Homemade Jaffa CakesΒ – A British classic. Biscuit sized cakes topped with an orange jelly and sealed with dark chocolate!


Homemade Jaffa Cakes | Marsha's Baking Addiction

I love Jaffa Cakes. They are biscuit sized cakes that are topped with a tangy orange jelly, and sealed with a layer of dark chocolate. I am being serious when I say it’s not hard to eat a whole packet of them in one go. They are that good, and addictive!

Homemade Jaffa Cakes | Marsha's Baking Addiction

Homemade Jaffa Cakes | Marsha's Baking Addiction

I can’t believe it’s taken me this long to try and bake up one of my favourite treats. Well, today’s the day, and I bring you my Homemade Jaffa Cakes! These are incredibly easy to make with few ingredients. You just can’t go wrong. And dare I say, these taste just like Jaffa Cakes, if not better!

Homemade Jaffa Cakes | Marsha's Baking Addiction

Homemade Jaffa Cakes | Marsha's Baking Addiction

If you haven’t tried Jaffa Cakes yet, you have got to make these as soon as possible. They’ll be your new favourite little cakes you’ll want to make time and time again. This recipe can easily be doubled to make 24 Jaffa Cakes – I know you want to. πŸ˜‰

Homemade Jaffa Cakes | Marsha's Baking Addiction


Homemade Jaffa Cakes | Marsha's Baking Addiction
4 from 2 votes

Homemade Jaffa Cakes

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yields 12 Jaffa Cakes


For the Cakes

  • 2 large eggs room temperature
  • 1/4 cup caster/granulated sugar 50g
  • 1/4 teaspoon vanilla extract
  • 1/2 cup plain/all-purpose flour 60g

For the Filling

  • 1/4 cup caster/granulated sugar 50g
  • 1/2 cup orange juice 120ml
  • 1 sachet gelatine 12g

For the Topping

  • 3/4 cup dark chocolate 130g, chopped


For the Filling

  1. Place the sugar, and orange juice into a saucepan and bring to a simmer. Once the sugar has dissolved, sprinkle the gelatine on top and stir it in. Do not boil. Line a muffin pan with aluminium foil, then pour 1 tablespoon of the orange mixture into each hole. Chill for 1 - 2 hours until set.

For the Cakes

  1. Preheat the oven to 180C/350F/Gas 4.
  2. In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat using a hand mixer until pale and frothy - about 4 - 5 minutes. Remove from the heat, then stir in the vanilla, and fold in the flour.
  3. Remove the jelly and foil from the muffin pan. Grease the pan for the cake mixture. Pour the batter into the prepared pan, about 1 tablespoon of batter per muffin hole. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan before removing them to a wire rack to cool completely.
  4. Once the cakes are cool, gently remove the jellies from the foil. I shaped out smaller circles from the centre of the jellies before gently pulling them off the foil. You don't have to, but I wanted my jelly slightly smaller than the cakes.

For the Topping

  1. Microwave the chocolate until melted and smooth, stirring every 10 - 20 seconds. Allow to cool slightly, then using a spoon, spread the chocolate over the tops of the jelly, gently spreading to the edges of the cakes. For looks, gently press the tines of a fork on top of the chocolate and lift up. Leave to set.

Homemade Jaffa Cakes | Marsha's Baking Addiction

Homemade Jaffa Cakes | Marsha's Baking Addiction


47 comments on “Homemade Jaffa Cakes”

  1. Isn’t it the best though, when you finally make your own version of a fave treat? The BEST. So satisfying. Okay, so I’ve only vaguely ever hear of Jaffa cakes. But on your version alone, I’m gonna need that to my Must Try list. Marsha, these look incredible! And that photo of you putting melted chocolate over the jelly. *Heart eyes* Just sayin’. πŸ™‚ Pinning, of course! xo

  2. I CANNOT wait to try these (sorry for yelling…). My Mum is from Scotland – so every time she’d visit family in the UK she’d come home to Canada with a suitcase of Jaffa Cakes and Penguin Biscuits. I’m lucky enough that my cousins will occasionally send a care package of UK treats – but now I can make my own!!! These look amazing

  3. A wonderful friend in Ireland has sent me Jaffa cakes—they’re to DIE for!! That said, isn’t the UK equivalent of “caster sugar” “powdered sugar” here in the U.S.? And the recipes from the UK all call for “self-rising flour” so why no baking powder or baking soda in this recipe? And what kind of chocolate did you use—is it baker’s chocolate or regular dark chocolate candy of some kind, just melted?? Thanks so much!!
    Is that dark unsweetened chocolate

    • Hi Kathy! Caster sugar is your granulated sugar, while powdered sugar is our icing sugar πŸ™‚ I didn’t use self-raising flour or any baking powder or baking soda, because I didn’t want the little cakes to rise. Also, I just used a regular dark chocolate bar melted. I love using the Lindt brand. πŸ™‚ I hope you enjoy!

  4. HI Marsha. Thank you for posting this. I had Pim’s biscuits today for the first time and wanted to recreate them. The ones I had were raspberry jelly. Any ideas how I could switch it up?

    • To make raspberry jelly instead of orange, replace the orange juice in the ingredients list with 1 cup (125g) fresh raspberries, and 100ml water.

      Place the sugar, raspberries, and water into a saucepan and bring to a gentle simmer. Once the sugar has dissolved, stir well to break down the raspberries. Strain the mixture through a fine sieve into a bowl to remove the seeds and pulp. Stir in the gelatine. Follow on with the recipe πŸ™‚

      OR you could simply prepare some store-bought raspberry jam!

  5. Hi. How do you cover the jelly with melted chocolate without the heat from the chocolate re-melting the jelly.

    I failed! Result was a jelly chocolate mix running off the top before anything set.

    De-constructed, the taste was great….

    • Hi Ann! I would leave the melted chocolate to cool for about 5 minutes before coating the jelly centres. The jelly shouldn’t melt whatsoever though. Hope that helps!

Leave a Reply

Your email address will not be published. Required fields are marked *