Mary Berry's Victoria sponge recipe

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Mary Berry's Victoria sponge is made with six ingredients and only takes 35 minutes.

Mary Berry's Victoria sponge on a cake stand with a slice cut out and served on a plate
(Image credit: Future)
Preparation Time10 mins
Cooking Time25 mins (or 20 mins for 15cm (6in) cake)
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories617 Kcal31%
Sugar43 g48%
Fat34 g49%
Salt2.1 gRow 3 - Cell 2
Protein9 g18%
Carbohydrates70 g27%
Salt2.1 gRow 6 - Cell 2

Mary Berry's Victoria sponge is filled with your choice of strawberry or raspberry jam and finished with a generous sprinkle of caster sugar. 

This is a British classic and is perfect if you want to serve a treat alongside your afternoon cup of tea. It takes 35 minutes to make and is best eaten on the day but will keep for a couple of days after it is assembled. 


  • 225 g (8oz) softened butter
  • 225 g (8oz) caster sugar
  • 4 large eggs
  • 225 g (8oz) self-raising flour
  • 2 level tsp baking powder

For the filling and topping:

  • 4tbsp strawberry or raspberry jam
  • A little caster sugar, for sprinkling




  1. Heat the oven to 180C (160C fan, Gas 4). Grease two 20cm (8in) sandwich tins then line the base of each tin with a circle of baking parchment.
  2. Measure the butter, sugar, eggs, flour, and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  3. Bake for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  4. When completely cold, sandwich the cakes together with the jam. Sprinkle the cake generously with caster sugar to serve.

Watch how to make Mary Berry's Victoria sponge

Top tips for making Mary Berry's Victoria sponge

Preparation is key to making the perfect sponge cake. Make sure you have all of your ingredients measured out beforehand and that the oven has been preheated to the correct temperature to ensure your Victoria sandwich cooks evenly.

Mary explains: ‘The all-in-one method takes away the hassle of creaming, and ensures success every time. Baking spreads give an excellent result, but the cake won’t keep as long.’ For more tips and tricks from our baking experts and the legend herself, continue reading below. 

Mary Berry Victoria Sponge tips

This recipe is for a large Victoria sponge baked in two 20cm sandwich tins. However, if you have smaller tins at home Mary has calculated the quantities you'll need. 

For an 18cm (7 in) Victoria sandwich grease and line two sandwich tins and use:

3 large eggs

175g (6oz) of softened butter

175g (6oz) of caster sugar

175g (6 oz) of self-raising flour

1½ teaspoons of baking powder

For an 15cm (6 in) Victoria sandwich grease and line two sandwich tins and use:

2 large eggs

100 g (4 oz) of softened butter

100 g (4 oz) of caster sugar,

100 g (4 oz) of self-raising flour

1tsp of baking powder

Can you freeze Mary Berry Victoria sponge?

Yes you can freeze the sponge cake once cooked and cooled. Wrap the sponges tightly in cling film then freeze. To eat the cake, defrost in the fridge overnight and then assemble with the jam and caster sugar topping. 

How do you know when a Victoria sponge is done?

The cake will look risen and lightly golden all over. You should also see the cake shrinking away from the sides slightly and when lightly pressed, the cake will spring back. Another way to check is to insert a toothpick or skewer. The skewer should come out clean with a few crumbs and no raw cake batter.

How long does homemade Victoria sponge last?

This cake can be stored in an airtight container for up to three days. It does not need to be kept in the fridge and if you do put it in the fridge, it may dry out quicker.

Can I use butter instead of baking spread?

Mary prefers to use baking spread because it is the perfect consistency for baking, even when it is taken straight from the fridge.

Butter can provide a better flavour but it’s important to make sure it is soft, not greasy before mixing with the other ingredients.

Either way, it’s important to use a spread with a high fat content. Ideally 75 per cent or higher. 

Mary Berry's Baking Bible: Revised and Updated: Over 250 New and Classic RecipesView at Amazon

Mary Berry's Baking Bible: Revised and Updated: Over 250 New and Classic Recipes by Mary Berry (BBC Books, £14) - <a href="" data-link-merchant=""" target="_blank" rel="nofollow">View at Amazon 

This book is full of more classic recipes from Mary Berry which are simple to follow and have delicious results. Flicking through beautiful photography is the perfect way to browse for more sweet or savoury inspiration.

Once you’ve mastered this sponge cake, you should try Mary’s lemon drizzle cake or her indulgent chocolate cake recipe instead. For a sweet treat that isn’t cake, bake a big batch of these flapjacks

Mary Berry
Celebrity baker

Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four. 

With contributions from