There’s something truly heartwarming about baking a Battenberg Cake in your kitchen. The moment the vibrant pink and yellow cake layers come together, I can’t help but feel a wave of nostalgia wash over me. Growing up, I remember watching my grandmother bring this beautiful cake to life, its checkered pattern always a delightful surprise at family gatherings.
Combining rich almond flavor with a touch of sweet apricot jam, this British classic is surprisingly simple to make, even for beginners. With its elegant appearance and melt-in-your-mouth texture, it’s perfect for impressing guests at tea parties or simply indulging in a little self-love during a cozy afternoon at home.
Join me as we embark on this baking journey together; I promise your kitchen will fill with enchanting aromas, and your tastebuds will be grateful for the sweet reward at the end!
Why is Battenberg Cake a Must-Bake?
Visual Appeal: The stunning checkered pattern makes this cake a showstopper at any gathering!
Almond Goodness: Rich almond flavor combines beautifully with apricot jam, creating a taste that’s deeply satisfying.
Simple Instructions: Don’t worry if you’re a beginner; this recipe is straightforward and easy to follow.
Versatile Creation: You can play around with colors and flavors, making it perfect for any occasion.
Perfect for Sharing: This cake is sure to impress your friends and family at tea parties or celebrations.
Don’t miss out on the deliciousness—get started on your Battenberg Cake journey today!
Battenberg Cake Ingredients
• Create this stunning treat with ease!
For the Cake Base
- All-Purpose Flour (150 g/1 1/4 cups) – Provides structure; you can use gluten-free flour for a gluten-free version.
- Almond Flour (50 g/1/2 cup) – Adds flavor and moisture; ground hazelnuts can be a delightful substitute.
- Baking Powder (1 1/2 tsp) – Acts as a leavening agent; ensure it’s fresh for the best rise.
- Unsalted Butter (3/4 cup/1 1/2 sticks, room temperature) – Delivers rich flavor and moisture; use margarine for a dairy-free option.
- Granulated Sugar (150 g/3/4 cup) – Sweetens the cake; coconut sugar adds a deeper flavor profile.
- Kosher Salt (1/4 tsp) – Enhances the cake’s flavor; regular salt is a fine alternative.
- Large Eggs (3, room temperature) – Binds ingredients and adds richness; consider flax eggs for a vegan alternative.
- Almond Extract (1 tsp) – Elevates the almond flavor; vanilla extract works well for a different touch.
- Whole Milk (2 Tbsp) – Contributes moisture; almond milk is a great dairy-free substitution.
- Pink Food Coloring (4 drops or more) – Provides charming color; beet juice serves as a natural option.
For the Filling and Decoration
- Apricot Jam (1/2 cup) – Essential for filling and binding cake layers; feel free to swap with any fruit jam you love.
- Ready-to-Roll Marzipan (7 oz) – Ensures a smooth finish for the cake; you can make your own marzipan if desired.
Embark on your Battenberg Cake adventure and prepare to impress!
How to Make Battenberg Cake
Preheat the oven to 350°F (175°C) and line a rectangular baking pan (approximately 8×8 inches) with parchment paper. This will ensure easy removal of the cake later.
Combine the all-purpose flour, almond flour, baking powder, and salt in a bowl. Whisk together until well mixed and set aside for later.
Cream the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes. This step ensures a light texture in your cake.
Beat in the eggs, one at a time, mixing well after each addition. Then, stir in the almond extract and milk until smoothly incorporated.
Gradually add the dry ingredients to the wet mixture until just combined. Be careful not to over-mix; we want a tender cake!
Divide the batter in half. Tint one half with pink food coloring, mixing until you reach your desired shade, and leave the other half plain.
Pour the pink batter into one side of the prepared baking pan and the plain batter into the other, separated by a strip of parchment in the center.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden and spring back when pressed.
Cool the cakes in the pan for 10 minutes before transferring them to a wire rack to cool completely. This step prevents sogginess.
Slice each cake into even logs, approximately 1 – 1.5 inches thick. This ensures the checkered pattern when assembled.
Brush each layer with apricot jam to help them stick together nicely. Stack the pink and plain layers alternatively to create the checkered effect.
Wrap the assembled cake in a layer of marzipan, smoothing it down to create a beautiful finish. Don’t forget to trim the edges for a neat appearance!
Allow the cake to set for at least 30 minutes before serving to let the flavors meld beautifully.
Optional: Decorate with additional patterns or edible flowers for a festive touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing your Battenberg Cake ahead of time is a fantastic way to save yourself some hassle on the day of your event! You can bake the two cake layers and store them, wrapped in plastic wrap, in the refrigerator for up to 3 days, ensuring they remain moist and fresh. Additionally, you can prepare the marzipan and set it aside up to 24 hours in advance, keeping it in an airtight container at room temperature. When it’s time to assemble, simply slice the cooled cakes, brush them with apricot jam, and wrap them in the marzipan. This method guarantees that your Battenberg Cake is just as delightful and visually appealing as if made fresh that same day!
Battenberg Cake Variations & Substitutions
Feel free to let your creativity shine while making this delightful Battenberg Cake!
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to cater to gluten-sensitive guests.
- Nut-Free: Swap almond flour with sunflower seed flour for a nut-free cake without sacrificing moisture.
- Flavor Twist: Replace almond extract with orange or lemon extract for a refreshing citrusy note that brightens every bite.
- Jam Alternatives: Experiment with different jams like raspberry, strawberry, or even lemon curd for a unique flavor profile. The choice of jam greatly influences the cake’s essence!
- Color Variations: Use natural food colorings or pureed fruits to achieve vibrant hues; think of iris purple or sunny yellow for seasonal occasions.
- Dairy-Free: Substitute unsalted butter with coconut oil or a plant-based margarine to make the recipe completely dairy-free and still delicious.
- Heat Factor: Add a pinch of cardamom or cinnamon to the cake batter for a subtle warmth that enhances the almond flavor in a cozy way.
- Miniature Cakes: Instead of one large cake, bake mini Battenberg cakes in a muffin tin for delightful, individual servings perfect for gatherings or treats!
With these variations, you can customize your Battenberg Cake to suit any taste or occasion, sparking joy in every slice!
What to Serve with Battenberg Cake?
There’s nothing like a festive gathering to elevate the joy of savoring a slice of this delightful cake. Imagine the warm ambiance of your home, filled with laughter and the aroma of freshly baked goods!
English Breakfast Tea: The robust flavor of English breakfast tea perfectly complements the almond notes, making it a classic pairing.
Fresh Berries: A medley of raspberries and strawberries adds a refreshing tartness that cuts through the sweetness of the cake beautifully.
Clotted Cream: This rich, creamy topping enhances the moist cake layers, creating an indulgent experience that transports you straight to a cozy British café.
Lemon Curd: The zesty brightness of lemon curd adds an exciting contrast, elevating each bite and offering a tangy surprise.
Chocolate Drizzle: A simple drizzle of warm chocolate creates a decadent touch, enhancing the dessert’s luxurious aura without overpowering it.
Almond Milk Latte: For a delightful twist, pair your cake with a warm almond milk latte; the flavors mirror and enhance the cake’s nutty essence, making for a cozy afternoon treat.
Let your Battenberg Cake take the spotlight and delight your guests with these perfect accompaniments!
How to Store and Freeze Battenberg Cake
Room Temperature: Keep the Battenberg Cake in an airtight container at room temperature for up to 3 days to maintain its fresh flavors and moist texture.
Fridge: If you want to extend the life of your cake, refrigerate it, where it will stay fresh for up to 1 week. Just be sure to keep it well-wrapped to avoid drying out.
Freezer: For longer storage, you can freeze slices of Battenberg Cake for up to 3 months. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag.
Reheating: To enjoy the cake, simply thaw it in the refrigerator overnight, then bring it to room temperature before serving for the best taste and texture.
Tips for the Best Battenberg Cake
Room Temperature Ingredients: Always start with room temperature butter and eggs; this helps create a smooth batter and ensures even baking, which is key for the Battenberg Cake.
Even Baking: Use an oven thermometer to ensure your oven is at the correct temperature, as uneven baking can result in cake sides that are too dry or too moist.
Perfectly Cut Layers: Use a serrated knife for slicing the cakes; it will help you achieve clean, even layers without crumbling.
Marzipan Tips: Lightly dust your surface before rolling out marzipan to avoid sticking. You can also use plastic wrap over it to make rolling easier.
Checking Doneness: Insert a toothpick into the center of the cake—if it comes out clean, it’s ready! Avoid overbaking, which can dry out your delicious Battenberg Cake.
Storing Leftovers: Keep any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.
Battenberg Cake Recipe FAQs
What type of almond flour is best for Battenberg Cake?
I recommend using finely ground almond flour for the best texture and flavor. It’s essential to choose a quality brand that doesn’t contain additives for a more authentic taste. If you’re looking for a gluten-conscious option, make sure it’s labeled gluten-free, as this will ensure it meets your dietary needs.
How should I store my Battenberg Cake after baking?
To keep your Battenberg Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to extend its shelf life, transferring it to the refrigerator will keep it fresh for up to a week. Just ensure it’s wrapped well to prevent it from drying out.
Can I freeze Battenberg Cake, and if so, how?
Absolutely! If you’d like to freeze your Battenberg Cake, I recommend slicing it first. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag or container. This way, they will maintain their flavor and moisture for up to 3 months. When you’re ready to enjoy, simply thaw the slices in the refrigerator overnight, then let them reach room temperature before serving.
What if my cake layers aren’t rising properly?
If your cake layers aren’t rising, ensure your baking powder is fresh—old leavening agents can hinder the rise. Also, don’t forget to cream the butter and sugar well; this introduces air into the batter, which is essential for a light texture. Lastly, try not to overmix your batter after adding the dry ingredients, as this can lead to a denser cake.
Can Battenberg Cake be made dairy-free or vegan?
Yes, making a dairy-free or vegan Battenberg Cake is quite straightforward! Substitute unsalted butter with margarine or a vegan butter alternative, and replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). You’ll achieve a delightful cake without compromising on taste or texture.
Is marzipan safe for my pet?
Marzipan contains high sugar levels and sometimes almond extract, which could be harmful to pets. It’s best to keep this cake away from curious furry friends! If you have pets, consider using alternatives for the decoration, like whipped coconut cream or simply enjoy your homemade Battenberg Cake yourself!
Master the Art of Battenberg Cake: A British Delight
Equipment
- - Oven
- - Mixing bowls
- - Baking pan
- Whisk
- - Serrated knife
Ingredients
For the Cake Base
- 150 g All-Purpose Flour Provides structure; you can use gluten-free flour for a gluten-free version.
- 50 g Almond Flour Adds flavor and moisture; ground hazelnuts can be a delightful substitute.
- 1.5 tsp Baking Powder Acts as a leavening agent; ensure it's fresh for the best rise.
- 3/4 cup Unsalted Butter Delivers rich flavor and moisture; use margarine for a dairy-free option.
- 150 g Granulated Sugar Sweetens the cake; coconut sugar adds a deeper flavor profile.
- 1/4 tsp Kosher Salt Enhances the cake’s flavor; regular salt is a fine alternative.
- 3 large Eggs Binds ingredients and adds richness; consider flax eggs for a vegan alternative.
- 1 tsp Almond Extract Elevates the almond flavor; vanilla extract works well for a different touch.
- 2 Tbsp Whole Milk Contributes moisture; almond milk is a great dairy-free substitution.
- 4 drops Pink Food Coloring Provides charming color; beet juice serves as a natural option.
For the Filling and Decoration
- 1/2 cup Apricot Jam Essential for filling and binding cake layers; feel free to swap with any fruit jam you love.
- 7 oz Ready-to-Roll Marzipan Ensures a smooth finish for the cake; you can make your own marzipan if desired.
Instructions
How to Make Battenberg Cake
- Preheat the oven to 350°F (175°C) and line a rectangular baking pan (approximately 8x8 inches) with parchment paper.
- Combine the all-purpose flour, almond flour, baking powder, and salt in a bowl and whisk together.
- Cream the unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the almond extract and milk.
- Gradually add the dry ingredients to the wet mixture until just combined, being careful not to over-mix.
- Divide the batter in half and tint one half with pink food coloring.
- Pour the pink batter into one side of the prepared baking pan and the plain batter into the other.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Slice each cake into even logs, approximately 1 – 1.5 inches thick.
- Brush each layer with apricot jam and stack the pink and plain layers alternatively.
- Wrap the assembled cake in marzipan and trim the edges.
- Allow the cake to set for at least 30 minutes before serving.