How To Make The Perfect Victoria Sandwich

Sunday 20th January 2019 - Saffron

How To Make The Perfect Victoria Sandwich

My Go To Recipe For The All-Time Classic Cake


People often ask me what my favourite cake to make is and although I absolutely love the challenge of creating something new and exciting, I honestly believe that you cannot beat a well-made classic Victoria Sandwich.


Although the ingredients are pretty simple, I find some people can struggle with the bake and there are literally hundreds of recipes you can follow but how do you which one will work for you?

The simple answer is you don’t know until you try but luckily for you, I have tried pretty much all of them!

In my search for the perfect Vic I have read, baked and tried many different recipes and taking bits of some, tweaking others and trial & error I believe I have created the most perfect, simple to follow recipe!

Keep it simple and use the same weight for all your main ingredients.



450g Caster Sugar

450g Unsalted Butter (softened)

450g Self Raising Flour

450g Free Range Eggs (approx. 9 eggs)

½ tbsp Baking Powder

½ tbsp Vanilla Extract

Vanilla Buttercream Filing

175g Unsalted Butter (softened)

350g Icing Sugar (silver spoon is my favourite)

A splash of milk

1 tsp vanilla extract


Raspberry Jam (Bonne Maman is my favourite)



Pre heat your oven to 140 and line 2 deep 8” cake tins

Beat your softened butter together with the sugar until creamed.

Add the eggs and mix well adding the flour a little at a time.

Add the baking powder and finally the vanilla

When its all combined divide equally between your tins and bake low and slow for approx. 1 hour

You’ll know your cake is ready when it comes away slightly from the edge of the tin.

Remove from the oven and cool on wire racks.

Whilst your cake is cooling make your buttercream by whisking all the ingredients together until smooth and pale

When completely cool fill with raspberry jam and vanilla buttercream and top with fresh berries