Victoria sponge base
A light, buttery two layer sponge made by the all in one method, ready to fill, cut up for trifle or turn into puddings.
Make this once, then cook it into 22 different dishes.
- Time50 min
- LevelEasy
- Costabout £0.42 a head
- Makestwo 20 cm sponge layers, about 850 g baked
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease two 20 cm sandwich tins and line the bases with baking paper.
- 2
Put the butter, sugar, flour, eggs, baking powder, vanilla and milk in a large bowl. Beat with an electric whisk for about 2 minutes, until pale, smooth and creamy. Stop as soon as it is smooth.
- 3
Divide the mixture evenly between the tins and level the tops with the back of a spoon.
- 4
Bake in the middle of the oven for 20 to 25 minutes, until golden, risen and the sponge springs back when lightly pressed. A skewer in the centre should come out clean.
22 min - 5
Leave in the tins for 5 minutes, then turn out onto a wire rack and peel off the paper.
- 6
Let the sponges cool completely, for at least 1 hour, before filling, cutting up or freezing.
About victoria sponge base
Victoria sponge base is a light butter sponge made from equal weights of butter, sugar and self raising flour with eggs, baked as two 20 cm layers. The classic Victoria sponge is named after Queen Victoria and is traditionally sandwiched with jam and cream.
This recipe uses the all in one method: everything goes into one bowl and is beaten together, with a little baking powder for extra lift. It is quicker and more forgiving than creaming the butter and sugar first, and gives a soft, fine crumb. The golden rule is to match the weight of butter, sugar and flour to the weight of the eggs in their shells.
Use the sponge as it is, as a base for trifle, tiramisu style puddings, sponge cake layers, fruit charlottes or cake pops. The batch makes two layers of about 425 g each, or about 18 cupcakes baked for 18 to 20 minutes.
Tips
- Weigh the eggs in their shells, then use the same weight of butter, sugar and flour. Four large eggs weigh about 225 to 250 g.
- Use eggs and butter at room temperature so the batter does not curdle. If it looks split, add a spoonful of the flour.
- Do not open the oven in the first 15 minutes, as a sudden drop in temperature makes the sponge sink.
- For a gluten free sponge, use gluten free self raising flour and add 1/2 teaspoon of xanthan gum if the blend does not contain it. Add an extra tablespoon of milk.
- For a dairy free sponge, use a firm dairy free baking spread (block, not tub) and oat or soya drink in place of the milk.
- For cupcakes, divide between 18 paper cases and bake for 18 to 20 minutes.
Storing and freezing
Wrap cooled, unfilled sponge layers well and keep in an airtight tin for up to 2 days, or freeze for up to 2 months and thaw at room temperature. Once filled with cream or custard, keep in the fridge and eat within 2 days.
Dishes you can make with victoria sponge base
Strawberry and Elderflower Trifle
VNFNOGZuppa Inglese (Italian Sponge and Custard Pudding)
VNOGCharlotte Russe (Raspberry Bavarois Charlotte)
NFNOGFraisier (French Strawberry Cream Cake)
VNFNOGBoston Cream Pie
VNFNOGBanoffee Trifle
VNOGBlack Forest Trifle
VNOGKnickerbocker Glory
VNOGBaked Alaska
VNFNOGCabinet Pudding (Chancellor's Pudding)
VNFNOGJam and Coconut Sponge Squares
VNFNOGVanilla Cake Pops
VNOGQuestions
Can I make Victoria sponge dairy free?
Yes. Use the same weight of a firm dairy free baking spread in place of butter, and oat or soya drink in place of the milk. Use block spread rather than a soft tub spread, which has too much water.
Can I make Victoria sponge gluten free?
Yes. Use gluten free self raising flour in place of the self raising flour, and add 1/2 teaspoon of xanthan gum if the flour does not already contain it. The batter is slightly looser, which is fine.
Why did my sponge sink in the middle?
Usually the oven door was opened too early, the oven was too cool, or the sponge was underbaked. Check that the centre springs back and a skewer comes out clean before you take it out.
Is this sponge nut free and vegetarian?
Yes. It contains butter, sugar, flour, eggs, baking powder, vanilla and milk, so it is vegetarian and nut free. It is not suitable for vegans, egg allergy, milk allergy or coeliacs without the swaps above.
How do I use the sponge for trifle?
Cut the cooled sponge into 2 cm cubes or fingers, and layer with fruit, a splash of fruit juice or sherry, custard and cream. Using one layer, about 425 g, is enough for a family trifle.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
