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+ servings

Victoria Sandwich Cake

Prep Time20 mins
Cook Time25 mins
Cooling time30 mins
Servings: 10 servings


  • cups plus 2 tablespoons granulated sugar
  • ¾ cup butter unsalted, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup whole milk
  • ¾ cup seedless raspberry jam
  • ¾ cup heavy cream
  • powdered sugar for dusting on top
  • raspberries for garnish


Making the sponge cake:

  • Preheat oven to 350 degrees. Measure and cut parchment paper to fit your 8-inch cake pans. Grease cake pans and then place parchment paper circles on top. Set aside.
  • Add 1 ½ cups of sugar and softened butter to a bowl fitted for a stand mixer. Whip until light and fluffy, about 4 minutes. Scrape the sides of the bowl and mix 10 seconds more.
  • Add eggs one at a time, mixing well after each one. Add vanilla and mix together until combined.
  • In a separate bowl, whisk flour, salt, and baking powder until combined. Add half of the mixture to the butter mixture. Mix until combined. Add milk and mix until combined. Finish with the rest of the flour mixture. Mix just until combined. Do not overmix!
  • Divide batter between the two prepared cake pans. Place in preheated oven to bake until cake is cooked through, about 25 minutes. Remove when ready and let cool for 10 minutes in their pans before removing and cooling completely on racks.

Assembling sandwich cake:

  • Once the cake is complete cooled, it's time to assemble. If the cakes are domed, slice of the top of the dome to make them completely flat. Cover the top of the bottle layer with raspberry jam up to 1-inch from the edge.
  • Make whipped cream by adding 2 tablespoons of sugar to 3/4 cup of heavy cream. Whip together until cream is very stiff. Place into piping bag with medium round tip. Pipe circles all around the edge of the cake.
  • Top with other layer of sponge cake. Sprinkle with powdered sugar all over the top and finish with a few raspberries. Serve immediately or within 12 hours. If making ahead of time, cover and chill in the fridge for no more than 24 hours in advance.


Cake recipe adapted from Food & Wine