Jam Filled Lamingtons
Jam filled lamingtons are one of Australia’s most beloved teatime treats. These soft sponge cake squares are sandwiched with raspberry jam, dipped in rich chocolate syrup, and rolled in fine desiccated coconut for that classic finish.
This jam filled lamingtons recipe creates a soft, fluffy sponge that holds its shape beautifully when dipped, while still staying tender and moist. Perfect for afternoon tea, bake sales, or whenever you’re craving a nostalgic Australian dessert.
Why You’ll Love This Recipe
Soft, fluffy sponge cake – Light and airy, yet sturdy enough for dipping without falling apart.
Traditional Australian style – Made the classic way with raspberry jam filling, chocolate icing, and coconut coating.
Beginner-friendly method – Simple ingredients and straightforward steps make this a reliable lamington recipe.
Perfect make-ahead dessert – Jam filled lamingtons taste even better the next day once the chocolate coating slightly softens into the sponge.
Ideal for gatherings – Whether served for tea, celebrations, or casual get-togethers, they’re always a crowd favourite.
Ingredients
Sponge Cake:
Unsalted butter – Use good-quality butter for rich flavour.
Granulated white sugar – Standard granulated sugar works fine, but castor sugar dissolves faster and gives a slightly lighter sponge.
Large eggs – Use room-temperature large eggs for maximum volume and a light, airy sponge.
Full-cream milk – Full-cream milk adds richness and keeps the sponge moist.
Cake flour – Essential for a soft, tender sponge crumb. Be sure to gently fold it into the batter to keep the sponge light and airy.
Baking powder – For an even rise.
Salt – Fine sea salt enhances flavour without leaving a gritty texture.
Chocolate Syrup:
Granulated white sugar – Standard granulated sugar works perfectly and dissolves smoothly into the chocolate icing.
Unsweetened cocoa powder – Use a good-quality cocoa powder for a deep, rich chocolate flavour and smooth finish.
Water – Room temperature water is fine, as the mixture will be heated and brought to a gentle boil.
Unsalted butter – Adds shine and smoothness to the icing. Using the same high-quality butter as in the sponge keeps the flavour consistent.
Filling:
Raspberry jam – You can use any flavor depending on what is available to you. Use a thick jam so it doesn’t ooze during dipping.
Decor:
Desiccated coconut – Use fine, unsweetened coconut for an even coating that sticks well and tastes fresh. Avoid sweetened coconut, which can overpower the chocolate.
How to Make Classic Australian Lamingtons
Sponge Cake:
Step 1: Preheat your oven to 180°C. Grease a 20cm x 30cm rectangular baking tray and line with baking paper if needed. If you prefer smaller lamingtons, you can use a slightly wider tray to create a thinner sponge layer.
Step 2: Beat the butter and sugar together until light and creamy.
Step 3: Add the eggs and beat well until pale and fluffy.
Step 4: Add the milk and mix gently until combined.
Step 5: Sift together the cake flour, baking powder, and salt. Fold into the mixture until just combined. Avoid overmixing.
Step 6: Pour the batter into the prepared tray and smooth the top evenly.
Step 7: Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Step 8: Allow the cake to cool completely. You can refrigerate it for about 1 hour to speed up the process, or leave it at room temperature for several hours or overnight.This step is important, as a firm cake is much easier to slice and dip.
Step 9: Once fully cooled, cut the cake into even squares. Slice each square in half horizontally, spread a thin layer of jam on one side, and sandwich back together.
Chocolate Syrup:
Step 1: Combine sugar, cocoa powder, and water in a medium pot over medium heat.
Step 2: Stir until the mixture comes to a gentle boil.
Step 3: Add the butter and stir until melted and smooth.
Step 4: Remove from the heat and allow the syrup to cool slightly. It should be warm, but not too hot, when dipping. If the syrup is too hot, it can cause the sponge to break apart. If it becomes too cool, it will thicken and be difficult to coat evenly.
Decor:
Step 1: Dip each jam-filled sponge square into the warm chocolate syrup. Do not soak the sponge — a quick dip is enough to coat all sides. Work fast to prevent the cake from absorbing too much syrup and becoming overly soft.
Step 2: Roll immediately in desiccated coconut until fully covered.
Step 3: Place on a wire rack to set and firm up before serving.
These lamingtons taste even better the next day after the chocolate coating has had time to slightly soften into the sponge.
Make-Ahead and Storage Tips
Make-ahead: The sponge cake can be baked a day in advance. In fact, slightly day-old cake is easier to dip and less likely to crumble.
Freezing: The plain sponge (before filling and coating) can be frozen for up to 1 month. Wrap tightly and thaw completely before assembling. Freezing fully assembled lamingtons is not recommended, as the coconut coating may become soggy.
Storage: Store finished lamingtons in an airtight container at room temperature for up to 3 days. For best flavour and texture, allow them to rest for several hours after coating so the chocolate can slightly soak into the sponge.
Frequently Asked Questions
Can I skip the jam filling?
Traditional lamingtons were originally plain sponge dipped in chocolate and coconut. However, jam filled lamingtons are now widely considered the classic Australian bakery version, but you can leave it out if preferred. The jam adds extra flavour and moisture.
Why is my sponge breaking when I dip it?
The cake may be too fresh. Let it cool fully or rest overnight before dipping.
Can I make lamingtons without coconut?
Yes, but coconut is part of the traditional flavour and texture. If avoiding coconut, ensure the chocolate coating sets fully before serving.
Did You Make This Recipe?
If you tried these Jam Filled Lamingtons, I’d love to hear how they turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers bake with confidence and inspires me to keep creating and sharing more comforting recipes.
More nostalgic bakes you’ll love:
Equipment
- 20cm x 30cm rectangular baking tray (Use a wider tray if you prefer smaller pieces and want to make more than 24 servings)
- Baking paper (parchment paper)
- Electric hand mixer or stand mixer
- Mixing bowls
- Fine mesh sieve (for sifting)
- Rubber spatula (for folding)
- Serrated knife (for slicing sponge)
- Medium pot (for chocolate syrup)
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 250g butter
- 1¾ cups (438ml/350g) white sugar
- 4 eggs
- 3/4 cup (188ml) full cream milk
- 3 cups (750ml/420g) all purpose cake flour
- 15ml baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup (188ml/150g) white sugar
- 1/2 cup (125ml/50g) cocoa powder
- 2 cups (500ml) water
- 1 tbsp butter
- dessicated coconut to decorate
Instructions
Sponge Cake
- Preheat your oven to 180°C. Grease a 20cm x 30cm rectangular baking tray and line with baking paper if needed. If you prefer smaller lamingtons, you can use a slightly wider tray to create a thinner sponge layer.
- Beat the butter and sugar together until light and creamy.
- Add the eggs and beat well until pale and fluffy.
- Add the milk and mix gently until combined.
- Sift together the cake flour, baking powder, and salt. Fold into the mixture until just combined. Avoid overmixing.
- Pour the batter into the prepared tray and smooth the top evenly.
- Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely. You can refrigerate it for about 1 hour to speed up the process, or leave it at room temperature for several hours or overnight. This step is important, as a firm cake is much easier to slice and dip.
- Once fully cooled, cut the cake into even squares. Slice each square in half horizontally, spread a thin layer of jam on one side, and sandwich back together.
Chocolate Syrup
- Combine sugar, cocoa powder, and water in a medium pot over medium heat.
- Stir until the mixture comes to a gentle boil.
- Add the butter and stir until melted and smooth.
- Remove from the heat and allow the syrup to cool slightly. It should be warm, but not too hot, when dipping. If the syrup is too hot, it can cause the sponge to break apart. If it becomes too cool, it will thicken and be difficult to coat evenly.
Decor
- Dip each jam-filled sponge square into the warm chocolate syrup. Do not soak the sponge — a quick dip is enough to coat all sides. Work fast to prevent the cake from absorbing too much syrup and becoming overly soft.
- Roll immediately in desiccated coconut until fully covered.
- Place on a wire rack to set and firm up before serving.
Notes
- Cooling is essential: Allow the cake to cool completely before slicing and dipping. A chilled, firm cake is much easier to cut neatly and handle.
- Chilling tip: Refrigerate for about 1 hour to speed things up, or leave at room temperature for several hours or overnight.
- Tray size matters: Use a wider tray if you prefer smaller pieces and want a higher yield (more than 24 pieces).
- Best the next day: These lamingtons taste even better the next day! The chocolate coating has time to slightly soften and settle into the sponge, making them extra moist and flavourful.
