If you love a Jaffa cake but want something fresher than a packet, these little homemade ones hit the spot. You get the three parts that make them special: a light sponge base, a bright orange layer, and a thin chocolate top that snaps when you bite.

This is a simple, mini Jaffa cake recipe you can make at home with basic tools. No fancy kit, and it’s a fun one for kids and beginners, too.

Ingredients

2 large eggs (room temp helps)
60 g caster sugar
60 g plain flour
1/2 tsp baking powder (optional, for extra lift)
1 pack orange jelly (about 135 g cubes) made up with 200 ml boiling water, then 100 ml cold water (or follow the pack)
150 g milk or dark chocolate
1 tsp neutral oil or 10 g butter (for a glossy finish)

Gelatine vs veggie gel: both work, just give veggie jelly a little longer to set.
Chocolate choice: dark tastes more grown-up, milk tastes closer to the classic.
Shortcut: orange marmalade is quick, but jelly gives that clean, bouncy bite.

Orange layer options: proper jelly, marmalade cheese, or orange curd

Proper jelly tastes most like a Jaffa cake and gives the neatest bite. Marmalade is the fastest, just warm it slightly so it spreads thinly. Orange curd is richer and softer, great if you like a tang.

One tip that saves the whole batch: let the sponge cool fully, and only add jelly when it’s thick but still pourable, so it soaks in.

Step-by-step

Heat the oven to 180°C (160°C fan). Lightly grease a 12-hole bun tin (cases optional).
Whisk eggs and sugar for 4 to 5 minutes until pale, thick, and it leaves a ribbon trail.
Sift in the flour (and baking powder, if using), then fold gently until no dry flour is visible.
Spoon into the tin (about half full). Bake 8 to 10 minutes until springy and just golden. Cool on a rack.
Make up the orange jelly, then let it cool until it becomes syrupy.
Classic method: pour jelly into a shallow tray, chill until just set, then cut 12 circles to fit. Easy method: spoon semi-set jelly onto each sponge and chill.
Melt chocolate with oil or butter, then cool for 2 minutes so it’s not too hot.
Spoon a thin layer of chocolate over each cake. Chill 10 minutes, then let them sit at room temp for the best flavour.

Storage and a quick FAQ

Keep mini Jaffa cakes in an airtight tin for 2 days at a cool room temperature. In a warm kitchen, use the fridge, but let them sit out for 15 minutes before eating so the chocolate softens and the orange comes through.

FAQ:

Why did my jelly slide? The chocolate was too warm, or the jelly wasn’t set enough.
Why is the sponge flat? Eggs and sugar weren’t whisked long enough, or the batter got knocked back.
Can I freeze them? Yes, up to 1 month. Chocolate can turn a bit pale, thaw in the fridge, then bring to room temp.
Can I make them gluten-free? Use a 1:1 gluten-free flour blend, and fold extra gently.

Homemade Jaffa cakes are all about timing: let the orange layer set, and let the chocolate cool a touch before it goes on. Once you’ve nailed the three layers, try swapping milk for dark chocolate, or add a little orange zest to the sponge for extra lift in flavour.