If you have been a long-time fan of the Great British Bake Off (GBBO), you would certainly be excited whenever your favourite winners or contestants pop up on the screen. One of the main reasons why the show is so immersive is the execution of various recipes — both technical and creative.
From signature bakes and technical challenges to spectacular showstoppers, this article explores a collection of recipes inspired by the many challenges and themes featured throughout the different seasons of the show, so you can bake your heart out at home.
👩🍳Signature Bakes from GBBO
During the signature bake challenge in the GBBO, contestants will showcase their baking skills and creativity using their personal recipes (something they usually practice at home). That's why signature bakes usually feature tried-and-tested recipes we are already familiar with, whether cakes, bread, biscuits, or even pies.
🍰 Iconic Cake Recipes
First, we'll look at two iconic cake recipes, Victoria sponge cake and carrot cake — both inspired by signature challenges in GBBO episodes.
⭐ Victoria Sponge Cake
Servings
8-10 slices
Prep time
20 mins
Baking time
25–30 minutes
Recommendation: Have a cooling time of 45 minutes before serving.
Here are the ingredients:
For the sponge
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 large eggs (room temperature)
- 225g self-raising flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk (if needed)
For the filling
- 150g strawberry or raspberry jam
- 200ml double cream
- 1 tablespoon of icing sugar
- ½ teaspoon of vanilla extract
For decoration
- Icing sugar, for dusting
- Fresh strawberries (optional)
Here are the steps and instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment. |
| 2 | Beat the softened butter and caster sugar until the mixture becomes pale and fluffy. |
| 3 | Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. |
| 4 | Fold in the self-raising flour and baking powder using a spatula. If the batter seems too thick, add the milk a little at a time until it reaches a soft dropping consistency. |
| 5 | Divide the batter evenly between the prepared tins and smooth the tops. Bake for 25–30 minutes, or until the cakes are golden and spring back lightly when touched. |
| 6 | Leave the cakes to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely. |
| 7 | Whip the double cream with the icing sugar and vanilla until soft peaks form. Spread the jam over one sponge, then top with the whipped cream. Place the second sponge on top. |
| 8 | Dust generously with icing sugar. Garnish with fresh strawberries if desired, then slice and serve. |
⭐ Carrot Cake with Cream Cheese Frosting
Servings
10-12 slices
Prep time
25 mins
Baking time
30–40 minutes
Recommendation: Have a cooling time of about 1 hour (inclusive of the tin and rack) before serving
Here are the ingredients:
For the cake
- 250g plain flour
- 2 teaspoons of baking powder
- 1 teaspoon of bicarbonate of soda
- 2 teaspoons of ground cinnamon
- ½ teaspoon of ground nutmeg
- ¼ teaspoon of salt
For the cake (continued)
- 200g light brown sugar
- 150ml vegetable oil
- 3 large eggs
- 1 teaspoon of vanilla extract
- 300g grated carrots
- 75g chopped walnuts or pecans (optional)
- 50g raisins (optional)
For the cream cheese frosting
- 250g full-fat cream cheese
- 100g unsalted butter (softened)
- 250g icing sugar (sifted)
- 1 teaspoon of vanilla extract
For decoration
- Chopped walnuts or pecans
- Finely grated orange zest (optional)
Here are the steps and instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin or two sandwich tins. |
| 2 | In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. |
| 3 | In another bowl, whisk the brown sugar, vegetable oil, eggs, and vanilla until smooth. |
| 4 | Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated carrots, walnuts, and raisins if using. |
| 5 | Spoon the batter into the prepared tin(s) and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. |
| 6 | Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. |
| 7 | To make the frosting, beat the butter until smooth. Add the cream cheese and vanilla, then gradually mix in the icing sugar until light and creamy. |
| 8 | Spread the frosting evenly over the cooled cake (or between the layers and over the top if using two cakes). Decorate with chopped nuts and a little orange zest before serving. |
🍞 Bread Recipes
Now, let's switch gears to these delicious bread recipes: sourdough loaf and Focaccia, which have also been highlighted in previous GBBO episodes, both by the judges and contestants.
💛 Sourdough Loaf
Servings
1 large loaf (10–12 slices)
Prep time
30 minutes (plus proofing time)
Baking time
35–40 minutes
Recommendation: Have a proofing time of 8–12 hours (overnight)
This is the period where dough is left to rest and rise before baking. This step is essential when baking bread so that the yeast (or natural bacteria in sourdough) will produce sufficient gas to make the bread bigger and tastier in terms of texture and flavour, as well as lighter and airier. This is especially true for sourdough because fermentation is slower and relies on wild yeast and bacteria. 3
Here are the ingredients:
- 500g strong bread flour
- 350ml lukewarm water
- 100g active sourdough starter
- 10g salt
- Extra flour or rice flour for dusting
Let's look at the steps and instructions to make a sourdough loaf:
| Step | Instructions |
|---|---|
| 1 | In a large bowl, mix the sourdough starter with lukewarm water until combined. |
| 2 | Add the bread flour and mix until no dry flour remains. Cover and rest for 30 minutes. |
| 3 | Sprinkle in the salt and knead lightly in the bowl until incorporated. |
| 4 | Perform 3–4 sets of stretch-and-folds over the next 2 hours, resting 30 minutes between each set. |
| 5 | Cover the dough and leave to prove at room temperature for 6–10 hours, until doubled in size. |
| 6 | Turn the dough onto a lightly floured surface and shape into a round loaf. |
| 7 | Place into a floured proofing basket and leave to rest for 1–2 hours, or refrigerate overnight for deeper flavour. |
| 8 | Preheat the oven to 240°C (220°C fan). Bake the loaf for 35–40 minutes until deeply golden and crusty. Cool completely before slicing. |
Meanwhile, you can check out this amazing recipe for sourdough starter by Paul Hollywood, who's one of the judges for GBBO.
💛 Focaccia with Herbs & Olive Oil
Servings
1 large tray (10–12 slices)
Prep time
25 minutes
Baking time
25-30minutes
Recommendation: Have a proofing period of about 2 to 3 hours.
Did you know that Focaccia and pizza share the same main ingredients due to their Italian origin? Both of them are made of flour, oil, water, yeast, and salt. 1
Here are the ingredients:
For the dough
- 500g strong bread flour
- 10g salt
- 7g instant yeast
- 350ml warm water
- 3 tablespoons of olive oil
For the topping
- 3 tablespoons olive oil (extra)
- 1 teaspoon of flaky sea salt
- 1 tablespoon of fresh rosemary (or thyme)
- Optional: cherry tomatoes, olives, garlic slices
Let's look at the steps and instructions to make a Focaccia bread:
| Step | Instructions |
|---|---|
| 1 | In a large bowl, mix flour, salt, and yeast. Slowly add warm water and olive oil, stirring into a sticky dough. |
| 2 | Knead for 8–10 minutes until smooth and elastic. |
| 3 | Cover and leave to prove for 1–2 hours, or until doubled in size. |
| 4 | Lightly oil a baking tray and stretch the dough to fit the tray. |
| 5 | Cover again and rest for 30–45 minutes to relax the dough. |
| 6 | Use your fingers to gently dimple the surface of the dough. |
| 7 | Drizzle generously with olive oil and sprinkle with herbs, salt, and optional toppings. |
| 8 | Bake at 220°C (200°C fan) for 25–30 minutes until golden and crisp on top. Cool slightly before serving. |
🔥Technical Challenge Recipes
In the show, technical challenges test bakers' ability to follow complex recipes with minimal instructions. Most of the time, it is based on one of the judges' original recipes.
Did you know that GBBO has a food researcher who ensures the judges’ selection for the Technical is feasible? He or she will determine if the challenge is good to go based on the ingredients, instructions, and available time. 2
🥣 Notable Technical Bakes
We'll be looking at recipes for Jaffa Cakes and Viennese Whirls under this section.
🤎 Jaffa Cakes
Servings
12 cakes
Prep time
25 mins
Baking time
10-12 minutes
Recommendation: Allow about 30 to 40 minutes of cooling time before serving.
Here are the ingredients:
For the sponge
- 2 large eggs
- 60g caster sugar
- 60g self-raising flour
- ½ teaspoon vanilla extract
- 200g dark chocolate (for topping)
For the orange jelly
- 120ml orange juice
- 1 teaspoon of finely grated orange zest
- 2 teaspoons of powdered gelatine
- 1 tablespoon of caster sugar
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Grease a 12-hole shallow bun tin. |
| 2 | Whisk the eggs and sugar until thick and pale. Fold in the vanilla and self-raising flour. |
| 3 | Divide the batter evenly into the tin and bake for 10–12 minutes until lightly golden. Cool completely. |
| 4 | Warm the orange juice with the sugar and zest. Stir in the gelatine until dissolved. |
| 5 | Pour the mixture into a shallow dish and chill until just set. |
| 6 | Cut out 12 small jelly discs using a round cutter and place one on each sponge. |
| 7 | Melt the dark chocolate over a pan of simmering water or in short microwave bursts. |
| 8 | Spoon the chocolate over each cake, covering the jelly completely. Leave to set before serving. |
🤎 Viennese Whirls
Servings
12 sandwich biscuits
Prep time
25 mins
Baking time
15 minutes
Recommendation: Allow about 20 minutes of cooling time before serving.
Here are the ingredients:
For the biscuits
- 250g unsalted butter (softened)
- 60g icing sugar
- 250g plain flour
- 60g cornflour
- 1 teaspoon of vanilla extract
For the filling
- 100g unsalted butter (softened)
- 180g icing sugar
- ½ teaspoon of vanilla extract
- 120g raspberry jam
Let's look at the steps and instructions to make Viennese Whirls:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 190°C (170°C fan) and line two baking trays with parchment. |
| 2 | Beat the butter and icing sugar until light and fluffy, then mix in the vanilla. |
| 3 | Fold in the plain flour and cornflour until a soft piping consistency forms. |
| 4 | Pipe 24 equal swirls onto the prepared trays, leaving space between each. |
| 5 | Bake for 15 minutes until the edges are lightly golden. Cool completely. |
| 6 | Beat the butter, icing sugar, and vanilla until smooth to make the buttercream. |
| 7 | Spread a little raspberry jam onto one biscuit, pipe buttercream on top, and sandwich with another biscuit. |
| 8 | Leave to set for 20 minutes before serving. |
🎂 Showstopper Recipes
Moving on, we have the showstopper challenge that often keeps contestants and viewers on their toes, a trademark of GBBO! During this challenge, we'll often see elaborate creations which demonstrate the bakers' artistry and technical prowess.
⏲️ Memorable Showstoppers
Some of the memorable showstoppers that have been showcased in the show include Chocolate and Hazelnut Roulade and Princess Cake.
🌟 Chocolate and Hazelnut Roulade
Servings
8-10 slices
Prep time
30 mins
Baking time
18-20 minutes
Recommendation: Allow a cooling time of around 40 minutes before serving.
Here are the ingredients:
For the sponge
- 5 large eggs (separated)
- 120g caster sugar
- 40g cocoa powder
- 1 tablespoon of vanilla extract
For the filling
- 250ml double cream
- 2 tablespoons of hazelnut spread
- 50g toasted chopped hazelnuts
For decoration
- Cocoa powder
- Chocolate shavings (optional)
Let's look at the steps and instructions to make this pastry:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Line a Swiss roll tin with baking parchment. |
| 2 | Whisk the egg yolks with half the sugar until pale. Stir in the vanilla and cocoa powder. |
| 3 | In another bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Fold gently into the cocoa mixture. |
| 4 | Spread evenly into the prepared tin and bake for 18–20 minutes. |
| 5 | Turn the sponge onto a sheet of baking parchment dusted with cocoa powder. Allow to cool. |
| 6 | Whip the cream until soft peaks form, then fold in the hazelnut spread. |
| 7 | Spread the filling over the sponge, sprinkle with chopped hazelnuts, then roll up carefully from the short end. |
| 8 | Dust with cocoa powder and decorate with chocolate shavings before slicing. |
🌟 Princess Cake
Servings
10-12 slices
Prep time
1 hour
Baking time
25–30 minutes
Recommendation: Allow about 1-2 hours of cooling before serving.
Here are the ingredients:
For the sponge
- 2 large eggs
- 60g caster sugar
- 60g self-raising flour
- ½ teaspoon of vanilla extract
For the filling
- 150g raspberry jam
- 300ml vanilla custard
- 300ml double cream (whipped)
For the covering
- 400g green marzipan
- Icing sugar (for dusting)
- Pink marzipan rose (optional)
Let's look at the steps and instructions to make this pastry:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin. |
| 2 | Whisk the eggs and sugar until thick and pale. Fold in the vanilla and flour, then pour into the prepared tin. |
| 3 | Bake for 25–30 minutes until lightly golden. Cool completely before slicing into three layers. |
| 4 | Spread the bottom layer with raspberry jam, followed by a layer of vanilla custard. |
| 5 | Place the second sponge layer on top and spread with more custard. |
| 6 | Heap the whipped cream onto the top layer and shape it into a smooth dome. |
| 7 | Roll out the marzipan into a large circle and carefully drape it over the cake, smoothing the surface as you go. Trim away any excess. |
| 8 | Dust lightly with icing sugar and finish with a pink marzipan rose before chilling for at least 1 hour prior to serving. |
🌱 Special Dietary Recipes
One of the best things about the Great British Bake Off show is that it fully embraced diverse dietary needs, offering recipes for various preferences, such as vegan and gluten-free recipes.
For example, bakers were asked to create vegan bakes in Series 9, Episode 7, and showcased gluten-free showstoppers in Series 12, Episode 8.
🫐 Vegan Recipe Example: Vegan Fruit Tarts
Servings
6 mini tarts
Prep time
35 mins
Baking time
18-20 minutes
Recommendation: Allow a cooling time of 30 minutes before serving.
Here are the ingredients:
For the tart shells
- 200g plain flour
- 50g icing sugar
- 100g vegan butter (chilled and cubed)
- 2–3 tablespoons of cold water
- ½ teaspoon of vanilla extract
For the vegan custard
- 250ml oat milk (or almond milk)
- 2 tablespoons of cornflour
- 2 tablespoons of caster sugar
- 1 teaspoon of vanilla extract
- ¼ teaspoon of turmeric (optional, for colour)
For the topping
- 150g fresh strawberries (sliced)
- 100g blueberries
- 1 kiwi (peeled and sliced)
- 1 tablespoon apricot jam, warmed (optional, for glazing)
- Fresh mint leaves (optional)
Let's look at the steps and instructions to make this pastry:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Lightly grease six mini tart tins. |
| 2 | Combine the flour and icing sugar in a bowl. Rub in the vegan butter until the mixture resembles fine breadcrumbs. Stir in the vanilla and enough cold water to form a smooth dough. |
| 3 | Roll out the dough and line the tart tins. Prick the bases with a fork and chill for 15 minutes. |
| 4 | Bake the tart shells for 18–20 minutes until lightly golden. Remove from the oven and allow them to cool completely. |
| 5 | Meanwhile, whisk together the oat milk, cornflour, caster sugar, vanilla, and turmeric in a saucepan. Cook over medium heat, stirring constantly, until thickened. Leave to cool slightly. |
| 6 | Spoon the vegan custard evenly into the cooled tart shells and smooth the surface. |
| 7 | Arrange the fresh fruit neatly over each tart, mixing colours and shapes for an attractive finish. |
| 8 | Brush the fruit lightly with warmed apricot jam for a glossy finish, garnish with mint leaves if desired, and chill for at least 30 minutes before serving. |
🌾Gluten-free Recipe Example: Gluten-Free Victoria Sponge
Servings
8-10 slices
Prep time
20 mins
Baking time
25-30 minutes
Recommendation: Allow about 45 minutes of cooling before serving.
Here are the ingredients:
For the sponge
- 225g gluten-free self-raising flour
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 large eggs
- 1 teaspoon of gluten-free baking powder
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk (optional, if needed)
For the filling
- 150g strawberry or raspberry jam
- 200ml double cream
- 1 tablespoon of icing sugar
- ½ teaspoon of vanilla extract
For decoration
- Icing sugar, for dusting
- Fresh strawberries (optional)
Let's look at the steps and instructions to make this pastry.
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment. |
| 2 | Beat the softened butter and caster sugar together until pale and fluffy. |
| 3 | Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. |
| 4 | Fold in the gluten-free self-raising flour and baking powder. If the batter feels thick, stir in the milk until it reaches a soft dropping consistency. |
| 5 | Divide the batter evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are golden and spring back lightly when touched. |
| 6 | Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely. |
| 7 | Whip the double cream with the icing sugar and vanilla until soft peaks form. Spread the jam over one sponge, top with the whipped cream, and place the second sponge on top. |
| 8 | Dust generously with icing sugar, garnish with fresh strawberries if desired, and serve once fully cooled. |
❄️Seasonal and Holiday Recipes
GBBO also has several spin-off episodes that air during holidays such as Christmas or New Year's. Let's review some of the most popular festive bake recipes.
Photo by KATRIN BOLOVTSOVA
🎁 Christmas Yule Log
Servings
8-10 slices
Prep time
35 mins
Baking time
12-15 minutes
Recommendation: Allow a cooling time of about an hour before serving.
Here are the ingredients:
For the chocolate sponge
- 4 large eggs (separated)
- 120g caster sugar
- 80g plain flour
- 25g cocoa powder
- 1 teaspoon of vanilla extract
- Pinch of salt
For the filling
- 250ml double cream
- 2 tablespoons of icing sugar
- 1 teaspoon of vanilla extract
For the chocolate ganache coating
- 200g dark chocolate (finely chopped)
- 200ml double cream
- 25g unsalted butter
For decoration
- Icing sugar (for dusting)
- Chocolate curls or berries (optional)
- Rosemary sprigs (optional, for a festive look)
Let's look at the steps and instructions to make this festive pastry:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 180°C (160°C fan). Line a 23cm × 33cm Swiss roll tin with baking parchment. |
| 2 | Whisk the egg yolks with half the sugar until pale and thick. Sift in the flour and cocoa powder, then mix gently. |
| 3 | In a separate bowl, whisk the egg whites with the remaining sugar until soft peaks form. Fold gently into the chocolate mixture until combined. |
| 4 | Spread the batter evenly into the prepared tin and bake for 12–15 minutes until the sponge springs back when lightly touched. |
| 5 | Turn the warm sponge onto baking parchment dusted with cocoa powder. Carefully roll it up while warm and leave it to cool completely. |
| 6 | Whip the double cream with icing sugar and vanilla until soft peaks form. Unroll the sponge and spread the filling evenly before rolling it back up. |
| 7 | To make the ganache, heat the cream and pour it over the chopped chocolate. Stir until smooth, then mix in the butter. |
| 8 | Cover the rolled sponge with chocolate ganache, use a fork to create bark-like lines, and decorate with icing sugar, chocolate curls, or festive toppings before serving. |
🎁 Mince Pie
Servings
12 mince pies
Prep time
30 mins
Baking time
20-25 minutes
Recommendation: Allow a cooling period of about 30 minutes before serving.
Here are the ingredients:
For the pastry
- 250g plain flour
- 125g cold unsalted butter (cubed)
- 50g icing sugar
- 1 large egg yolk
- 2–3 tablespoons of cold water
- Pinch of salt
For the filling
- 300g ready-made mincemeat
- 1 small apple (finely grated)
- 1 teaspoon orange zest
- 1 tablespoon of brandy or orange juice (optional)
For decoration
- 1 egg, beaten (for egg wash)
- Icing sugar (for dusting)
Let's look at the steps and instructions to make this festive pastry:
| Step | Instructions |
|---|---|
| 1 | Add the flour, icing sugar, salt, and butter to a bowl. Rub together until the mixture resembles fine breadcrumbs. |
| 2 | Add the egg yolk and enough cold water to bring the mixture together into a smooth pastry dough. |
| 3 | Wrap the dough and chill in the fridge for 30 minutes to firm up. |
| 4 | Mix the mincemeat with the grated apple, orange zest, and brandy or orange juice to create a fresher filling. |
| 5 | Preheat the oven to 190°C (170°C fan). Roll out the pastry and cut circles large enough to line a 12-hole muffin tin. |
| 6 | Press the pastry circles into the tin and fill each case with the mincemeat mixture. |
| 7 | Cut smaller pastry circles or festive shapes (such as stars) and place them on top. Brush lightly with beaten egg. |
| 8 | Bake for 20–25 minutes until golden brown. Cool slightly, then dust with icing sugar before serving. |
🏅 Takeaway from GBBO Winners
Another takeaway from GBBO is actually trying out recipes from past winners and contestants. From the first winner, Edd Kimber, to the contestants in recent seasons, you can review and print their recipes via the official GBBO website.
Whether you are an absolute beginner or a seasoned baker, you can rest assured that the recipes are catered to different skill levels and different dietary preferences.
And if you hope to participate in GBBO and be crowned Star Baker one day, the recipes might be a good head start to equip yourself for the three main challenges of each episode.
We hope you have enjoyed reading this article, and have fun exploring the recipes while waiting for the latest season of GBBO!
References
- The Fable Behind Focaccia – Fables and Focaccia. (2022, August 3). Fablesandfocaccia.Com. https://fablesandfocaccia.com/the-fable-behind-focaccia/
- Rabon, J. (2022, January 4). Ten Interesting Facts about The Great British Bake Off. Anglotopia.Net. https://anglotopia.net/brit-tv/ten-interesting-facts-about-the-great-british-bake-off/
- Igor Dernov. (2025, January 13). Proofing the Dough: Perfecting Flavor and Texture in Sourdough Bread. Sherwood Coffee “N” Bread. https://sherwood.coffee/blogs/bread/proofing-the-dough
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