Victoria Sandwich Cake

Victoria Sandwich Cake is made out of 2 layer of light spongy buttery cake sandwich with a layer of strawberry filling and topped with vanilla flavoured cream.

It is a perfect dessert to have it during tea time with friends and family. A not too sweet dessert that has a a little sourness from the strawberry compote definitely goes well with your cup of tea.

Victoria Sandwich Cake

Servings 6
Prep Time 25 minutes
Cook Time 40 minutes


  • Mixing Bowl
  • Hand mixer
  • Spatula
  • 8 x 8 Square Cake Mould
  • Parchment Paper
  • Nozzle Wilton 1M
  • Offset spatula
  • Oven


Cake batter:

  • 250 gm Pure Butter
  • 150 gm Castor Sugar
  • 4 pcs Whole Eggs
  • 250 gm All Purpose Flour
  • 1 tsp Baking Powder
  • 100 gm Milk


  • 150 gm Butter
  • 200 gm Icing Sugar
  • 1 tsp Vanilla Paste


  • Fresh Strawberry


Preparing Cake:

  • Prepare a 8 x 8 inch square cake mould lined with parchment paper and preheat the oven at 170c
  • Then, in a bowl add in butter and sugar. Using a hand mixer, start creaming the ingredients until the colour pales.
  • After that, add in the eggs and mix until all is combined.
  • At this part, you need to add in the dry ingredients and milk alternately.
  • Start with the flour by mixing it using low speed and then add in milk.
  • Repeat the process until all the ingredients have been used.
  • Pour this batter into the cake mould and bake for 40 minutes or until cooked.
  • Let the cake chill before you cut.
  • After the cake is completely cooled, take a serrated knife and carefully slice the cake in half from its side. You have made 2 layers of cake. Set aside.

Preparing cream frosting:

  • In another bowl, add the butter. Using a hand mixer, beat the butter until it's soft and the colour slightly pales.
  • After that, add in icing sugar and continue mixing until the cream is fluffy.
  • Add in the vanilla essence for flavour!
  • Put some of the cream into the piping bag together with the nozzle. Set aside.


  • Take your lower cake layer and spread the cream frosting starting from the centre of the cake to the edges.
  • Then, take the strawberry compote and spread it on top of the cream evenly.
  • Cover the lower cake layer with top layer.
  • Let the cake chill in the fridge for 20 minutes and then cut into small squares.
  • Take the cream in the piping bag and start pipe it on top of the cake by following the small square shape that you already cut just now.
  • Make a swirl shape and top it with fresh strawberries! Pour some strawberry compote on top for strawberry dripping effect.
  • Your victoria sandwich cake is ready to eat!


*You need nozzle wilton 1M for piping*
Course: Dessert
Keyword: Bakery, Cake, homemade

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