Amazing 3 Orange Buttercream Filled Jaffa Cakes

Oh, those classic British tea-time treats! We all know and love the simple joy of a Jaffa cake—that light sponge, that zingy layer of jelly, all dipped in dark chocolate. But what if I told you we could take that little orange delight and turn it into something truly decadent? Forget the packet stuff, my friends, because today we are making rich **Orange Buttercream Filled Jaffa Cakes**!

I remember sneaking them from the biscuit tin when I was little, but now, I want that intense flavor packed into every layer. This recipe is all about control: making a sponge that’s beautifully light, then piling on a homemade, vibrant orange buttercream that just melts in your mouth before sealing it all with that satisfying dark chocolate snap. Trust me, once you try these loaded-up versions, you won’t look back. It’s afternoon tea elevated!

Why You Will Love These Orange Buttercream Filled Jaffa Cakes

I know, I know, they look like a massive undertaking, but honestly, this recipe is pure joy once you see the results. Here’s why you absolutely need these Orange Buttercream Filled Jaffa Cakes in your life immediately. Trust me on this one!

• The Sponge is Absolutely Feather-Light: We’re making a light, airy base that perfectly contrasts the rich filling inside. No dense bricks here!
• Intense, Zesty Orange Flavor: We use both zest and juice, making sure that bright, sunshine flavor cuts right through the richness of the chocolate and buttercream.
• Creamy, Dreamy Filling: This isn’t thin jam; it’s luxurious, fluffy orange buttercream that makes the whole ‘filled’ part of the name worth it.
• That Perfect Chocolate Snap: Dipping them in quality dark chocolate gives you that satisfying crunch when you bite in. It’s the perfect texture combination!
• Seriously Impressive Presentation: These look like something you’d buy from a fancy patisserie, not something you whipped up in your own kitchen—but you did!
• Perfect for Parties or Quiet Moments: They are ideal for serving up at afternoon tea gatherings, but honestly, one or two with a strong cup of coffee while no one is looking is just as good.

That balance between the fluffy sponge, the vibrant cream, and the dark chocolate shell is what sets these apart. You’re going to be making batches nonstop. Happy baking!

Essential Ingredients for Orange Buttercream Filled Jaffa Cakes

Okay, setting up your mise en place correctly is half the battle won here. Because we are layering so many components—the sponge, the cream, and the chocolate dip—we need precision. Don’t worry too much if you don’t have every single exact tool; we can manage, but having these specific things on your counter makes the whole process zoom along faster!

The flavor payoff for using fresh zest and juice is unbelievable. If you ever decide to perfect other creamy fillings, remember this concept—fresh ingredients make all the difference. I sometimes look at recipes that cheat with flavorings, but for these Orange Buttercream Filled Jaffa Cakes, we are staying authentic!

For the Orange Sponge Base

This is the fluffy foundation, so the butter and eggs need to be cooperative. Make sure your butter is truly soft—you should be able to press a finger into it easily without it feeling greasy or melted. And please, take your eggs out of the fridge an hour before starting. Room temperature ingredients incorporate so much better!

• 175 g unsalted butter, softened (this is crucial for that light start!)
• 175 g caster sugar
• 3 large eggs, lightly beaten (room temperature, please!)
• 175 g self-raising flour, sifted (sifting keeps it airy)
• 1 teaspoon baking powder
• Zest of 1 orange (freshly zested right before using!)
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract

For the Orange Buttercream Filling

This filling is what really makes them special. We want it smooth, pipeable, and intensely orangey. The key here is the icing sugar: it must be sifted, or you’ll end up with little hard sugar lumps in your lovely cream. Nobody wants that surprise when they’re expecting smooth buttercream!

• 100 g unsalted butter, softened
• 200 g icing sugar, sifted
• 1 tablespoon fresh orange juice
• 1 teaspoon orange extract (this boosts that citrus punch!)

For the Dark Chocolate Topping

For the topping, go good quality! You want that beautiful, dark, slightly bitter snap when you bite through it. Cheap chocolate can sometimes get streaky or dull—we are aiming for glossy perfection here.

• 150 g dark chocolate, melted (aim for 60% cocoa solids or higher)

If you’re looking for more ideas on how to master creamy fillings, check out this great post on how to make homemade pastry cream for reference!

Step-by-Step Instructions for Perfect Orange Buttercream Filled Jaffa Cakes

Alright, grab your apron! While the ingredient list looks long, trust me, the steps flow together really nicely. We are moving fast here, aiming to get these delicious Orange Buttercream Filled Jaffa Cakes ready for tea time before you know it. I always preheat the oven first, just to make sure we’re ready to go as soon as the batter is mixed.

1. First things first: Preheat your oven to 180 C (160 C fan/Gas Mark 4). Get that 12-hole muffin tin greased and lined up.
2. Cream the softened butter and the caster sugar together with the mixer (or a solid wooden spoon if you’re feeling energetic!) until that mixture is spectacularly light and fluffy. This step builds the air, so don’t rush it!
3. Beat those lovely room-temperature eggs in slowly, just incorporating them bit by bit.
4. Now, gently fold in your sifted flour and baking powder. I mean *gently*—overmixing here is a disaster waiting to happen, leading to tough cakes.
5. Stir in the orange zest, the 2 tablespoons of orange juice, and that vanilla extract until it’s just combined. If you want to see how amazing orange flavors transform things, you should look at this wonderful orange crush cake joy post!
6. Spoon the batter evenly into those muffin holes. You only want to fill them about two-thirds high; they puff up nicely!
7. Bake for about 12 to 15 minutes. Do the skewer test: if it comes out clean, they’re done! Let them cool in the tin for five minutes, then transfer them to a cooling rack completely.

Baking the Orange Sponge Bases

When you’re folding in the flour, think of it like you’re tucking in a baby—super gentle! You want to see those pale yellow streaks disappear, but stop just before they vanish completely. If you beat the dry ingredients too much, you develop the gluten, and poof! No more light sponge. Once they come out of the oven, let them sit just a few minutes before turning them out. A little trick I’ve picked up: if you want that classic, perfectly round Jaffa cake look, take a small round cutter and just trim the edges off the cooled bases. It’s extra work, but boy, does it make those Orange Buttercream Filled Jaffa Cakes look professional!

Preparing the Orange Buttercream

While those sponges cool (patience is *everything*), let’s make the star filling. Beat that 100g of softened butter until it’s velvety smooth. Now, start adding that sifted icing sugar cup by cup. I mean slowly! If you dump it all in at once, you’ll be wearing your buttercream, trust me! Once the sugar is incorporated and it’s thick, add the final tablespoon of orange juice and the orange extract. Beat it until it’s light again and looks perfectly pipeable. If you want more tips on making dream fillings, check out this guide on making a favorite buttercream frosting.

Assembling and Dipping Your Orange Buttercream Filled Jaffa Cakes

This is the exciting part. Once the sponges are totally cool—and I mean zero warmth or the buttercream will melt everywhere—carefully slice each one horizontally. Take a piping bag (or a small knife if you’re feeling brave!) and spread a generous layer of that vibrant orange buttercream onto the bottom half. Pop the top back on. Finally, melt your dark chocolate slowly. Dip the top of each filled cake straight into the melted chocolate, shaking off any excess quickly. Place them back on that wire rack until the chocolate sets hard. That final shell gives us the perfect crunch for our amazing Orange Buttercream Filled Jaffa Cakes!

Tips for Success When Making Orange Buttercream Filled Jaffa Cakes

Listen up, bakers! Making these pastries brilliant isn’t just about following steps; it’s about avoiding the common traps. The number one issue I see when people attempt rich fillings in small bakes is rushing the cooling process. If your sponge is even slightly warm when you slice it, that beautiful orange buttercream filling will melt out before you even dip it in chocolate. Major fail!

Also, for that perfect, crisp chocolate shell on your Orange Buttercream Filled Jaffa Cakes, make sure your chocolate is completely smooth after melting—no lumps allowed, or it won’t set right. And don’t forget that little shaping trick I mentioned earlier: trimming the edges off the baked sponges with a small cutter not only makes them look professionally made but also helps the top and bottom halves sit together perfectly once filled.

For super soft sponges, check out this helpful guide on creating a soft and fluffy texture in your baking!

Ingredient Notes and Substitutions for Orange Buttercream Filled Jaffa Cakes

I know sometimes you’re staring at the recipe and realizing the cupboard is bare! It happens to the best of us. If you’re in a pinch and can’t get fresh orange juice for the sponge or the cream, a good quality, pure bottled orange juice will do the trick in a pinch. Just make sure it’s not the super-sweet concentrate, okay?

For the chocolate topping, if dark chocolate just isn’t your thing, you can totally swap it out for milk chocolate. However, you might need to add just a tiny bit more orange zest directly into the melted milk chocolate because the flavor can get a bit lost beneath the sweetness. Seriously, though, these Orange Buttercream Filled Jaffa Cakes shine brightest with that dark chocolate contrast!

As for the orange extract? Wow, if you don’t have that, you can sneak in a tiny drop more of zest or a splash of orange liqueur (if these are for grown-ups only, of course!). Don’t sacrifice the zest, though—that’s where the real, true orange aroma lives!

Storage and Make-Ahead for Your Orange Buttercream Filled Jaffa Cakes

Knowing how to store these beauties is key to enjoying them all week long! Because we have that lovely, creamy orange buttercream sitting inside, these aren’t quite as shelf-stable as the commercial ones, which is always the trade-off for making them from scratch, right? For the best texture—meaning that lovely crisp chocolate shell and soft sponge—you really should store your completed Orange Buttercream Filled Jaffa Cakes in the refrigerator. Pop them into an airtight container, and they should stay utterly delicious for about 3 to 4 days.

The only downside to the fridge is that sometimes the sponge can firm up a tiny bit, and that chocolate coating isn’t as satisfyingly snappy when it’s ice-cold. So, here’s my big secret: if you take them out about 20 minutes before you plan to eat them, the buttercream softens just perfectly, and the chocolate warms up just enough to deliver that lovely flavor burst.

If you are time-crunched, these are fantastic for making ahead! You can bake and completely cool the orange sponge bases—even trimming them—and store those airtight on the counter for up to two days. Wait until the day you plan to serve them to make the buttercream and dip them, though. That buttercream really needs to be fresh to pipe beautifully, and you don’t want the chocolate sitting around getting dusty!

If you are looking for other quick treats you can prep ahead, you shouldn’t miss this list of no-bake cookie delights—perfect for when you don’t have oven time!

Variations on Orange Buttercream Filled Jaffa Cakes

While the classic orange and dark chocolate combo is amazing, sometimes you just need a little shake-up, right? I love messing around with these components once I’ve mastered sticking to the original recipe for my Orange Buttercream Filled Jaffa Cakes.

If you are craving a slightly different zest, skip the orange extract in the buttercream and use lemon extract instead! That bright lemon against the sweet sponge is divine. Or, hear me out: try grating a little extra orange zest right into your melted dark chocolate before you dip. It gives the shell a beautiful, fresh pop!

Another fun route is using white chocolate for the coating. It makes the whole treat look totally different. For more amazing citrus-inspired baking, you have to check out these zesty lemon cream cheese bars—a perfect summer alternative!

Serving Suggestions for Orange Buttercream Filled Jaffa Cakes

It feels criminal just to eat one of these amazing Orange Buttercream Filled Jaffa Cakes standing over the counter, though I certainly have done that! These are truly special treats, and they deserve an equally special pairing when you serve them up. They have such a bold flavor profile that you don’t need anything too complicated alongside them.

Honestly, the best friend of any rich, chocolatey, citrus-filled creation is always coffee. A strong black Americano or a rich espresso cuts through that sweet buttercream perfectly and enhances the bitterness of the dark chocolate. It’s the grown-up way to enjoy them, and it cleanses the palate beautifully between bites.

Of course, if it’s mid-afternoon and you’re keeping it traditional, a lovely, hot cup of Earl Grey tea is non-negotiable. The subtle bergamot notes in the tea harmonize surprisingly well with that bright orange coming from the filling.

For something a little different, especially if you’re serving these out on a summer patio, skip the hot drinks! I adore pairing them with a simple, sparkling beverage. Think about making up a quick, non-alcoholic mocktail using soda water, a splash of fresh orange juice, and maybe a sprig of mint for garnish. It keeps things bright and refreshing.

If you’re looking for more wonderful things to drink alongside your baked goods, you can browse some fantastic ideas over in the beverages section by checking out this list of beverage recipes. Happy sipping!

Frequently Asked Questions About Orange Buttercream Filled Jaffa Cakes

I totally get it—when you’re baking something this layered, you end up with a few extra questions before you dive in. Don’t worry; I’ve been there! Asking questions is how we become better bakers. Here are some of the things I hear most often about making these fantastic Orange Buttercream Filled Jaffa Cakes from scratch.

Can I skip the buttercream and just use orange jam?

Oh, you *can*, but it really changes the whole vibe, doesn’t it? If you use jam, you get a flatter, more traditional Jaffa cake flavor, and you lose that gorgeous, creamy texture we’re aiming for! The whole point of these specialty cakes is that dense, luxurious filling. Jam won’t give you the lift or the richness that the buttercream does. I really encourage you to stick with the cream for the best experience!

How do I prevent the chocolate from looking dull or streaky?

This is the bane of every home chocolate dipper’s existence. Dullness usually means the chocolate wasn’t melted smoothly or it seized up due to a tiny bit of water contamination. Ideally, you want to gently melt the chocolate over a double boiler—a bowl set over simmering (not boiling!) water. Keep stirring until it’s about 90% melted, take it off the heat, and stir until the residual heat melts the last bits. That controlled melting keeps the cocoa butter happy and those wonderful Orange Buttercream Filled Jaffa Cakes tops glossy!

What size muffin tin works best for traditional Jaffa cake size?

Our recipe uses a standard 12-hole muffin tin, which gives you a nice, substantial cake that’s perfect for slicing and filling. If you want those *tiny*, traditional ones you dunk with your finger, you should use a mini-muffin tin instead. Just remember, if you pop the sponge batter into mini tins, the baking time will drop dramatically—probably down to 8 or 10 minutes maximum! Always keep an eye on them if you change the pan size.

For the absolute best result when you’re aiming for that classic look, check out these tips for baking amazing orange rolls—the control over mixing is similar!

Share Your Orange Buttercream Filled Jaffa Cakes Creations

Now that you’ve gone through all the steps and created these magnificent homemade Orange Buttercream Filled Jaffa Cakes, I absolutely want to hear all about it!

Baking is so much more fun when we can share the spoils, even virtually. Did you love the buttercream? Did your chocolate set up perfectly shiny? I need the details!

Please, please, take a picture of your finished creations and tag me on social media—I LIVE for seeing your triumphs! If you managed to use that little cutter trick to get perfect circles, send photographic proof; I’ll be so proud of you!

If you enjoyed this recipe and plan on trying more ambitious bakes in the future, be sure to leave a rating right here on the page. Your feedback helps everyone know what’s truly worth the effort in the kitchen. And if you had any hiccups or questions along the way, drop a comment right below. I check my comments often and I’d be happy to jump in and help!

If you ever need to reach out directly—maybe you want to suggest a future recipe idea—you can always head over to the contact page here. Happy sharing, everyone, and enjoy those glorious orange treats!

Print