Easy Battenberg Cake Recipe: A Delicious Childhood Classic

Name: Easy Battenberg Cake Recipe: A Delicious Childhood Classic
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Cuisine: British
Ingredients: 200 g Soft Unsalted Butter (at room temperature); 200 g Caster Sugar; 4 large Eggs; 200 g Self-Raising Flour (sifted); 1 tsp Vanilla Bean Paste or Vanilla Extract (choose one); as needed drops Red or Pink Food Colouring (for one half of the batter); 170 g Apricot Jam (warmed slightly for spreading); 1 pack Marzipan (standard size for covering a cake); as needed g Icing Sugar (for dusting work surface and finished cake)

Discover how to bake the classic Battenberg Cake with this easy-to-follow recipe! This beautiful checkerboard cake, with its delicate almond flavor and apricot jam, is perfect for any occasion. Learn step-by-step how to create this iconic British treat, making 8 to 10 delicious slices.

#Cake

#Baking

#Dessert

#Classic

#Battenberg

#Easy Recipe

Colorful Ingredients Ready for Baking

Recipe Information

45m

Prep Time

30m

Cook Time

1h 15m

Total Time

Servings

Medium

British

English

Nutrition (per serving)

380

Calories

Protein

50g

Carbs

22g

Fat

Baking the Two-Tone Cakes

Ingredients

Soft Unsalted Butter
(at room temperature)
200 g
Caster Sugar
200 g

Eggs
4 large
Self-Raising Flour
(sifted)
200 g
Vanilla Bean Paste or Vanilla Extract
(choose one)
1 tsp
Red or Pink Food Colouring
(for one half of the batter)
as needed drops
Apricot Jam
(warmed slightly for spreading)
170 g

Marzipan
(standard size for covering a cake)
1 pack
Icing Sugar
(for dusting work surface and finished cake)
as needed g

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Assembling the Checkerboard Pattern

Instructions

0/11 completed

1
Preheat the oven to 150°C fan and grease and line two loaf tins with parchment paper, ensuring the paper overhangs slightly.
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Preheat the oven to 150°C fan and grease and line two loaf tins with parchment paper, ensuring the paper overhangs slightly.
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The overhang will help you easily lift the baked cakes out of the tins.
2
Using a stand mixer with the paddle attachment, cream the soft unsalted butter and caster sugar together until the mixture is light, fluffy, and pale.
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Using a stand mixer with the paddle attachment, cream the soft unsalted butter and caster sugar together until the mixture is light, fluffy, and pale.
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Scrape down the sides of the bowl frequently to ensure even mixing.

3
Gradually beat in the eggs, one at a time, mixing well after each addition. Once combined, mix in the vanilla bean paste or extract.
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Gradually beat in the eggs, one at a time, mixing well after each addition. Once combined, mix in the vanilla bean paste or extract.
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If the mixture appears to curdle, add a tablespoon of the flour to stabilize it.
4
Gently fold in the sifted self-raising flour into the batter until just combined. Be careful not to overmix, as this can make the cake tough.
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Gently fold in the sifted self-raising flour into the batter until just combined. Be careful not to overmix, as this can make the cake tough.
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Use a spatula and a gentle hand to maintain the airy texture.
5
Divide the batter evenly into two separate bowls. Add red or pink food colouring to one bowl and mix gently until a uniform color is achieved.
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Divide the batter evenly into two separate bowls. Add red or pink food colouring to one bowl and mix gently until a uniform color is achieved.
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Start with a few drops of food colouring and add more gradually until you reach your desired shade.

6
Pour each coloured batter into a prepared loaf tin. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Let the cakes cool completely in the tins before removing.
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Pour each coloured batter into a prepared loaf tin. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Let the cakes cool completely in the tins before removing.
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Do not open the oven door during the first 20 minutes of baking to prevent the cakes from sinking.
7
Once cooled, carefully trim the edges of both cakes to create straight sides. Cut each cake lengthwise into two equal strips. You should now have four strips: two plain and two coloured.
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Once cooled, carefully trim the edges of both cakes to create straight sides. Cut each cake lengthwise into two equal strips. You should now have four strips: two plain and two coloured.
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Use a sharp, serrated knife for clean, precise cuts.
8
Warm the apricot jam slightly in a small saucepan or microwave to make it more spreadable. Brush a thin layer of jam over all sides of the cake strips.
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Warm the apricot jam slightly in a small saucepan or microwave to make it more spreadable. Brush a thin layer of jam over all sides of the cake strips.
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The jam acts as a glue and adds flavor, so don't be shy!

9
Assemble the cake by alternating the coloured and plain strips, pressing them together firmly with the jam in between to form a checkerboard pattern. For example, plain-coloured-plain-coloured.
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Assemble the cake by alternating the coloured and plain strips, pressing them together firmly with the jam in between to form a checkerboard pattern. For example, plain-coloured-plain-coloured.
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Ensure the strips are perfectly aligned and pressed tightly for a beautiful final result.
10
Lightly dust your work surface with icing sugar. Roll out the marzipan into a rectangle large enough to completely cover the assembled cake block.
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Lightly dust your work surface with icing sugar. Roll out the marzipan into a rectangle large enough to completely cover the assembled cake block.
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Use minimal icing sugar to prevent the marzipan from drying out or becoming too stiff.
11
Brush the top and sides of the assembled cake block with more apricot jam. Carefully lift the rolled marzipan and drape it over the cake, pressing gently to adhere and smoothing out any air bubbles. Trim any excess marzipan from the ends.
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Brush the top and sides of the assembled cake block with more apricot jam. Carefully lift the rolled marzipan and drape it over the cake, pressing gently to adhere and smoothing out any air bubbles. Trim any excess marzipan from the ends.
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For a neat finish, use a sharp knife or pastry wheel to trim the marzipan.