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Is a Jaffa Cake a cake or a biscuit? I know that might seem a fairly frivolous question, but it was the center of a high-profile court case in 1991 over one of Britain’s best-loved treats (scroll down to find out the answer). All I can say is this Jaffa Cake Cake recipe is very much a cake – and a delicious one at that! Imagine three tiers of light orange-infused sponge, layered with tangy marmalade buttercream, covered in a rich dark chocolate ganache…this Jaffa Cake Cake is the perfect cake for chocolate orange fans.
Table of Contents
Why you will love this recipe
- It replicates that childhood favorite, the humble Jaffa Cake, but in a beautiful cake form.
- The cake looks stunning and makes it a perfect celebration cake for a birthday or party.
- The flavors in this bake are perfectly balanced – the citrus zestiness cuts through the creamy buttercream but pairs beautifully with the chocolate ganache.
Frequently asked questions: Jaffa cakes
A Jaffa Cake is a small round cake (more on that below!) first made by the Scottish biscuit maker ‘McVitie and Price’ (now known as ‘McVities’) in 1927. Named after Jaffa oranges, they consist of a Genoise sponge base, topped with an orange jelly disc, covered in a thin dark chocolate coating.
Despite often being found in the biscuit aisle in supermarkets and in biscuit tins in homes up and down the country, Jaffa Cakes are officially a cake (I suppose the clue really is in the name!). Why does it matter? In the UK, VAT (Value Added Tax) is payable on chocolate-coated biscuits but not chocolate-coated cakes. This resulted in the now infamous 1991 court case where McVities defended their classification of Jaffa Cakes as cakes (thus meaning they would avoid paying VAT), against claims that their size, shape and the fact they were often eaten in place of biscuits, meant they were actually a biscuit.
However, the court found in favor of McVities and ruled that, while Jaffa Cakes had characteristics of both cakes and biscuits, they should be considered a cake (meaning that VAT is not paid on them in the UK). Do you agree? Let me know whether you think Jaffa Cakes are a cake or a biscuit in the comments…
Ingredients
- Butter – Make sure your butter is softened to ensure it creams together in the first step.
- Superfine sugar (caster sugar) – This gives the best texture, but you can also use granulated if that is what you have in your larder.
- Orange zest – By using the orange zest, you get a more intense orange flavor than orange juice.
- Eggs – Use free-range eggs stamped with the British Lion mark if you can.
- Self-raising flour – This ensures a light and airy texture. You can make your own using all-purpose (plain) flour and baking powder (see below).
- Baking powder – Not to be confused with bicarbonate of soda – they do different things!
- Confectioners’ sugar (icing sugar) – Adds sweetness and stability to the zesty marmalade buttercream.
- Marmalade – This adds a tangy flavor to the buttercream, which balances out the sweetness. You can choose whichever brand you like; I recommend one that isn’t too bitter.
- Dark chocolate – Opt for a good quality variety with at least 70% cocoa solids.
- Double cream – Helps make a luxuriously rich and creamy ganache.
- Curls of orange peel – The cake looks pretty with ribbons of orange on top, but it is entirely optional. See below for more decoration ideas.
Substitutions and variations
Orange jelly: While a key feature of traditional Jaffa Cakes, here there isn’t one – but hear me out… whilst I LOVE it, I wanted this recipe to be as accessible as possible and felt it would overcomplicate things by including a layer of jelly that requires gelatine and setting times. This creamy, zesty orange buttercream is the ideal solution. Trust me, if you are a fan of Jaffa Cakes, this chocolate orange cake won’t disappoint!
Self-raising flour: You can make your own by mixing 7 oz (200 g) plain flour with 1–2 tsp baking powder and a pinch of salt.
Marmalade: Obviously, this is a recipe for a Jaffa Cake-inspired cake, so marmalade makes the most sense. However, if you wanted to mix it up but still have a sponge cake with chocolate ganache, you could swap the marmalade for raspberry or apricot jam; it would be delicious.
Here’s how to make Jaffa cake cake
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: For the sponge: using an electric mixer, whisk together the butter, sugar, and orange zest until light and fluffy.
TWO: Whisk in the eggs, flour, and baking powder until you have a smooth batter.
THREE: Grease and line the base and sides of 3 x 6-inch (15 cm) loose-bottomed cake pans with parchment paper.
FOUR: Divide the batter evenly among the three pans, and pop them in the oven at 374°F (190°C/170°C fan) for around 20 minutes or until well risen, golden, and a skewer inserted into the center comes out clean.
FIVE: Meanwhile, make the buttercream by beating butter and sugar, then adding a dollop of marmalade. Then make the chocolate ganache by adding the chocolate to a heatproof bowl, then pouring over hot cream and stirring until melted. Leave to stand until thickened slightly, but still runny enough that you can pour and spread it over the cake.
SIX: To assemble: place the first cake on a flat serving plate and spread evenly with a layer of the marmalade buttercream. Add the second cake and another layer of buttercream. Top with the final cake, then pour over the chocolate ganache and use a palette knife to spread it down the sides in a smooth and even layer. Decorate with curls of orange zest.
Tips from Margie’s kitchen
- Fixing a split chocolate ganache: Chocolate can be temperamental to work with, and the chocolate ganache might split if it gets too hot. To prevent this, make sure you bring the cream just to a simmer, and stir constantly as you pour it over the chocolate. It is also best to avoid using the microwave, as this can cause the chocolate to overheat and split too. If it has already split (and looks grainy or oily), there are several things you can try, including whisking or blending with a handheld mixer on high-speed to re-emulsify. Or gradually whisk in a little more steaming cream (1-2 tbsp) until you have a smooth and glossy ganache.
- Decoration ideas: I opted for a super-glossy decadent dark chocolate ganache and shreds of orange zest. You could use candied orange peel or get creative with chocolate orange slices (we all know the brand…Terry’s), chocolate orange truffles, or chocolate-dipped satsuma segments.
Frequently asked questions: baking
I have tested this recipe as a 3-tiered 3 x 6-inch (15 cm) cake but do understand that it is a fairly unusual pan size that not everyone has. It should work if you divide the batter between 2 greased and lined 8-inch (20 cm) round pans and bake for 25-30 minutes in a 356°F (180°C/160°C fan) oven.
Chocolate ganache is a smooth and shiny mix of chocolate and cream which is used in various desserts, pastries, and cakes. Sometimes it will have just two ingredients, but often you may see the addition of a little butter or sugar. In this recipe, I used confectioners’ (icing) sugar to add sweetness. You could use superfine (caster) sugar, glucose syrup, or golden syrup – the latter gives an even glossier ganache.
Other recipes you might enjoy
If you love orange in a cake but are looking for something simpler, this Tunisian Orange Cake is the simplest cake you’ll ever make because you don’t even need to preheat the oven for it. A celebration cake that I love to make is this White Chocolate and Raspberry Cake with gorgeous piping (optional!), and I love this Simple Chocolate Cake too, which stands so thick and tall but is really rather easy. For something more bite-sized, try these Double Chocolate Chip Muffins or these Triple Chocolate Brownies inspired by Nigella – they are so chocolatey and SO good.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
If you tried this Jaffa Cake Cake or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Jaffa Cake Cake
Ingredients
For the sponge:
- 7 oz butter, about 1 3/4 sticks; softened
- 7 oz superfine sugar (caster sugar), about 1 cup
- Zest of 1 orange
- 3 large eggs
- 7 oz self-rising flour (self-raising flour), about generous 1 1/2 cups
- 1 tsp baking powder
For the marmalade buttercream:
- 14 oz confectioners' sugar (icing sugar), about 3 generous cups
- 7 oz butter, about 1 3/4 sticks; softened
- 3 tbsp marmalade
For the dark chocolate ganache:
- 7 oz good-quality dark chocolate, roughly chopped
- 10 fl oz heavy cream (double cream), about generous 1 1/4 cups
- 4 tbsp confectioners’ sugar (icing sugar)
To decorate:
- Curls of orange zest
Instructions
- Preheat the oven to 374°F (190°C/170°C fan). Grease and line the base and sides of three 6-inch (15 cm) loose-bottomed cake pans with parchment paper. Set aside.
For the sponge:
- Using an electric mixer, whisk together the butter, sugar, and orange zest until light and fluffy. Whisk in the eggs, flour, and baking powder until you have a smooth batter.
- Divide the mix equally between the prepared pans and smooth over the tops. Bake in the preheated oven for around 20 minutes or until well risen, golden, and a skewer inserted into the center comes out clean. Remove from the oven and leave to cool for 15 minutes before removing from the pans and placing on wire racks to finish cooling completely.
Meanwhile, make the buttercream and ganache:
- Beat the softened butter until smooth, then gradually beat in the confectioners' (icing) sugar (if you add it all at once, it will spray everywhere, covering you in a sweet cloud of sugar). Add the marmalade and continue beating until smooth. Set aside.
- Make the chocolate ganache: put the chopped chocolate into a large heatproof bowl and set aside. Pour the cream into a saucepan, add the sugar, and bring to a simmer over medium heat, stirring continuously until the sugar has dissolved. Remove from the heat, pour over the chocolate and whisk until smooth and glossy. Leave to stand until thickened slightly, but still runny enough that you can pour and spread it over the cake.
To assemble:
- Place the first cake on a flat serving plate and spread evenly with a layer of the marmalade buttercream. Add the second cake and another layer of buttercream. Top with the final cake, then pour over the chocolate ganache and use a palette knife to spread it down the sides in a smooth and even layer. Decorate with curls of orange zest.
Notes
Make-ahead and storage
To store: Keep the cake in an airtight container or wrapped in plastic wrap in the fridge for up to 3 days. Remove from the fridge 20 minutes before eating, as it’s better at room temp. To freeze: You can freeze the baked sponge cakes, buttercream, and ganache separately – just not assembled together. For the sponges, let them cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months; thaw overnight. The buttercream can be frozen in an airtight container for up to 3 months – thaw for a few hours until soft and spreadable. You could also freeze the ganache for up to a month and reheat it gently until pourable, but it’s not really the best option (see below). Make-ahead: You can make the full assembled cake up to 1 day in advance. Cover it and keep it in the fridge, removing it 30 minutes before serving so it gets to room temp. The sponge cake alone can be made up to 3 days ahead when cooled, wrapped in plastic, and refrigerated. You can also make the buttercream up to 5 days ahead; again, keep it refrigerated in an airtight container and bring it to room temp. It really is best to make the ganache right before serving. Plus, it’s quick, so save that step until you’re ready to assemble the cake.More quick tips
Measure accurately: For the most accurate results, weigh your ingredients rather than using cup measurements where possible. If your ganache splits: Don’t panic, it’s fixable! Chocolate can be temperamental to work with, and the chocolate ganache might split if it gets too hot. To prevent this, make sure you bring the cream just to a simmer, and stir constantly as you pour it over the chocolate. It is also best to avoid using the microwave, as this can cause the chocolate to overheat and split too. If it has already split (and looks grainy or oily), there are several things you can try, including whisking or blending with a handheld mixer on high-speed to re-emulsify. Or gradually whisk in a little more steaming cream (1-2 tbsp) until you have a smooth and glossy ganache.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is awesome, i used milk chocolate instead of dark chocolate.
I reduced the amount of icing sugar in the buttercream and increased the Marmalade (1/2 jar, I bought from a german retailer starting with L as it wasn’t strong enough flavour)
I looked it up on Youtube to soften butter and this worked a treat
Put butter in a micro wave proof dish fill (i used a pyrex type jug) with water.. and zap.
This recipe is amazing! My son is practically made of Jaffa cakes, he eats them everyday. Over the years, I’ve tried several recipes to make a birthday Jaffa cake for him, but none tasted like the real thing… until I tried yours! You said trust you, so I did and for his 21st birthday I followed your recipe and advice and made this cake.
It tastes exactly like the Jaffa cakes my son loves! We’re all so pleased with it.
Thank you so much!