Homemade Mary Berry Jaffa Cakes Recipe

This soft, snappy Mary Berry Jaffa Cakes is made with sweet orange jelly, dark chocolate, and ready in 1 hour 40 minutes. Slicing through the glossy dark chocolate shell reveals a perfectly set citrus centre. I always enjoy making these classic treats instead of buying them.

Why This Classic Works

I used to struggle with the jelly melting when applying the warm chocolate. The trick is letting the melted chocolate cool slightly before spooning it. Spreading hot chocolate over the tops will melt your jelly discs instantly.

This simple adjustment makes assembling the cakes completely stress-free. It feels brilliant to master a traditional British bake that looks exactly like the shop-bought version.

Mary Berry Jaffa Cakes Ingredients

For the Jelly:

• 1 packet (135g) orange jelly
• 150ml boiling water
• 1 small orange (finely grated zest)

For the Sponge:

• 1 large egg
• 25g caster sugar
• 25g self-raising flour

For the Topping:

• 150g dark chocolate (minimum 40% cocoa solids)

How To Make Mary Berry Jaffa Cakes

1. 1. Make the Jelly: Dissolve the orange jelly in boiling water, then stir in the orange zest. Pour into a shallow tray and chill until completely set.
2. 2. Whisk the Batter: Whisk the egg and caster sugar together for 4 to 5 minutes until pale and thick. Gently fold in the self-raising flour.
3. 3. Bake the Sponges: Spoon the batter into a greased 12-hole shallow bun tin. Bake at 180°C (160°C Fan) for 8 minutes until golden, then cool.
4. 4. Assemble the Centres: Cut out 12 small discs from the set jelly using a round cutter. Place one jelly disc on top of each cooled sponge.
5. 5. Add the Chocolate: Melt the dark chocolate and let it cool slightly. Spoon it over the jelly, spread to the edges, and leave to set.

Recipe Tips

• Cool the chocolate: Spreading hot chocolate will melt your jelly discs and create a messy topping.
• Grease the tin well: These fatless sponges stick easily to unbuttered tins, so prepare your pan thoroughly.
• Whisk thoroughly: The sponge relies entirely on the air beaten into the eggs to rise properly.
• Be gentle: Fold the flour in slowly with a metal spoon to keep the air in the batter.

What To Serve With Jaffa Cakes

A strong cup of builder’s tea is the ultimate pairing for these treats. They also work nicely alongside a traditional afternoon tea spread with scones and sandwiches.

How To Store

Store in an airtight container at room temperature for up to 3 days. Do not keep them in the fridge, as the chocolate will bloom and lose its shine.

FAQs

Can I use a different flavour of jelly?

Yes, strawberry or raspberry jellies work beautifully if you prefer a different fruit centre. The method remains exactly the same.

Why did my sponge turn out flat?

You likely knocked out too much air when folding in the flour. Always use a large metal spoon and a gentle figure-of-eight motion.

Can I freeze homemade Jaffa Cakes?

It is not recommended. The jelly texture degrades and becomes watery when frozen and thawed.

Nutrition

• Calories: 85 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 25mg
• Total Carbohydrate: 11g
• Protein: 1g

Try More Recipes:

• Mary Berry How to Make Welsh Cakes Recipe
• Mary Berry Golden Fish Cakes Recipe
• Mary Berry Chicken Pancakes Florentine Recipe