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Fresh raspberries & cream Victoria sandwich cake

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A beautiful summery Victoria Sandwich Cake loaded with fresh juicy, plump raspberries and thickly whipped double cream.

Our raspberry and fresh cream cake makes a lovely simple celebration cake, ideal for birthdays or summer parties. 

This is the cake my children always ask for as birthday cake! Delicious vanilla flavoured sponge, whipped cream and fresh raspberries – what’s not to love?

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homemade victoria sandwich with fresh raspberries and whipped vanilla cream

Raspberries and Cream Victoria Sandwich Cake Ingredients

  • 200g unsalted butter
  • 200g caster sugar – we used vanilla infused sugar
  • 4 eggs beaten
  • 200g self raising flour
  • 1 tsp baking powder
  • 2 tbs milk
  • 200g raspberry jam
  • 300g raspberries
  • 300ml double cream
  • 1 tbs icing sugar – to dust

How to make raspberry and cream Victoria Sandwich Cake

  • Heat the oven to 190C and grease two 20cm sandwich cake tins.
  • In large bowl cream together the butter and sugar.
  • Slowly add the beaten eggs and mix well to combine.
  • Add the flour and baking powder and mix well.
  • Add the milk to loosen the mixture slightly.
  • Split the mixture equally between the cake tins and smooth the cake batter down with a spatula.
  • Bake for around 20 minutes until a skewer when inserted comes out clean.
  • Allow to cool completely.

Once the cake is cool

  • Spread the bottom cake with a good thick layer of jam.
  • Whip the cream – layer this onto the jam.
  • Press raspberries into the cream and then add the top cake layer and sandwich together.
  • Using a sieve dust the top of the cake with icing sugar.
Yield: serves 8

Fresh raspberries & cream Victoria sandwich cake

raspberry and cream sponge cake recipe, victoria sandwich recipe

Mouthwateringly delicious summer raspberry sponge cake

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 200g unsalted butter
  • 200g caster sugar (we used Sainsbury’s Vanilla Infused Sugar)
  • 4 eggs beaten
  • 200g self raising flour
  • 1 tsp baking powder
  • 2 tbs milk
  • 1/2 jar of raspberry jam
  • 300g raspberries
  • 300ml tub of double cream
  • icing sugar to dust

Instructions

  1. Heat the oven to 190C and grease two 20cm sandwich cake tins.
  2. In large bowl cream together the butter and sugar.
  3. Slowly add the beaten eggs and mix well to combine.
  4. Add the flour and baking powder and mix well.
  5. Add the milk to loosen the mixture slightly.
  6. Split the mixture equally between the cake tins and smooth the cake batter down with a spatula.
  7. Bake for around 20 minutes until a skewer when inserted comes out clean.
  8. Allow to cool completely.
  9. Once the cake is cool -
  10. Spread the bottom cake with a good thick layer of jam.
  11. Whip the cream with the seeds out of the vanilla pod (the pod is in the sugar tub) until it’s stiff and spreadable - layer this onto the jam.
  12. Press raspberries into the cream and then add the top cake layer and sandwich together.
  13. Using a sieve dust the top of the cake with icing sugar.

Notes

This cake is also delicious made using strawberry jam and fresh sliced strawberries.

If you’re not using vanilla infused sugar add a tsp of vanilla extract to the eggs when beating and add a tsp of vanilla extract to the cream when whipping.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 612Total Fat: 37gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 190mgSodium: 411mgCarbohydrates: 65gFiber: 3gSugar: 43gProtein: 7g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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freshly baked raspberry and cream victoria sandwich cake

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