Victoria Sponge with Butter Cream Frosting

Today was my granny’s birthday, so as a little something yummy… I decided to make her a cake!



  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising flour

For the filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • 1 tsp vanilla extract
  • 1 Dessertspoon Milk
  • Strawberry or Raspberry Jam
  •  Sugar paste flowers, icing sugar etc. to decorate


  1. Pre-heat oven to 200C. Grease 2 x 20cm sandwich tins.
  2. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. I like to use an electric whisk, but to be honest – A trusty wooden spoon is plenty good enough! 🙂
  3. Slowly beat in the eggs, then fold in the flour and mix well.
  4. Divide the mix evenly between the cake tins,  and allow to bake undisturbed for about 20 mins until risen and golden brown.
  5. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool slightly.
  6. To make the filling: beat the butter until smooth and creamy, then gradually beat in icing sugar, before handing the milk and vanilla extract.
  7. Spread the jam onto one cake and top with the buttercream. Sandwich the cakes together and cover the top with the remaining icing, or alternatively dust with icing sugar or your chosen decoration.
  8. Enjoy!

Follow Me

Bloglovin | Pinterest | Instagram | Twitter

Leave A Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s