- View
Battenberg Cake is instantly recognised by its neat checkerboard of pink and yellow sponge, held together with jam and sealed inside a smooth marzipan coat. Each slice looks like a little gift, tidy and bright. Beneath the colour sits tender almond sponge, joined with a seam of apricot jam that keeps the crumb moist and adds gentle fruit.
It is a cake that invites conversation. You slice through the marzipan and the squares reveal themselves with satisfying precision. The flavour feels calm and assured. Almond warmth, a light sweetness from the jam, and the comfort of a fine crumb make it a friendly choice for gatherings.
Serve it at room temperature for clean cuts and full aroma. A pot of strong tea sits beside it well, as does coffee with a rounded roast. The cake travels neatly, so it makes a reliable companion for picnics, office treats, or a simple dessert after a classic Sunday lunch.
What Is Battenberg Cake?
Battenberg is two light almond sponges baked in separate tins, one plain and one tinted pink. The cooled cakes are trimmed, then cut into equal bars and arranged in a check. A thin layer of apricot jam acts as glue, and a blanket of marzipan is smoothed around the block.
The method rewards patience. Accurate trimming gives straight edges, which makes the checkerboard crisp when sliced. The marzipan should be rolled thin enough to fold without cracking, yet thick enough to offer a tender bite. That balance is what gives the cake its tidy finish and pleasing chew.
Modern kitchens often streamline the process by baking one tray, then splitting and colouring portions before assembly. The core idea remains unchanged. Two sponges, a fruit glaze, and a marzipan wrap. It is an exercise in gentle precision that pays off handsomely once the knife meets the board.
Ingredients and Taste
Typical batters lean on butter, caster sugar, eggs, self raising flour, ground almonds, and a touch of almond extract or vanilla. A drop of pink colouring gives the contrast. Apricot jam is classic for the seal, while ready to roll marzipan keeps things straightforward without losing flavour or aroma.
The taste feels layered rather than loud. You meet marzipan first with its soft chew and sweet almond perfume. Then the sponge brings lightness and a buttery crumb. The apricot jam brightens the centre and prevents dryness. A well-made slice finishes clean, with almond echoing softly.
Texture matters as much as flavour. The crumb should spring back gently. The marzipan should be smooth, not gritty. The jam should sit in a thin ribbon, just enough to bind. Freshness counts too, since marzipan dries if left uncovered. Wrap any leftovers well and store in a cool place.
A Taste of History
Stories tie the cake to the marriage of Princess Victoria and Prince Louis of Battenberg in 1884, with the four squares said to honour princely brothers. Records vary and bakers debate details, yet the Victorian link is clear. It reads as a celebration piece shaped for afternoon tea.
Through the twentieth century it travelled widely across Britain, helped by railway tea rooms, grocers, and later packaged versions. Home cooks adopted it for fetes and family events because it slices neatly and looks cheerful on a plate. Its colours soon became part of the tea room palette.
Today Battenberg feels both nostalgic and current. Bakers keep the classic pattern while playing with flavour accents such as lemon zest or cherry jam. The square within a wrap remains the essence, a tidy piece of culinary design that reflects British liking for order with a playful streak.
How to Make Battenberg Cake
Battenberg cake is a classic British teatime favourite with its iconic pink and yellow squares wrapped in sweet marzipan. The process involves careful baking, precise cutting, and a neat assembly, but the reward is a beautiful and delicate sponge with almond richness. See the recipe card at the bottom for printable directions
Ingredients
- 140 g unsalted butter, softened
- 140 g caster sugar
- 140 g self-raising flour
- 65 g ground almonds
- 3 medium free-range eggs
- ½ tsp almond extract
- ½ tsp vanilla extract
- Red or pink food colouring (gel preferred for vibrant colour)
- 3 tbsp apricot jam (warmed and sieved)
- 250 g marzipan (ready-to-roll)
- Icing sugar, for dusting
Cooking Instructions
Step 1: Prepare the oven and tin
Preheat the oven to 180°C (160°C fan). Grease a 20 cm square cake tin and line with baking parchment. To divide the tin into two sections, place a strip of parchment or a folded foil barrier down the middle. This ensures the sponges bake separately without spreading.
Step 2: Mix the sponge base
In a large bowl, cream together the butter and caster sugar until pale and fluffy. Use an electric whisk for best results, beating in plenty of air for a light sponge texture.
Step 3: Add eggs and flavourings
Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract. Ensure the mixture stays smooth and does not curdle by adding a spoonful of flour if necessary.
Step 4: Fold in dry ingredients
Sift in the self-raising flour and gently fold it into the mixture using a large metal spoon. Add the ground almonds and fold until combined. Take care not to overmix, which would toughen the sponge.
Step 5: Divide and colour
Spoon half the batter into one side of the prepared tin. Tint the remaining batter with a little pink food colouring and pour it into the other side. Smooth the tops with a spatula for even baking.
Step 6: Bake the sponges
Bake for 25–30 minutes or until the cakes are firm to the touch and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Trim and shape
Once cooled, carefully trim the edges of each sponge to create neat rectangles. Cut each sponge in half lengthways to form four long strips, two pink and two yellow, of equal size.
Step 8: Assemble with jam
Brush one long side of a yellow strip with apricot jam and press a pink strip firmly against it. Repeat with the remaining strips to create a chequerboard pattern. Brush the top with more jam to hold the layers together.
Step 9: Wrap in marzipan
Roll out the marzipan on a surface lightly dusted with icing sugar into a rectangle large enough to enclose the cake. Spread with a thin layer of apricot jam, then place the sponge in the centre. Wrap the marzipan tightly around the cake, smoothing the joins underneath.
Step 10: Serve and present
Trim the ends for a sharp finish. Place on a serving plate and slice carefully with a serrated knife. Battenberg pairs beautifully with afternoon tea. A light dusting of icing sugar before serving adds elegance.
Variations and Substitutions
- Flavouring: Swap almond extract for lemon or orange extract for a citrus twist.
- Jam: Raspberry jam can replace apricot for a tangier flavour.
- Marzipan substitute: If marzipan is difficult to find, use fondant icing, although the flavour will differ.
- Flour substitute: Plain flour with 1 tsp baking powder can replace self-raising flour.
Cooking Tips for Perfect Battenberg
- Use gel food colouring for strong colour without thinning the batter.
- Weigh and cut the strips carefully for a precise chequerboard effect.
- Warm the apricot jam before brushing to ensure it spreads smoothly.
- Chill the cake for 20 minutes after wrapping to help the marzipan set neatly.
Battenberg Cake (Marzipan Wrapped Almond Sponge)
Ingredients
- 140 g unsalted butter softened
- 140 g caster sugar
- 140 g self-raising flour
- 65 g ground almonds
- 3 medium free-range eggs
- ½ tsp almond extract
- ½ tsp vanilla extract
- Red or pink food colouring gel preferred for vibrant colour
- 3 tbsp apricot jam warmed and sieved
- 250 g marzipan ready-to-roll
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (160°C fan). Grease a 20 cm square cake tin and line with baking parchment. To divide the tin into two sections, place a strip of parchment or a folded foil barrier down the middle. This ensures the sponges bake separately without spreading.
- In a large bowl, cream together the butter and caster sugar until pale and fluffy. Use an electric whisk for best results, beating in plenty of air for a light sponge texture.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract. Ensure the mixture stays smooth and does not curdle by adding a spoonful of flour if necessary.
- Sift in the self-raising flour and gently fold it into the mixture using a large metal spoon. Add the ground almonds and fold until combined. Take care not to overmix, which would toughen the sponge.
- Spoon half the batter into one side of the prepared tin. Tint the remaining batter with a little pink food colouring and pour it into the other side. Smooth the tops with a spatula for even baking.
- Bake for 25–30 minutes or until the cakes are firm to the touch and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, carefully trim the edges of each sponge to create neat rectangles. Cut each sponge in half lengthways to form four long strips, two pink and two yellow, of equal size.
- Brush one long side of a yellow strip with apricot jam and press a pink strip firmly against it. Repeat with the remaining strips to create a chequerboard pattern. Brush the top with more jam to hold the layers together.
- Roll out the marzipan on a surface lightly dusted with icing sugar into a rectangle large enough to enclose the cake. Spread with a thin layer of apricot jam, then place the sponge in the centre. Wrap the marzipan tightly around the cake, smoothing the joins underneath.
- Trim the ends for a sharp finish. Place on a serving plate and slice carefully with a serrated knife. Battenberg pairs beautifully with afternoon tea. A light dusting of icing sugar before serving adds elegance.
Leave a Review