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Victoria Sponge Cake

This classic Victoria Sponge Cake is perfect for any occasion!

8 - 10 slices

Easy 30 Minutes



For the recipe  Victoria Sponge Cake

For the Sponge:

5 g Dr. Oetker Baking Powder (1 tsp)
225 g Unsalted butter
225 g Caster Sugar
4 Medium Eggs
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
250 g Self-Raising Flour

For the Filling:

300 ml Double Cream
10 g Dr. Oetker Madagascan Vanilla Paste (2 tsp)
30 g Icing Sugar (2 tbsp)
150 g Strawberry Jam

To Decorate:

about 15 g Icing Sugar (1 tbsp)




For the Sponge

Preheat the oven to 180°C/ 160°C Fan oven/Gas Mark 4. Grease and line 2 x 8” round cake tins. Cream together the butter and sugar until light and fluffy.


Gradually beat in the eggs and Natural Vanilla Paste. If the mixture starts to curdle, add a spoonful of flour.


Finally sieve the remaining flour and Baking Powder onto of the mixture and fold in until just combined.


Divide the mixture equally between the prepared tins and smooth the top of the mixture. Bake for 25–30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 minutes and then remove and place on a wire rack to cool completely. 


For the Filling

Once the cakes have cooled, place the cream in a large bowl with the Vanilla Paste and Icing sugar. Whisk the mixture until soft peaks form. 


Using a serrated knife cut the domed top off one of the cakes so it is flat. Place the cream on to the flat cake and smooth out with a palette knife. 


Place the jam on top of the cream and smooth out to cover the cream, leave a small gap at the edge of the cream as the jam will spread out further when you put the next cake layer on.


Place your next cake layer on top of the jam and cream. Dust with a sprinkling of icing sugar. You are new ready to serve your Victoria sponge cake!

Nutritional Information for the recipe Victoria Sponge Cake

Per Serving Per 100 g / ml
Energy 2671 kJ
638 kcal
1679 kJ
401 kcal
Fat 40.13 g 25.24 g
Carbohydrate 62.10 g 39.05 g
Protein 6.50 g 4.09 g