Mary Berry's Victoria sandwich recipe

(15139 ratings)

Mary Berry's Victoria sandwich has a traditionally light vanilla sponge sandwiched together with sweet strawberry jam filling. Ready in only 35 minutes

Mary Berry's Victoria sandwich
Preparation Time10 mins
Cooking Time25 mins (or 20 mins for 15cm (6in) cake)
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories617 Kcal31%
Sugar43 g48%
Fat34 g49%
Salt2.1 gRow 3 - Cell 2
Protein9 g18%
Carbohydrates70 g27%
Salt2.1 gRow 6 - Cell 2

Mary Berry's Victoria sandwich has a traditionally light vanilla sponge sandwiched together with sweet strawberry jam filling.

Mary's Berry's Victoria sandwich is a classic. This delicious cake takes 35 mins to make and serves between six to eight people. Mary Berry has made it easy to alter the ingredient quantities in this recipe to suit three different types of cake tins, including a 7 inch round sandwich tin, all-in-one large, or a 6 inch round sandwich tin - as detailed below. 

This light and fluffy sponge cake will last up to three days in an airtight container or Tupperware. Mary's Berry's Victoria sandwich recipes is featured in Mary Berry’s Baking Bible cookbook

Watch our step-by-step video for Mary Berry's Victoria sandwich


  • 225 g (8 oz) softened butter
  • 225 g (8 oz) caster sugar
  • 4 large eggs
  • 225 g (8 oz) self-raising flour
  • 2 level tsp baking powder
  • 2 x 20cm (8in) greased and lined sandwich tins

For the filling and topping:

  • 4tbsp strawberry or raspberry jam
  • A little caster sugar, for sprinkling




  1. Preheat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.
  2. Measure the butter, sugar, eggs, flour, and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  3. Bake in the preheated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  4. When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.  

Top tips for making Mary Berry's Victoria sandwich

Preparation is key to making the perfect sponge cake. Make sure you have all of your ingredients measured out beforehand and that the oven has been preheated to the correct temperature to ensure your Victoria sandwich cooks evenly.

Adjustments for different size tins

Mary Berry has made this recipe easy to adapt to different cake tins so if you want to opt for a 7 inch round cake instead or a 6 inch round cake tin, then simply use the ingredients and measurements below:

For an 18 cm (7 in) Victoria sandwich:

  • 3 large eggs
  • 175g (6oz) of softened butter
  • 175g (6oz) of caster sugar
  • 175g (6 oz) of self-raising flour
  • 1½ teaspoons of baking powder.
  • 2 x 18 cm (7 in) greased and lined sandwich tins

For a 15 cm (6 in) Victoria sandwich:

  • 2 large eggs
  • 100 g (4 oz) of softened butter
  • 100 g (4 oz) of caster sugar,
  • 100 g (4 oz) of self-raising flour
  • 1tsp of baking powder.
  • 2 x 15cm (6 in) greased and lined sandwich

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Mary Berry
Celebrity baker

Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four.