Classic Battenberg Cake (Printable)

Soft pink and yellow checkerboard sponge with apricot jam and marzipan covering.

# What You Need:

→ Sponge Cake

01 - ¾ cup unsalted butter, softened
02 - ¾ cup caster sugar
03 - 3 large eggs
04 - 1¼ cups self-raising flour
05 - ⅔ cup ground almonds
06 - 1 tsp baking powder
07 - ½ tsp vanilla extract
08 - ¼ tsp almond extract
09 - Pink food coloring

→ Filling & Covering

10 - ¾ cup apricot jam
11 - 12 oz marzipan, plus extra for dusting
12 - Icing sugar, for dusting

# How To Make It:

01 - Preheat oven to 350°F. Grease and line an 8-inch square cake tin with parchment paper, creating a divider from foil and parchment to split the pan in half.
02 - In a large bowl, beat the butter and sugar until light and fluffy using an electric mixer or hand whisk.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition.
04 - Fold in the flour, ground almonds, baking powder, vanilla extract, and almond extract until just combined.
05 - Divide batter evenly between two bowls. Add pink food coloring to one bowl and mix until a soft pink hue is achieved.
06 - Spoon each batter into one side of the prepared tin. Smooth the tops evenly.
07 - Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
08 - Cool in the tin for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
09 - Trim the edges of both sponges, then cut each sponge in half lengthwise to create four long rectangles.
10 - Warm the apricot jam and sieve to remove any lumps. Brush the sides of the cakes with jam and assemble in a checkerboard pattern, alternating pink and yellow pieces per layer.
11 - Roll out the marzipan on a surface dusted with icing sugar to form a rectangle large enough to wrap completely around the assembled cake.
12 - Brush the outside of the assembled cake with apricot jam, then carefully wrap the marzipan around the cake, trimming any excess.
13 - Press the marzipan to seal the edges and score the top lightly with a knife for decorative lines. Slice and serve.

# Expert Suggestions:

01 -
  • The combination of soft vanilla almond sponge with tart apricot jam creates this perfect balance that keeps you coming back for just one more slice
  • Theres something deeply satisfying about cutting into that checkerboard pattern, like revealing a secret youve been hiding inside the cake
  • It looks impressively complicated but the method is actually quite straightforward once you understand how the pieces fit together
02 -
  • The divider in your tin must be secure and watertight any gaps will let the batters mix and you'll lose that clean color separation
  • Let the sponges cool completely before trying to assemble the cake, otherwise the jam will melt and your structure will collapse
  • When rolling out marzipan, lift and turn it frequently to prevent sticking, and don't be afraid to dust generously with icing sugar
03 -
  • Chill your assembled cake for 30 minutes before slicing it'll cut much cleaner and your checkerboard pattern will stay sharp
  • Use a serrated knife with a gentle sawing motion rather than pressing down hard, which can squish the sponge

Go Back