Aug 28 2026
Restaurants›La Cumbre Taqueria SF›Victoria Recipe

Victoria Recipe

Inspired by La Cumbre Taqueria SF
Time2h
Serves8

Make Victoria Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cake Batter

Filling

Finishing (optional)

Method

Cake Batter

  1. 1

    Prepare

    Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper and lightly butter the sides.

  2. 2

    Cream butter and sugar

    In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until pale and fluffy, about 3–4 minutes.

  3. 3

    Add eggs and vanilla

    Add the eggs one at a time, beating well after each addition so the mixture remains smooth. Scrape down the bowl as needed. Mix in the vanilla extract.

  4. 4

    Combine dry ingredients

    In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.

  5. 5

    Alternate flour and milk

    With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, then add half of the milk. Repeat once more (dry, milk), and finish with the remaining dry ingredients. Mix just until incorporated; do not overmix.

  6. 6

    Bake

    Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 20–25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

  7. 7

    Cool

    Allow the cakes to rest in the pans for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack, remove parchment, and let cool completely, about 1 hour.

Filling

  1. 8

    Make whipped cream

    Chill a mixing bowl and beaters (optional) in the freezer for 10 minutes. Pour the heavy cream into the chilled bowl, add the confectioners' sugar and vanilla, and whip on medium-high speed until soft peaks form. Do not overwhip; stop when the cream holds soft peaks.

  2. 9

    Assemble filling

    Place one cooled cake layer on a serving plate. Spread the strawberry jam evenly over the top, leaving a small border. Spoon or pipe the whipped cream over the jam to an even layer about 1/2-inch thick.

Assembly & Finishing

  1. 10

    Top and finish

    Gently place the second cake layer on top, pressing very lightly to level. If desired, dust the top with confectioners' sugar using a fine sieve. Chill the assembled cake for 30 minutes to set the filling before slicing.

  2. 11

    Serve

    Slice with a serrated knife wiped clean between cuts. Serve chilled or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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