Breakfast Baking
British Battenberg Cake with Marzipan Wrap – Easy Beginner Recipe
Original recipe: 12 servings · Prep: 30 min · Cook: 30 min · Total: 60 min
By Beginnerbakes Editorial TeamPublished May 9, 2026 | Updated Sep 30, 2026
British
60 mins
Beginner-friendlyEasyStep By StepParty
Pink and plain vanilla sponge strips joined with apricot jam in a 2-by-2 checkerboard, then wrapped in almond marzipan. Bake the two colors in a divided tin and cool fully before trimming and assembling. Allow extra time for cooling beyond the listed preparation and baking time.
Prep
30 min
Cook
30 min
Total
60 min
Servings
12
Difficulty
easy
Cuisine
British
Ingredients
Servings
12
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, divided between the egg additions and final folding
- 1 tsp baking powder
- 1 tsp vanilla extract
- A few drops of pink food coloring
- 200g marzipan
- 3 tbsp apricot jam
- Icing sugar, for dusting
- extra caster sugar for sprinkling
Instructions
-
Preheat the oven to 180 degrees C (350 degrees F). Grease a 20cm x 20cm (8-inch x 8-inch) square cake tin. Make a sturdy folded-foil divider down the middle to form two equal compartments, then line each compartment with baking parchment so the pink and plain batters stay separate.
-
In a large bowl, cream the softened butter and caster sugar together until pale and fluffy, about 3-5 minutes with an electric mixer on medium speed.
-
Beat in the eggs one at a time, adding a spoonful taken from the measured 225g self-raising flour with each egg to help prevent curdling. Stir in the vanilla extract.
-
Sift the remaining measured self-raising flour with the baking powder, then gently fold into the butter mixture until smooth and combined.
-
Divide the batter evenly into two bowls. Add a few drops of pink food coloring to one bowl and mix gently to create a pale pink batter. Leave the other bowl plain.
-
Keep the batter in these two portions: one pink and one plain. Each portion will make one sponge that is cut into two strips after baking and cooling; do not divide the batter again.
-
Spoon all the pink batter into one compartment and all the plain batter into the other. Keep the divider upright and level both surfaces so the sponges bake to a similar height.
-
Bake both colors together in the prepared tin. Start checking after 25 minutes; allow about 25-30 minutes, or longer if needed. Both sponges must spring back lightly and a skewer inserted into the center of each must come out clean. Do not remove partially baked sponge or bake a second batch.
-
Let the fully baked sponges rest in the tin for 10 minutes. Lift them out carefully using the parchment, remove the divider and transfer them to a wire rack.
-
Allow the cakes to cool completely on wire racks.
-
Level the cooled sponges and trim their edges. Cut each sponge lengthways into two strips, giving four strips in total: two pink and two plain. Use a ruler and trim all four to the same length, width and height, with square ends; reserve the offcuts separately.
-
Warm the apricot jam gently until spreadable. Join one pink strip beside one plain strip with a thin layer of jam to make the bottom layer. Brush their top surfaces with jam, then place the remaining plain strip above the pink and the remaining pink strip above the plain. Join the touching sides with jam and press gently. Viewed from either end, the cake must be a 2-by-2 square: pink beside plain on the bottom, plain beside pink on top, not four strips in one row.
-
Lightly dust the work surface with icing sugar. Roll the marzipan into a thin rectangle, checking it against the assembled cake: one side must cover the cake length and the other must go around all four sides with a small overlap. Measure the cake rather than relying on a fixed rectangle size.
-
Brush the four long outer sides of the assembled cake with a thin layer of apricot jam. Wrap the marzipan around the cake, gently seal the overlap underneath and trim the excess. Trim both ends neatly to reveal the pink-and-plain checkerboard.
-
Optionally, sprinkle the finished Battenberg cake with a little caster sugar for a slight crunch and sparkle.
-
Slice and serve your Battenberg cake with tea or coffee. Store in an airtight container for up to 3 days or freeze slices individually.
Tips
Equipment Needed
Use an 8-inch square cake tin, foil for a divider, parchment paper, mixing bowls, a ruler, a serrated knife, and a rolling pin for the marzipan. A hand mixer helps create a lighter sponge, and a wire rack lets the cake strips cool fully before trimming.
Ingredient Prep Notes
Soften the butter before mixing so it creams smoothly with the sugar. Divide the batter evenly before coloring, and add the pink coloring gradually so the sponge stays pastel rather than too bright.
Oven Note
Bake the two sponges in the divided tin on the center rack at 350 degrees F until they spring back lightly when touched. Cool them completely before trimming, because warm sponge can tear and make the checkerboard harder to align.
Easy Upgrade Ideas
Brush the outside of the assembled cake with warm apricot jam for a smoother marzipan wrap. For a neater finish, chill the wrapped cake briefly, then trim both ends with a sharp serrated knife to reveal the checkerboard pattern.
Frequently Asked Questions
- Can I make Battenberg cake ahead?
- Yes. Assemble and wrap the cake up to 1 day ahead, then store it in an airtight container at cool room temperature.
- How do I keep the checkerboard neat?
- Trim the sponge strips to the same width and height before assembling. Use a thin layer of apricot jam as glue so the strips stay together without sliding.
- Can I use store-bought marzipan?
- Yes. Store-bought marzipan is the easiest beginner option and rolls well when lightly dusted with icing sugar.
- Can I freeze Battenberg cake?
- Yes. Freeze individual slices tightly wrapped for up to 1 month, then thaw at room temperature before serving.
Storage
Store the wrapped cake in an airtight container at cool room temperature for up to 3 days. In a warm kitchen, refrigerate and bring slices to room temperature before serving. Freeze tightly wrapped slices for up to 1 month and thaw before serving; do not reheat the marzipan-wrapped cake.
Related Articles
Read related guides and practical cooking tips.
Pies and Tarts
10 Pie and Tart Recipes for Dessert
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register