Go Back

Victoria Sandwich Cake

Victoria Sandwich cake is a quintessential treat at British tea parties. This is a moist and delicious cake with 2 eggless cakes sandwiched with raspberry jam and whipped cream.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine british, english, european
Servings 16 Servings


For the Cake:

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup Oil
  • cup sugar
  • 1 cup Condensed Milk
  • cup Almond Milk

Other Ingredients:

  • ½ cup Raspberry Jam
  • 1 cup heavy cream
  • ¼ cup Confectioners Sugar


Make the Cake:

  • Preheat oven to 350°F. Grease and line 2 8" round cake pans with parchment paper.
  • In a mixing bowl, sieve flour, baking powder, baking soda and salt.
  • In a large mixing bowl, combine oil (or melted and cooled butter) and sugar, beat until the mixture turns light, about 3~4 minutes. Add condensed milk and beat again until well combined.
  • Add ⅓rd of the flour mixture to the oil mixture and mix until combined. Add ½ of the milk and mix well.
  • Next add another ⅓rd of the flour mixture, mix and add the remaining milk.
  • Finally add the remaining flour and mix well until combined.
  • Divide the batter evenly into the prepared pan and bake in the preheated oven for 30~35 minutes or until a cake tester inserted in the center comes out clean. If the cake seems to be browning too fast, then either cover the pan with aluminum foil.
  • Let the cakes cool in the pan for 5 minutes. Then remove onto a wire rack to cool completely.

To make Victoria Sandwich Cake:

  • Whip the heavy cream and confectioners sugar until stiff peaks form.
  • Place one of the cakes on a cake stand and spread with the jam. Top the jam with whipped cream and spread evenly.
  • Top with the second cake. Press lightly. Sprinkle confectioners sugar on top and serve. Refrigerate the leftovers for up to 3~4 days.