a day or two if you wrap them tightly in cling film once cooled. I usually bake them the night before, then assemble the next morning so everything’s fresh but fuss-free.

4. What kind of jam works best?
You can’t go wrong with strawberry or raspberry, but honestly — use what you love. I once used cherry jam, and it was fantastic. The tartness cuts through the sweetness beautifully.

5. Can I skip the cream filling?
Of course! The traditional Victoria sponge actually doesn’t include cream — just jam. But the cream does make it feel a little more luxurious. If you’re skipping it, maybe warm the jam slightly so it spreads easily and soaks a bit into the cake layers.