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Victoria sponge with one slice removed, filled with cream and jam with strawberries on top. Tried & Tested

Victoria sandwich cake with buttercream icing

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2.936 stars based on 46 ratings

This is classic Victoria sandwich cake is beautifully moist and simply delicious. To make alternative flavours, you could try adding cocoa powder or coffee and walnuts.

Key Information

  • Prep:
  • Bake:
  • Serves:14
  • Skill level:easy

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Ingredients

For the sponge

For the filling

  • 3tbsp 3tbsp Strawberry jam

For the icing

  • 225g 8 oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 85g 3 oz Stork (from the tub)
  • 2tbsp 2tbsp Milk (whole)
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Strawberries fresh, to decorate
  • Icing sugar to dust (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place all of the sponge ingredients in a mixing bowl and beat with a wooden spoon until well mixed, for 2-3 minutes.

    Ingredients for this step

  2. Classic mode Step 2

    Place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins.

  3. Classic mode Step 3

    Bake in centre of pre-heated oven 180° C (160 °C fan, gas mark 4) for 30-35 minutes.

  4. Classic mode Step 4

    Turn out, remove paper and cool. Sandwich with jam and place chosen icing ingredients in bowl and mix until smooth. Use to fill the cake and, if liked, spread or pipe over the top.

    Ingredients for this step

    • 3tbsp 3tbsp Strawberry jam
  5. Classic mode Step 5

    Alternatively you could dust the cake with icing sugar.

  6. Classic mode Step 6

    Variations to the basic victoria sandwich mixture: chocolate sandwich cake -  add 2 tablespoons cocoa blended with 2 tablespoons hot water and allow to cool. Coffee walnut sandwich cake – add 2 teaspoons instant coffee dissolved in tablespoon boiling water, cooled. 50g (2 oz) chopped walnuts.