The Victoria sponge is Britain’s most beloved cake — and for good reason.
Two layers of impossibly light, golden sponge sandwiched together with sweet strawberry jam and fresh whipped buttercream.
Using iBake Plain Cake Mix, you’ll get bakery-quality results every single time, with a fraction of the effort.
Prep Time: 15 minutes Bake Time: 25 minutes Total Time: 40 minutes Servings: 8–10 slices
Difficulty: Easy
Ingredients
For the sponge: 1 x iBake Plain Cake Mix (400g)
3 large eggs (room temperature)
120ml vegetable oil
160ml whole milk
For the filling: 4 tbsp strawberry jam (good quality)
150ml double cream, whipped (or buttercream — see below)
Fresh strawberries (optional, for decoration)
For buttercream (alternative to whipped cream):
150g unsalted butter, softened
300g icing sugar, sifted
1 tsp vanilla extract
1–2 tbsp milk
Directions
1. Preheat your oven to 170°C (150°C fan) / 340°F / Gas Mark 3. Grease and line two 8-inch (20cm) round cake tins with baking parchment.
2. Mix the batter. In a large bowl, combine the iBake Plain Cake Mix with the eggs, vegetable oil, and milk. Whisk until smooth and lump-free — about 2 minutes by hand or 1 minute with an electric mixer on medium speed.
3. Divide evenly between the two prepared tins. Tap each tin gently on the worktop to release any air bubbles.
4. Bake for 22–25 minutes, or until the sponges are golden, springy to the touch, and a skewer inserted into the centre comes out clean.
5. Cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely. Do not fill while warm — the cream will melt.
6. Prepare the filling. If using buttercream: beat the softened butter until pale and fluffy (3–4 minutes), then gradually add the icing sugar, vanilla, and milk until smooth and spreadable. If using whipped cream: whip the double cream to soft peaks.
7. Assemble. Place one sponge layer flat-side up on your serving plate. Spread the jam evenly across the surface, then top with buttercream or whipped cream. Place the second sponge on top, flat-side down. Dust with icing sugar and add fresh strawberries if desired.
Tips for the Perfect Victoria Sponge
Room temperature eggs make a lighter sponge — take them out of the fridge 30 minutes before baking.
Don’t overmix — stop as soon as the batter is smooth to keep it light and airy.
Level your sponges — if they’ve domed slightly, trim the tops with a serrated knife before filling.
Make it ahead — unfilled sponges freeze beautifully for up to 3 months. Wrap tightly in cling film.
Products Used iBake Plain Cake Mix 400g — £8.95
