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Heavenly Victoria Sponge Cake Recipe


3 Eggs
100ml Vegetable Oil or 100g Butter
100ml Water
x2 Round Tins 7”/20cm
  1. Pre-heat oven to 190°c (170°c Fan) Gas Mark 5. Grease & line the cake tins.
  2. Empty the Carr’s Heavenly Victoria Sponge Cake Mix into a bowl.
  3. Using a spatula gently fold in the oil (or softened butter) and water until well mixed.
  4. Whisk the eggs in a separate bowl and fold into the cake mixture. Mix until smooth and creamy.
  5. Pour into the cake tins and level with a spoon.
  6. Bake in the oven for 35 minutes or until a skewer inserted into the sponge comes out clean.
  7. Cool slightly and then turn out onto a wire rack.
  8. Fully cool before decorating.
To Decorate Your Heavenly Victoria Sponge Cake Recipe

To Decorate with Vanilla Buttercream & Jam:


  1. 110g Unsalted Butter, softened
  2. 220g Icing Sugar
  3. 1 Tbsp Milk
  4. ½ Tsp Vanilla Extract
  5. Strawberry Jam Filling


  1. Make vanilla buttercream by beating the butter in a large bowl until soft.
  2. Add the icing sugar, milk and vanilla extract, mixing until creamy and smooth.
  3. Cover one cake with a deep layer of strawberry jam, followed by a layer of vanilla buttercream and sandwich together.
  4. Dust the top generously with icing sugar!
  5. Keep in a cool place until it’s time for a slice or two!

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