The humble Victoria sponge taken to new levels with this jammy dodger cake. With jammy dodgers baked into the sponge, and lashings of jam and vanilla buttercream, this cake is a deliciously sweet and sticky treat.
This is my 200th blog post!
200 hundred posts, mostly recipes. That’s getting on for 200 sweet things; cakes, cookies, brownies, ice cream and cupcakes. Countless boxes of treats packed up and sent to work with Andy, and probably a few too many cookies sneaked out the tin after dinner. Pounds and pounds of sugar, and a ridiculous amount of chocolate. Not to mention the recipes that didn’t quite go right and never made it to the blog (but still got gobbled up anyway!).
Of course, I see no better way to celebrate than with more cake!
This cake is inspired by one of my favourite biscuits, the jammy dodger. It’s a sticky, gooey, trashy kind of cake. The type of cake that smacks of nostalgia, reminding you of childhood parties, and party bag induced sugar highs.
The cake itself reflects the sugary flavours of the biscuits. I’ve swirled strawberry jam through the sponge mixture making it all deliciously sticky. The cake is filled and topped with more jam, and generous amounts of vanilla cream cheese buttercream.
In the bottom layer of the cake there are actual jammy dodger biscuits baked into the sponge. As the sponge cake bakes, the biscuits melt a little into the sponge. When you eat a slice there’s a little bit of biscuit still there, a few puddles of sticky jam, and a gooey sweet, vanilla sponge. If you’d prefer your sponge a little firmer, feel free to leave the jammy dodgers out of the cake itself. The jammy sponge with its jam and buttercream filling would be delicious anyway.
The biscuits in the bottom of the cake do make the cake a little fragile. Ensure you line your cake tin with greaseproof paper to help keep it together, and take cake when assembling the cake.
Thank you all so much for coming along with me for the last 200 posts. I hope you’ve enjoyed my sweet treats so far. I’m very excited to start planning and baking for the next 200!
Jammy Dodger Cake
for the cake
115g butter, softened to room temperature
115g caster sugar
2 large eggs
115g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
8 teaspoons of strawberry jam
6 jammy dodgers + 3 additional to decorate
for the buttercream
100g cream cheese, softened to room temperature
100g butter, softened to room temperature
200g icing sugar, sifted
1 teaspoon vanilla extract
4 tablespoons strawberry jam
Preheat the oven to 180c/ 160 fan /350f.
Grease and line 2 x 6 inch round tins.
In a large bowl, cream together your butter and sugar until light and fluffy.
Crack in one of your eggs, and sift in half of the flour. Mix to combine.
Repeat with the second egg, the remaining flour, and the baking powder. Beat in the vanilla extract.
Divide the mixture between the two prepared tins.
Spoon the strawberry jam evenly across the top of both tins. Using a knife or the handle of a spoon, gently swirl it through the cake batter.
Press the jammy dodgers into batter of one of the tins. You only want the biscuits to be in one layer of cake.
Bake for about 30 minutes, or until the cakes are risen, golden and firm to the touch. The layer with the jammy dodgers may take a little longer to bake. Note that it is difficult to test that this layer is done by inserting a skewer as the biscuits and the jam keep the cake quite wet inside and the skewer is unlikely to come out clean, even when the cake is baked through.
Cool for about 15 minutes in the tins, then turn out onto a wire rack and cool completely. Remember to take care when handling the cake layers, and assembling the cake, as the biscuits can make the sponge fragile.
Meanwhile, make the buttercream.
Cream together the butter and cream cheese until soft and smooth.
Add in the sifted icing sugar and combine. Start slowly, then beat once the icing sugar begins to become incorporated.
Once the buttercream is smooth and fluffy, beat in the vanilla extract.
Take your cooled cakes. If they have domed while baking use a knife or cake leveller to level the cakes.
Put the layer baked with the jammy dodgers onto the plate.
Top with 2 tablespoons of strawberry jam, then spread with half the buttercream.
Gently press the second layer of sponge on top of the buttercream.
Repeat the process, spreading on the jam first, then the buttercream.
Decorate with additional jammy dodgers.