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Homemade Jaffa Cakes

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

Overhead shot of Homemade Jaffa Cakes on a marble background.

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!

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!

Melted chocolate being spooned onto Homemade Jaffa Cakes on a marble background.

How to make Homemade Jaffa Cakes

Ingredients you’ll need:

  • large eggs
  • caster/granulated sugar
  • vanilla extract
  • plain/all-purpose flour
  • orange juice
  • sachet of gelatine
  • dark chocolate

To make these Jaffa Cakes, 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.

In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat until pale and frothy – about 4 – 5 minutes. Remove from the heat, then stir in the vanilla, and fold in the flour.

Remove the jelly and foil from the muffin pan, and 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.

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, 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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Homemade Jaffa Cakes on a marble background.
Homemade Jaffa Cakes on a marble background with a bite taken out of one of them.

These Homemade Jaffa Cakes are:

  • quick and easy to make
  • deliciously soft and full of flavour
  • perfect for sharing and gift-giving

How long will these Jaffa Cakes last? These Jaffa Cakes can be kept in an airtight container at room temperature or in the fridge for up to 3 days.

Can I freeze these Jaffa Cakes? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A stack of Homemade Jaffa Cakes on a marble background.
Homemade Jaffa Cakes - A British classic. Biscuit sized cakes topped with an orange jelly and sealed with dark chocolate! #jaffacakes #homemade #cakerecipes #chocolaterecipes

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

Homemade Jaffa Cakes

Yield: 12 Jaffa Cakes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

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

Ingredients

For the Cakes

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

For the Filling

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

For the Topping

  • 3/4 cup (130g) dark chocolate, chopped

Instructions

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.
  2. 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.
  4. 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.
  5. 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.
  2. For looks, gently press the tines of a fork on top of the chocolate and lift up. Leave to set.

Notes

Jaffa Cakes can be kept in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before eating.

Nutrition Information:
Yield: 12 jaffa cakes Serving Size: 1 jaffa cake
Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 16mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Kathy

Wednesday 16th of June 2021

I’d really love to try to make these! But o don’t see the measurements? I see just a list of the ingredients and instructions.

Marsha

Wednesday 16th of June 2021

Hi Kathy! Scroll right down to the printable recipe card at the bottom of the post. You'll find all of the measurements there :)

Camille Gagne

Saturday 6th of February 2021

The jelly is too firm and not orange enough- I melted it down to remake it, this time with orange zest, and 1/4 cup orange juice (condensed from 1/2 cup) added.

For the cake, I whipped it to soft peaks, and that was much too far, leaving the cake with huge holes.

Oh, and temper your chocolate if possible, otherwise it'll never firm up.

Coco

Tuesday 6th of October 2020

I never knew what these were called in English, but oh how excited am I to try this! Thank you so much for this recipe, they look just like the PIM biscuits of my childhood.

Michele Jeanmarie

Saturday 30th of May 2020

Regarding Jaffa cake recipe: why do you call for beating the eggs and sugar over simmering water? I scrambled my first batch of eggs. I was careful with the second batch, although I thought the end result could have been the same frothy egg with a simple electric mixer.

Natasha

Tuesday 14th of April 2020

Hello, I made these today . While I liked them, I found the cake base to be just too dense and all flour. Maybe not cooking the egg and sugar mix would give a softer cake. I would try it making it again.

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