victoria sandwich cake

Light and fluffy, this Victoria Sponge Cake comes together quickly and easily in a few steps! Paired with jam and whipped cream, this cake is the perfect sweet treat for any occasion.

Victoria Sponge Cake

flour

¼ teaspoon baking powder*

salt

unsalted butter (softened (227 grams))

granulated sugar ((225 grams))

eggs (room temperature)

milk

vanilla extract (divided)

heavy cream ((120 milliliters))

confectioners’ sugar (plus more for dusting)

strawberry jam ((80 milliliters/110 grams))

Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. (Omit baking powder if using King Arthur self-rising flour.)

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally. Beat in the milk and 1½ teaspoons of vanilla.

With the mixer on low speed, gradually beat in the flour mixture just until combined and the batter is thick but smooth. Divide the batter between the prepared cake pans and smooth with a spatula.

Bake for 25 to 30 minutes or until the top is golden brown, the cake springs back when gently pressed in the center, and the edges are starting to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack. Carefully remove them from the pans and peel off the parchment paper.

In a medium mixing bowl, beat the cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla on medium speed just until stiff peaks form.

Place one cake on a serving plate. Spread the strawberry jam on top. Spread the whipped cream over the jam. Top with the other cake. Dust the top with additional confectioners’ sugar before serving. Store any leftovers covered and refrigerated for up to 3 days.

Britain&#x27;s most loved cake - the Victoria sandwich is simplicity at its FINEST! Light fluffy sponge, with raspberry jam and whipped cream.

Easy Victoria Sandwich Cake Recipe

(1/2 Cup) Unsalted Butter, Room Temp

(1 + 1/4 Cups) Icing Sugar

tsp Vanilla Extract (Optional)

(3/4 + 1/8 Cup) Raspberry Jam

Sugar

x 8″ (20cm) Round Sandwich Tins

Electric Stand Mixer

Spatula

Pallet Knife (optional)

Bowl

(3/4 + 1/8 Cups) Caster Sugar

(3/4 + 1/8 Cups) Unsalted Butter, Room Temp

Eggs, Room Temp

(1 + 1/2 Cups) Self Raising Flour

tsp Baking Powder

Milk

Salt

Grease the two tins, and line the bases...

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.

Divide the batter between the two prepared sandwich...

Divide the batter between the two prepared sandwich tins, and place into the centre of your preheated oven.

Bake for 15-20 mins, until a skewer inserted...

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.

Place the butter, icing sugar and vanilla (optional)...

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.

Place one of the cake layers onto a...

Place one of the cake layers onto a stand. Then spread the buttercream over the top.

Place the jam into a small bowl and...

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.

Turn the remaining sponge layer upside down, then...

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.

Best one

Made this the other day and I can honestly say that this is the best recipe yet. Even the other half loved it and it is almost gone. Thank you for this. Will be trying some more of your recipes.

This Victoria Sandwich looks utterly dreamy

This Victoria Sandwich looks utterly dreamy light, fluffy, and beautifully simple. I love how the sponge and jam layer bring out that classic British charm! I recently used a jar of raspberry jam from British Food Supplies, and it added just the right touch of authentic sweetness. Perfect teatime treat! 🍰🇬🇧

https://mediavine-res.cloudinary.com/video/upload/y5xiu5jjaeuuol38pzjt.mp4

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

Top 2 victoria sandwich cake recipes from across the web

The most viewed victoria sandwich cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Victoria Sponge Cake

Easy Victoria Sandwich Cake Recipe

Top 2 victoria sandwich cake recipes from across the web

The most viewed victoria sandwich cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Victoria Sponge Cake

Easy Victoria Sandwich Cake Recipe

The most viewed victoria sandwich cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine