Jamie Oliver Chocolate Party Cake

The thing about the Jamie Oliver Chocolate Party Cake is—it’s kind of wild. Not wild like it’s complicated, just… full-on. Like a hug with sugar on it. The sponge is this dark, rich thing that smells a bit like childhood birthdays and something fancier you can’t quite name. Then the buttercream? Silky, but with a bit of tang that keeps you from drowning in sweetness. And the mandarin slices—unexpected, but in a good way. They hit like sunshine. I made this for my best mate’s 40th and didn’t tell anyone where the recipe came from. But now they all think I’m some kind of cake genius. (inspired by Jamie Oliver)

Ingredients Needed

For the cake:

• 1 lb soft butter—unsalted, let it sit out awhile so it’s soft like clay
• 23 oz icing sugar (yep, that much)
• 4 eggs—room temp if you remember
• 8.8 oz self-raising flour
• 2 tsp baking powder
• 2.6 oz cocoa powder—the dark stuff
• 1 tin of mandarin segments in juice (about 10.6 oz). Don’t throw out the juice.

For the buttercream:

• Whatever butter you didn’t use above
• The rest of that mountain of icing sugar
• Cream cheese—just a spoonful or two. Eyeball it.
• The rest of the mandarin juice, if needed
• That last bit of cocoa powder (0.9 oz)

How To Make Jamie Oliver Chocolate Party Cake

1. First thing—oven on. 350°F. Don’t forget. Grease a big tray, like 10 by 12 inches. Line it with damp parchment paper. Not soaking—just enough to make it behave.
2. Now the batter. Get your food processor and chuck in half the butter and half the icing sugar. Let it spin till it looks like frosting. Then go in with the eggs, flour, baking powder, and a couple spoonfuls of cocoa. Splash in a bit of mandarin juice—it should look glossy, not dry. Blend again. It’s weirdly satisfying.
3. Scrape it all into the tray, spread it out. Into the oven. Twenty minutes or so. Don’t walk away completely—check it with a skewer when the top feels firm but springy. Cool it a bit in the tray, then get it onto a rack. Let it breathe.
4. While that cools, clean the food processor (or don’t—up to you). Whip the rest of the butter and icing sugar till pale and fluffy, like frosting clouds. Add some cream cheese. Not too much or it’ll get weird. Need to loosen it? A bit more juice. Not water. Never water.
5. Drain the mandarins. Pat ’em dry. Slice the cake sideways like you’re splitting a big sandwich. Use a bread knife. One with teeth. Warm it first under the tap. Trust me.
6. Spread some of the buttercream on the bottom half. Then scatter the mandarins on top. Try not to eat them all. Lay the top half of the cake back on gently, like a duvet.
7. Stir the last bit of cocoa into the rest of the buttercream. Smear it over the top. Don’t smooth it too much—let it look like it wants to be touched. Peaks, swirls, dips… whatever you’re feeling.
8. Trim the edges if you want it to look all neat and show-offy. Or don’t. Eat them standing over the sink with a mug of tea. That’s the real baker’s treat.

Why I Love This Recipe

Okay, so I didn’t think I’d like mandarins in cake. Felt… wrong? But it works. Like, really works. Made this on a rainy Sunday and suddenly it was summer in the kitchen. My brother—who “doesn’t like sweets”—ate two slices and then quietly took a third. That’s the kind of cake this is. Gets under your skin.

Recipe Tips

• Measure your butter and sugar before you start or you’ll be digging around mid-whisk.
• Use a long serrated knife, warm it in hot water, dry it, then slice the cake. Don’t rush. It matters. Buttercream too thick, Don’t panic—just a bit of mandarin juice brings it back.
• Want the top to look fancy, Use the back of a spoon. Go wild.
• Cake too soft to handle, Chill it for 10 minutes before slicing. Works like a charm.

How To Store This Jamie Oliver Chocolate Party Cake

• At Room Temperature: Honestly, Serve it soon. If it’s sitting out, give it a couple of hours max.
• In the Fridge: Stick it in an airtight container. It’ll be fine for 4–5 days. Let it warm up a bit before eating. The buttercream gets firm in the cold.
• In the Freezer: Yes, you can freeze it. Wrap in cling film first, then foil. Don’t skip that. Keeps for a few months. Thaw it slow—in the fridge overnight.
• Reheating: You don’t really reheat cake like this. But if you want that warm sponge effect? 10 seconds in the microwave. No more.

Let’s Answer a Few Questions! (FAQs)

Can I just use regular flour?
Yeah. Mix 1½ teaspoons of baking powder and a pinch of salt into each cup of plain flour. You’re good.

Can I make it the night before?
Absolutely. Bake it the day before, wrap it tight, frost it the next day when you’re calmer.

How do I know when it’s done?
Touch it—if it springs back and your skewer comes out clean, it’s ready. And the smell? You’ll know.

What’s the trick for smooth buttercream?
Warm spatula. Or just don’t care if it’s smooth. Rough looks better anyway.

Nutrition Facts (per serving)

• Calories: 379
• Carbs: 45.3g
• Protein: 4g
• Fat: 21.5g
• Sugar: 35.1g
• Fibre: 0.9g
• Sodium: 0.4g

Try More Recipe:

• Jamie Oliver Bloomin Brilliant Brownies
• Jamie Oliver Baileys Cheesecake
• Jamie Oliver No Bake Chocolate Oat Bars