This gorgeous Victoria’s sandwich cake is super simple. Every ingredient needs to be at room temperature as that will make the best cakes. First, grease and line the Victoria sandwich 8 inches or 20 cm round tins. Add the butter to a stand mixer and the sugar, and you can make this recipe with a hand mixer. Beat the sugar and butter for about five minutes until light and creamy to the dry ingredients; you will need all-purpose flour in a bowl, then add baking powder, giving an extra lift to your cake.

Mix the dry ingredients together then set it aside, Add in eggs one at a time to the butter mixture while beating after each addition then start sifting the dry ingredients into the batter in three addition with the mixer at low speed. You could also fold the dry ingredients into the batter using a spatula. You should not mix at high speed because you will make the cake challenging, so the low speed is good for folding in the air into the batter and having a light cake.

You will also add vanilla extract for flavouring, and once the batter is thoroughly mixed, you will divide it between the two prepared cake tins, then bake in a 180-degree Celcius oven for about 20 to 25 minutes. Take them out of the oven and onto a wire rack to cool completely, then remove from the pan and ensure the cake is thoroughly cooled before applying the frosting. Just whip up some cream for the frosting and fill it with jam onto the cake.

Place the first layer of the cake on a plate then spread the top with raspberry jam over the cake all the way to the edge. Take the cream and carefully spread it over the cake on the jam then top with the second layer of the cake. Dust the top with icing sugar then serve your Victoria sandwich cake.


  • 225 g self-raising flour
  • 2 tsp baking powder
  • 225 g unsalted butter, room temperature
  • 225 g caster sugar
  • Four large eggs, lightly beaten
  • 120 g raspberry jam
  • 150 ml double cream, whipped to soft peaks


  1. Preheat the oven to 180°C/160°C fan. Lightly grease two 8-inch round cake pans and line them with parchment paper, greasing the parchment, too.
  2. Sieve the flour and baking soda into a medium bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes.
  4. Add the egg a little at a time, beating until thoroughly combined. Add the flour mixture in three, mixing on low only until just combined.
  5. You want the cake batter to be ‘dropping consistency’, which means that if you take a spoonful of batter out of the bowl, it should be soft enough to fall from the spoon in a couple of seconds.
  6. If the batter is sticking to the spoon for too long mix in a tablespoon or two of milk to soften the batter.
  7. Divide the cake batter evenly between the two prepared pans and gently level out.
  8. Bake in the preheated oven for 25 minutes. The cake should also be golden brown and away from the edge of the tin.
  9. Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
  10. To assemble, spread one layer of cake with the jam and top with the whipped cream. Sandwich with the second cake layer and sprinkle with some icing or caster sugar.