Spring-themed Individual Victoria Sandwich Cakes

These delightful spring-themed individual Victoria sandwich cakes are perfect for afternoon tea.

Spring-themed Individual Victoria Sandwich Cakes

The sun is shining and with Easter approaching, I thought these mini Victoria sandwich sponge cakes with a spring theme would be perfect for the Easter weekend.

I originally made (and posted the recipe) for these last year using a cute 6-cake silicon mould with ladybird, flower and butterfly shapes but I thought they deserved another showing (with revamped photos).

Spring-themed Individual Victoria Sandwich Cakes

The cakes turned out so pretty! I filled them with berry jam along with a classic buttercream, and finished them off with a dusting of icing sugar.

The measurements made six large cakes, but would easily stretch to eight or ten normal-sized cupcakes (however, if you intend to fill them, they will need to be fairly large). You could also double the measurements and make a traditional Victoria sandwich using two 20cm cake tins.

If you like a good old Victoria sandwich cake but fancy something special, check out my Eton Mess Victoria Sponge mash up.

Spring-themed Individual Victoria Sandwich Cakes


Spring-themed Individual Victoria Sandwich Cakes
  • 100 g 1/3 cup + 2 tablespoons butter (softened)
  • 100 g 1/2 cup sugar
  • 2 eggs
  • 100 g 2/3 cup + 2 tablespoons plain (all-purpose) flour
  • 1 teaspoon of baking powder
  • 1 tablespoon of milk
  • 50 g 1/4 cup butter (softened)
  • 70 g 2/3 cup icing (confectioners' sugar)
  • 1/2 teaspoon vanilla sugar you could use extract
  1. Pre-heat the oven to 190°C (375°F).
  2. Add all the cake ingredients to a large bowl and beat or whisk until the batter is very smooth and soft.
  3. Pour into prepared tins or cupcake cases, and cook for around 15-20 minutes, depending on the size. When ready, the cakes will look a lovely brown colour on top, will have a springy touch, and an inserted skewer will come out clean. Leave on a wire rack to cool.
  4. For the buttercream, sift the icing sugar and vanilla sugar into a bowl and add the butter. Beat until a smooth consistency. If making smaller cakes, gently cut them in two and using a knife, spread the buttercream on one half, topped by the jam. Carefully place the other half on top. Sprinkle liberally with icing sugar and enjoy!



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