Spelt Victoria Sandwich Cake (with buttercream icing)








Spelt Victoria Sandwich Cake


This simple, easy to make sponge first appeared on the Culinary Jumble as an Eton Mess Victoria Sandwich Cake. Please see the recipe if you’d like to make the original version.

Wow, it’s been a long time, people. Really long. The whole summer has whizzed by and Autumn has plonked itself down with a thump. After three plus years of blogging, I kind of lost my enthusiasm and drive not to mention a change in work meant I just didn’t have the time to not only bake but lovingly document it.

However, sometimes, a break is all we need to make us realise how much we enjoy something. It gives us our passion back. I loved making this easy spelt Victoria sandwich cake. Just five, simple, everyday ingredients for the sponge, that’s it. You don’t even need the buttercream (traditionally Victoria sandwich, made for the queen herself, had just jam, with whipped cream a later addition).


Spelt Victoria Sandwich Cake


The sponge cake has evolved since its early days. In fact, what goes into it is often hotly debated. Should vanilla be added? Even cocoa for a chocolate version? The main thing about this cake, for me in any case, is its simplicity. It gets no trickier than beating butter, sugar and eggs together. However, you can fancy it up. The first time I made a Victoria sandwich sponge it was for an afternoon tea and I combined it with another English classic, Eton Mess (the picture below is that version).


Spelt Victoria Sandwich Cake


However you make it, you will love it. Soft, light, buttery sponge. No fancy combinations or unnecessary additions. Just cake at its finest. If you’d like to see more cakes with spelt flour, check out my sweet treats.

Spelt Victoria Sandwich Cake

This simple yet elegant spelt Victoria sandwich cake makes for a perfect afternoon tea!
Course Cake
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes



  • 225g (1 cup + 1 tbsp) sugar
  • 225g (1 cup) butter (softened)
  • 4 eggs (room temperature)
  • 225g (1 cup + ¼ cup + 2 tbsp) spelt flour (see note 1)
  • 2 teaspoons baking powder


  • 100g ( ¼ cup + 3 tbsp) butter (softened)
  • 100g ( ¼ cup + 3 tbsp) cream cheese
  • 300g icing sugar (extra for sprinkling)
  • jam (see note 2)

Eton Mess Version

  • 500ml (2 cups) whipped cream
  • assorted fresh berries
  • mini meringues (or pieces of meringue)


Victoria Sandwich Cake

  • Pre-heat the oven to 180°C (350°F). Grease and line two 8 inch round cake tins.
  • Beat the butter and sugar together until light and fluffy (I used a food processor).
  • Add the eggs, one at a time, beating each one in before adding the next.
  • Sift the flour and baking powder together and then gradually add to the wet ingredients (I keep the processor running). Stop working when the flour is just incorporated.
  • Split the batter evenly between the two pans and then bake for around 20-25 minutes, until the tops feel "bouncy" to the touch and an inserted skewer comes out clean.
  • Leave the cakes to cool in their pans for around ten minutes before turning out onto a wire rack.


  • Beat the butter and cream cheese together. Sift in the icing sugar and mix until well combined.


  • Turn one of the cakes over so that the top is underneath and then spread the jam over the flat surface.
  • Do the same with the other cake, this time, spread over the buttercream.
  • Place the cakes together (with the jam and buttercream sides touching), and when ready to serve, sprinkle with a liberal helping of icing sugar.

Eton Mess Cake

  • Spread jam over the bottom of one cake. Spread half of the whipped cream over the bottom of the other cake.
  • Place the other cake on top and slather on the remaining cream.
  • Top with fruit and mini meringues, sprinkling a little broken meringue over the top. Add any other decorations you like (I put a couple of flowers on for the prettiness factor).


  1. You can use any jam you like (and as much as you want).
  2. You can use regular flour in place of spelt (just use the same amount).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 



Spelt Victoria Sandwich Cake (with buttercream icing)Spelt Victoria Sandwich Cake (with buttercream icing)Spelt Victoria Sandwich Cake (with buttercream icing)

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