The classic tea time treat

This cake is probably the easiest cake to bake, yet still super moist and delicious. The best thing about it is how easy it is to know by heart, which means you can carry it out anytime, even when travelling in the summer without the need for your recipe book or notes… The ingredients are basic pantry ingredients that are readily available, making it doable anywhere anytime.

This classic Victoria sandwich cake is the most popular choice for cakes to serve in afternoon teas. Usually made in mini portions, which you can easily do as well. However also made in its glorious full form for garden and outdoor gatherings. It is a fresh cake thanks to the use of berries (classically strawberries, but you can go for any berries you like). These berries lend their sweet tang which cuts through the cream and sweetness of the overall cake. Also traditionally the layers of cake are first spread with strawberry jam (you can also use any jam here), then topped with the creams and strawberry. I have gone for a drenching in my amazing vanilla syrup instead, which I love as it makes the cakes so moist and succulent. Feel free to follow suit or stick with the jam. All options are delicious and you can go according to mood really.

I have included for you a video on London’s most recommended afternoon tea experiences (keeping on topic). I had gone to a few of them and actually loved and enjoyed them, so I thought you too might like to do so when there.


Serves: 12

For Cake Batter

  • 3 eggs
  • 175g butter, softened
  • 175g caster sugar
  • 175g self-raising flour
  • ½ tsp baking powder
  • 1 tsp vanilla essence

For Finishing the cake

  • 1 cup vanilla Syrup (recipe on this link)
  • 1 cup whipping cream, whipped to stiff peaks
  • 1 cup raspberry coulis (recipe on this link)
  • Assorted Berries (strawberries, blueberries, raspberries and redcurrants)

Make the cake


Preheat your oven to 350F-180C. Grease and line two 8-inch cake pans.

In a large bowl, mix all cake ingredients on medium speed until all are well incorporated and the batter is smooth.

Spoon the mixture into the prepared tins and level the tops with a spatula. Bake for 20-25 minutes.

Turn on a wire rack and cool completely before spreading with cream.


Once the cake is completely cooled, cut each tier into 2 layers.

Heat the vanilla syrup, using a pastry brush dip it into the warm syrup and dab the cake to soak. Carry this out on all layers.


To assemble,


Place the first layer of cake on your cake stand, top with the whipped cream, then pour a little raspberry coulis on top and a layer of mixed berries or sliced strawberries.

Top with another layer of cake and repeat the process.

refrigerate until ready to serve.


  • You can make this in mini portions, just use a muffin tin or mini cake tins or moulds to create the mini cakes. Then carry out the same process as in the full large cake.
  • You can use this recipe as a guideline and change around by mixing and matching creams and fruits. Perhaps even go with mulberries and pistachios, or pecans and figs, even poached mini apples and walnuts… you know there is no limit to what you can do with a bit of imagination! Also no one will know it is the same cake!!

Have fun and play some music, get in the mood because in the end, that is the secret component that everybody tastes.

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