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Victoria sandwich cake is a classic British treat with soft cake layers filled with jam and cream. The batter comes together quickly using pantry staples like butter, sugar, eggs and flour. Each layer of this classic Victoria sponge cake bakes light and tender, ready to be stacked with strawberry jam and softly whipped cream. The cake is dusted with sugar and topped with strawberries for a simple but elegant finish that works for a birthday, afternoon tea or a special dessert at home.
Light sponge layers with jam and cream make this Victoria sandwich cake a simple yet classic British dessert everyone will love for gatherings or family treats.
You might also like jam sandwich cookies, strawberry poke cake, rainbow layer cake, and gingerbread sandwich cookies.
Why You’ll Love It
Easy to make: This cake comes together with basic ingredients and simple steps.
Classic flavor: The strawberry jam and cream filling bring a traditional taste.
Versatile dessert: Perfect for birthdays, teas or casual get-togethers.
Beautiful finish: The dusted sugar and berries give a bakery style presentation.
Classic Victoria Sandwich Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Butter: Softened butter creates a rich base for the cake batter. Use salted or unsalted butter.
Granulated sugar: Sweetens the cake layers and blends well with butter. You could use superfine sugar or regular granulated.
Eggs: Bind the batter and add structure for a light texture. Bring them to room temperature before mixing in.
Vanilla extract: Lends subtle sweetness and aroma to the cake layers.
All-purpose flour: Forms the main structure of the sponge.
Baking powder: Helps the cake rise and stay fluffy.
Heavy cream: Whips into soft peaks for the filling. Use full-fat heavy cream, as it whips up the best.
Powdered sugar: Also known as icing sugar and confectioner’s sugar, this ingredient sweetens the whipped cream and dusts the top.
Strawberry jam: Brings fruity sweetness between the layers.
Fresh strawberries: Optional garnish for a bright finish.
How to Make Victoria Sandwich Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare pans: Grease and line two round cake pans.
Make batter: Beat butter and sugar in a large mixing bowl until fluffy, add eggs and vanilla, then fold in flour and baking powder. You can use a stand mixer or electric hand mixer at medium high speed.
Bake cakes: Divide this flour mixture into the prepared pans, bake until cooked through, then cool completely on a wire rack.
Whip cream: Beat heavy cream with sugar until soft peaks form.
Assemble cake: Spread jam and cream between layers, dust top with sugar and add berries.
Substitutions and Variations
Flour option: Use a 1:1 gluten free flour blend for a gluten free version.
Jam swap: Try lemon curd instead of the strawberry jam. You could try homemade jam, perhaps my blueberry jam, raspberry jam or cherry jam.
Cream alternative: Use coconut cream and non-dairy “butter” for a dairy-free filling.
Berry topping: Swap strawberries for blueberries or raspberries.
Serving Suggestions
With afternoon tea: Enjoy your Victoria sandwich cake chilled or at room temperature with some cinnamon scones, fresh fruit and rotisserie chicken salad sandwiches, on a pretty serving plate or afternoon tea stand (I love this cute dessert serving set!)
For dessert: This is a delicious dessert after any kind of main dish, such as mostaccioli or chicken stew.
As a snack with a coffee: Serve a slice of this British classic cake with a pistachio latte or latte breve.
How to Store Victoria Sandwich Cake
Store: Keep it in an airtight container for up to 3 days. This Victoria sponge cake recipe has dairy, so you’ll need to keep it refrigerated. The jam and cream may soak into the cake nearest the center when stored.
Freeze: This isn’t suitable for freezing.
Top Tips
Measure carefully: Accurate measuring ensures a perfect sponge texture.
Cool layers: Let cakes cool fully before adding cream or jam.
Batter consistency: This batter will be thick, but a tablespoon of milk can be mixed through the batter if it is too thick. Clumps of the batter should drop off the flat beater once it is lifted out of the mixture.
Check doneness: The cakes are cooked through if they spring back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, the cakes are cooked through.
Don’t overmix: Mix batter until just combined for a light crumb.
Slice gently: Run a sharp knife between the outside of the cakes and the cake tin to make removing from the baking pan easier. Use a serrated knife to cut clean slices without squashing layers.
Victoria Sandwich FAQs
The cake is soft, light and slightly buttery with a creamy fruity filling in the center.
Yes, omit the baking powder if you use self rising flour instead of all-purpose.
Yes, assemble the Victoria sponge cake the day you serve it for the best texture but layers can be baked a day ahead.
Classic Victoria Sandwich Cake Recipe
Victoria Sandwich Cake
Equipment
- Stand Mixer with Paddle Beater and Wire Whisk Attachments
- 2 Cake Pans 8-Inch Round
Ingredients
- 1 Cup butter, at room temperature
- 4 eggs, at room temperature
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 2 Cups all-purpose flour
- 2 ½ Teaspoons baking powder
- 1 Cup heavy cream
- 1 ½ Tablespoons powdered sugar
- ½ Cup strawberry jam
- nonstick cooking spray, for greasing
Optional Garnish
- strawberries, fresh, halved
Instructions
- Preheat the oven to 350°F. Grease and line with parchment paper 2 x 8-inch round cake tins. Set aside.
Prepare the Cake Batter
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat using a paddle beater attachment on a medium-high speed for 3 minutes or until pale and creamy.
- Add the eggs, one at a time, beating well in between.
- Add the vanilla extract and beat once again until well combined.
- Sift the flour and baking powder over the wet ingredients and mix on the lowest speed until just combined.
- Divide the batter between the 2 cake tins and smooth the surface.
Bake and Cool the Cake
- Bake for 20 minutes, or until the cakes are cooked through.
- Allow to cool in the tins for 5 minutes before turning onto a wire cooling rack to cool completely.
Whip the Cream for the Filling
- Once the cakes have cooled completely, add the heavy cream and 1 tablespoon of the powdered sugar to a clean stand mixer bowl.
- Beat on a medium-high speed for 3 minutes or until firm peaks have formed.
Assemble the Victoria Sandwich Cake
- Place one of the cakes on a serving plate, and spread over the strawberry jam, followed by the whipped cream.
- Top with the second cake.
- Dust the finished cake with the remaining ½ Tablespoon of powdered sugar.
Garnish and Serve
- Garnish with halved strawberries, if using, then slice, serve and enjoy.
Notes
Cool layers: Let cakes cool fully before adding cream or jam.
Batter consistency: This batter will be thick, but a tablespoon of milk can be mixed through the batter if it is too thick. Clumps of the batter should drop off the flat beater once it is lifted out of the mixture.
Check doneness: The cakes are cooked through if they spring back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, the cakes are cooked through.
Don’t overmix: Mix batter until just combined for a light crumb.
Slice gently: Run a sharp knife between the outside of the cakes and the cake tin to make removing from the baking pan easier. Use a serrated knife to cut clean slices without squashing layers.
Nutrition
This cake has tender layers with a classic jam and cream filling that brings nostalgic flavor to any occasion. The classic Victoria sandwich recipe stays simple with everyday ingredients and easy steps. From the first bite, the buttery sponge, fruity jam and soft cream blend into a dessert that always feels timeless and welcome at gatherings, parties or a weekend table with family.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
