Cakes/ Candy & Snacks

Homemade Jaffa Cakes

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

PIN IT FOR LATER!

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

Enjoy!

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

Homemade Jaffa Cakes

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

Ingredients

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

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. 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

You Might Also Like

52 Comments

  • Reply
    Amanda
    July 4, 2016 at 7:40 pm

    These are beautiful. Love the tip about using the fork tines for the design.

  • Reply
    Demeter | Beaming Baker
    July 4, 2016 at 8:12 pm

    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

    • Reply
      Marsha
      July 4, 2016 at 8:51 pm

      Thanks, Demeter! You must try these! πŸ™‚

  • Reply
    Nat
    July 4, 2016 at 8:48 pm

    How much marmalade please?

    • Reply
      Marsha
      July 4, 2016 at 8:50 pm

      Sorry, just corrected the recipe! No marmalade here πŸ™‚

      • Reply
        Janette
        May 24, 2017 at 5:54 pm

        Is it pure orange juice you use for Orange middle for jaffa cakes

        • Reply
          Marsha
          May 24, 2017 at 10:14 pm

          You can use either pure orange juice, or store-bought.

  • Reply
    Shadi Hasanzadenemati
    July 4, 2016 at 8:50 pm

    I love how easy and delicious these cakes are! I have never had Jaffa cakes but they look like something I would love to try!

  • Reply
    Peter Block
    July 4, 2016 at 8:59 pm

    Marsha, I love the idea of this dessert. I really like the surprise inside!

  • Reply
    Lisa | Garlic + Zest
    July 4, 2016 at 10:02 pm

    oh-ma-gawd! these look so insanely delicious! Why are you not my next door neighbor?

    • Reply
      Marsha
      July 4, 2016 at 10:04 pm

      Haha, thanks Lisa!

  • Reply
    Kathy Hester
    July 5, 2016 at 3:02 am

    These are so adorable!

  • Reply
    Natalie | Natalie's Food & Health
    July 5, 2016 at 9:45 am

    Jaffa Cakes are soo addictive. I love them too. Thanks for the sharing the recipe. These look fantastic! You even put that little strips on the top… perfect. Pinning, yummling, stumbling. The World needs to see this πŸ˜‰

    • Reply
      Marsha
      July 5, 2016 at 9:57 am

      Thanks so much, Natalie! πŸ™‚

  • Reply
    grace
    July 5, 2016 at 3:47 pm

    i don’t know about these, but i want to! what a delicious combination, and they’re quite pretty too!

  • Reply
    The Hungry Mum
    July 6, 2016 at 4:25 am

    clever clogs! I became addicted to Jaffa Cakes when I lived in the UK a lifetime ago. These look even better than the real thing.

    • Reply
      Marsha
      July 6, 2016 at 8:13 am

      Thanks, Belle! πŸ™‚

  • Reply
    Amanda
    July 6, 2016 at 2:39 pm

    Oh my gosh! I’ve wanted to try Jaffa cakes for the longest time. I’m excited to try to make them. They look soooo good!

  • Reply
    Puja Darshan
    July 6, 2016 at 5:31 pm

    These gorgeous jaffa cakes are truly divine.. Looks great Marsha!!!

  • Reply
    Kushi
    July 7, 2016 at 1:06 am

    This is something new to me. Looks so beautiful and delicious πŸ™‚

  • Reply
    Cheyanne @ No Spoon Necessary
    July 7, 2016 at 1:43 pm

    I’ve never had a Jaffa cake before… shoot I’ve never even heard of them until now! Where have these been all my life?! They look absolutely delicious, Marsha! Cheers and thanks for introducing me to something new!

    • Reply
      Marsha
      July 7, 2016 at 3:55 pm

      Thanks, Cheyanne! You’re welcome! πŸ˜‰

  • Reply
    Megan - The Emotional Baker
    July 7, 2016 at 7:39 pm

    I’m not familiar with Jaffa Cakes, but I’m certain I’d love them because orange and chocolate is the best combo ever πŸ˜‰ These are so gorgeous, Marsha!

    • Reply
      Marsha
      July 7, 2016 at 7:40 pm

      Thanks, Megan! πŸ™‚

  • Reply
    Jamie
    July 12, 2016 at 11:56 am

    Girrrrl ~ Just found your web site from a Pinterest pin! Wow… can’t wait to start trying your recipies!

  • Reply
    Miranda
    July 17, 2016 at 8:23 pm

    These are so pretty! I love the idea!

  • Reply
    Fiona
    July 28, 2016 at 9:49 pm

    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

    • Reply
      Marsha
      July 30, 2016 at 12:17 pm

      Thanks, Fiona! πŸ™‚

  • Reply
    Kathy in Minnesota
    October 21, 2016 at 8:11 pm

    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

    • Reply
      Marsha
      October 22, 2016 at 11:32 am

      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!

      • Reply
        Kathy in Minnesota
        October 24, 2016 at 2:28 am

        Thanks ever so much, Marsha! I’m going to try this as soon as I’m not working every day! YUM!!!

        • Reply
          Marsha
          October 24, 2016 at 9:09 am

          I hope you enjoy! πŸ™‚

  • Reply
    Anthony Maiello
    May 22, 2017 at 12:26 am

    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?

    • Reply
      Marsha
      May 22, 2017 at 7:38 pm

      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!

      • Reply
        eleanor morris
        August 29, 2017 at 3:30 am

        Just what I wanted to read! I love the raspberry Jaffa cakes! Thank you.

  • Reply
    Afraa
    May 23, 2017 at 1:04 pm

    Looks good! Can’t wait to try! Do you use freshly squeezed orange juice or store-bought?

    • Reply
      Marsha
      May 23, 2017 at 1:44 pm

      You can use either! πŸ™‚

  • Reply
    Ann
    May 25, 2017 at 2:30 pm

    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….

    • Reply
      Marsha
      May 25, 2017 at 2:40 pm

      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!

  • Reply
    Evelyn
    June 26, 2017 at 1:44 pm

    What is the American equivalent of a sachet of gelatin? Is it simply unflavored powdered gelatin? Thanks!

  • Reply
    Patty
    August 26, 2017 at 10:38 pm

    What amount (US standard of measure) of gelatin is the equivalent to one sachet?

    • Reply
      Marsha
      August 27, 2017 at 9:19 am

      1 sachet is about 12g (about 1 tablespoon) of powdered gelatine.

    Leave a Reply