How to Make Battenberg Cake: A Classic British Teatime Favourite

 

Battenberg cake is a beautifully patterned British sponge cake, instantly recognisable by its distinctive pink and yellow checkerboard pattern, wrapped in a layer of jam and marzipan. Often served with a cup of tea, this eye-catching cake is a firm favourite for afternoon tea and special occasions alike.

--- published by foodie Parmod.

🎂 What Is Battenberg Cake?

Battenberg cake (sometimes spelt Battenburg) is a light almond-flavoured sponge cake, typically coloured pink and yellow, arranged in a checkerboard pattern and wrapped in a thin layer of apricot jam and marzipan. The cake was reportedly created in the 19th century to celebrate the marriage of Princess Victoria (Queen Victoria’s granddaughter) to Prince Louis of Battenberg.

It’s a classic in British baking — elegant, playful, and utterly delicious.

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🧁 Ingredients (Serves 8–10)

For the sponge:

175g unsalted butter (softened)

175g caster sugar

3 medium eggs

140g self-raising flour

50g ground almonds

1 tsp vanilla extract

½ tsp almond extract

Pink food colouring

For assembly:

4–5 tbsp apricot jam (warmed and sieved)

250g marzipan (ready-rolled or block)

Icing sugar (for dusting the surface)

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👨‍🍳 How to Make Battenberg Cake

Step 1: Prepare Your Tin

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

2. Grease and line a 20cm square cake tin.

To create two separate halves in the tin, use a folded sheet of baking paper or a foil divider placed in the centre.

Step 2: Make the Batter

1. In a large bowl, cream the butter and sugar until pale and fluffy.

2. Beat in the eggs one at a time, mixing well after each addition.

3. Fold in the self-raising flour, ground almonds, vanilla, and almond extract to make a smooth batter.

Step 3: Divide and Colour

1. Divide the batter equally into two bowls.

2. Leave one portion plain (yellow).

3. Add a few drops of pink food colouring to the other half and mix until evenly coloured.

Step 4: Bake

1. Spoon each coloured batter into one half of the prepared tin, smoothing the tops.

2. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.

3. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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🔲 Step 5: Trim and Shape the Sponge

1. Once cooled, trim the cakes so they are the same height and shape.

2. Slice each coloured sponge in half lengthways to create four long rectangles.

3. Neaten the edges with a sharp knife to ensure a tidy finish.

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🍑 Step 6: Assemble the Checkerboard

1. Warm the apricot jam and brush along the long side of one pink and one yellow piece.

2. Stick them together, then brush the top with more jam.

3. Stack the other two pieces on top in the opposite pattern to form a checkerboard.

4. Brush all outer sides with jam to help the marzipan stick.

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🌟 Step 7: Roll and Wrap with Marzipan

1. Roll the marzipan out on a surface lightly dusted with icing sugar into a rectangle large enough to wrap the cake.

2. Carefully place the cake on the marzipan and wrap it around the sponge, pressing gently to seal.

3. Trim any excess marzipan and place the sealed edge underneath.

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🍽 Serving Suggestions

Slice your Battenberg cake into neat pieces and serve with:

A pot of English breakfast tea

Fresh berries on the side

A dollop of clotted cream (optional)

Battenberg keeps well in an airtight container for up to 5 days.

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💡 Tips for a Perfect Battenberg

Use gel food colouring for vibrant pink without altering the batter consistency.

Keep your sponge pieces uniform for the best checkerboard effect.

Chill the cake before slicing for neater presentation.

Try different flavours — strawberry and lemon work beautifully as a variation.

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🏡 A British Baking Classic

Battenberg cake is not just a treat — it’s a piece of British baking history. Its distinctive look, almond flavour, and pretty presentation have kept it on teatime tables for over a century.

Perfect for birthdays, afternoon teas, or special occasions, this cake is sure to be a hit with both traditionalists and modern bakers alike.

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✅ Conclusion

Now that you know how to make a Battenberg cake the traditional British way, it’s time to get baking! With a bit of care and attention to detail, you’ll have a beautiful, delicious cake that’s sure to impress — both in taste and appearance.

--- write ✍️ by foodie Parmod.

Love British baking? Don’t miss our other traditional recipes for Victoria Sponge, Jam Roly-Poly, and Treacle Tart — all perfect for your next afternoon tea spread.