Name: Soft And Light Victoria Sandwich Cake
Prep time: 30 min
Cook time: 40 min
Total time: 2 h
Cuisine: British
Ingredients: For the sponge cake:; 1 ½ cups all-purpose or cake flour (195g); 1 cup granulated sugar (200g); ¼ tsp baking powder; ¼ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened to room temperature and cut into cubes (226g); 4 large eggs, room temperature; ¼ cup buttermilk, room temperature (60g); 2 tsp vanilla extract; For the strawberry jam:; 1 ½ cups chopped strawberries (250g); ¼ cup granulated sugar (50g); 1 tsp lemon juice; For the whipped cream:; ¾ cup heavy whipping cream, cold (180g)

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This Soft and Light Victoria Sandwich Cake is a quintessential British classic, known for its delicate texture and irresistible combination of fluffy sponge cake, strawberry jam, and freshly whipped cream. The recipe is simple yet elegant, making it the perfect treat for afternoon tea, celebrations, or any time you crave a sweet, comforting dessert.

Why You’ll Love This Recipe

This Victoria sandwich cake is incredibly soft, light, and airy, thanks to the careful incorporation of air into the batter. The balance of flavors from the sweet strawberry jam and the creamy whipped cream makes each bite a treat. The simplicity of the ingredients—flour, sugar, butter, eggs, and strawberries—results in a cake that’s both refined and deeply satisfying. Whether you’re an experienced baker or a beginner, this cake is easy to make and guaranteed to impress your guests!

Soft And Light Victoria Sandwich Cake

Ingredients

For the sponge cake:

1 ½ cups all-purpose or cake flour (195g)
1 cup granulated sugar (200g)
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened to room temperature and cut into cubes (226g)
4 large eggs, room temperature
¼ cup buttermilk, room temperature (60g)
2 tsp vanilla extract

For the strawberry jam:

1 ½ cups chopped strawberries (250g)
¼ cup granulated sugar (50g)
1 tsp lemon juice

For the whipped cream:

¾ cup heavy whipping cream, cold (180g)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sponge Cake:

Preheat the oven to 335°F (170°C, conventional, no fan). Prepare 2 8″ cake pans by lining them with parchment paper and greasing them with butter or oil.
Mix dry ingredients: In the bowl of your stand mixer, add the flour, sugar, baking powder, baking soda, and salt. Whisk to remove any lumps.
Add butter: Add the cubed softened butter to the dry ingredients. Use the whisk attachment on medium speed for about 30-60 seconds, until the mixture resembles coarse, clumpy sand.
Combine wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract until well combined.
Incorporate wet ingredients: With the mixer on medium speed, slowly pour the egg mixture into the butter-flour mixture. Once combined, increase the speed to medium-high and whisk for about 2 minutes, until the batter is smooth, thick, and fluffy. The batter should be pale and airy, but be careful not to overwhisk, as this can cause the gluten to overdevelop.
Divide and bake: Divide the batter evenly between the prepared pans, spreading it out evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with light, moist crumbs (not wet batter). Do not overbake, as this can dry out the cakes.
Cool the cakes: Let the cakes cool in the pans for 15-20 minutes. Once cooled slightly, gently turn them out from the pans and set aside to cool completely.

Strawberry Jam:

Cook the jam: While the cakes are baking, add the chopped strawberries, sugar, and lemon juice to a saucepan. Cook over low heat for about 15 minutes, stirring frequently and mashing some of the strawberries as they cook. The mixture should thicken to a jammy consistency. Remember, the jam will continue to thicken as it cools, so don’t overcook.
Cool: Remove the jam from the heat and let it cool for about 20 minutes.

Whipped Cream:

Whip the cream: Using a mixer, whisk the cold heavy cream on medium-high speed until it reaches stiff peaks. It should hold its shape, but be careful not to overmix, as this can cause the cream to become grainy or split.

Assembly & Decoration:

Prepare the cake: Place one cake layer on a cake stand, upside down, so the golden bottom is facing up (this will create a prettier finish).
Add strawberry jam: Spread a thick layer of the cooled strawberry jam on the cake. You should use all of the jam for a good, juicy layer.
Top with whipped cream: Spoon the whipped cream onto the jam and gently spread it out. Keep it about ½” away from the edges of the cake to avoid overflow when adding the second layer.
Assemble the cake: Place the second cake layer on top, also upside down.
Decorate: Dust the cake with powdered sugar and, if desired, decorate with fresh strawberries on top for an extra touch of elegance.
Serve: Slice and serve the cake while it’s fresh and enjoy the delightful blend of textures and flavors.

Servings and Timing

Servings: 8-10 servings
Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Cooling Time: 30 minutes
- Assembly Time: 10-15 minutes

Variations

Different Fruit Jam: While strawberry is traditional, you can easily swap the jam for other fruits like raspberry, blueberry, or blackberry for a different twist on the classic.
Add a Layer of Lemon Curd: For a zesty variation, try adding a thin layer of lemon curd between the jam and whipped cream for a refreshing citrus flavor.
Berries & Cream: Top with mixed berries or extra whipped cream for a fun and colorful take.

Storage/Reheating

Storage: This Victoria Sandwich Cake is best served fresh. However, if you have leftovers, store the cake in an airtight container at room temperature for up to 2-3 days.
Reheating: It’s not necessary to reheat this cake, but you can enjoy it at room temperature. If desired, refrigerate leftover cake, but be aware that the whipped cream may lose some of its texture.

FAQs

Can I make the sponge cake ahead of time?

Yes! The sponge cakes can be made a day ahead and stored in an airtight container at room temperature. Just assemble the cake on the day you plan to serve it.

Can I use frozen strawberries for the jam?

Yes, you can use frozen strawberries, but fresh strawberries will yield a better texture. If using frozen, let them thaw and drain any excess liquid before cooking.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can substitute with milk and a tablespoon of lemon juice or white vinegar. Let it sit for a few minutes before using.

How do I make the whipped cream without a mixer?

If you don’t have a stand mixer or hand mixer, you can whisk the cream by hand with a whisk and some elbow grease, though it may take longer.

Can I use a different flour?

For best results, stick to all-purpose flour or cake flour. Using other flours might affect the texture of the cake.

Can I decorate the cake with frosting instead of powdered sugar?

Certainly! You can top the cake with a light buttercream frosting if you prefer, or even a thick cream cheese frosting.

Is there a non-dairy option for the whipped cream?

Yes, you can use a non-dairy whipping cream substitute for the whipped cream, such as coconut cream or a plant-based whipping cream.

Can I make this cake in a different pan size?

Yes, you can adjust the pan size. If using a 9″ pan, reduce the baking time by a few minutes. For a larger or smaller cake, adjust the batter distribution and baking time accordingly.

How can I prevent the cake from sinking in the middle?

Make sure to follow the mixing instructions carefully, particularly the part about not overmixing the batter, as too much mixing can cause the cake to collapse. Also, be careful not to overbake.

Can I freeze this cake?

Yes, you can freeze the sponge cakes before assembly. Wrap them tightly in plastic wrap and freeze for up to 1 month. Thaw before decorating and serving.

Conclusion

This Soft and Light Victoria Sandwich Cake is the perfect treat to bring joy to any occasion. With its light sponge, fresh strawberry jam, and whipped cream, it’s a comforting yet elegant dessert that never fails to impress. Easy to make and even easier to enjoy, this cake will quickly become a favorite in your baking repertoire!

Soft And Light Victoria Sandwich Cake

Why You’ll Love This Recipe

Ingredients