Jammie Dodger cakes

Welcome back, and yes, I've been baking. Again. I can't help it. I get bored and baking is the answer. Rob's birthday was last month and I made this yummy Jammie Dodger cake alongside his beloved carrot cake he always asks for. Although the carrot cake was delish, this Jammie beauty was perfectly tasty as well as fabulously instagrammable. I've seen some cakes similar to this on Pinterest and thought I'd give it a bash and it worked rather well. So much so, I made some mini versions with the left over Dodgers and buttercream. Let's begin with the big whooper cake. I used a recipe from the wonderful Mary Berry to create a simple victoria sponge cake with a lil' twist (would it be a blog post by me if I hadn't fiddled with the recipe? Nah...) You'll find you won't require the whole pot of buttercream and jam or all the mini dodgers, which is why I have added a wee recipe below for some mini cakes for your left over treats!

Let's begin, enjoy! 

{This recipe makes roughly 12 servings}

You will need...

4 large free range eggs
8oz margarine - extra for greasing
8oz caster sugar
8oz self raising flour
1 level tsp baking powder
4 drops vanilla essence 
200g Betty Crocker buttercream frosting
200g strawberry jam 
Multipack of mini Jammie Dodgers
Icing sugar if desired for dusting

Lets go...


Preheat oven to gas mark 4/160c Fan/180C. Grease or line two cake tins and set to one side

Crack eggs into a large bowl, add margarine, sugar and flour. Add baking powder and vanilla essence.

Using electric whisk or kitchen aid, whisk until a velvety, creamy consistency. Use a spatula to remove any left over ingredients on the side of the bowl and continue to whisk until all is blended into the mixture 

Equally pour the mixture into the cake tins and using a spatula again, ensure no mixture is left behind (feel free to have a cheeky lick of the left of bits on the spatula, I won't tell)

Place the filled tins on the middle shelf of the oven and bake for 25-30 minutes until golden brown and skewer in the centre appears clean 

Leave to cool on cooling rack and remove from tins. Ensure cakes are perfectly cool before decorating 

Take buttercream and spread evenly on half of the cake. Leave some butter cream aside for pipping 

Gently spread jam over the buttercream spread and carefully lay other half of cake on top of the butter creamed and jammed spread 

At this stage, dusting with icing sugar can be included as desired 

Pip buttercream dollops onto of cake in desired pattern and add one Jammie Dodger to each dollop 

The recipe for these little cakes is almost identical to the above recipe

Line a cupcake baking tray with cupcake cases. Preheat oven to gas mark 4/160c Fan/180C

Create the same cake mixture

Equally pour mixture into the cupcake cases

Bake for 20-25 minutes or until golden brown and skewer appears clean from the centre of a cake (you only need to test one cake as they will have baked evenly)

Leave to cool and remove from baking tray

Hollow out a small part of the centre of the cake. Fill with jam

Sprinkle with icing sugar if desired at this stage

Pipe buttercream onto of the jam filled hollow and add a mini Jammie Dodger to each dollop of buttercream


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