Giant Jaffa Cake




I was shocked to find that no-one has yet posted a recipe for a giant Jaffa Cake on here, so here goes my first Instructable. This cake is a tried-and-tasted crowd-pleaser and party-piece. Popular with young and old, it combines 3 of your main food groups: jelly, cake and chocolate!

Usually I make this cake in a cake of 12" (30cm) diameter. This is quite an unusual size for a cake tin, and you are most welcome to used the same recipe to make a smaller cake, but you might want to scale down the recipe accordingly. You don't have to scale down if you'd like a thicker cake base.

Step 1: Gather Your Ingredients

For this recipe you will need:

8oz self-raising flour
8oz caster sugar
8oz butter
4 large eggs
1 teaspoon baking powder
1 teaspoon vanilla essence (optional)
2 packets orange jelly (I used Hartley's jelly tablets which came in 135g packs)
100g dark chocolate (I use a high quality 70% variety, but could be replaced with milk chocolate if desired)

A 12" diameter baking tin
Greaseproof paper
A really big mixing bowl
A shallow, wide bowl
A small bowl
Food processor OR Electric whisk OR a wooden spoon and lots of elbow grease

Step 2: Prepare the Jelly

To get a nice 'smashing orangey bit' you should start by making up the two packs of orange jelly with the water suggested for just  one packet. The  jelly packets will tell you how to make the jelly.

Once you've got the hot liquid jelly, pour it into the large shallow bowl and put it in the fridge. The reason this step comes first will become apparent when you try to pour unset jelly over a hot cake as I once did (it crawled off like some kind of swamp monster).

Step 3: Prepare the Cake

1. Preheat your oven to 180ºC / Gas Mark 4 / 350ºF.

2. Grease and line your cake tin - it's easiest to put the cake tin on top of the paper, draw a circle round the base in pencil and then cut it out, then place that in the bottom of the tin. Use the paper that the butter comes in to grease the sides of the tin.

3. Using your food processor or electric whisk or wooden spoon, cream together the butter and sugar until pale and fluffy. You will see no remaining lumps of butter in the mixture, and it should turn into a ball.

4. Add the eggs to the mixture, beating well to combine. If you're using vanilla essence, add it to the mix at this point.

5. If necessary, sift together the baking powder and flour before adding them to the mixture. Stir to thoroughly combine.

6. Pour the cake mix into the prepared tin. Bake in the preheated oven at 180ºC for about 30 minutes until risen, golden brown, and springy to the touch.

7. Leave the cake to cool in the tin for 5 minutes, then transfer to a wire rack. When completely cool, transfer to a serving plate.

Step 4: Combine Cake and Smashing Orangey Bit

Check that the jelly is set. If so, proceed with this step. If not, chill until completely set.

Loosen the jelly from the bowl using a knife, flexible spatula, or any implement that won't damage the jelly too much. Then invert the bowl over the centre of the cake. The jelly will probably be somewhat reluctant, but with a few taps on the bottom of the bowl it should come out. Et voila! A smashing orangey bit!

Step 5: Cover the Cake With Chocolate

Break up your chocolate into a microwavable bowl. Be very careful not to burn the chocolate: put it in for 1 minute, take it out and stir, and if not melted put in back in for 30 seconds a time until melted.

Alternatively, melt the chocolate in a bain marie (a bowl set over a pan of simmering water) if you don't have a microwave.

Leave to cool for a few minutes, or you may inadvertently melt the jelly when pouring it over the top. Start at the centre of the jelly, letting the chocolate run off and smoothing it over the sides of the cake using a palette knife.

Leave the cake until the chocolate is set.

Step 6: Serve and Enjoy!

This cake, made to this recipe in a 12" tin, serves 12 to 14 people.

I hope you enjoyed reading this instructable, and if you make one of your own please tell me about it in the comments :)



    • Classroom Science Contest

      Classroom Science Contest
    • Woodworking Contest

      Woodworking Contest
    • Colors of the Rainbow Contest

      Colors of the Rainbow Contest

    22 Discussions


    2 years ago

    Brilliant idea!


    2 years ago

    loved this so much i decided to have a go myself! check out what it looked like

    1 reply

    Reply 2 years ago

    Think it's really cool you had a go yourself, and that you added your own inspiration and made some modifications to the recipe. Adding some zest to the jelly cubes is a cool idea, almond extract in the sponge for a different flavour, and using ganache instead of melted chocolate gave your cake a soft finish rather than a crunchy top. Apricot jam to help the jelly stick is a great idea. You could also use sieved marmalade for more orange tang!
    I watched the video, and have some tips to offer you for next time (since I wrote the above recipe I've done a stint working in a professional bakery):

    - When you make the jelly, add enough boiling water to dissolve the cubes and then top up with cold water, that way it'll set much quicker.

    - Make sure your butter is room temperature before you start, and beat it till it's nice and smooth before adding the sugar.
    - Cream the butter and sugar until they're really pale and fluffy before adding the eggs - this will help keep your cake nice and airy.
    - Add your vanilla/almond extract to your eggs before adding them in to make sure it's evenly distributed.
    - Add the eggs one at a time and beat between each addition, this will stop the mix curdling.
    - Add your baking powder to the flour and mix them together before adding them into the mix. This will make sure the rising agent is evenly distributed.
    - Have your baking tin(s) greased and lined before you start mixing the sponge - the raising agent gets to work as soon as it touches the wet ingredients, so your cake will have a better and more even rise if you get it in the tin and in the oven as quickly as possible after mixing.
    - If you're lining the tin with foil, you can turn it upside down and push the foil over the outside so it takes the shape, then turn the tin right-way-up and your foil will go in easily!
    - When making your ganache, heat the cream gently and take it off the heat before adding the chocolate. This will make sure your chocolate doesn't overheat or burn.
    - Turn down your oven temperature - 180 conventional oven or 160 fan will give you a more even bake and a better colour even if it takes a little longer.

    I hope you find these helpful in your future baking adventures!


    4 years ago on Step 6

    Just in the process of making this jaffa cake cake so far so good, easy to follow instructions. I was wondering if i warmed jelly bowl with hot water would it come out,easier or would it damage it ? Your advice would be appreciated.



    4 years ago on Introduction

    I am currently making this for my sons 23rd birthday who loves Jaffa cakes and birthday cake so what a great combo! Thank you.

    1 reply

    5 years ago

    Great instructable! this allowed me to make my girlfriend a heart shaped one ready for valentines, I'd post a picture if I could. thank you.

    1 reply

    Reply 5 years ago

    What a great idea to make it in a heart shape! Hope she enjoys it :)


    5 years ago

    I thought it was lovely! Made this for my son's 15th birthday. One word GORGEOUS!! Thank you so much for sharing this with us :)


    5 years ago

    Canadian here with limited access to jaffas or half-decent orange jello (which tastes very synthetic). Was wondering how accurate the jelly/cake overall was to a real Jaffa or if this was an aesthetic experience. Any thoughts on how to improve the jelly (ex: use watered down oj instead of water alone)? Keep up the good work!

    1 reply

    This recipe isn't trying much to match the taste of the genuine article, it's more about aesthetics and the chocolate-orange-cake combination.

    I believe the real ones have a fatless sponge cake base, so that would get a more genuine taste.

    As for the jelly flavour, I've just seen a recipe that recommends adding a tablespoon of marmalade per packet of orange jelly when making it up. That might be closer to the smashing orangey bit than substituting orange juice for water because the latter might be a bit bitter.

    Let me know how it goes if you try experimenting with this :)


    Reply 5 years ago on Introduction

    Yup, you can put it in the fridge. In fact, it's pretty necessary in the heat of high summer to keep it in the fridge to stop it melting. An evenly spread chocolate layer won't be too thick so it should still be easy to cut through.
    Hope that helps :)

    I love the idea of a Giant Jaffa Cake.

    I'm going to try making mine with the Lime flavoured jelly cubes I have in the pantry.
    I think they will work quite well as its a nice tangy flavoured jelly.

    Only problem is that I like to dip jaffa cakes in my coffee

    I'll definitely need to invest in a bigger cup!


    7 years ago on Introduction

    Торты это очень вкусно, главное, чтобы фигуру не испортить.

    1 reply

    Reply 7 years ago on Introduction

    Спасибо! Я никогда не думала, что кто-нибудь в другой стране читает мой рецепт. Жаль, что не могу читать Ваш комментарий на страницу рецепта.


    7 years ago on Introduction

    and just wen u thought jaffacakes couldn't be more awesome :)


    7 years ago on Introduction

    I Love Jaffa Cakes..... Thank you for a Great Instructable,very well written and really clear directions. Hope this is the first of many.... phil.