Jaffa Cakes cake recipe

(123 ratings)

Our Jaffa Cakes cake is bursting with flavour. The sponge is flecked with orange zest and it’s topped with a glossy dark chocolate ganache.

jaffa cakes cake with orange sponge and chocolate ganache on a board
(Image credit: Getty)
Preparation Time25 mins
Cooking Time40 mins
Total Time1 hours 5 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories336 Kcal17%
Sugars28.4 g32%
Saturated Fat11.4 g57%
Protein2.6 g5%
Fat18.5 g26%
Carbohydrates38.8 g15%

This Jaffa Cakes cake is the ultimate bake if you love the flavours of chocolate and orange together. 

Our chocolate orange cake is a great bake for afternoon tea but our Jaffa cakes cake is a little more fun. The loaf shape makes it easy to slice and while we’ve decorated it with marmalade and chocolate ganache, there’s nothing stopping you from adding some mini Jaffa cakes to the top too. 


  • 175g self-raising flour
  • 175g caster sugar
  • 175g softened butter
  • 3 eggs
  • Finely grated zest of 1 orange
  • 3/4 level tsp baking powder

To decorate:

  • 50ml double cream
  • 100g dark chocolate, finely chopped
  • 25g milk chocolate, finely chopped
  • 185g whole sliced orange marmalade (we used Bonne Maman)




  1. Heat the oven to 180C (160C fan, Gas 4). Grease and line a loaf tin with a strip of baking paper. This will make it easier to lift the cake out.
  2. In a large bowl add the sugar, flour, butter, eggs, orange zest and baking powder. Beat together with an electric whisk until smooth.
  3. Pour into the prepared tin and bake in the middle of the oven for 40 minutes. The cake is cooked when risen, golden and shrinking from the sides. Allow to cool completely.
  4. For the ganache: Heat the cream until nearly boiling then pour over the dark chocolate pieces in a small bowl. Mix well to combine.
  5. Once the cake has cooled, spread the marmalade over the top, reserving a few of the orange slices for decoration.
  6. Pour over the ganache and leave to set a little. Meanwhile, melt the milk chocolate and transfer to a piping bag. Alternatively you can simply drizzle the chocolate over using a fork or spoon. Top with the reserved orange slices and serve.

Top tip for making  Jaffa Cakes cake

This is a sophisticated but easy bake that adults and children will love. The cake can be stored in an airtight container at room temperature for around two or three days. The loaf cake can be frozen without the marmalade and ganache topping. If you’ve ever wondered where Jaffa Cakes originated from or want help with a split ganache, continue reading below. 

Are Jaffa Cakes from England?

Yes, McVitie's Jaffa Cakes are one of the UK’s most loved treats. They were first released in 1927 by McVitie’s & Price and have been a staple snack for kids and adults ever since. 

Are Jaffa Cakes cake or biscuit?

Jaffa Cakes are classed as a cake and are therefore exempt from VAT in the UK. Our recipe is undoubtedly a cake and the sponge is much lighter and fluffier than the cake base of shop bought Jaffa Cakes. Mcvitie’s are the original makers of Jaffa Cakes but lots of supermarkets now sell their own version and you can buy different shapes, sizes and flavours too. 

How do you fix a split ganache?

For the best chance of making a silky smooth ganache it’s important you chop the chocolate into small pieces and heat the cream to just before boiling. Work quickly and pour the hot cream over the chocolate and gently stir. Agitating the mixture too much could cause it to split. You can fix it by adding a splash more cream or boiling water can also bring it back together. 

To make the ganache for this cake you need to heat 50ml cream. We like to use a small milk pan as it heats the cream quickly and efficiently and is easy to clean.

Gourmet Stainless Steel Milk Pan - View at ProCook

Gourmet Stainless Steel Milk Pan - <a href="https://procookltd.sjv.io/c/221109/994203/13039?subId1=hawk-custom-tracking&sharedId=hawk&u=https%3A%2F%2Fwww.procook.co.uk%2Fproduct%2Fgourmet-stainless-steel-milk-pan-14cm-11l-non-stick%3Fgcshp%3D1%26fo_c%3D1344%26fo_k%3D180af3ff04dbb7f8e05a17ebe076986f%26fo_s%3Dgplauk%26cq_src%3Dgoogle_ads%26cq_cmp%3D%7Bcampaigned%7D%26cq_term%3D%26cq_plac%3D%26cq_net%3Dx%26cq_plt%3Dgp%26gclid%3DCj0KCQjw2eilBhCCARIsAG0Pf8tMzQtuI0WWWQEqfT-JiluqJFjzkFsU4Om-tPGuVkX5OJE2o3BP5kkaAu3MEALw_wcB" data-link-merchant="procook.co.uk"" target="_blank" rel="nofollow">View at ProCook

We love this small but useful size saucepan. It has two lips for pouring which is very useful. The non-stick coating makes it easy to clean and useful for things like caramel. The pan is oven-safe to 260C and can also be cleaned in the dishwasher if you want. It’s compatible with most hob-types including induction. 

Craving the real thing after reading this recipe? Try making homemade Jaffa Cakes and we’re certain you’ll never go back to the shop bought ones. If you’re a Jaffa fanatic you should also make our Jaffa Cake pancakes for an indulgent weekend brunch. Those looking for a simpler, classic cake should make our foolproof lemon drizzle cake.

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.