Victoria Sponge Cake

  • prep time10 min
  • total time 45 min
  • serves 8-10
Sophie Dahl
Sophie Dahl

Fruity orange and raspberry Victoria sponge cake with orange and buttercream is a refreshing treat in the spring!

86 Ratings
Directions for: Victoria Sponge Cake


Victoria Sponge Cake

225 g butter

225 g golden caster sugar

4 free range eggs

225 g self raising flour

zest of a large orange


250 g raspberries

splash of orange juice (use the orange from the sponge)

1 heaped Tbsp Golden Caster Sugar


250 g butter, softened

250 g icing sugar

Juice of ½ an orange

Zest of a large orange


Victoria Sponge Cake

1. Turn the oven on to 180C. Grease two 8-inch Victoria sandwich tins, line the bottom of both tins with grease proof paper and then lightly flour them.

2. Using a mixer, cream the butter and sugar.

3. Mix the eggs together in a separate bowl then pour them into your mixer.

4. Sieve in the flour.

5. Add the orange zest.

6. Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.

7. When the cakes are cool – spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.


1. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.


1. For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.

See more: Fruit, Dessert, Pastry, Spring, Mother's Day, Summer, Easter, Vegetarian

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