The Best Victoria Sponge Cake Recipe with Buttercream

This is the best victoria sponge cake recipe with buttercream you will ever make. The reason it’s called a classic is because you can’t beat it on flavour and nostalgia.

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If you’ve never made a cake, this is a great one to start with as it’s so easy and satisfying you will get the baking bug.

Ingredients:
For The Sponge Cake:
200g self-raising flour
25g cornflour
1 teaspoon baking powder
225g caster sugar
4 large eggs
1 teaspoon vanilla extract/essence
225 unsalted butter or margarine
2-4 tablespoons milk

For The Raspberry Jam (optional):
250-275g fresh/frozen raspberries
4-6 tablespoons granulated/caster sugar
3 teaspoons cornflour
3 teaspoons cold water

Alternatively you can use 3-4 tablespoons shop bought raspberry jam.

For The Buttercream:
300g icing sugar
150g butter
1 teaspoon vanilla extract/essence
1-4 tablespoons milk

To Decorate:
2-3 level tablespoons icing sugar

Serves 6-8

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