Tender vanilla sponge cakes topped with zesty orange marmalade and finished with a glossy layer of dark chocolate, these chocolate-dipped orange jam tea cakes are a refined twist on a nostalgic treat. They are perfect for elegant gatherings, afternoon tea, or a light dessert with a citrusy kick.

Why You’ll Love This Recipe

These tea cakes combine layers of flavor and texture in every bite. The soft sponge base contrasts beautifully with the bright tang of orange marmalade and the rich snap of dark chocolate on top. Easy to prepare and visually striking, these cakes bring together classic British inspiration and vibrant citrus flavor in a format ideal for sharing. They store well, travel well, and feel as appropriate at a tea party as they do with your morning coffee.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake Base:

• unsalted butter, softened
• granulated sugar
• large eggs
• vanilla extract
• all-purpose flour
• baking powder
• salt
• milk

For the Filling and Topping:

• orange marmalade (smooth or slightly chunky)
• dark chocolate chips or chopped dark chocolate
• coconut oil (optional, for a glossy chocolate finish)

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a muffin tin or silicone tart molds.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined.
6. Spoon the batter into the prepared molds, filling each cavity about halfway. Smooth the tops.
7. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool completely in the molds before gently removing them.
9. Once cooled, spoon about a teaspoon of orange marmalade onto each cake and spread gently over the surface.
10. Melt the dark chocolate with coconut oil in a double boiler or in the microwave in 20-second intervals, stirring until smooth.
11. Carefully spoon the melted chocolate over the marmalade layer, using the back of the spoon to smooth it out.
12. Let the cakes sit at room temperature or refrigerate briefly until the chocolate is fully set.

Servings and timing

Servings: 10–12 mini tea cakes
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Assembly Time: 10 minutes
Total Time: Approximately 45 minutes

Variations

• Citrus Swap: Use lemon or blood orange marmalade for a different flavor profile.
• Jam Options: Replace marmalade with raspberry, apricot, or blackberry jam.
• Chocolate Types: Use milk or white chocolate for a different flavor and color contrast.
• Mini Layer Cakes: Slice cakes in half horizontally and sandwich marmalade between layers before topping with chocolate.
• Gluten-Free Option: Substitute flour with a 1:1 gluten-free baking blend.

Storage/Reheating

Store tea cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
If refrigerated, allow cakes to come to room temperature before serving to soften the sponge and enhance flavor.
These cakes are not suitable for reheating, as the chocolate topping may melt and lose its finish.
They also freeze well without the chocolate topping; thaw and add the topping before serving.

FAQs

Can I use store-bought sponge cake instead?

Yes, you can use pre-baked sponge bases, though homemade yields better flavor and texture.

What kind of marmalade works best?

A smooth or lightly chunky orange marmalade balances sweetness and texture perfectly.

Can I use a different chocolate?

Yes, dark, milk, or white chocolate all work. Choose based on your sweetness preference.

How do I get a shiny chocolate top?

Adding a small amount of coconut oil while melting the chocolate helps create a glossy finish.

Do I need to refrigerate the cakes?

Not necessary unless your kitchen is warm, but chilling helps set the chocolate faster.

Can I make these in advance?

Yes, they store well for a few days and are great for preparing ahead of events.

Are these similar to Jaffa Cakes?

They’re inspired by Jaffa Cakes but have a more tender sponge and richer chocolate topping.

Can I double the recipe?

Yes, double all ingredients and use a second muffin tray or bake in batches.

What’s the best way to spread the marmalade?

Use a small offset spatula or the back of a spoon to evenly distribute it.

Can I make these dairy-free?

Use dairy-free butter and dark chocolate without milk solids to adapt the recipe.

Conclusion

Chocolate-dipped orange jam tea cakes are a delightful combination of tender sponge, bright fruit, and rich chocolate. Whether served at an afternoon tea or as a refined treat with coffee, they strike the perfect balance between elegance and comfort. With just a few pantry staples and simple techniques, these little cakes are sure to impress and satisfy.

Chocolate-Dipped Orange Jam Tea Cakes

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 10 tea cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

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Description

Tender vanilla sponge cakes topped with orange marmalade and dipped in a smooth dark chocolate coating. These elegant tea cakes offer a zesty, citrusy twist on a classic treat.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp milk
• 1/2 cup orange marmalade (smooth or slightly chunky)
• 1/2 cup dark chocolate chips or chopped dark chocolate
• 1 tsp coconut oil (optional, for glossy chocolate finish)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a muffin tin or silicone tart molds.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
6. Spoon batter into the prepared molds, filling each about halfway. Smooth the tops.
7. Bake for 12–15 minutes or until a toothpick inserted comes out clean. Let cool completely before removing from molds.
8. Top each cake with a teaspoon of orange marmalade and gently spread it over the surface.
9. Melt dark chocolate and coconut oil in a double boiler or microwave until smooth.
10. Spoon the melted chocolate over the marmalade layer and smooth the tops.
11. Let the cakes set at room temperature or chill briefly until the chocolate firms up.

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Notes

• Use silicone molds for easier removal and uniform shape.
• For a stronger citrus flavor, add orange zest to the sponge batter.
• Store in an airtight container at room temperature for up to 3 days.

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Nutrition

• Serving Size: 1 tea cake
• Calories: 210
• Sugar: 14g
• Sodium: 70mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg