Giant Jaffa Cake Recipe

If you're not from UK you may not actually know what a Jaffa Cake is. It's quite hard to explain and there's a lot of debate over whether it's actually a 'cake' or a 'biscuit' - tbh it's a bit of both, but I know you'll love it!

This recipe is going to show you how to make a Giant Jaffa Cake! It's pretty easy but can be a bit fiddly at times! Follow the instructions below and let me know if you give it a go making one! We had a lot of fun making ours!

1) Put 225g butter into a bowl. If using the blocks make sure you leave it out of the fridge long enough for it to be soft - you don't want to make extra work for yourself!

2) Add 225g of caster sugar to the bowl.

3) Mix together the sugar and butter.

4) Beat 4 whole eggs and add them to the mixture. Mix altogether.

5) Add 225g self raising flour. Mix altogether.

6) Add 1 teaspoon baking powder.

7) Add 1 teaspoon vanilla extract. Mix it altogether.

8) Now you're going to pour the mixture into your 'base'. Many recipes said to use a frying pan - but we used a silver foil cooking bowl and turned our perfect - plus less messy! We still put some baking paper underneath the mixture just so that it wouldn't get stuck. Then bake for 20 minutes at 180 degrees.

9) While the mixture is baking, we can move onto the jelly part. First, boil water and fill 570ml into a measuring jug. Break up 270g of Hartley's Orange Jelly cubes and mix it together until there are no lumps left.

10) Now, most recipes said to cover a frying pan in loads of cling film and then pour this on top and put in the fridge. Again, we used cling film over a silver foil baking bowl and done it this way instead, then put into the fridge to set - this can take a long time so just keep checking on it. We left it overnight to make sure it was fully set.

-- Now hopefully you haven't forgotten about your cake base in the oven - check if it's baked, if it is, take it out and leave to cool - again we left it overnight just to make sure. --

11) You're now going to cut off any edges to make the cake base round - if needed. Then, pull the jelly out of the fridge and place on top of the cake base - again, cut off any pieces to make it round if needed.

12) Now it's time to make the top chocolate layer. You're going to melt 200g dark chocolate - I usually do this in a bowl over a saucepan filled with water and put to boil, but you can do it in the microwave or however you prefer.

13) Once melted, pour the chocolate over the jelly - be sure to spread it around quickly and don't pour it all in one place or you're going to melt the jelly! This bit is the trickiest part. 

14) Put in the fridge to set - preferably for around 30-60 minutes. Remember the chocolate part on the top is going to be hard after being in the fridge for a while so it let 'warm' for a bit at room temperature so it will be easier for you to cut.



Quick Shopping List:
  • 225g butter
  • 225g caster sugar
  • 225g self raising flour
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 270g Hartley's orange jelly
  • 200g dark chocolate
  • Baking Paper
  • Foil Cooking Bowls


  1. This looks absolutely delicious! I have never heard of it, but I'll for sure try it. :)

  2. This looks amazing! I'm going to have to translate from metric to U.S. (sigh, why can't we get on board with the metric system?) I love the combination of orange and chocolate! Thanks for sharing!

  3. This looks sooooooo good! Your directions are so easy to follow, I can't wait to try it!


Back to Top