Easy Vanilla Sponge Cake Recipe
A Victoria sandwich cake is so simple to make, yet can be very special. This easy vanilla sponge cake recipe forms the basis of almost every cake I’ve ever made. Whip up a classic vanilla sponge on a rainy day, take to a friend’s for coffee (guaranteeing another invite), or make, with love, as a birthday or occasion cake.
Feel free to decorate or embellish just as you like. We made the one pictured for Father’s Day, as it’s Mister’s favourite, using raspberry jam and buttercream inside and a dusting of icing sugar on top. You could, instead, make double the quantity of buttercream and put some on top of the bake too. Also, you could add sprinkles if you like, to make it look more special.
We decorated this cake by cutting a heart out of card, with we laid over the cake while dusting over the icing sugar. So simple, yet very effective! You could cut out any shape you like; the possibilities are endless. Vanilla cake is just the start.
You could follow this recipe fully for an easy vanilla sponge birthday cake recipe. Alternatively, see below the directions for links to my other cake recipes – all of which are based on this basic vanilla sponge formula. There is no need for baking powder when using self raising flour, but do make sure you use vanilla extract, not essence.
This simple vanilla sponge cake recipe serves 6 – 8
Easy vanilla sponge cake recipe ingredients
Cake
- Baking margarine, 150g, cubed
- Granulated or caster sugar, 150g
- Self-raising flour, 150g
- Eggs, 3
- Vanilla extract, 1 tsp
- Salt, a pinch
Icing, filling & topping
- Icing sugar, 120g
- Butter, 40g (at room temperature)
- Vanilla extract, 1/2 tsp
- Seedless raspberry jam, 1 tbsp approx
- Icing sugar, 1 tbsp approx, for dusting
Equipment
How to make this easy Victoria sponge cake recipe with buttercream
- Grease two 20cm sandwich tins. Add all the cake ingredients to your food processor and process for about 15 seconds until smooth, or according to your machine’s instructions.
- Divide the mixture between each prepared cake pan. Bake in the oven, pre-heated to 160C fan (or equivalent). About 20 minutes should be right time wise, but you can check by inserting a skewer into each cake until it comes out clear of cake mixture.
- After about 5 minutes, remove each from the cake tin and cool on a wire rack.
- In a clean food processor, process the icing sugar, butter and vanilla.
- Spread the jam onto one cake and spread over the icing over the other. Carefully, sandwich the spread sides of the two cakes together, then dust with icing sugar.
Easy Victoria sponge cake recipes
If you’re seeking easy sponge cake recipes with UK directions, look no further. There is a range of super easy sponge cake recipes for beginners right here on this site. Here they are…
Orange & Poppy Seed Cake
An orange flavoured sponge cake with poppy seeds, smothered in cream cheese icing. See the recipe here
Old School Cake Recipe
An school dinner style tray bake with white or pink glacé icing and sprinkles. Best served with custard. See this recipe here
Lemon and Elderflower Drizzle Cake
Created to reflect Harry and Meghan’s wedding cake, this one has a delicious elderflower drizzle and is also flavoured with lemon. See the recipe here
Orange & Almond Loaf Cake
This one is based on one served at a cafe local to me, and makes a delicious change from a round sandwich cake. See this recipe here
Cherry Cake
A simple sponge cake with added glacé cherries. See the recipe here
Butterfly fairy cakes
Irresistibly pretty, these butterfly fairy cakes are a retro childhood favourite. See this recipe here
Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases.
