Victoria Sandwich Cake

Victoria Sandwich Cake

Don't worry, guys, this recipe isn't from Richard Burr's book. 

It's from "The Great British Bake Off Big Book of Baking," which is a sort-of companion guide to the series. 

I have a couple of these books and I love them. They're full of recipes from the show or inspired by the show and I. Am. Obsessed. 

This week, I tried out a recipe for a cake I've heard of many times before, but I've never tried: Victoria Sandwich Cake.



For The Filling: 

  • 150 grams full-fat c ream cheese

  • 75 grams mascarpone (I found this near the cream cheese at Kroger) 

  • 2 1/2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • Raspberries - I bought 1 container and I had just enough

  • Powdered sugar for dusting 

For The Cake:

  • 180 grams unsalted butter, at room temperature

  • 180 grams caster (white) sugar

  • 3 medium eggs, at room temperature

  • 3/4 teaspoon vanilla extract

  • 180 grams self-raising flour

  • 1 tablespoon of warm tap water


  • Electric food scale

  • 2 9-inch round sandwich or springform tins, greased with melted butter and lined on the bottom with a circle of parchment paper

  • A stand mixer, wooden spoon, or hand mixer

  • 2 mixing bowls

  • Sifter/sieve for the flour

  • A small sieve for dusting the powdered sugar

  • Metal spoon or plastic spatula 


This cake has a lot of steps, but it actually takes about 45 minutes (plus time for the cake to chill) to make. 

1. Preheat the oven to 350 degrees
2. Put the butter in a stand mixer or in your mixing bowl and beat until the butter is creamy
3. Scrape down the sides of the bowl 
4. Start beating in the sugar by adding it a couple tablespoons at a time, scraping down the bowl a couple times 

5. Lightly whisk the eggs and the vanilla in a small bowl
6. Add the egg mixture to the butter mixture one tablespoon at a time, beating the eggs in completely each time
7. When you're on the last 2 tablespoons of the egg mixture, add a tablespoon of the measured flour along with the egg to keep the mixture from splitting or curdling.

8. Sift the flour into the wet mixture
9. Gently fold the flour in, adding the warm water after the 2nd or 3rd fold
10. Continue folding until the mixture is completely mixed
11. Divide the batter between the 2 tins, weighing each tin to ensure you have the exact same amount in each
12. Spread batter evenly
13. Bake for 20-25 minutes. You'll know the cake is done when it's a golden color, it's starting to pull away from the side of the tin, and it springs back when lightly pressed. I checked mine after 15 minutes and gently rotated the pans so they can bake evenly
14. Leave the cakes in the tins for a minute before turning the cakes onto a towel-lined cooling rack, then turning the cakes upright on a bare cooling rack to cool

15. Once the cakes are cool, start making the filling by beating the cream cheese with a hand mixer or a spoon until smooth. 
16. Add in the mascarpone, powdered sugar, and vanilla then beat until it's light and creamy.

17. Use a little dollop of filling on your cake stand to secure the cake in place.
18. Place bottom cake on the dollop of icing, then cover with your filling. Be sure to spread the filling all the way to the edge
19. Starting with the outside edge, place the raspberries topside down into the filling, lining the edge. Continue covering the cake with raspberries until the cake is full or you run out of raspberries. 

20. Put the 2nd cake on top of the raspberries and slightly push it down to secure. 
21. Put powdered sugar in your small sieve and top the cake with a dusting of powdered sugar. 

I found this recipe to be fairly quick and easy, but it turned out beautifully. You can take this to a party to show off without letting people know that it didn't take very long! 

I highly suggest you give this one a try. When you do, share your pictures on social media with the hashtag #LetsDoughThis. Leave a comment below if you try this and be sure to watch my Instagram stories every Saturday to see what I'm baking that day!