The Best Easy Victoria Sandwich Cake Recipe

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The Victoria sandwich is one of Britain’s all time favourite cakes. And for GOOD reason! Named after Queen Victoria herself, this classic Victoria sponge recipe showcases that simplicity is often best. So if you want to learn how to make one of the greatest cakes of all time? Keep reading!

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Why you’ll love this recipe

I’ve eaten more Victoria sandwich cakes than I would honestly care to admit. While a lot of people walk into a cafe and beeline straight for an indulgent chocolate cake, I’m quite the opposite. My eyes (and taste buds) light up at the sight of a homemade Victoria sponge, or lemon drizzle cake!

Sadly I don’t get to go to as many cafes or bakeries as I used to. But that just spurred me on to create the perfect Victoria sponge cake at home instead!

What is a Victoria sandwich?

A traditional Victoria sandwich cake is one of those classic easy sponge cake recipes. It’s comprised of raspberry jam and freshly whipped cream, sandwiched between two layers of sponge cake. Most prefer to add vanilla to the sponge batter, but I can’t definitively find whether or not that was part of the original Victorian recipe.

In some Victoria sponge recipes, people choose to swap the fresh cream for a buttercream instead. Both methods are absolutely delicious!

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

For the sponge cake

• Sugar – I use caster sugar here. It’s finer crystals work better in baking than granulated sugar, which has larger crystals and takes more effort to dissolve in a batter.
• Butter – Unsalted butter is my go to as I like to be in full control of the salt content. If you only have salted butter, you can use that instead. Just leave out the extra salt listed in the ingredients.
• Eggs – I try to use large free range eggs where possible. But I realise ingredients are getting more expensive, so whatever you have will likely work just fine. Just try not to use very small eggs if you can help it.
• Flour – Plain (all purpose) flour is what’s needed in this recipe. If you only have self raising flour in the cupboard, leave out the baking powder and just use that instead.
• Baking Powder – This needs to be baking powder. It can’t be swapped for bicarbonate of soda, as these two ingredients react differently in the science of baking. Do make sure you test if your baking powder is still active before you start though.
• Milk – You can use any milk you have. Whole milk, semi skimmed, oat milk etc. It really doesn’t matter.
• Vanilla – You can leave this out if you wish, it will still taste delicious. But if you do decide to use vanilla, make sure you use a good quality brand like Little Pod. You really will taste the difference!
• Salt – Any salt will work, just use what you have in the cupboard.

For the filling

• Butter – Personally I always use unsalted butter for frostings and icings. I wouldn’t use salted. Make sure you bring this to room temperature before using, or it will be much more difficult to beat with the icing sugar.
• Icing Sugar – Also known as confectioners sugar, this is used to both sweeten the buttercream and decorate the top of the cake. Don’t substitute this for another type of sugar.
• Vanilla – See above.
• Jam – Traditionally you would use a raspberry jam in a Victoria sandwich. You could use shop bought, or make your own quick raspberry jam. Alternatively, shake things up and use different flavours, like strawberry jam or blueberry.

Emma’s Top Tips

Here are tips you’ll find helpful when making a Victoria sandwich cake.

• Have all your ingredients at the same temperature. I.e. take all refrigerated ingredients out the fridge an hour or so before using. This will not only make them much easier to use in the all in one cake method, but they will blend together better and create a more even texture throughout your cake.
• There’s no need to line the sides of the tins when making a Victoria sandwich. You only need to line the base.
• If you are using a vanilla extract, I recommend using a good quality one for the best flavour.
• To prevent doming in the middle, don’t bake cakes in the highest part of your oven. Instead opt for the middle shelf, or slightly lower. You can also put a dip in the centre of the batter to counteract it.
• Don’t open the oven door until towards end of the cooking time (when you need to check for doneness with a skewer). If you open it too early, you could cause the cake to collapse.
• Turn the top sponge layer upside down before placing onto the jam layer. This will give you a perfectly flat top and no one will be any the wiser, as you’re dusting it in icing sugar which will hide it.

Not a confident baker yet? Have a read through Baking for Beginners first. It will help to boost your knowledge, AND your confidence! Plus you can get yourself a free Best Bakes ebook!

Timings 

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• Don’t forget all ingredients need to be at room temperature before making this Victoria sandwich cake. So allow at least 1 hour or so for that to happen. And if you forget? There are ways you can soften butter quickly.
• Making the sponge batter should only take about 10 minutes. And you can do this while you preheat your oven to save time.
• Baking your cake will take between 15-20 mins.
• Allow at least 30-40 minutes for your cake layers to cool before you decorate them. (This could take longer during the hotter months of the year, and be quicker during the colder months.)
• Making the buttercream filling will take around 10 minutes.
• Assembling and decorating your Victoria sponge will only take approx 5 mins.

Victoria Sandwich Cake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 10 (make a 20cm/8″ cake).

Please note, this recipe includes both UK metric and US Cup measurements.

For the Sponge

• 200g (3/4 + 1/8 Cups) Caster Sugar
• 200g (3/4 + 1/8 Cups) Unsalted Butter, Room Temp
• 4 Eggs, Room Temp
• 200g (1 + 1/2 Cups) Self Raising Flour
• 1 tsp Baking Powder
• 2 tbsp Milk
• 1 tsp Vanilla Extract (Optional)
• 1/4 tsp Salt

For the Filling *

• 100g (1/2 Cup) Unsalted Butter, Room Temp
• 140g (1 + 1/4 Cups) Icing Sugar
• 1/2 tsp Vanilla Extract (Optional)
• Approx 300g (3/4 + 1/8 Cup) Raspberry Jam
• Icing Sugar for Dusting

*If you prefer, you can whip 200ml (4/5 Cup) double cream with 40g (1/2 Cup) icing sugar to soft peaks. (Instead of making a buttercream with the butter, icing sugar and vanilla)

Essential equipment

• 2 x 8″ (20cm) Round Sandwich Tins
• Electric Stand Mixer or Large Mixing Bowl and Electric Hand Whisk
• Spatula
• Pallet Knife (optional)
• Small Bowl

Sponge instructions

Lightly grease the two round sandwich tins, and line the bases with baking paper. Meanwhile, preheat the oven to 190°C/Fan 170°C/374°F.

Next, add all the sponge ingredients to an electric stand mixer. Alternatively, you can use a large bowl and an electric hand whisk. (200g | 3/4 + 1/8 Cups caster sugar, 200g | 3/4 + 1/8 Cups butter, 4 eggs, 200g | 1 + 1/2 Cups self raising flour, 1 tsp baking powder, 2 tbsp milk, 1 tsp vanilla (optional), 1/4 tsp salt.)

Mix together, just until it forms a smooth and lump free batter. Do NOT over mix.

INGREDIENTS MUST BE SOFTENED / AT ROOM TEMPERATURE FOR THE ALL IN ONE CAKE METHOD TO WORK.

Then divide the batter between your two prepared baking tins, and place in the centre of your preheated oven.

Bake for 15-20 minutes, until a skewer (or sharp knife) inserted into the centre comes out clean.

Once fully baked, allow to cool in the tin for 5-10 minutes, before removing and transferring to a wire rack to cool completely.

Filling instructions

Meanwhile, to make the buttercream filling, place the butter (100g | 1/2 Cup), icing sugar (140g | 1 + 1/4 Cups) and vanilla extract (1/2 tsp, optional) into an electric stand mixer. Or you can use a large mixing bowl and an electric hand whisk.

Start on the slowest speed (to avoid the icing sugar going everywhere), then work up to a higher one. Continue mixing until it becomes fluffy, and light in colour. It should take around 3-4 minutes, and you will likely need to scrape the bowl down from time to time.

If the buttercream feels a bit stiff, add a splash of milk to loosen it a little.

Victoria sandwich assembly instructions

Once the sponge layers are cool, place one of them onto a serving plate or cake stand. If you need to, level the top by slicing any domed cake off with a large, sharp knife.

(…I like to put those bits into a bowl along with any leftover buttercream and jam. I mean, we have to test it first right?!)

Then spread the buttercream over the top, using a palette knife or spatula.

Next, beat the jam (300g | 3/4 + 1/8 Cup) in a small bowl until it’s loosened up a little. Then spread that over the top of the buttercream, taking care not to go all the way to the edges. Leave a little gap. (Remember, it will squish out a little when you put the other sponge layer on top.)

Finally, top with the remaining sponge layer and dust all over with icing sugar to finish.

How to store a Victoria sandwich cake

Store your Victoria sandwich cake in a metal container at room temperature, and consume within 2-3 days. If you chose to make a fresh cream filling instead of a buttercream filling, store your cake covered in the fridge, and consume within 1-2 days.

FAQs

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Easy Victoria Sandwich Cake - Printable Recipe

Yield: 10 Servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Britain's most loved cake - the Victoria sandwich is simplicity at its FINEST! Light fluffy sponge, with raspberry jam and whipped cream.

Print

Ingredients

For the Sponge

• 200g (3/4 + 1/8 Cups) Caster Sugar
• 200g (3/4 + 1/8 Cups) Unsalted Butter, Room Temp
• 4 Eggs, Room Temp
• 200g (1 + 1/2 Cups) Self Raising Flour
• 1 tsp Baking Powder
• 2 tbsp Milk
• 1 tsp Vanilla Extract (Optional)
• 1/4 tsp Salt

For the Filling

• 100g (1/2 Cup) Unsalted Butter, Room Temp
• 140g (1 + 1/4 Cups) Icing Sugar
• 1/2 tsp Vanilla Extract (Optional)
• Approx 300g (3/4 + 1/8 Cup) Raspberry Jam
• Icing Sugar for Dusting

Essential Equipment

• 2 x 8″ (20cm) Round Sandwich Tins
• Electric Stand Mixer or Large Mixing Bowl and Electric Hand Whisk
• Spatula
• Pallet Knife (optional)
• Small Bowl

Instructions

To Make the Sponge

1. Grease the two tins, and line the bases with baking paper. Preheat your oven to 190°C/Fan 170°C/374ºF. Then put ALL the sponge ingredients into an electric stand mixer (or large bowl with an electric hand whisk) and beat until just blended and smooth.
2. Divide the batter between the two prepared sandwich tins, and place into the centre of your preheated oven.
3. Bake for 15-20 mins, until a skewer inserted in the middle comes out clean. When cool enough to handle, remove the cakes from the tins, peel off the baking paper and place them onto a cooling rack to cool completely.

To Make the Filling

1. Place the butter, icing sugar and vanilla (optional) into an electric stand mixer (or large bowl with a hand whisk). Beat on slow until the icing sugar has dissolved. Then beat on high for 3-4 mins, until light and smooth. If it's too stiff, add a splash of milk to loosen it.

To Assemble

1. Place one of the cake layers onto a stand. Then spread the buttercream over the top.
2. Place the jam into a small bowl and mix to loosen. Then spread it over the buttercream. Leave a little gap around the edge, as it will squish out when you place the sponge layer on top.
3. Turn the remaining sponge layer upside down, then place it on the top of the cake. (This gives you a nice flat top.) Press it down a little, then dust generously with icing sugar before slicing and serving.

Notes

*If you prefer, you can whip 200ml (4/5 Cup) double cream with 40g (1/2 Cup) icing sugar to soft peaks. (Instead of making a buttercream with the butter, icing sugar and vanilla)

Storage

Store in a metal container at room temperature, and consume within 2-3 days if you made a buttercream filling.

If you made the fresh cream filling, keep covered and store in the fridge. Consume within 1-2 days.

Notes

If you would rather use a picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Tips

• Start with all your ingredients at the same temperature. This will not only make them much easier to use in the all in one cake method, but they will blend together better and create a more even texture throughout your cake.
• No need to line the sides of the tins when making a Victoria sandwich, just the base.
• If using, use a good quality vanilla extract for the best flavour.
• Prevent doming in the middle by baking your cake on the middle shelf, or slightly lower. You can also put a dip in the centre of the batter to counteract it.
• Don’t open the oven door until towards end of the cooking time (when you need to check for doneness with a skewer). If you open it too early, you could cause the cake to collapse.
• Turn the top sponge layer upside down before placing onto the jam layer. This will give you a perfectly flat top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Alan Silverwood 8" x 1.5" Loose Based Sandwich pan
• 
  Nielsen Massey Vanilla Extract

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 139mgSodium: 389mgCarbohydrates: 70gFiber: 1gSugar: 49gProtein: 5g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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If you like this Victoria sandwich recipe…

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Emma British Online Publisher

Experienced home cook and recipe writer, Emma has a background of over 20 years in British cuisine and cooking. Excelling in classic British dishes, she is also passionate about air frying, and sharing her Gran's old school recipes.

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