Delia Smith Victoria Sponge All In One​ Recipe

This all-in-one Victoria sponge is the kind of bake that feels reassuring every single time. You add everything to one bowl, beat, bake, then sandwich the two light sponges with jam and a simple buttercream for a classic, buttery finish. The texture is soft and springy with a tender crumb, and the flavour is pure vanilla and butter with sweet, fruity jam. It’s an easy, beginner-friendly cake with a total time of about 1 hour 15 minutes, including cooling and assembling.

Ingredients

For the all-in-one sponge

• 175g unsalted butter, very soft (plus extra for greasing)
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1–2 tbsp milk (only if needed, to loosen)
• Baking parchment, to line the tins

For the filling

• 4–5 tbsp strawberry jam
• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 1–2 tbsp milk
• Optional: 1/2 tsp vanilla extract (lovely, but not essential)

To finish

• Icing sugar, for dusting

How to Make an All-in-One Victoria Sponge

Oven preparation

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Set a shelf in the middle so the heat circulates evenly.
• Prepare the tins: Grease two 20cm (8-inch) sandwich tins, then line the bases with baking parchment. A lined base makes turning out stress-free.

Mix the all-in-one batter

• Add everything to one bowl: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder and vanilla into a large mixing bowl.
• Beat until smooth: Use an electric hand mixer (or stand mixer) and beat for about 1 to 2 minutes, until the mixture looks pale, creamy and well combined. Stop once or twice to scrape down the bowl.
• Adjust the consistency: If the batter feels very thick and reluctant to drop off the beaters, add 1 tablespoon of milk. You want a soft dropping consistency, not runny.

Bake

• Divide and level: Split the batter evenly between the tins and level the tops with the back of a spoon. If you have scales, weighing the tins helps the layers bake evenly.
• Bake: Bake for 20 to 25 minutes, until golden, springy to the touch, and a skewer inserted into the centre comes out clean.
• Cool briefly in the tins: Leave the sponges in their tins for 5 minutes. This lets them firm up and reduces the chance of cracking.

Cool completely

• Turn out and cool: Run a thin knife around the edges, turn the cakes out onto a wire rack, peel off the parchment, and leave to cool completely before filling.

Make the buttercream and assemble

• Beat the buttercream: Beat the softened butter for 30 seconds, then add the icing sugar in two additions (this helps avoid a sugar cloud). Beat until light and fluffy, then add 1 tablespoon of milk. Add a little more milk only if needed to make it easily spreadable.
• Fill: Spread the jam over one sponge layer. Spread the buttercream over the other layer (or over the jam if you prefer), then sandwich together.
• Finish: Dust lightly with icing sugar just before serving for a classic look.

Tips

Why did my sponge sink in the middle?

The most common reasons are underbaking, opening the oven door too early, or using butter that was too cold so the batter did not aerate properly. Bake until the centre springs back when gently pressed, and avoid checking before 18 to 20 minutes.

How do I stop the cake from sticking to the tins?

Grease the tins well and always line the bases with parchment. Once baked, cool for 5 minutes in the tin, then turn out. If you leave it much longer, steam can make it stick.

How can I get two even, level layers?

Weigh the filled tins to ensure the same amount of batter in each, then level with a spoon. If your oven runs hot, bake at 170°C fan to prevent a domed top that sets too quickly.

Can I use whipped cream instead of buttercream?

Yes, it’s delicious, but it shortens the storage time. If using whipped cream, keep the cake refrigerated and plan to eat it within 24 hours for the best texture.

Serving Suggestions

• Serve with a pot of tea or strong coffee for a proper afternoon treat.
• Add fresh strawberries or raspberries on the side when they are in season.
• For birthdays, top with a thicker dusting of icing sugar and a few berries.
• Slice and serve with a spoonful of lightly sweetened crème fraîche.

Storage

Room temperature

Store in an airtight container for up to 2 days. Keep it somewhere cool and out of direct sunlight. If your kitchen is very warm, the buttercream can soften, so refrigeration may be better.

Refrigerator

Refrigerate in an airtight container for up to 4 days. For the best texture, bring slices to room temperature for 20 to 30 minutes before serving so the sponge softens again.

Freezing

Freeze the unfilled sponge layers for up to 3 months. Wrap each layer tightly in cling film, then foil. Defrost at room temperature (still wrapped) to prevent condensation, then fill and dust just before serving.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 48 g
• Protein: 5 g
• Fat: 19 g
• Saturated fat: 11 g
• Sodium: 180 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands used and how generously the cake is filled.

FAQs

All-in-One Victoria Sponge (Delia-Style)

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

25

minutes

Total time

75

minutes

Calories

385

kcal

45

minutes

A light, fluffy all-in-one Victoria sponge sandwiched with strawberry jam and vanilla buttercream. Simple to make, beautifully classic, and perfect for afternoon tea.

Ingredients

• 175g unsalted butter, very soft (plus extra for greasing)

• 175g caster sugar

• 3 large eggs

• 175g self-raising flour

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1–2 tbsp milk (only if needed)

• Baking parchment (to line the tins)

• 4–5 tbsp strawberry jam

• 100g unsalted butter, softened (for buttercream)

• 200g icing sugar, sifted (for buttercream)

• 1–2 tbsp milk (for buttercream)

• Icing sugar, for dusting

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) sandwich tins.
• Add butter, sugar, eggs, flour, baking powder and vanilla to a mixing bowl.
• Beat until smooth and pale. Add a little milk only if the mixture feels stiff.
• Divide between tins and level the tops.
• Bake for 20–25 minutes until golden and springy, and a skewer comes out clean.
• Cool for 5 minutes in the tins, then turn out and cool completely on a rack.
• Beat butter and icing sugar until light, then add milk to soften to a spreadable buttercream.
• Spread jam on one sponge and buttercream on the other, sandwich together, and dust with icing sugar.

Notes

• Use very soft butter so the all-in-one method blends quickly and evenly.
• Do not open the oven for the first 18 minutes, or the sponges can sink.
• For neat layers, weigh the batter into the tins so they bake evenly.