Classic Victoria Sandwich Cake. A teatime favourite! This classic British cake is a bake sale icon and much loved nationwide as the perfect teatime treat.
I am a dedicated Anglophile. I gravitate toward all things British. My favourite TV comedies, cooking shows, documentary and history programs are all British.
If it’s British, I probably like it, so today, on the occasion of my birthday, I’m keeping it dead simple with a true British classic, the Victoria Sandwich Cake.
Favoured by Queen Victoria herself at afternoon tea, this very simple cake is much akin to pound cake in its ingredient proportions, using an equal weight of the basic four ingredients; flour, sugar, butter and eggs. Don’t skimp on a generous layer of jam at the centre either.
Raspberry is traditional but any favourite jam will do. Put together some cucumber or cress sandwiches, bake some scones or Jammie Dodgers and indulge in afternoon tea with a generous slice of this simply perfect little cake. Happy Birthday to me!
We even have an excellent recipe for Homemade Jammie Dodgers right here.
Like this Victoria Sandwich Cake recipe?
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If you love British baking like I do, this incredibly popular recipe with our followers is one you’ll definitely want to try:
- 1 1/4 cups flour
- 1 tsp baking powder
- pinch salt
- 3/4 cup butter
- 2/3 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 to 2 cups good quality raspberry jam
- powdered sugar for garnish
Grease and flour 2 eight inch cake pans and line the bottoms with parchment paper. Preheat oven to 350 degrees F.
Sift together the flour, baking powder and salt and set aside.
Cream together the butter and sugar very well for several minutes until very light and fluffy.
Add the eggs, one at a time, beating for about a minute or two after each addition. Beat in the vanilla extract.
Finally, carefully and as lightly as possible, fold in the flour mixture in two equal portions. Divide the batter evenly between the two cake pans and bake for about 25 minutes until the middle of the cakes springs back when pressed lightly and a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans for a few minutes before turning them out onto a wire rack to cool completely.
Fill the middle of the cake with a generous amount of Raspberry Jam and using a metal sieve dust the top of the cake with plenty of powdered sugar.
This recipe creates 2 quite shallow cake layers so be careful not to over bake them. I usually check on them after 20 minutes. You can double the recipe for a larger cake but be sure to use 9 inch round cake pans instead.
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