Victoria Sandwich Cake

00h 20
00h 22

A family favourite and easy to make, this victoria sponge recipe is filled with strawberry jam and sweet buttercream. Enjoy with your afternoon tea or evening dessert.

Ingredients and Method


  • 225g Softened Butter
  • 150g Golden Caster Sugar
  • 150g Self-raising Flour
  • 1 tbsp Vanilla Extract
  • 4 Eggs, beaten
  • For the topping:
  • 300ml Double Cream
  • 50g Icing Sugar
  • Strawberry Jam


  1. Heat the oven to 180°c/ 350°f / Gas mark 4 and grease and line 2 x 20cm/8in sandwich tins.
  2. Beat the butter and sugar together in a large mixing bowl until light and fluffy.
  3. Beat the eggs in a little at a time and stir in the vanilla extract. Fold in the flour until fully combined.
  4. Divide the mixture evenly between the tins. This does not have to be exact, but you can weigh the filled tins if you want to check that they are even.
  5. Bake in the oven for 18-22 minutes, or until golden brown and a skewer inserted in to one of the cakes comes out clean. Remove the cakes from the tin and leave to cool fully on a wire rack.
  6. For the cream topping, whisk the cream until it begins to thicken. Slowly add the icing sugar and continue to whisk until the cream forms stiff peaks.
  7. To assemble, place one cake upside down on a plate and spread with the strawberry jam. Then, using a piping bag, pipe the cream topping on top of the jam. Top with the second cake and sprinkle with icing sugar.

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