Imagine slicing through a delicate layer of rich almond cake, revealing an enchanting checkered pattern that’s as delightful to the eyes as it is to the taste buds. That’s the charm of the Classic Battenberg Cake, a treat that conjures memories of childhood celebrations and elegant afternoon teas. As the sweet aroma of freshly baked cake mingles with the subtle nuttiness of almond, you know you’re about to embark on a baking adventure that impresses every palate.
I first encountered the Battenberg during a lovely garden party, where its vibrant pink and yellow slices caught my eye amidst a buffet of goodies. The moment I took a bite, I was captivated by the symphony of flavors and textures, not to mention its stunning presentation! This cake is not just a feast for the senses; it’s a celebration in itself, perfect for birthdays, tea parties, or simply elevating your weekend baking routine. Give it a try, and let the joy of creating something beautiful in your kitchen ignite your passion for homemade food!
Why is Battenberg Cake a Baking Essential?
Visual appeal: This cake’s striking checkered design will impress guests and brighten any gathering.
Rich flavor: The combination of almond and sweet apricot jam offers a delightful taste that feels both nostalgic and sophisticated.
Simple steps: With clear instructions, even novice bakers can achieve this timeless classic without stress.
Versatile variations: Switch up flavors and colors to suit any occasion, making it a go-to for celebrations.
Perfect for sharing: Delight friends and family alike with this elegant dessert, ideal for afternoon teas or festive dinners!
Battenberg Cake Ingredients
For the Batter
- Cooking Spray – Prevents sticking; use a neutral oil spray for easy release.
- All-Purpose Flour (150 g) – Provides structure; can substitute with a gluten-free flour blend.
- Almond Flour (50 g) – Adds flavor and moisture; substitute with more all-purpose flour if desired.
- Baking Powder (1½ tsp) – Leavening agent; ensure it’s fresh for best results.
- Unsalted Butter (1½ sticks, room temperature) – Provides fat and richness; substitute with margarine for dairy-free.
- Granulated Sugar (150 g) – Sweetens the cake; brown sugar can add moisture and flavor.
- Kosher Salt (¼ tsp) – Balances sweetness; use regular salt if kosher is unavailable.
- Large Eggs (3, room temperature) – Binds ingredients and provides moisture; a flax egg can be used for a vegan option.
- Almond Extract (1 tsp) – Enhances almond flavor; vanilla extract can be used instead.
- Whole Milk (2 Tbsp) – Adds moisture; use almond milk for a dairy-free option.
- Pink Food Coloring (optional, a few drops) – For tinting batter; omit for a classic appearance.
For Assembly
- Apricot Jam (½ cup) – Binds cake layers and adds sweetness; any fruit jam can be a substitute.
- Ready-to-Roll Marzipan (7 oz) – Enrobes the cake for flavor and decoration; can be homemade if desired.
How to Make Battenberg Cake
Preheat oven to 350°F (175°C) and prepare a square cake pan by spraying it generously with cooking spray and lining it with parchment paper to ensure easy removal.
Mix dry ingredients by combining all-purpose flour, almond flour, baking powder, and salt in a bowl. Stir well until fully blended, allowing for even distribution of flavors.
Cream butter and sugar together in a stand mixer on medium speed until the mixture is light and fluffy—a process that usually takes about 3 to 5 minutes.
Add eggs one at a time to the creamed mixture, mixing well after each addition. Then, incorporate the almond extract and milk, ensuring a smooth consistency.
Gradually add dry ingredients to the wet mixture, folding them in until just combined. The batter should be smooth and slightly thick, ready for the next steps.
Divide batter in half, placing one portion in a separate bowl. Tint one half with a few drops of pink food coloring, mixing until the color is uniformly distributed.
Pour batters side by side in the prepared pan, separating them with a strip of parchment paper to keep the colors distinct while baking.
Bake the cake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. The edges should be lightly golden, indicating doneness.
Cool cakes in the pan for 10 minutes before transferring to a wire rack to cool completely. This avoids condensation that could lead to sogginess.
When cooled, trim and cut each cake into even logs, ensuring they will fit together seamlessly for the checkered pattern.
Brush logs with jam, using apricot jam for sweetness, before stacking them to form a checkered pattern. This creates a delightful visual surprise when sliced.
Roll out marzipan between two sheets of plastic wrap until it reaches a thickness of about ¼ inch. Carefully wrap it around the stacked cake, smoothing the surface for a polished look.
Trim excess marzipan neatly, ensuring no ragged edges remain, and smooth everything down for a beautiful finish.
Chill for a short period in the refrigerator to set the marzipan. This helps it adhere to the cake and enhances the overall presentation.
Finally, slice and serve the Battenberg Cake with a warm cup of tea or coffee, letting its succulent flavors shine.
Optional: Garnish perfectly cut slices with fresh berries for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Battenberg Cake Variations
Feel free to explore these delightful twists to make this classic cake truly your own!
Vegan Option: Replace eggs with ground flaxseed mixed with water and use coconut oil instead of butter for a plant-based delight.
Gluten-Free Delight: Swap all-purpose flour for a gluten-free blend, ensuring everyone can enjoy this splendid treat.
Jam Variety: Experiment with different jams like raspberry or orange marmalade to bring a fresh, fruity twist to the cake layers.
Zesty Surprise: Add a teaspoon of lemon zest to the batter for a lovely citrus kick that brightens each slice.
Nutty Variation: Incorporate chopped walnuts or hazelnuts into the batter for added texture and a delightful crunch between the layers.
Colorful Layers: Use natural food dyes. Beet juice can create a stunning deep red layer, while spirulina powder can add a vibrant green!
Chocolate Craze: Mix in cocoa powder to a portion of the batter for a fun chocolate-flavored layer that pairs deliciously with almond.
Savoury Spin: Add a hint of lavender or rosemary into the cake for an unexpected savory nuance that intrigues the palate.
Let your creativity shine—each variation creates a new experience to share and enjoy!
Make Ahead Options
These Classic Battenberg Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 24 hours in advance; simply bake, cool, and wrap them tightly in plastic wrap at room temperature to maintain their moisture. Additionally, you can roll out the marzipan and cut it to size up to 3 days ahead, keeping it stored in an airtight container to prevent it from drying out. When you’re ready to assemble, brush the cake layers with apricot jam, stack them for that beautiful checkered design, and then wrap them in the marzipan. This approach not only saves you valuable time but ensures your Battenberg Cake remains just as delightful for your guests!
What to Serve with Battenberg Cake?
Indulge in a delightful array of pairings that transform your slice of decadence into a full-fledged celebration.
Fresh Berries: Juicy strawberries, raspberries, or blueberries provide a refreshing contrast to the sweet marzipan, enhancing the cake’s flavor beautifully.
Whipped Cream: A dollop of light, airy whipped cream complements the rich almond cake, adding a luxurious touch to each bite.
Vanilla Ice Cream: Creamy vanilla ice cream creates a wonderful temperature contrast, perfectly balancing the firm texture of the marzipan.
Earl Grey Tea: The floral and citrus notes of Earl Grey tea enhance the almond flavor, making it a perfect companion for afternoon indulgence.
Chocolate Sauce: Drizzling warm chocolate sauce over a slice brings a decadent twist, marrying flavors that delight the palate.
Lemon Curd: The zesty brightness of lemon curd cuts through the cake’s sweetness, introducing a refreshing balance that sparks the taste buds.
Espresso or Coffee: A strong cup of espresso or a smooth coffee accentuates the cake’s richness, rounding out a delightful tea-time or dessert experience.
Almond Biscotti: Crunchy almond biscotti provides a satisfying texture contrast, making for a delightful pairing that complements the almond flavors within the cake.
Elevate your Battenberg experience by adding these delightful accompaniments that cater to a variety of tastes and ensure a memorable treat!
Expert Tips for Battenberg Cake
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for better emulsification and a smooth batter.
- Generous Spray: Apply a generous amount of non-stick cooking spray to your pan to prevent sticking, ensuring easy removal once baked.
- Dividing Batter Evenly: When dividing the batter, use a kitchen scale for precise measurements to maintain an equal balance for the checkered pattern.
- Avoid Overmixing: Mix the batter just until combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
- Chill Before Cutting: Allow the cake to chill after wrapping in marzipan for a more stable structure and to achieve perfect, cleaner slices of Battenberg Cake.
How to Store and Freeze Battenberg Cake
Room Temperature: Keep the wrapped Battenberg Cake in an airtight container at room temperature for up to 7 days to maintain freshness and flavor.
Fridge: If you prefer a firmer texture, store the cake in the fridge for up to 2 weeks. Just ensure it’s well-wrapped to prevent drying out.
Freezer: For longer storage, wrap the Battenberg Cake tightly in plastic wrap and then place it in an airtight container. It can be frozen for up to 3 months.
Reheating: To enjoy the cake after freezing, let it thaw in the refrigerator overnight. Serve chilled or at room temperature for the best experience.
Battenberg Cake Recipe FAQs
What kind of flour should I use for Battenberg Cake?
I recommend using all-purpose flour for the structure of the cake, but if you’re looking for a gluten-free version, a gluten-free flour blend works well. Just make sure it includes a binding agent like xanthan gum for the best results!
How long can I store my Battenberg Cake?
Store your wrapped Battenberg Cake in an airtight container at room temperature for up to 7 days. If you want to keep it longer, you can refrigerate it for up to 2 weeks, but remember to wrap it well to prevent it from drying out.
Can I freeze Battenberg Cake?
Absolutely! To freeze your Battenberg Cake, wrap it tightly in plastic wrap, then place it in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply let it thaw in the refrigerator overnight and serve chilled or at room temperature.
What should I do if my cake layers are not sticking together?
No worries! If your cake layers aren’t sticking well, brush the sides of the logs with a bit of apricot jam before stacking them. This helps them adhere better and creates a lovely sweet layer between the cake logs. Just make sure the jam isn’t too thick or it may cause the layers to slide.
Can I make a vegan version of Battenberg Cake?
Yes, indeed! To make a vegan Battenberg Cake, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit until thickened), and use almond milk instead of whole milk. It still turns out delicious and keeps all the charm!
Is there a dog-friendly version of this cake?
While Battenberg Cake contains ingredients like sugar and almond extract that are not suitable for dogs, you can always make a dog-friendly version! Try a simple cake using whole wheat flour and mashed bananas for sweetness, and skip the frosting altogether. Just ensure any added flavors are safe for your furry friend!
Deliciously Elegant Battenberg Cake: A Step-by-Step Guide
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare a square cake pan by spraying it generously with cooking spray and lining it with parchment paper to ensure easy removal.
- Mix dry ingredients by combining all-purpose flour, almond flour, baking powder, and salt in a bowl. Stir well until fully blended.
- Cream butter and sugar together in a stand mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add eggs one at a time to the creamed mixture, mixing well after each addition. Incorporate almond extract and milk, ensuring a smooth consistency.
- Gradually add dry ingredients to wet mixture, folding them in until just combined.
- Divide batter in half, tint one portion with a few drops of pink food coloring.
- Pour batters side by side in the prepared pan, separating them with parchment paper.
- Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Trim and cut each cake into even logs.
- Brush logs with jam before stacking them to form a checkered pattern.
- Roll out marzipan and wrap it around the stacked cake.
- Trim excess marzipan and smooth everything down.
- Chill in the refrigerator to set the marzipan.
- Slice and serve the Battenberg Cake.