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Jaffa Cakes, How to make Jaffa Cakes

Jaffa Cakes

  • Author: Patty
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British


A delicious little cake/cookie with a light sponge base, a gelatin center and chocolate top


  • 6 ounces orange Jello
  • 150 ml boiling water
  • 1 orange, zested
  • 1 egg
  • 2 TBSP granulated sugar
  • 4 TBSP self rising flour*
  • 6 1/2 ounces German Chocolate milk chocolate would also work


  • line an 8×12 pan with parchment paper, I sprayed cooking spray, cut the parchment to fit, then sprayed the parchment
  • mix the Jello, boiling water, and orange zest together until the Jello has completely dissolved–this takes longer than you think it does
  • pour in lined pan, refrigerate for at least 2 hours
  • meanwhile, preheat the oven to 350˚, butter a muffin tin and set aside
  • whip the egg and the sugar together until it’s light and foamy, 4 minutes or so on high with a mixer
  • carefully fold in the flour
  • put a little less than a TBSP in each muffin cup, smooth top if you need to
  • bake 7-9 minutes, mine took roughly 8
  • remove to cooling rack, let cool in the pan for ten minutes, then loosen them, remove from the pan, cool completely
  • once cooled line a baking sheet with parchment paper or foil, place the cakes on the pan
  • when the Jello has set up  turn the jello over onto a silicone mat or piece of parchment.
  • use a 1 1/2 inch round cookie cutter to cut out 12 circles
  • gently use a small metal spatula to remove the circles
  • place one circle of Jello on each cake, place in the refrigerator
  • melt the chocolate in a double boiler and then let sit off the hot water until it’s cool but still pourable
  • remove the cakes from the fridge, spoon some chocolate on top of each cake, use the spoon to smooth it over the Jello and to the edge of the cake to completely seal it
  • before the chocolate hardens draw lines across with a toothpick OR fork


*If you don’t have self rising flour in your pantry it’s easy to make: it’s comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Just store what you don’t use in an air tight container

Keywords: Jaffa cakes