Mary Berry's Victoria Sandwich Cake

Saturday 14 November 2020

Mary Berry's Victoria Sandwich Cake


I wanted to share another one of my classic recipes this morning.  You can't get much more classic than a basic Victoria Sandwich Cake.  And, I have to say, you don't get much more classic than by using Mary Berry's Recipe.

The original recipe is one I have adapted from her "Ultimate Cake Book." This was one of the very first books I bought when I moved over to the UK.  I adore the Cherry Almond Cake recipe in it.  It is quite simply fabulous!

Mary Berry's Victoria Sandwich Cake

This cake is always my go-to cake when  I am craving a cake to enjoy on any occasion. Generally speaking, I will bake at least one of these every week.  (Don't judge me, I love this cake!) 

It is simple to throw together, moist, and delicious.  And lets face it, when it comes to cake success, you don't get much better than Mary Berry.

Mary Berry's Victoria Sandwich Cake

 It uses the all-in-one method. By that I mean all of the cake ingredients get measured into a bowl and beaten together. Its that simple! You don't get much simpler.

Well, I suppose you could use a cake mix, but let me tell you right now.  A cake mix wouldn't even begin to touch this cake when it comes to texture and flavour.  From scratch is always infinitely better.  Trust me on this!!

The most concise way of baking has always been to bake by weight.  By that I mean weighing out the ingredients.  I have included both measures of course, so don't fear.  You can also do this cake by cups, etc.  

I started baking by weight when I moved over to the UK however, and I have to say it is now my preferred method of baking.  It is so much more accurate. I will never again want to be in a kitchen without a set of kitchen scales. 

Mary Berry's Victoria Sandwich Cake

For this cake everything is in equal measures.  Flour. Sugar. Butter.  Eggs. All the same weight. Knowing this means that you can bake this cake any size you require.  Just make sure everything is weighed out to the same weight.

I have given measurements for 6-inch, 7-inch and 8-inch sizes. It is a two layer cake.  Often if I am just making it to have a cake to enjoy with a cup of tea I will make the 7-inch one.

Mary Berry's Victoria Sandwich Cake


Another thing I really love about this cake is its simplicity.  I enjoy it filled with jam, usually a red jam.  Strawberry is my favourite, but raspberry is also very, very good.  

 My mother always filled our cakes with jam.  With jam in the middle a cake needs no other adornment. Especially if you use really good jam.  And I always do.

My father always loved cake with jam in the middle and it was something we all enjoyed. My jam of choice has always been Bonne Maman. It just has the nicest consistency and the right amount of fruitiness!

The topping is also very simple.  Dusted with caster sugar.  Caster sugar is a finer grain of granulated sugar.  I is used in baking because it melts quickly into batters, etc.  Have you ever seen a cake which looks a bit speckled on top?  

That happens when you use regular granulated sugar and it means that the sugar hasn't quite melted into the batter.

Its very easy to make your own caster sugar.  Simply pop regular granulated sugar into a good food processor and blitz it for 30 seconds or so to grind it down. Easy peasy lemon squeasy. 

Mary Berry's Victoria Sandwich Cake


In the summer months, or for really special occasions such as a tea party, this cake is fabulous simply filled with whipped cream and berries.  Strawberries or raspberries are both excellent choices.


Of course if you have chosen to fill it with whipped cream and fruit, you will need to eat it on the same day.  This goes without saying.

Mary Berry's Victoria Sandwich Cake

It is also excellent with a layer of vanilla butter cream added to the filling.  Simply make your favourite buttercream recipe and spread a layer of it on the bottom layer and then top with the jam, placing the other layer on top.

I have to say this is a real favourite of mine. You can make a simple butter cream icing by beating 3 TBS of softened butter together with 1 TBS cream or milk and about 2 cups (260g) of icing sugar. Simple. You can add a few drops of vanilla if you wish.


The texture of this cake is perfect.  It has a nice even and moist crumb as you can see.  It is not crumbly or dry in the least.  That is a perfect cake. Nobody wants a dry cake.

You could add a few drops of vanilla when you are beating it up, but really this cake is perfect when made just as is.  When you are talking perfection, you really don't need anything else!


I have to tell you also that lemon curd also makes an excellent filling for this cake. I make a really simple and delicious lemon curd from scratch. You can find that recipe here.  

Lemon curd is really quite simple to make.  Once you have made your own from scratch, you will never settle for store bought again. It is that delicious! I could eat it with a spoon!  Yummy yummy!! 

This is a cake that can be as simple as you wish. It can also be as elaborate as you wish. It suits all occasions. 
It is the Birthday cake of choice in this house and so quick and easy to whip up.  You can seriously have one of these on the table in less than an hour of time, tops . . . and that allows time for cooling. if you want my opinion (and I am assuming you do) you just cannot go wrong with one of these!!

Yield: Vary according to size of cake baked
Author: Marie Rayner
Mary Berry's Victoria Sandwich Cake

Mary Berry's Victoria Sandwich Cake

prep time: 10 Mincook time: 25 Mintotal time: 35 Min
This is a tried and true classic. The cake of choice for birthdays or just to enjoy with a hot cuppa. You can never go wrong with this. I have given amounts for three sizes of cake. This cake uses the all-in-one-method.


For the 8-inch layer cake:
  • 1 cup (225 g) softened butter
  • 1 cup + 3 TBS (225 g) caster sugar
  • 4 large free range eggs
  •   1 1/2 cups +1 TBS (225 g) self-raising flour
  • 2 level tsp baking powder
  • 2 x 20cm (8in) greased and lined sandwich tins
For the 7-inch cake:
  • 3/4 cup (175g) of softened butter
  • Very scant cup (175g) of caster sugar
  • 3 large free range eggs
  • 1 1/4 cups (175g) of self-raising flour
  • 1½ teaspoons of baking powder.
  • 2 x 18 cm (7 in) greased and lined sandwich tins
For the 6-inch cake:
  • 1/2 cup (100 g) of softened butter
  • 1/2 cup (100 g) of caster sugar
  • 2 large free range eggs
  • 3/4 cup (100 g) of self-raising flour
  • 1tsp of baking powder.
  • 2 x 15cm (6 in) greased and lined sandwich
To fill and serve:
  • a quantity of strawberry or raspberry jam
  • caster sugar for sprinkling on top


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter the two cake tins and line the bases with baking paper.
  2. Measure all of your cake ingredients into a bowl.  Beat together with an electric mixer until thoroughly blended and smooth.
  3. Divide the batter between the two cake tins, leveling it out.
  4. Bake in the preheated oven for 25 minutes, until well risen and the tops spring back when lightly touched.  The layers should have also pulled back a bit from the sides of the tins.
  5. Allow to cool in the tins for 5  minutes before tipping out onto a wire rack to cook completely.
  6. Once cooled sandwich the layers together with some jam. Dust the top of the cake with some caster sugar to serve.
  7. Cut into wedges and serve with a hot cuppa for the ultimate experience!


Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

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Mary Berry's Victoria Sandwich Cake

 I don't think you can really go wrong by serving this kind of a cake. It goes down a real treat for any occasion! What is your favourite kind of cake? 

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  1. Dear Marie, this cake recipe is so simple to make, and look at the texture! The marvel of the way you teach/work through your blog is that your recipes are down-to-earth and reasonable, and always dependable and delicious. One thing to be mindful of: sometimes your website isn't secure, and the method of payment won't go through. Also, the ads that pop up are sometimes numerous, and advertise liquors and rather odd things. Could you make your webmaster aware of this, and ask to have your website checked? A Grateful Reader of the English Kitchen

    1. Thank you very much for your input. I don't actually have a webmaster but I can ask my son to check it out. As for the ads, I don't really choose them. They are my only source of income at the moment as I no longer have my husband's pension, etc. to rely on. As far as I know however if you find an ad that is offensive you can click on it somewhere and register your complaint. I could be wrong but I think that is how it works. xoxo

  2. Love this sponge cake Marie, always a winner. Perfect timing too, I was planning a baking day tomorrow as the weather forecast is strong winds, sideways rain and ccccold, ugh. On the brightside it's a perfect day to have the comforting aroma of cake baking and oven warming the kitchen. Also love your Lemon Curd and have made it many times and it is delicious every time! I picked up a few early clementines in this week's shop, so tomorrow's curd will be orange.

    Heh... freckle cakes were my specialty until I learned from you a while back why my cakes tops are speckled : )

    1. Orange curd sounds lovely! I can’t wait to get into a real kitchen! You can’t beat (no pun intended) a good cake at the weekend! Love and hugs! ♥️♥️♥️

  3. This looks absolutely splendid. The Victoria sponge cake has been on my to do list for ages, and I am re-inspired to put this to the forefront again.

    1. I really hope you will bake one Katy! I am positive it is destined to become a favourite! ❤️❤️❤️

  4. This is rather timely, as it's my granddaughter's birthday soon and I wanted something special so we can celebrate. She's of course in Sydney, but we usually have a video call where she opens our gift and we sing her happy birthday. I think she'll love to see this cake and I know we'll love eating it. As you say, you cannot go wrong with Mary Berry.

    It's also Miss Sophie's birthday on the same day as my grand daughter (how about that for a co-incidence) so a double reason to make it. I've bookmarked this and will let you know how it went.

    1. What a lovely way to celebrate both birthdays! I hope all your plans go accordingly! Happy Birthday to both! Xoxo

    2. I made this today and we did our online party for the birthday duo :)

      This was a lovely, light sponge that was full of flavour. I filled it with raspberry jam and whipped cream (because it was a special day) and we enjoyed it very much. It's so easy to make as long as you measure carefully, sift your flour and following the recipe.

    3. I am so pleased it was enjoyed Marie and am proud to have been a part of your special day! Yay! xoxo

  5. This is a keeper! I was all in on the Bonne Maman (my fave, too) till you mentioned lemon curd! Either way, it looks wonderful. The raspberry would be pretty for Christmas, though!

    1. OH, it is fabulous every way you fill it Jeanie! Maybe raspberries and whipped cream for Christmas! xoxo

  6. I am so happy to have this recipe! V

    1. You are very welcome V! I hope you enjoy it! xoxo

  7. Hi Marie. My name is Gail. I can't put my name on my post for some reason. I made this cake today. It is a winner! I did make a buttercream icing to put on before the Bonne Maman jam. I paired this with another of your recipes: tuna casserole. Didn't have a tin of soup so made a Bechamel cheese sauce to use with it. I'm thinking I'm going to start meal planning for the week using your website as a source of recipes. Thank-you! You are very sincere and down to earth. Just another Canadian!

    1. Hi Gail! Thank you very much for your sweet comment! You got my day off to a great start! I often add a layer of buttercream to the middle as well. So delicious! The Bechamel sounds a great addition to the casserole also. Happy both recipes were enjoyed! Thank you so much for taking the time to comment! I really appreciate it! xo

  8. I have made this cake twice now and it’s DELICIOUS! Thank you for the clear instructions and methods for different sizes.

    1. I am so pleased you are enjoying this cake Anna! Thank you so much for taking the time to share your experience with us. It is very much appreciated! xo


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