If you need to get ready for the next Royal Wedding or the next Royal Baby, you are going to need to make this Victoria Sandwich Cake. I have never really done much British baking, but after making this cake, I am a fan. I first made this cake to celebrate the Royal Wedding of Prince Henry and Meghan Markle and my kids absolutely devoured it. I couldn’t believe how easy it was to make and how absolutely delicious it turned out.
And, of course, we had to serve this piece of British baking perfection on the fancy china.
This traditional cake was a cinch to make.
You need two cake layers, jelly, and a cream filling. That’s it.
Start with cake.
Then add jelly.
Top the jelly with a sweet, thick cream layer.
And then top this masterpiece with another layer of cake and gently shake powdered sugar evenly over the top.
That’s it! Can’t get much simpler. Make this for your next British tea party. Or maybe just for coffee with your friends.
Traditions! A little history …
The cake is a little like a sponge cake. Soft and bouncy. Even as a gluten-free dessert, I promise you will never know the difference. The traditional way to make this cake was to weigh all the ingredients and use equal parts sugar, butter, flour, and eggs – by weight. I didn’t weigh a thing but you’ll notice that measurements are very similar.
Have you ever watched the British Baking Show on PBS? In season 4, episode 10, the contestants were challenged to make this cake without a recipe. Click here to see Mary Barry’s recipe from that episode.
Need something else a little British? Make Scones
Victoria Sandwich Cake
Victoria Sandwich Cake
This traditional English tea cake will be your new favorite snack for breakfast, brunch, or dessert.
For the Cake
- 3/4 c butter softened
- 3/4 c sugar
- 3 eggs room temperature
- 1 1/2 c self-rising flour GF Bisquick
- 1 t vanilla extract
For The Filling
- 1/2 c jam raspberry or strawberry
For The Cream
- 3/4 c heavy cream
- 2 T sugar
Preheat oven to 350. Grease 2 8 inch cake pans.
Beat together butter and sugar.
Add eggs one at a time. Beat. Scrape down sides.
Add vanilla extract. Beat.
Add flour. Beat just until combined.
Pour into cake pans. Cook for 20 minutes. Cool for. Few minutes and then turn onto cooling rack.
After cakes are cool, spread jam on one layer.
Whip cream and sugar until you have a thick whipped cream.
Layer gently over jam.
Top with second cake layer.
Sprinkle the top of the cake evenly with powdered sugar. Chill.