Jammie Dodger Cake
Four layers of perfectly moist simple butter sponge, layered with gooey raspberry apple jam. Wrapped in a creamy vanilla buttercream and decorated crushed biscuit and fresh raspberries, this cake takes the classic biscuit into a soft centrepiece cake.
Jammie Dodger Cake
Here’s Why You’ll Love This Jammie Dodger Cake:
This cake has all the flavour of the classic biscuit
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Butter: We are using butter in the sponge and buttercream for a soft shortcake texture.
Jam: A classic jammie dodger has an apple and raspberry jam sandwiched in the centre. I like to make my own but shop bought jam can easily be used here!
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe