Here, in case you need it, is the printable recipe from my “Victoria Sandwich Cake” video that was recently published on YouTube. Filled with luscious buttercream and strawberry jam, the cake is a culinary miracle. It freezes perfectly well, too. Thus you can have this 19th-century dessert whenever you want it. From reports I’ve read, Queen Victoria claimed this cake as her favorite for Afternoon Tea.
Click the “play” arrow above to watch me make, fill, and yes — eat! –this Victoria Sandwich Cake. Hungry for more? Click here to get my weekly updates.
Ingredients for Victoria Sandwich Cake
Butter. Use the best you can afford. I used unsalted “European-style” butter (Kerrygold) because its flavor and texture is superior to typical American butters. Make sure the butter is at room temperature. Cold butter won’t “cream” well.
Granulated Sugar. Use a rounded cupful here, or 235 grams.
Pure vanilla extract. Avoid the imitation stuff. The real, or “pure” extract will give the cake an extraordinary perfume.
Large, room-temperature eggs. To quickly bring cold eggs to room temperature, simply submerge them in a bowl of hot tap water for 5 minutes. Be sure to dry the wet shells before cracking the eggs.
Self-rising flour. If you don’t have this on hand, just follow the directions for DIY self-rising flour included in the printable recipe below. If at all possible, weigh the flour. It should not exceed 227 grams.
Strawberry jam. Use your favorite brand. I used Smucker’s “Natural” strawberry jam for this cake.
Confectioners’ sugar. Be sure to weigh (or measure) this first. Then sift.
I hope you enjoy this cake as much as Queen Victoria did. I can tell you that Queen Kevin loves the cake more than he should.
More tea-time treats:
Here’s the printable:
Victoria Sandwich Cake
For the batter:
- 1 cup (227 grams) unsalted butter, softened to room temperature
- 1 rounded cup (235 grams) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups (227 grams -- not more!) self-rising flour (see NOTE below)
For the filling:
- 1 1/2 cups strawberry jam, well-stirred
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 2 cups (200 grams) confectioners' sugar, plus extra for dusting the top of the cake
- 1 tablespoon milk or cream (plus droplets more milk or cream as necessary)
- Preheat oven to 350°F, and grease 2 8-inch diameter cake pans.
- In the bowl of a stand mixer outfitted with the paddle attachment, or in a large bowl if using electric beaters, beat the butter and sugar together at medium speed until light and fluffy -- about 4 minutes. Beat in the vanilla extract. Beat in the eggs one at a time, stopping to scrape down the bowl as necessary. At low speed, beat in the flour just until it disappears into the batter. Do not overmix.
- Divide the batter among the prepared cake pans. Bake until the cakes pull away from the walls of the pans, and the tops color lightly -- 22-26 minutes. Let the cakes cool in their pans for 5 minutes. Then place a tea-towel over one cake, and invert to unmold. Place the cake on a cooling rack. Repeat for the other cake. Cool completely.
- Making the buttercream -- In the bowl of a standing mixer outfitted with the whisk attachment, or in a large bowl if using a manual whisk or electric beaters, whisk together the butter and half of the confectioners' sugar until smooth. Then whisk in the remaining confectioners' sugar. If the mixture is too thick to pipe or spread, whisk in 1 tablespoon of the milk or cream. Add droplets more of the milk or cream in order to achieve the proper spreading/piping consistency.
- Determine which cake has the prettiest top, and place the other, less-attractively-topped cake upside down on a plate or cake stand, and spread it with the strawberry jam. Pipe or spread the buttercream over the jam. Then place the second cake top-side-up on the filling. Dust the top of the cake with confectioners' sugar.
- Serve at once or cover with cling film and refrigerate for up to 5 days. Freeze the cake for longer storage.