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50Total Time
15Prep Time
35Bake Time

Victoria sandwich cake with buttercream icing

15 Reviews

About the bake

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.

50Total Time
15Prep Time
35Bake Time


  1. 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.

  2. Step 2:

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

  3. Step 3:

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

  4. 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.

  5. Step 5:

    Alternatively you could dust the cake with icing sugar.

  6. 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.


  • For the sponge

    • 225g Stork (from the tub)
    • 225g Silver Spoon White caster sugar
    • 4 Egg(s) (free range) (medium)
    • 225g Self-raising white flour (sieved)
    • 1 tsp Baking powder
  • For the filling

    • 3 tbsp Strawberry jam
  • For the icing

    • 225g Silver Spoon Icing sugar
    • 85g Stork (from the tub)
    • 2 tbsp Milk (whole)
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    •  Strawberries (fresh, to decorate)
    •  Icing sugar (to dust)

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