Battenberg Cake

If you are looking for something unexpected to serve your family, this Battenberg cake is just the thing. This recipe may challenge your baking, cake trimming, and assembly skills, but it is well worth the effort; we guarantee you will add this cake recipe to your go-to list of other show-stopping desserts.

If you enjoy baking regional favorite cakes such as the New Orleans doberge cake, you need to try a Battenberg. A classic British cake—also known as a church window cake, checkerboard cake, and domino cake—it consists of an almond-laced sponge held together with jam and covered in marzipan. When cut, you will see a two-by-two, bi-colored check pattern.

Even though your cake has two layers with different flavors, with the help of a sturdy piece of folded aluminum foil you only need one 9-inch square pan. Raspberry jam not only adds a floral and tart flavor to the cake but acts as a glue to hold the layers together. Cocoa is kneaded into the marzipan for a chocolaty coating.

The History of Battenberg Cake

Battenberg cake is a traditional British cake consisting of a checked pattern—often colored pink and yellow—held together with apricot jam, and covered with marzipan. It was first baked in 1884 to celebrate the wedding of Prince Louis of Battenberg and Princess Victoria, Queen Victoria’s granddaughter. While early versions of the cake contained up to 25 squares, the simplified, four-square version became a staple when the cake began to be mass produced.

What Is Marzipan?

Marzipan is a sweet, dense, dough-like product made of sugar and almonds. You’ll find tubes of it in the baking aisle, or you can even make your own using a food processor. It can be used to cover cakes (like an almond version of fondant), add flavor and richness to desserts, or can even shaped into charming cake decorations.

Ingredients for Battenberg Cake

To bake this cake, you'll need:

• Baking spray with flour: To coat the cake pan for a cake that releases easily.
• Unsalted butter: For a rich cake that will hold its shape when sliced.
• Granulated sugar: Sweetens the cake.
• Large eggs: Binds and lifts the cake.
• Vanilla extract: Enhances the flavor.
• Self-rising flour: Can be substituted with a combination of flour, baking powder, salt, and baking soda.
• Almond flour: For a moist, dense crumb and hint of nutty flavor.
• Unsweetened cocoa: Flavors the chocolate cake batter, and the marzipan coating.
• Marzipan: Used to enrobe the cake.
• Raspberry jam: Acts as a glue between cake strips.

How To Make Battenberg Cake

Don't let the number of steps intimidate you. This cake comes together easier than you'd expect. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Coat a 9-inch square pan with baking spray. Cut a piece of aluminum foil into a 10-inch square piece. Fold 3 times to create about a 3-inch-tall divider. Stand in middle of pan.
• Step 2. Beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour and almond flour, beating until just combined.
• Step 3. Transfer half the batter to another bowl. Add 3 tablespoons of cocoa, and stir to combine. Pour chocolate batter into pan on 1 side of divider, and remaining batter on the other.
• Step 4. Bake until a wooden pick inserted in center comes out clean, 24 to 28 minutes in a 350°F oven. Cool in pan on a wire rack 10 minutes. Invert cakes onto rack, removing divider. Let cool completely. Flip cakes, trim tops and edges, and cut each in half lengthwise to create 4 equal strips.
• Step 5. Knead marzipan and remaining cocoa until combined. Roll, lightly dusting with cocoa, to 1/4-inch thickness.
• Step 6. Brush jam on tops and sides of cake strips. Stack together to create a checkerboard pattern. Place cake in center of marzipan. Trim edges of marzipan so that it lines up with exposed cake ends; roll up tightly so the seal is on the bottom and top and sides are smooth. Refrigerate 1 hour before cutting, slicing, and serving.

Our Tips for the Best Battenberg Cake

We think you'll be presently surprised how easy this cake is, no matter how complicated it appears. But for a little extra help, consider these tips:

• Don't overmix the batter: Overmixing cake batter can cause gluten to develop, making for a rubbery, dense cake instead of a moist and airy one.
• Trim perfectly: Neatness and precision are key for a Batternberg cake with perfect squares.
• Glue lightly with jam: Too much jam and the cake could slide while covering with marzipan.
• Work quickly: Marzipan has the tendency to dry out, causing cracks when it's draped over the cake. Work quickly or cover the rolled marzipan with a damp towel to keep it moist. You can also use a bit of water to help seal the seam and correct any cracking that happens along the edges.
• Chill before cutting: Butter-based cakes will set up a bit firmer in the refrigerator. Chilling is especially important for a Battenberg cake, when you want clean, precise slices.

How To Store Battenberg Cake

Refrigerate the well-wrapped Battenberg cake for up to three days, or freeze up to one month. Defrost before serving.

Editorial contributions by Katie Rosenhouse.