Ah, the Battenburg cake! This delightful British treat has a fascinating history that dates back to the 19th century, originally created to celebrate the marriage of Princess Victoria and Prince Louis of Battenberg. I just love its charming checkered pattern, which not only makes it a showstopper on any dessert table but also adds a fun twist to each slice! The combination of vanilla and chocolate sponges wrapped in sweet marzipan is simply irresistible. Trust me, this battenburg cake recipe is so easy to follow that you’ll impress your family and friends with a stunning homemade cake in no time!
Ingredients for Battenburg Cake Recipe
Here’s what you’ll need to whip up this beautiful Battenburg cake! I always recommend using the best quality ingredients you can find, especially the marzipan and apricot jam, as they really elevate the flavor. Let’s gather everything:
- 4 oz (113g) butter, softened – make sure it’s at room temperature for easy mixing!
- 4 oz (113g) sugar – this will give your cake that lovely sweetness.
- 2 large eggs – room temperature eggs work best for a fluffy batter.
- 4 oz (113g) all-purpose flour, sifted – sifting helps aerate the flour for a lighter cake.
- 1 tsp baking powder – this is essential for that perfect rise!
- 2 oz (57g) milk – it adds moisture to the batter.
- 1/2 tsp vanilla extract – you can’t go wrong with a splash of vanilla!
- 2 oz (57g) cocoa powder – for that rich chocolate layer; sift this too!
- Marzipan for covering – I always choose high-quality marzipan for the best flavor and texture.
- Apricot jam for sealing – this not only helps the marzipan stick but adds a lovely fruity note.
Gather these goodies, and you’re all set to create a stunning Battenburg cake that’s as delicious as it is beautiful!
How to Prepare Battenburg Cake Recipe
Prepping the Oven and Baking Tin
First things first! Preheat your oven to 350°F (175°C). This is super important because starting with a hot oven ensures your cake rises beautifully. While that’s getting cozy, grab a square baking tin and grease it well with butter. Then, line the bottom and sides with parchment paper. This little trick makes it so much easier to lift your cake out later. Trust me, no one wants a cake disaster!
Mixing the Batter
Now, let’s get mixing! In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. This step is crucial because it adds air to the mixture! Next, add your eggs one at a time, mixing well after each addition. Don’t rush this part! After that, sift in the all-purpose flour and baking powder. Here’s where you want to gently fold the mixture—don’t overmix! We want to keep all that airy goodness in there for a light sponge.
Dividing and Coloring the Batter
Once your batter is mixed, it’s time to divide it. Split the mixture evenly into two bowls. In one bowl, add the cocoa powder, and fold it in until combined. You’ll have one lovely vanilla batter and one rich chocolate batter. Now, pour both mixtures side by side into your prepared baking tin. No need to swirl them—just let them sit next to each other, and they’ll do their magic in the oven!
Baking the Cake
Pop that tin into the preheated oven and bake for about 25-30 minutes. The key to knowing when your cake is done is to insert a skewer in the center—if it comes out clean, you’re golden! Once it’s baked, let it cool in the tin for about 10 minutes, then gently remove it and let it cool completely on a wire rack. Cooling is crucial, especially before we cover it with marzipan! You want it to be at room temperature.
Assembling the Cake
Now comes the fun part—assembly! After the cake has cooled, carefully cut it into rectangles. You should have two vanilla and two chocolate pieces. Arrange them in a checkered pattern, just like a lovely quilt! Brush the sides with apricot jam to help the marzipan stick, then roll out your marzipan to cover the entire cake. This final touch not only looks stunning but adds that sweet almond flavor we all adore. And voilà, your beautiful Battenburg cake is ready to shine!
Tips for Success
To achieve the best Battenburg cake, cooling is key! Make sure to let your cake cool completely before covering it with marzipan; this prevents any melting or sliding. Speaking of marzipan, always opt for high-quality marzipan for that rich flavor and smooth texture—it’s worth it! When it comes to storage, keep your cake in an airtight container to maintain its freshness. If you plan to enjoy it over a few days, it’s best to store it in a cool place, away from sunlight. Trust me, these little tips will make all the difference in your baking journey!
Variations on Battenburg Cake Recipe
If you’re feeling adventurous, there are so many fun ways to put your own twist on the classic Battenburg cake! Here are some delightful variations to try:
- Lemon Zest: Add the zest of one lemon to the vanilla batter for a bright and zesty flavor.
- Almond Extract: Replace the vanilla extract with almond extract to enhance that lovely marzipan taste.
- Fruit Puree: Incorporate a swirl of raspberry or strawberry puree into one of the batters for a fruity surprise.
- Coconut: Add shredded coconut to the vanilla batter for a tropical twist!
- Spiced Variation: Mix in a teaspoon of cinnamon or nutmeg to the chocolate batter for a warm, spiced flavor.
Feel free to experiment and find your perfect combination! The beauty of this cake is that it’s versatile and can be adapted to your taste. Enjoy!
Nutritional Information for Battenburg Cake Recipe
Now, let’s talk about the nutrition of this delightful Battenburg cake! Each slice is estimated to contain:
- Calories: 200
- Fat: 8g
- Protein: 3g
- Carbohydrates: 30g
Keep in mind, these numbers can vary based on the specific ingredients you use, so consider this an estimate. It’s always good to enjoy treats like this in moderation, but I promise it’s worth every bite! Happy baking!
FAQ About Battenburg Cake Recipe
I know you might have a few questions about making this lovely Battenburg cake, so let’s dive into some of the most common ones I get from fellow bakers!
How should I store the Battenburg cake?
You’ll want to keep your cake in an airtight container to maintain its freshness. It can last for about 3-4 days at room temperature. If you’re not planning to eat it right away, I’d suggest refrigerating it for a longer shelf life. Just let it come to room temperature before serving for the best taste!
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap. Just remember to wait until it’s completely cool before wrapping, as this prevents moisture from building up.
What if I don’t have marzipan?
If marzipan isn’t available, you can use rolled fondant instead. It won’t have the same almond flavor, but it will still give you that beautiful finish. You could also skip the cover altogether and dust the cake with powdered sugar for a simpler look!
Can I use a different flavor for the cake?
Definitely! Feel free to experiment with different extracts, like orange or peppermint, to create your own unique flavor profile. Just keep in mind that you may need to adjust the sugar levels slightly depending on the flavor you choose.
How do I serve the Battenburg cake?
I love serving this cake with a nice cup of tea. You can slice it into generous pieces, and it’s perfect for gatherings or afternoon tea. It always looks so pretty on a cake stand, and trust me, your friends will be impressed!
Can I freeze Battenburg cake?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It should keep well for up to 2 months. Thaw it in the fridge overnight before serving.
If you have any other questions, feel free to drop them in the comments below! I’m here to help you perfect your Battenburg cake experience!
Your Turn to Try This Battenburg Cake Recipe
Now it’s your turn to create this stunning Battenburg cake! I can’t wait to hear about your baking adventures. Was it a hit at your family gathering? Did you try any of those fun variations? I’d love to know how it turned out for you! Feel free to share your experiences, tips, or even a picture of your beautiful cake in the comments below.
If you have any questions while making the recipe, don’t hesitate to ask! I’m here to help you every step of the way. And if you enjoyed this recipe, I’d appreciate it if you could rate it too. Your feedback means the world to me and helps others find this delightful treat. Happy baking, and may your kitchen be filled with joy and delicious aromas!
Print
Battenburg Cake Recipe: 5 Steps to Baking Bliss
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A traditional British cake made of two flavors of sponge, arranged in a checkered pattern and covered with marzipan.
Ingredients
- 4 oz (113g) butter, softened
- 4 oz (113g) sugar
- 2 large eggs
- 4 oz (113g) all-purpose flour
- 1 tsp baking powder
- 2 oz (57g) milk
- 1/2 tsp vanilla extract
- 2 oz (57g) cocoa powder
- Marzipan for covering
- Apricot jam for sealing
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a square baking tin.
- Mix butter and sugar until creamy.
- Add eggs one at a time, mixing well.
- Sift in flour and baking powder, then fold in.
- Divide the mixture into two bowls.
- Add cocoa powder to one bowl and mix.
- Pour both mixtures into the tin, side by side.
- Bake for 25-30 minutes until a skewer comes out clean.
- Let cool, then remove from tin.
- Cut the cake into rectangles and arrange in a checkered pattern.
- Brush with apricot jam and cover with marzipan.
Notes
- Use high-quality marzipan for better flavor.
- Ensure the cake is completely cool before covering.
- Store in an airtight container for freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: battenburg cake recipe, British cake, dessert recipe