This Jaffa Cake Loaf Cake has a chocolate orange sponge, and chocolate buttercream and is topped with Jaffa Cakes.
Jump to Recipe
Biscuit or Cake?
It’s the age-old debate is a Jaffa Cake a biscuit or a cake? I am firmly on the side of it being a biscuit, I think? Is it a biscuit?
I am sure there have been legal battles over this so there probably is a correct answer out there somewhere. You buy Jaffa Cakes in the biscuit aisle in the supermarket so to me they are a biscuit and a pretty epic biscuit at that.
I haven’t had any Jaffa Cake featured recipes on my blog at all, in-fact, I don’t have any chocolate orange-flavoured recipes on my blog either, so this recipe is a double whammy.
Related Recipes
Chocolate Orange Loaf Cake
I went with a chocolate orange-flavoured cake. Whenever I make a chocolate cake I always use light brown sugar instead of caster sugar. Both will work perfectly in this recipe I just find that the light brown sugar gives the chocolate cake a fudgier texture.
You can also use either unsalted butter or a baking spread like Stork in this cake. I use a soft spread because I think it gives a softer texture cake.
To get the lovely orange flavour in the chocolate cake I used the juice and zest from some oranges, it adds a lovely punch of flavour.
Start by creaming together the butter and sugar until it is lovely and pale and fluffy. Add in the remaining ingredients and mix again. The great thing about cake mix is that it doesn’t take too long to come together.
Be careful not to overbeat the mixture, as this can cause some issues after baking. The ingredients should have just come together and be fully combined. It doesn’t need mixing any more than this.
Loaf Tin
I made this cake in a 2lb loaf tin. Annoyingly there isn’t a standard loaf tin size, so you might find that you have two or three loaf tins, and they are all completely different sizes.
If you find that this recipe doesn’t fill your loaf tin 2/3s full, don’t worry. It will still be utterly delicious and should bake perfectly it will just be a bit smaller compared with mine.
Baking
The cake will take around 50-55 minutes to bake. With a chocolate cake, it can be difficult to tell if it is baked. There are a few ways to check, that the cake is baked.
The first is to gently press down on the top of it. If the cake springs back to its original shape when you remove your finger then the cake is baked. If you end up with a slight finger-shaped dent in the top of the cake pop it into the oven for another 3-4 minutes and repeat.
Another way to test if your cake is baked is to use a cake tester or a skewer. Insert it into the thickest part of the cake, if it comes out clean then the cake is baked, if there is cake batter on the end of your tester/skewer pop the cake back into the oven for 3-4 minutes and repeat.
Chocolate Buttercream
For the buttercream, you MUST use unsalted butter. In the cake batter, you can use unsalted butter or a baking spread but for the buttercream, it has to be unsalted butter.
Unsalted butter is firm enough that when you add the icing sugar and cocoa powder the buttercream remains stiff enough to hold its own shape when you pipe it.
Decoration
I decorated the top of this cake with Jaffa Cakes, of course. I went with full and half Jaffa Cakes and finished with some sprinkles.
Alternatives
You could use an orange extract instead of fresh orange zest and juice.
You could also add orange extract to the buttercream to make a chocolate orange buttercream.
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
If you do have any questions about this Jaffa Cake Loaf Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.
Jaffa Cake Loaf Cake
Ingredients
To Make the Jaffa Cake Loaf Cake
- 200 g Unsalted Butter or Baking Spread
- 200 g Light Brown Sugar
- 150 g Self-Raising Flour
- 50 g Cocoa Powder
- 4 Large Eggs
- 50 ml Whole Milk
- Juice and Zest of 2 Oranges
- 1 tsp Baking Powder
To Make the Chocolate Buttercream
- 200 g Unsalted Butter
- 350 g Icing Sugar
- 50 g Cocoa Powder
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- Jaffa Cakes
Instructions
To Make the Jaffa Cake Loaf Cake
- Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and sugar until pale and fluffy.
- Add in the remaining ingredients and mix until completely combined.
- Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
- Leave to cool for 15-20 minutes before transferring onto a wire rack to cool fully.
To Make the Chocolate Buttercream
- Beat the butter for 5-10 minutes until soft and supple.
- Add in the icing sugar and cocoa powder and mix until all the ingredients are fully combined. If the buttercream is still too thick add in 1tbsp of milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of your cooled loaf cake and decorate with Jaffa Cakes and sprinkles.
Notes
- This Jaffa Cake Loaf Cake will last up to 4 days in an airtight container.
