Classic Victoria Sandwich

I promise that this “sandwich” is sweet.  It’s not a ham and cheese sandwich it’s a buttercream and strawberry jam sandwich, awesome right?!


I got the hankering (Did I really just say hankering?!) to make this cake as I was watching “The Best Thing…” on Food Network.  Is it just me or does that channel just make you hungry?  Anyhow, back to what I was talking about.  Oh yeah, Chef Robert Irvine was talking about his “Best Thing” and mentioned a Classic Victoria Sandwich.  I’m pretty sure I drooled when I saw the cake.  Me, being adventurous with baking, decided I would give it a try.  The result was an easy to make cake that went perfect with my coffee.


Classic Victoria Sandwich

adapted from: BBC


1 cup sugar
15 tbl. butter, softened
4 eggs, beaten
1 1/2 cups self-rising flour
1 tsp. baking powder
2 tbsp. milk

1 stick butter, softened
1 1/4 cup powdered sugar
1 tsp. vanilla
strawberry jam


Preheat oven to 350 degrees. Grease two 9 inch cake pans and line the bottom with parchment paper.

In a large bowl mix together the flour and baking powder

Cream the butter and sugar together for about 3 minutes beat in the eggs one at a time making sure that they are mixed well. Then slowly add the milk and vanilla. Gradually add the flour mixture and mix until smooth.

Divide the mixture evenly between both cake pans and smooth out the surfaces with a spatula. Bake for 20 minutes or ntil golden and the cake springs back when pressed. Place on a cooling rack to cool completely.

Make the filling:

Beat the butter until smooth and then gradually add the powdered sugar. Once the icing is smooth beat in the vanilla until well blended.

Spread the buttercream over the bottom of one of the cakes and then top it with the jam. Place the other cake on top. Dust with powdered sugar.

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