Battenburg Cake Recipe

Why You’ll Love This Recipe

This Battenburg Cake combines the perfect balance of flavors and textures—moist sponge, tangy apricot jam, and rich marzipan. It’s visually stunning and perfect for any special occasion or afternoon tea. Plus, the process of making this cake is surprisingly fun, especially when assembling the checkerboard pattern. If you're a fan of almond flavors, you’ll love the homemade marzipan that makes this cake extra special.

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 3 eggs
• ¼ teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 2 drops red food coloring
• 1 cup apricot preserves
• 2 cups ground almonds
• 3 cups confectioners' sugar
• 1 egg (room temperature)
• 1 ½ teaspoons lemon juice
• ¼ teaspoon almond extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cream the butter and sugar together. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the flour, baking powder, and salt until combined. Add milk if necessary for consistency.
2. Divide the batter into two equal parts. Add food coloring to one part to create a deep pink color.
3. Grease two 7-inch square pans and divide the batters between them. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 5 minutes before transferring to racks to cool completely.
4. Once cooled, trim the edges of both cakes. Slice each cake lengthwise into 4 equal strips, matching the width and thickness of the cake.
5. Heat the apricot preserves slightly and spread it on the sides of the strips. Assemble the cake by alternating the pink and white strips to create a checkerboard pattern. Spread jam on all sides of the cake to help the marzipan stick.
6. To make the marzipan, combine ground almonds, confectioners' sugar, egg, lemon juice, and almond extract. Knead until smooth, adding water if necessary.
7. Roll out half of the marzipan to a thickness of about ⅛ inch. Wrap it around the assembled cake, sealing the edges.
8. Roll the cake in granulated sugar and place it with the seam-side down on a serving plate. Repeat for the second cake, and chill both before serving.

Servings and Timing

• Servings: 12 (2-layer cake)
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes

Variations

• Chocolate Battenburg: Add cocoa powder to one half of the cake batter for a chocolate version.
• Fruit Jam: Experiment with other fruit jams, such as raspberry or strawberry, instead of apricot.
• Vegan Battenburg: Use a plant-based butter substitute and egg replacer to make a vegan version.

Storage/Reheating

• Storage: Store the Battenburg Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the fridge for up to a week.
• Reheating: This cake is best enjoyed at room temperature. If refrigerated, allow it to come to room temperature before serving.

FAQs

How long can I store a Battenburg cake?

A Battenburg cake can be stored at room temperature for up to 3 days or in the fridge for up to a week.

Can I use a different flavor of marzipan?

Yes, you can experiment with different marzipan flavors, such as adding almond extract or mixing in citrus zest.

Can I make the Battenburg cake in advance?

Yes, Battenburg cake can be made a day ahead and stored in an airtight container to preserve freshness.

What can I use if I don’t have apricot preserves?

If you don’t have apricot preserves, you can substitute with other fruit jams such as raspberry or strawberry.

Why does the cake need to be trimmed?

Trimming the edges ensures that the cake slices evenly, allowing for a neat and clean checkerboard pattern when assembling.

Can I freeze Battenburg cake?

Yes, you can freeze the cake before covering it with marzipan for up to 3 months. Let it thaw before decorating and serving.

Can I add other colors to the cake?

You can certainly add more food coloring to create a multicolored checkerboard pattern. Just ensure the colors complement each other.

Can I make this cake without marzipan?

While marzipan is traditional, you can opt for a thin layer of fondant if you prefer.

Is Battenburg cake gluten-free?

No, Battenburg cake contains all-purpose flour, but you can try using a gluten-free flour blend to make it gluten-free.

What is the best way to slice a Battenburg cake?

Use a serrated knife to gently slice the cake. It’s best to slice it thinly to reveal the beautiful checkerboard pattern.

Conclusion

Battenburg Cake is a beautiful and delicious treat that’s perfect for special occasions or simply for a lovely tea time snack. With its moist almond sponge, sweet apricot jam, and smooth marzipan coating, it’s sure to impress both in appearance and flavor. This classic British cake is not only fun to make but also a wonderful way to showcase your baking skills!

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