Stacked Victoria sandwich

Stacked Victoria sandwich

Danielle Wood

This is a variation on the Simple Vanilla Cake and, decorated with fresh flowers or fruit, it makes a beautiful and modern-looking wedding cake. It’s best to eat this on the day it’s baked but, as it takes a while to make, I’ve added a sugar syrup to keep the sponge moist. If you’re making this for a special occasion, you can always freeze the layers, wrapping them well with cling film (plastic wrap) first, and defrost them overnight before filling them and stacking them up.

For the 20 cm cake tier:


Quantity Ingredient
340g unsalted butter
450g caster sugar
6 medium eggs, lightly beaten
450g plain flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
180ml whole milk

For the 15 cm cake tier:

Quantity Ingredient
225g unsalted butter
300g caster sugar
4 medium eggs, lightly beaten
300g plain flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
120ml whole milk

For the 10 cm cake tier:

Quantity Ingredient
110g unsalted butter
150g caster sugar
2 medium eggs, lightly beaten
150g plain flour
1 1/2 teaspoons baking powder
pinch salt
1/2 teaspoon vanilla extract
60ml whole milk

For the elderflower or vanilla sugar syrup:

Quantity Ingredient
200g caster sugar
200ml water
4 tablespoons elderflower cordial

For the filling:

Quantity Ingredient
375g unsalted butter
600g icing sugar
150ml double cream
2 teaspoons vanilla extract
250g raspberry jam

To decorate:

Quantity Ingredient
icing sugar, for dusting
fresh fruit
fresh flowers, pesticide free


Quantity Ingredient
2 x 20cm round, deep cake tins
1-2 x 15cm round, deep cake tins
1-2 x 10cm round, deep cake tins
3 cake boards
cake dowels or plastic lolly sticks
How to level & split a cake
How to assemble tiered cakes


  1. Preheat the oven to 170°C. Grease the two 20 cm cake tins and line the bases with baking parchment. Using a stand mixer or electric hand mixer, beat the butter and sugar for the 20 cm tier for 3–4 minutes or until the mixture is pale and fluffy. Add the beaten eggs a little at a time, beating after each addition until they’re well incorporated.
  2. Sift the flour, baking powder and salt into a clean bowl. Add half of the flour mixture to the butter mixture and beat until just combined. Add the vanilla extract and milk, continuing to beat, and then add the remaining flour mixture and beat until just combined.
  3. Divide the mixture evenly between the prepared cake tins. Bake in the oven for 45–50 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, then turn them out onto a wire rack and leave to cool completely.
  4. Repeat with the ingredients for the 15 cm and 10 cm cakes. I like to make the cake mixture for these in one batch, dividing it between the 4 tins so that they are level. If you only have one 10 cm and one 15 cm tin, make half of the total batch and split it between the 2 tins, then repeat.
  5. To make the elderflower or vanilla sugar syrup, place the sugar and water in a saucepan and simmer gently, stirring occasionally, until the sugar has dissolved. Stir in the elderflower cordial or vanilla extract and set aside to cool.
  6. To make the buttercream, using a stand mixer or electric hand mixer, beat the butter for 3–4 minutes until pale and creamy. Add the icing sugar, cream and vanilla extract, and continue to beat for another 2–3 minutes until smooth.
  7. Level and split each cake so that each of the 3 tiers has 4 layers in total. Starting with the 20 cm tier, fix the bottom layer cut-side up on to a cake board with a small amount of buttercream. Brush with the sugar syrup and spread with buttercream, all the way to the sides. Place the next layer on top and press down evenly. Brush with sugar syrup, then spread with the raspberry jam. Add another layer of cake, sugar syrup and buttercream. Brush the cut side of the final layer with sugar syrup and place cut-side down to finish. Make sure that your layers are in line with each other and tidy up any buttercream that might have escaped by running your palette knife around the sides at a 45-degree angle. Repeat with the 15 cm and 10 cm layers.
  8. Assemble the tiers, dust with icing sugar and decorate with the fresh fruit and flowers, using hidden cocktail sticks to keep everything in place.
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