Raspberry Ripple Victoria Sandwich Cake
Try my British Classic – Victoria Sandwich Cake, but with araspberry twist! Not only is there raspberry jam accompanying the cream fillingof this layer cake, but it's also streaked through the cake batter. Resultingin a pleasant twist to this light and airy popular British bake.
Equipment
- 7" or 8” (17½-20cm) Cake Tin x 2 (Also known as Sandwich tins. See notes for bigger/smaller tin sizes)
- Baking/parchment paper
- Baking spray, lining paste, or butter to grease (see note in instructions, or make Lining Paste)
- Scales or measuring cups
- Measuring Spoons
- Hand/stand mixer
- Sieve
- Large Metal spoon
- Small bowl for jam/jelly swirl
- Timer or Phone Timer
- Cocktail sticks
- Cooling rack
- Baking Palette knife or butter knife
- Clean Soft Tea-towel (optional)
- Small measuring jug (optional, if piping cream)
- Bowl for whipping cream
- Small sieve (optional), for icing sugar
- Piping bag & nozzle (optional, or food bag)
Ingredients
- 225 grams Butter (8 oz, 1 cup/ 2 sticks, unsalted, soft & cubed)
- 225 grams Castor Sugar (8 oz, 1 cup of super/extra fine sugar, Domino’s etc. *See note above)
- 4 Eggs (Medium to large, US Large - XLarge eggs)
- 225 grams Plain Flour (8 oz, 1¾ cups All Purpose Flour, OR UK Self-raising, less the baking powder)
- 4 tsp Baking Powder (omit if using UK Self-raising Flour)
- 1 tsp Vanilla Extract (read about Homemade Vanilla Extract)
- 1 tbsp Milk
- 5 tbsp Raspberry jam (100g, 3.5oz, jelly/preserve)
For Filling & Topping
- 180+ ml Double Cream (Minimum 6 fl oz, ¾ cup Heavy/Whipping cream unwhipped, up to 9½ fl oz, 1⅛ cup if using on top too)
- 3 tbsp Raspberry Jam (60g, 2oz, or own choice, sour/black cherry is nice too)
- Few Tbsp Icing/Powdered sugar
- Fresh Berries (optional), see notes*
- OVEN: 180c/160c Fan Oven/350f/Gas Mark 4
Instructions
Prepare The Batter:
- Cube and weigh out your 225 grams Butter and leave to soften. A smaller surface area will soften quicker and be easier to mix with. I like to cut them about 1cm, ⅓″ size. If youare in a hurry, or forget to take it out on time, here’s a hack I tried. Soften Butter In About 12 Minutes.
- Add the 225 grams Castor Sugar & soft butter to a mixing bowl & ‘cream’ together till combined, lighter in colour and texture, and spreadable.
- Next add in the 4 Eggs , one at a time, mixing in-between eachaddition. Don’t worry if the batter looks curdled, it will bake fine. Now mix in the 1 tsp Vanilla Extract just till combined.
- Sieve over the 225 grams Plain Flour (and 4 tsp Baking Powder if using Plain/A.P.flour), on top of the batter. Start to mix by hand, then proceed to mix on low to start. Add the 1 tbsp Milk, increase speed & mix just until everything is combined. Do not over-mix.
- Heat up the oven to 180°c/160c° Fan oven/350°f/Gas Mark 4.
- Now in a small bowl add about 1 tsp water to the jam/jelly and mix to combine. Just enough to thin slightly, but will depend on how thick and jelly-like your jam is. See the video for the consistency.
- Add about 4 individual teaspoons of the jam to the top ofthe batter in separate drops over the top. Then use a baking spatula to gently lift the batter from the bottom of the bowl, and fold over the top of the jam. No beating of the batter, but rather a brief gentle folding over motion. Then add in 3 more drops of the jam to the batter and fold in gently again. Add 2 more drops and hold back the remaining jam.
- Oil or grease your baking tins well, paying particular attention to the sides. Place a circular piece of baking/parchment paper on the bottom of the tin. I recommend homemade lining paste/cake goop or FryLight cooking spray to grease. See my video for how to cut the paper circles.
- Now spoon the batter evenly between the two tins and smooth out. Using a small spoon, drop spoonful’s of the reserved jam/jelly over the top of the cake batter. See video or step-by-step photos above. You can use a cocktail stick/tooth pick to make gentle swirls in the top of the batter if you like. Tap the tins a few times on the counter/worktop to expel any trapped air.
Baking & Cooling:
- Place the 2 tins in the middle shelf of the oven and bake for about 20 – 30 minutes. If your oven doesn't bake evenly, you can turn the tins, after the half-way mark. So wait till at least 15 minutes. Check they are done with a cocktail stick, they will have risen, be golden and starting to come away from the sides of the tins. Leave to cool in the tins, on a cooling rack for 15 minutes.
- Run a cocktail stick around the edges of the cake tin if needed, and turn the cakes out onto the cooling rack (after you have tea-towel and paper-lined the rack). Leave for 5 minutes before you try to carefully peel the paper off the cakes. If it isn’t coming off easily, leave it to cool more.
Assembling & Decorating:
- While the cakes are cooling, using an electric mixer, whip up the 180+ ml Double Cream until very thick & stands tall with stiff peaks. You can add a little vanilla and icing/powdered sugar to the cream if you like at this stage but is optional & added to taste.
- Once the cakes are cooled, place the layer of sponge you want to be on the bottom, onto a cake stand or nice large plate. If this base layer of cake is domed (rounded) too much, turn upside-down.
- Pipe or spread a thick layer of cream on the cake & add 3 tbsp Raspberry Jam on top in the centre. Other options are shown in the step-by-step instructions above.
- TOP TIP FOR PHOTO READY CAKE – for the cream to hold its shape better once the top layer is on, and not buckle from the weight, pop the cream topped bottom layer in the fridge for at least 30 minutes. (10-15 mins in the freezer). Add some fruit slices (not too many) & optional. Then place the 2nd cake layer on. Don't be tempted to push down or squeeze the cake. Chilling also helps with cleaner slices, so you can even chill again after decorating. Just note that the longer it is in the fridge the more chances of condensation.
- You can leave it like this, or dust with sieved Few Tbsp Icing/Powdered sugar as is the classic way. Alternatively, you can pipe more of the cream to the top of the cake, and decorate with more Fresh Berries. Ideally add the decoration to the top beforeserving as the moisture from the fruit can start to seep into the cake.
Serving & Storing:
- Serve straight away or store in a cake stand preferably somewhere not warm and eat within 3 days. Just like before, you can chill the cake shortly before slicing it to get nicely cut slices.
- The baked, cooled and undecorated cake layers can be made ahead. Just wrap in cling film/plastic wrap, stack on top of each other & leave out at room temperature for up to 3 days before assembling.
- Alternatively, freeze the undecorated cake layers. Wrap individually in cling film/plastic wrap, then paper or foil and place in a labelled food bag or air-tight container, for up to 3 months1. Defrost in the fridge overnight.
- Top Tip – you can also store in large, deep airtight container. Just place it on the under-side of the lid and stored with the box upside down so it’s easy to get out later.
Video
Notes
Flour – use Plain/All Purpose flour and the baking powder listed above. Or use UK Self-raising flour, less the baking powder.
Sugar – UK Caster Sugar is used, & US alternative is Extra/Super Fine. Alternatively, lightly process granulated sugar (see comparison photos at start of recipe).
Yield - 1 large 8"/20cm layer cake, with average yileld 10-12 slices.
For more ingredient information, please see before the step-by-step instructions. **As well as reader's photos of this cake, from a Facebook group competition.
Raspberry Swirl Victoria Sandwich Cake
Want to use a bigger or smaller cake tin? Check out my How to increase a recipe for a bigger tin size article. Or the How to reduce a recipe for a smaller tin size version.
Classic vanilla version of Victoria Sandwich cake above. See also my Chocolate Victoria Sandwich recipe.
Or why not try my popular British Scones Tutorial, with almost real-time video? Or even check out my Tea Party & Coronation Ideas Page.
Nutritional Information – I am not a qualified nutritionist and all values are approximate. These are based on using ingredients as listed in the recipe card, with 8 medium strawberries, 60g blueberries & where 1 serving is 1 slice from a yield of 12 slices (from using two 8”/20cm cake tins). Make bigger or smaller slices, and these values will change. Values are calculated via MyFitnessPal.com.
Yield - 1 large 8"/20cm layer cake, with average yileld 10-12 slices.
For more ingredient information, please see before the step-by-step instructions. **As well as reader's photos of this cake, from a Facebook group competition.
Raspberry Swirl Victoria Sandwich Cake
Want to use a bigger or smaller cake tin? Check out my How to increase a recipe for a bigger tin size article. Or the How to reduce a recipe for a smaller tin size version.
Classic vanilla version of Victoria Sandwich cake above. See also my Chocolate Victoria Sandwich recipe.
Or why not try my popular British Scones Tutorial, with almost real-time video? Or even check out my Tea Party & Coronation Ideas Page.
Nutritional Information – I am not a qualified nutritionist and all values are approximate. These are based on using ingredients as listed in the recipe card, with 8 medium strawberries, 60g blueberries & where 1 serving is 1 slice from a yield of 12 slices (from using two 8”/20cm cake tins). Make bigger or smaller slices, and these values will change. Values are calculated via MyFitnessPal.com.
Nutrition Facts
Raspberry Ripple Victoria Sandwich Cake
Serving Size
1 slice
Amount per Serving
Calories
403
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
102
mg
34
%
Sodium
312
mg
14
%
Potassium
43
mg
1
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.