Victoria Sponge Cake

Serves a lot!

Prep Time: 1hr

Cooking Time: Approx 20′

What you need:

For The Batter:

  • 300g GF Flour
  • 180g Butter, Diced and at room temperature
  • 180g Caster Sugar
  • 3 Eggs (I use Organic) at room temperature
  • 1 Tsp Vanilla Essence or 1 Vanilla Pod
  • 120ml Low Fat Plain Yogurt
  • ½ Tsp Xanthan Gum
  • 1 Tsp Salt
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • Milk (any kind)

For The Filling:

  • 180g Butter, Diced and at room temperature
  • 180g Icing Sugar
  • 1 Tsp Vanilla Extract or 1 Vanilla Pod

For The Toppings:

  • Any berries you like!



Grease 2 cake tins and line them with parchment paper and set them aside.

I used 1x24cm & 1x20cm tins.


Preheat your oven to 190 degrees Celsius.

Mix the flour with the xanthan gum, salt, baking powder and baking soda and set aside.

Make sure your butter is at room temperature, if it’s still cold it might ruin your recipe. Once it’s ready, put it in the mixer and beat it on medium speed until smooth and creamy and add the sugar gradually until the mixture is shiny and fluffy. Add the eggs, one at a time, then the vanilla then the yogurt. Keep mixing on high speed for a minute or 2.

Lower the speed and add the flour mixture slowly and gradually.

If you feel the batter is a bit dry, you can add some milk (any milk).

If it’s too loose, you can add some flour.

Divide the mixture into the 2 tins, bearing in mind the same thickness in both sizes. Bake for 18-25 minutes. The smaller tin will cook faster, check it starting 15 minutes, mine was ready at 18. The bigger tin needed 24 minutes.


Take the cakes out and let them cool for 5 minutes in the tins before transferring them into a cooling rack. The cakes have to be completely cooled before moving forward.

While the cakes are cooling, you can make your filling.


For this cake, I like buttercream filling.

Same procedure we started with. Beat the butter in the mixer on medium speed until smooth and creamy and add the sugar gradually, until it’s shiny and fluffy. Let it cool in the fridge if your cakes are not ready.

You can use your creativity as to how much filling to use or whether to put it only in between the cakes. I used some in between and some on top and placed the berries on top and sprinkled some icing sugar to make it look magical!


If you don’t want to decorate the same day, you can store your cakes in the fridge. Once they are completely cool, wrap them tightly with cling film and place them in the fridge overnight.

When you got kids, you gotta blow candles!


I was very happy with the result and 3 other people confirmed this cake tasted delicious!

They either really liked it or they like me too much to say otherwise!


Let me know what you and your family think about it!

Bon appetit!





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