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Victoria Sandwich cake with strawberry jam filling and icing sugar sprinkled on top. The cake is on a plate patterned with pink flowers and leaves.
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5 from 1 vote

Victoria Sandwich

A 15cm (6-inch) Victoria Sandwich cake - not too rich, just yummy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Teatime
Cuisine: British
Keyword: classic cake, traditional cake, Victoria sponge
Servings: 8 slices
Author: [email protected] Cooks


For a 15cm (6 inch) cake:

  • 2 large eggs - weighed

The same weight (approx. 150g) of:

  • Caster sugar
  • Butter
  • Self-raising flour
  • 1 teaspoon baking powder (5ml)
  • ½ teaspoon vanilla extract (2.5ml)
  • large pinch of salt


15cm shallow round cake tin
2 x 15cm/6-inch shallow round cake tins



  • Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
  • Line the tins with a paper liner. Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)

For the cake:

  • Mix all the ingredients together thoroughly
    (Butter, caster sugar, eggs, flour, baking powder, salt, vanilla extract)
  • Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre
  • Cook for 20-25 minutes until the cake surface springs back when you touch it lightly with your fingertip
  • Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately
  • Once the cake is cool, fill with jam or buttercream and sprinkle icing sugar on top.


Everyday Cooks tips:
  • The cakes keep well for up to a week in an airtight box – preferably in the fridge.
  • The un-iced cakes can be frozen for up to a month