Orange Jaffa Cake (Orange Cake with Turkish Delight!)

A citrusy, show-stopping treat that’s half cake, half candy, and 100% worth it. This Orange Jaffa Cake layers a tender orange cake base with soft homemade orange Turkish delight and a glossy coating of dark chocolate. It’s elegant enough for a party and nostalgic enough for your own afternoon indulgence.

 

 

The chocolate and orange combination is hard to beat, and if you came for that, I can also recommend this chocolate cake with orange buttercream, orange chocolate fudge, Terry’s orange brownies, or this orange hot chocolate. 

 

Why You’ll Love This Recipe

 

This Jaffa Cake is all about bold citrus flavor with an irresistibly soft and chewy jelly layer made from scratch. Unlike store-bought versions, the orange Turkish delight adds a refined floral citrus note and beautiful texture.

 

Paired with a pillowy cake and snappy dark chocolate, it’s a grown-up take on a childhood favorite.

 

It’s a texture-lover’s dream!

 

 

Ingredients

 

For this yummy orange jaffa cake you will need:

 

Turkish Delight Layer

• Sugar: Provides sweetness and structure; key to the jelly’s set.
• Lemon juice + water: Balances sweetness and helps dissolve sugar evenly.
• Orange juice: Main flavor and liquid base of the jelly.
• Cornstarch: Thickens the jelly to that classic chewy delight texture.
• Citric acid: Enhances tartness and helps preserve flavor.
• Orange bakery emulsion/extract: Boosts citrus aroma and depth.
• Food coloring (optional): Gives a vibrant orange hue.

 

 

Orange Cake

• Flour, baking powder, baking soda, salt: Provides structure, lift, and flavor balance.
• Sugar: Sweetness and moisture.
• Zests (orange + lemon): Intensifies citrus flavor.
• Butter + oil: Butter adds flavor; oil ensures a moist, tender crumb.
• Eggs: Bind the batter and add richness.
• Vanilla: Rounds out flavor.
• Milk + sour cream: Adds moisture and soft texture.
• Orange + lemon juice: Brightens the flavor and adds acidity to balance sweetness.

 

 

Chocolate Coating

• Dark chocolate: Adds a bittersweet snap to contrast the soft cake and jelly; a key element of the “Jaffa” experience.

 

Instructions

 

Step 1: Make the Orange Turkish Delight

Start with the sugar syrup:
In a small saucepan, combine the granulated sugar, lemon juice, and water (combined volume of the liquid should equal 180 ml).

 

Bring the mixture to a boil and cook it over medium-high heat for about 20 minutes, or until the syrup thickens and reaches 250°F (121°C) (1). This may vary slightly depending on your stove – I used heat setting 6-8 on a scale up to 14.

 

Prepare the cornstarch base while the syrup cooks:
In a larger saucepan, whisk together the orange juice, cornstarch, and citric acid. Cook this mixture over medium heat (I used level 8), stirring frequently, until it thickens and becomes soft and pudding-like (2).

 

Combine the two:
Once the sugar syrup reaches temperature, reduce the heat on the cornstarch base to low. Slowly pour the hot syrup into the thickened orange mixture, whisking constantly to prevent lumps (3).

 

Once fully combined, increase the heat back to medium and continue cooking – while stirring frequently – for another 30 minutes, until the mixture becomes very thick and glossy (4).

 

 

Finish and set:
Stir in the orange bakery emulsion and food coloring if using. Meanwhile, prepare a pan lined with lightly oiled parchment paper or plastic wrap (same dimensions as your cake pan).

 

Pour the thickened delight into the pan, smoothing the top (5). Chill uncovered in the refrigerator overnight to allow it to fully set and dry slightly on top (6).

 

Sometimes the orange jelly turns out softer than this, and that is fine! It’s just a little harder to get it out of the pan, but as long as you get it onto the cake, it doesn’t matter.

 

Step 2: Bake the Orange Cake

Preheat and prep:
While the delight is chilling (or rather, the next day), preheat the oven to 350°F (175°C). Line a half-sheet pan (approximately 23×33 cm / 9×13 inches) with parchment paper and lightly grease it.

 

Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt (7).

 

Flavor the sugar:
In a large mixing bowl, use your fingers or a fork to rub the orange and lemon zest into the granulated sugar until it resembles wet sand. This helps release the essential oils and enhances citrus flavor.

 

Add the wet ingredients:
To the zest-sugar mixture, whisk in the melted butter, oil, eggs, vanilla, orange juice, lemon juice, sour cream, and milk. Mix until smooth and well combined (8).

 

 

Combine wet and dry:
Gently stir the dry ingredients into the wet mixture until just combined (9). Be careful not to overmix. Let the batter rest for 20–30 minutes at room temperature for better texture.

 

Bake:
Pour the batter into your prepared pan (10), making sure it doesn’t fill more than halfway up the sides. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

 

Let the cake cool in the pan for 10–15 minutes before carefully transferring it to a wire rack to cool completely.

 

Assemble:
Once the cake is cool and flat (trim the top if needed) (11), gently loosen the Turkish delight from its pan. Invert it onto the cake so it aligns as flush as possible (12). Peel off the parchment (13) and clean the sides if the delight is soft or sticky (14).

 

 

Step 3: Temper and Add the Chocolate Coating

 

Temper the chocolate:
Chop and melt high-quality dark chocolate in a microwave-safe bowl using 30-second intervals, stirring in between. I used Callebaut chocolate, which has been easier to temper than Freia.

 

1. Heat until the chocolate reaches 113°F (45°C).
2. Then cool it by stirring until the temperature drops to around 88-90°F (31-32°C). For extra precision, you can cool it further to 80-82°F (27-28°C)
3. before gently reheating to 88-90°F (31-32°C).

 

Coat the cake:
Pour about 80% of the tempered chocolate over the top of the cake and spread it out in a very thin layer (15) – thinner is better for this recipe. The remaining chocolate can be enjoyed as hot chocolate!

 

 

Before the chocolate has a time to set, cut the cake into 18 equal pieces (16) so the chocolate doesn’t get cracks when you try to cut it later. 

 

Substitutions

 

If you’re missing a few ingredients, there are still plenty of ways to make this cake a success.

1. Instead of orange bakery emulsion, use orange extract – though slightly less intense, it still adds that bright citrus flavor.
2. If you can’t find citric acid, you can try doubling the lemon juice in the Turkish delight, but be aware that the texture may be slightly softer. Then I recommend reducing the water equally.
3. Swap cornstarch with potato starch or arrowroot powder in a 1:1 ratio, but cook gently as they react differently to heat.
4. For the cake, you can replace sour cream with Greek yogurt, and whole milk with plant-based alternatives like oat or almond milk (although the crumb might be slightly different). If you’re avoiding eggs, a commercial egg replacer or flax egg may work, though the structure won’t be quite as airy.
5. Finally, if you don’t want to temper chocolate, you can use a high-quality chocolate coating or ganache for ease – just know it won’t slice quite as cleanly.

 

Variations

 

• Jelly flavor: Try raspberry, lemon, or blood orange juice in place of orange for different jelly layers.
• Cake type: Swap orange cake for vanilla sponge or even chocolate cake if you want a deeper contrast. 
• Chocolate coating: Use milk or white chocolate instead of dark, but remember the tempering temperatures differ (milk: 30–31°C; white: 29–30°C).
• Infuse the jelly: Add orange blossom water or grated ginger for a fragrant or spicy twist to the Turkish delight. But a pinch goes a long way here!

 

Equipment

 

To successfully make this layered dessert, you’ll need a few key tools.

 

A digital thermometer is essential for making Turkish delight – temperature precision (especially reaching 121°C for the syrup) makes all the difference.

 

You’ll also need two similarly sized pans: one for the cake and one for setting the Turkish delight.

 

A nonstick saucepan with a heavy bottom helps prevent scorching during the long simmer times, and a whisk or silicone spatula is useful for stirring without clumping.

 

Parchment paper or lightly oiled plastic wrap ensures easy unmolding of the jelly.

 

For the cake, use a half sheet pan or something comparable in size; this ensures the right thickness. A kitchen scale will give you the most accurate measurements, especially for the cake and jelly layers.

 

Finally, a microwave or double boiler is handy for melting and tempering the chocolate coating evenly.

 

 

Storage

 

Refrigerator: Store the assembled cake in an airtight container in the fridge for up to 5 days. Allow to come to room temperature for about 20 minutes before serving.

 

Freezer: You can freeze the cake for up to 3 months. Wrap well in plastic wrap and then foil. Add the jelly and chocolate after thawing.

 

Chocolate bloom: If stored improperly (e.g., exposed to moisture or heat fluctuations), the chocolate may develop white streaks (bloom). This affects appearance, not taste.

 

Expert Tips

• Use a thermometer: Making Turkish delight requires precision. Ensure the sugar syrup reaches 250°F (121°C) before combining it with the cornstarch mixture for the right texture.
• Prep ahead: Start the Turkish delight the day before. It needs to rest uncovered overnight in the fridge to set and dry slightly for easier handling.
• Grease your tools: Lightly oil knives, spatulas, and parchment paper to prevent sticking when working with the Turkish delight and chocolate.
• Level your cake: For a smooth finish, use a serrated knife to level the cake before layering with jelly. This ensures even chocolate coating and a professional look.
• Thin chocolate layer: Spread the tempered chocolate thinly. A thick layer will crack when cut and overpower the delicate flavors of the cake and jelly.
• Work quickly with tempered chocolate: Once at the working temperature (31–32°C / 88–90°F), use immediately. If it cools too much, it will thicken and lose its shine.

 

 

Recipe FAQs

Enjoy this orange Jaffa cake with a glass of cold milk or a cup of coffee or tea!

 

 

Did you like this recipe? Here are more orange chocolate combinations I think you would like:

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