Battenberg Cake

Okay, so we have to tell you something. We made a cake that looks like a checkerboard. And it’s the coolest thing ever.

It’s called Battenberg Cake. It has pink and yellow squares inside. When you cut it, everyone gasps because it’s so pretty.

Here’s the thing about Battenberg Cake. It looks super fancy and hard. But honestly? It’s easier than you think. We were shocked when we made our first one.

The cake has two colors baked separately. Then you cut them and stack them together. It makes this amazing checkered pattern inside.

We brought our first Battenberg to a tea party. Everyone thought we bought it from a fancy shop. Nope, we made it in our own kitchen!

Trust us when we say this. Battenberg Cake will make you feel like a baking superstar. We make it all the time now. And you’re gonna want to do the same.

Why You’ll Love This Battenberg Cake Recipe

• Visually Stunning: The signature checkerboard pattern makes this cake a real showstopper.
• Classic British Flavor: The combination of almond-flavored sponge and marzipan creates a delightful, well-balanced flavor.
• Perfect for Special Occasions: This cake is a hit at tea parties, birthday parties, and holiday gatherings.
• Customizable Colors: You can use food coloring to make the cake any color you desire.
• Fun to Make: While it may look complicated, the process is actually quite simple, and it’s fun to assemble.

Required Kitchen Tools

Before we start, gather the following tools to ensure a smooth baking process:

• 8-inch Square Cake Tin: A square tin works best to get the classic Battenberg shape.
• Mixing Bowls: You’ll need a couple of medium bowls for the wet and dry ingredients.
• Electric Mixer (Hand or Stand Mixer): An electric mixer makes it easier to cream the butter and sugar together.
• Measuring Scales: For precision in your ingredients.
• Spatula: To scrape down the sides of the bowl.
• Pastry Brush: For applying apricot jam to the sponge.
• Rolling Pin: For rolling out the marzipan to cover the cake.
• Sharp Knife: To cut the sponge into even strips and shape the cake.

Ingredients

Here’s what you’ll need to make this delicious Battenberg Cake (exact measurements are in the recipe card below):

For the Sponge:

• 125g Unsalted Butter (Softened): This adds moisture and richness to the sponge.
• 125g Caster Sugar: This gives the cake its sweetness.
• 2 Medium Eggs (Room Temperature): Eggs help bind the ingredients and create structure in the cake.
• 2 Drops Almond Extract: For that unmistakable almond flavor in the sponge.
• 100g Self-Raising Flour: This helps the cake rise and gives it a soft texture.
• Pinch of Salt: To balance the sweetness of the cake.
• 50g Ground Almonds: Almonds add moisture and an additional nutty flavor.
• 2 tsp Milk: To loosen the batter and help achieve the right consistency.
• A Few Drops of Pink or Red Food Coloring: To achieve the characteristic pink sponge.

To Finish:

• Icing Sugar or Cornflour (for dusting): To prevent the marzipan from sticking when rolling it out.
• 350g White Marzipan: Marzipan is used to cover the cake and gives it a smooth, sweet finish.
• 8 tbsp Apricot Jam: This will help “glue” the marzipan to the sponge and add a lovely shine.

Variations for Battenberg Cake

While the traditional Battenberg Cake is a combination of pink and yellow sponge, you can get creative with your flavors and colors. Here are some ideas:

• Flavor Variations: Add lemon zest or vanilla extract to the batter for a different flavor profile. You can also substitute the almond extract for a more pronounced vanilla flavor.
• Fruit Sponge: Add dried fruits like currants or raisins to one half of the sponge for a twist on the classic.
• Chocolate Battenberg: Substitute some of the flour with cocoa powder to make a chocolate sponge. You can also add chocolate chips for extra indulgence.
• Colorful Sponges: Experiment with other colors like purple, green, or blue food coloring for a festive look.
• Nutty Marzipan: You can use pistachio marzipan for a unique flavor that complements the almond sponge.

Step-by-Step Instructions

1. Prepare the Cake Tin and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8-inch square cake tin with butter, and line it with baking parchment. To ensure the cake comes out easily, lightly grease the paper as well. Then, divide the tin into two equal sections with a strip of baking parchment down the middle. This will help you bake two separate layers of sponge.

2. Make the Cake Batter

In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. You can use a hand mixer or stand mixer for this, which should take around 2-3 minutes. Once creamed, add the eggs one at a time, beating well after each addition.

Add the almond extract and mix until incorporated. Gradually sift in the self-raising flour and a pinch of salt, and fold them into the wet ingredients using a spatula or spoon. Add the ground almonds and milk, and mix until smooth. The batter should be soft but not runny.

3. Color the Batter and Bake the Sponges

Now, divide the batter into two equal portions in separate bowls. Add a few drops of pink or red food coloring to one half of the batter and mix well. Leave the other half plain.

Spoon the pink batter into one side of the prepared cake tin and the plain batter into the other side. Use a spatula to spread the batter evenly. Bake in the preheated oven for about 20-25 minutes, or until a skewer inserted into the center comes out clean. If the sponges bake unevenly, you can gently rotate the tin halfway through baking.

Once baked, remove the sponges from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

4. Trim the Sponges

Once the cakes are completely cooled, carefully remove the parchment paper. Place both sponges on a clean surface, and using a serrated knife, trim the edges to make them even. Then, slice each sponge into four even strips lengthwise—two strips from each sponge (one pink and one plain). This will form the checkerboard pattern.

5. Assemble the Battenberg Cake

Now, it’s time to assemble the cake. Spread a thin layer of apricot jam on your work surface or a large sheet of parchment paper. Lay one strip of pink sponge and one strip of plain sponge side by side. Brush a little apricot jam on one of the long edges of each strip and press them together. Repeat this process with the other two strips.

Once all four strips are connected into a checkerboard pattern, brush the entire cake with apricot jam.

6. Cover the Cake with Marzipan

Dust your work surface with icing sugar or cornflour, then roll out the marzipan into a rectangle large enough to cover the entire cake. It should be about ¼-inch thick. Carefully place the rolled-out marzipan over the assembled cake, gently pressing it into place.

Trim the excess marzipan, leaving a little overhang. Fold the marzipan over the sides of the cake and press it down to seal the edges.

7. Final Touches and Serve

To finish, lightly dust the cake with more icing sugar or cornflour to give it a beautiful, polished look. The Battenberg Cake can now be sliced into neat pieces.

How to Serve Battenberg Cake

Battenberg Cake is perfect for a variety of occasions. It’s often served as a treat for afternoon tea or as a dessert for a special celebration. Here’s how to serve it:

• As Afternoon Tea: Serve the Battenberg Cake on a tiered cake stand alongside other treats like scones, shortbread, or finger sandwiches.
• For Special Occasions: Battenberg Cake makes an impressive birthday or wedding cake due to its beautiful checkerboard pattern.
• On Its Own: It’s also perfect for snacking, enjoyed with a cup of tea or coffee.
• With Ice Cream or Custard: For a decadent dessert, serve slices of Battenberg with a scoop of vanilla ice cream or some creamy custard.

Storing Battenberg Cake

• At Room Temperature: Store Battenberg Cake in an airtight container at room temperature for up to 3-4 days. This ensures the marzipan stays fresh, and the sponge doesn’t dry out.
• In the Fridge: If you live in a warm climate or want to keep it fresh longer, you can store Battenberg in the fridge for up to a week. Just make sure to let it come to room temperature before serving.
• Freezing: To freeze Battenberg Cake, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw at room temperature before serving.

Nutritional Information (Per Slice)

Nutrient	Amount per Slice (1/8 of the cake)
Calories	250 kcal
Carbohydrates	35g
Protein	4g
Fat	12g
Saturated Fat	3g
Fiber	1g
Sugar	20g
Sodium	40mg

conclusion

So that’s it, friends. Battenberg Cake is easier than it looks. We promise you can do this.The pink and yellow pattern is so pretty. It makes any day feel special. And honestly? It tastes amazing too.Go grab your ingredients right now. Follow our steps and have fun with it. You’re gonna love how it turns out.Trust us on this. Your first Battenberg Cake will be incredible. We can’t wait for you to try it!