Today, we’re making a Mary Berry favorite and a British classic—the Victoria Sandwich Cake! The deets: two light and buttery sponges sandwiched together with strawberry jam and a silky buttercream filling.
- 1 cup (200g) caster sugar
- 2 sticks unsalted butter (softened)
- 4 large eggs (beaten)
- 1 teaspoon vanilla extract
- 1 3/4 cups (200g) self-rising flour
- 1 teaspoon baking powder
- 4 tablespoons fruit jam or preserves
- 2 cups (200g) confectioner’s sugar
- 7 tablespoons unsalted butter (softened)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F and grease two 8-inch round cake pans using a nonstick spray.
- Whisk the self-rising flour and baking powder together in a medium bowl and set aside. In a separate bowl, beat the eggs together and set aside.
- In a large bowl, combine the sugar and butter and beat using an electric or hand mixer until light and fluffy at medium speed, about 5 minutes. Slowly add the beaten eggs to the mixture; you’ll want to make sure that each addition is fully incorporated before pouring in more egg mixture. Add the vanilla extract and mix until just combined.
- Slowly add the dry ingredients to the wet ingredients and mix at low speed until just combined, taking care not to overmix the batter.
- Divide the batter up into your two cake pans and bake for 25 minutes. The sponges should be golden brown and the tops should spring back when lightly pressed with your finger.
- Allow the sponges to cool in the pan for 5 minutes before turning out onto a wire rack.
- Once the sponges have cooled completely, take your bottom sponge and place it upside down on your serving plate—you want the flat side facing up. Spread the jam over the top of the sponge.
- To make the buttercream filling, beat the butter in a bowl until soft, about 2 minutes. Add half of the confectioner’s sugar and beat until combined. Add the remaining sugar, milk, and vanilla extract and beat until smooth. You can add more milk if you’d like, one tablespoon at a time, until you get the desired consistency.
- Transfer the buttercream to a pastry bag fitted with a piping tip and pipe the cream on top of the jam. Allow the buttercream to set for about 10 minutes. Once it’s set, place your second sponge on top to make a sandwich. For the finishing touch, dust the top with caster or confectioner’s sugar.
Don’t have caster sugar in your pantry? Don’t know where to find caster sugar? No problem! You may be able to find Domino Superfine Sugar in your local supermarket. Superfine sugar = caster sugar. Huzzah!
If you can’t find it in stores, you can make your own caster sugar by grinding a cup of sugar in your food processor/blender for 30 seconds. Easy peasy.
If you have a food scale at home, I definitely recommend weighing out your ingredients! The measurements are much more accurate that way, ensuring no mess-ups whatsoever.
Recipe adapted from BBC Good Food.
*Calorie information is generated using an app and may not be 100% accurate.
Note: this post contains affiliate links.
Keywords: Victoria Sandwich Cake