Classic Victoria Sponge Loaf

Loaf Cakes | August 26, 2015 | By

Classic Victoria Sponge Loaf

Last week my sister and brother-in-law came over from Scotland to visit for a few days, and in honour of this, my Mum asked me to bake her a Victoria sponge cake. No fancy showstoppers will convince her that the Victoria sponge isn’t the best cake out there. I must say I’m fond of a Victoria sponge myself, especially with afternoon tea.

Classic Victoria Sponge Loaf

I like the traditional method where you weigh the eggs in their shells and then base the flour/butter/sugar weight on that, as you’re always guaranteed a moist cake. For the filling I used homemade strawberry jam and buttercream, but you could use raspberry jam instead if you prefer. Fresh strawberries are also really nice.It was so lovely to bake this for all the family and see everyone enjoying it. There wasn’t a single slice left by the end of the evening and my brother-in-law was asking when I was baking the next one. Unfortunately (for him) by the time I got round to baking another one, they had ventured back home to Scotland. The good news is, here’s the recipe…so why not make it yourself? 

Classic Victoria Sponge Loaf
Yields 1
Enjoy this traditional Victoria sponge loaf with a cup of tea and family/friends.
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  1. 190g butter, softened
  2. 190g caster sugar
  3. 3 medium sized eggs, room temperature
  4. 190g plain flour
  5. 1 1/2 tsp baking powder
  6. pinch of salt
For the filling
  1. 140g icing sugar
  2. 50g butter, softened
  3. 2-3 tbsp strawberry jam
  1. Preheat your oven 160c (fan) and line a loaf tin with baking paper greased with butter.
  2. Cream the butter and sugar together with a wooden spoon (or a hand mixer) until pale and light. Add each egg beating all the time until thick and creamy. (Add a little flour if the mixture starts to curdle).
  3. Gradually fold in the flour, baking powder and salt with a metal spoon. Pour the mixture into the prepared loaf tin and bake for 45-50 minutes or until a skewer inserted comes out clean.
  4. Remove from oven and leave to cool completely. Once cooled, slice the loaf in half down the centre with a bread knife.
  5. To make the buttercream, beat the icing sugar and butter together until you get a creamy consistency.
  6. Spread the buttercream on to one half of the loaf with a palate knife and layer the other half with strawberry jam. Sandwich together and cut into slices.
  1. If it looks like it's starting to burn but the centre has not cooked yet, place a piece of tinfoil over the top and reduce the temperature slightly.
From Plate to Pen


Cake Club TamingTwins September 2015


  1. Leave a Reply

    May 28, 2016

    Love how pretty this looks and it sounds like it would taste fantastic!!

  2. Leave a Reply

    October 1, 2015

    Hope you had a lovely time with the family, fab twist on a classic Vic sponge! Thanks so much for linking with #CakeClub. Looks delicious 🙂

  3. Leave a Reply

    September 8, 2015

    This looks wonderful and how fabulous to make it as a loaf. I want a slice now!

  4. Leave a Reply

    Heather O'Clair Kirby
    September 4, 2015

    This looks amazing!! I love the addition of the filling in the middle.. brilliant!!! I cannot wait to try this!

  5. Leave a Reply

    My Wife Makes
    September 1, 2015

    You’re so right about this being a classic!!! Sponge loaf for the win – always and forever! – Levan

  6. Leave a Reply

    Lucy - BakingQueen74
    August 29, 2015

    Mmm, that looks so good!

  7. Leave a Reply

    918 Plate
    August 28, 2015

    Wait, I was in the UK for a whole semester and I never ate this?!?! For shame…Looks delivious though!

  8. Leave a Reply

    Paula @ Vintage Kitchen
    August 28, 2015

    I’ve never made a victoria sponge, and the idea of going old fashion and weighing the eggs sounds like the perfect way to bake this traditional recipe!

  9. Leave a Reply

    Ariel Pingault
    August 27, 2015

    I love baking for my family! It’s so much fun for everyone to spend time together digging in to some amazing desserts! I’m glad everyone loved your loaf cake, because it looks GREAT! I’m so glad you shared this recipe because I’ll definitely be trying it this week:) Thanks for sharing it!

  10. Leave a Reply

    Ilona K.
    August 27, 2015

    I love the filling inside this cake. Such a clever idea:)

  11. Leave a Reply

    August 27, 2015

    My Mum LOVES Victoria sponge, and she has a birthday fast approaching so am pinning 😉

    Janie x

    • Leave a Reply

      August 27, 2015

      OH fabulous, Janie! Hope your mum has a great birthday. 🙂

  12. Leave a Reply

    August 27, 2015

    Great idea, I absolutely love Victoria Sponge, and what a handy shape to enjoy it in!

  13. Leave a Reply

    Glamorous Glutton
    August 27, 2015

    I’ve never thought of using a loaf shape. So much easier to portion out. GG

  14. Leave a Reply

    August 26, 2015

    Oooh I really like the idea of making it as a loaf- very easy for chopping into picnic portable pieces 🙂 I love using a mixture of real strawberries and jam in my Victoria Sponges too 🙂

    • Leave a Reply

      August 27, 2015

      Exactly, I like your thinking! It’s more aesthetically pleasing done in a cake pan but loaf is easy for slicing up and transporting.

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