Easter Victoria Sponge sandwich cake and butter icing recipe

As this very sponge turns golden in the oven, I thought I would jot down the wonderful recipe for my light and airy Victoria Sponge and creamy butter icing sandwich cake, which will be decorated lovingly with some eggscellent Easter additions.


175g self-raising flour
150g golden sugar
3 eggs
175g margarine (or softened butter)

Butter icing & filling
100g softened butter
140g icing sugar
1 drop vanilla extract
Jam of choice
Chocolate mini eggs
Little chicks

1. Combine the flour, sugar and eggs, before adding in the margarine and stirring until smooth.
2. Line or grease two cake tins, and fill with the mixture (naturally, being a young and innocent baker, I used one tin (as I only own one tin this size) and it really does struggle to bake in the middle if you do this. Honestly, buy a second tin, it will save you the heart(b)ache) (amazingly, even during my baking struggles, I can manage to crack a joke).

3. Bake for 30 minutes at 180degrees (or bake for 45 minutes if you only use one tin *sigh*).
4. Let the gorgey golden cake rest on a rack until cool (and then halve it for filling, if you used one tin).

5. For the filling, beat the butter until smooth and then add in the sugar and vanilla.
6. Fill the cake with butter icing and jam. Top with mini eggs and little chicks for that Easter pièce de résistance.

Enjoy x


  1. This is so cute! I love the edge being left bare.

  2. I love how simple this is, it turned out great and makes the perfect Easter centrepiece! Mini Eggs are my favourite Easter treat so this cake is just perfect - although there may not be many left for the cake as I can't help myself!

  3. What a perfect springtime cake! It looks absolutely scrumptious with the mini candy eggs. Definitely going to try this recipe out soon!


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