Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam, and covered with homemade marzipan. The classic Battenberg Cake is made with yellow and pink sponge cakes, though variations of this cake appeared ever since.
Some of the reasons I’ve chosen to make a Chocolate and Almond Battenberg Cake are the fact that no artificial food colorings are used and the combination of chocolate with almond flavor is simply hard to resist.
The cake is moist, rich, and flavorful, and quite a pleasure to assemble. Kids might enjoy joining as well. The homemade marzipan topping makes it look very sophisticated which makes the cake perfect for special occasions as well. Enjoy.
How to make Battenberg Cake
To begin, preheat your oven to 350°F (180°C) and prepare an 8-inch (20cm) square pan by greasing and lining it with parchment paper, dividing the pan in half using an aluminum wall.
In a medium bowl, combine the flour with almond flour, baking powder, and salt.
In a separate larger bowl, cream together the butter and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Gradually add the flour mixture and milk, mixing until fully combined.
Divide the batter in half. For the almond batter, mix in the almond extract. For the chocolate batter, combine cocoa powder, milk, and sugar in a small bowl, then incorporate it into the other half of the batter.
Pour each batter into one-half of the prepared pan. Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cakes from the oven and let them cool for 5 minutes in the pan before transferring them to a cooling rack to cool completely.
While the cakes are cooling, warm the apricot jam, sieve it, and let it cool.
How to assemble the cake
Once the cakes are completely cooled, trim the tops to flatten them. Place one cake on top of the other and trim them to equal size. Cut each cake in half lengthwise.
Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam, and place an almond cake strip next to it. Repeat with the other strips of cake, stacking them on top of each other and brushing each with apricot jam.
To prepare the almond paste, place almond flour, powdered sugar, and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract, and continue grinding until it forms a dough. Knead it a bit with your hands to bring it together.
Roll the almond paste between two sheets of parchment paper into a thin layer, then cut it into a rectangle measuring 8 x 12 inches (20 x 30 cm).
Wrap the cake tightly in the almond paste (marzipan), trimming the ends as needed, and refrigerate until ready to serve.
Hope you will try the recipe for Chocolate Almond Battenberg Cake and enjoy it as much as we did! If you do don’t forget to let me know and tag me on Instagram. Cheers.
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Chocolate Almond Battenberg Cake
Ingredients
- 3/4 cup (170g) butter , softened
- 3/4 cup (150g) caster sugar
- 3 large eggs
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) almond flour (ground almonds)
- 1 ¼ tsp (5g) baking powder
- 1/4 tsp (1g) salt
- 2 tbsp (30ml) milk
For almond batter
- 1 tsp (5g) almond extract
For chocolate batter
- 2 tbsp (16g) unsweetened cocoa powder
- 1 tbsp (15g) sugar
- 2 tbsp (30ml) milk
For brushing
- 3/4 cup (180g) apricot jam
Almond Paste (Marzipan)
- 2 cups (200g) almond flour (ground almonds)
- 1 cup (120g) powdered sugar
- 4 tbsp (60g) apricot jam
- 2 tbsp (16g) unsweetened cocoa powder
- 1 tsp (5g) almond extract
Instructions
Prepare the cake batter.
- Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
- In a medium bowl combine flour with almond flour, baking powder and salt.
- In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.
- Gradually add flour mixture and milk and mix to combine.
- Divide batter in half.
- For the almond batter incorporate almond extract.
- For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
- Pour each batter into one half of the prepared pan.
- Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
- Meanwhile warm the apricot jam, sieve and let cool.
How to assemble the cake.
- When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size.
- Cut each in half lengthways.
- Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.
Prepare the almond paste.
- Place the almond flour (ground almonds), powdered sugar and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
- Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
- Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
- Tightly wrap the cake in almond paste (marzipan).
- Trim the ends and refrigerate until ready to serve.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
What a great recipe! Never heard of this before. Now on my Christmas baking list.
Can this cake be made ahead of time and frozen?
Hi Lisa.
Yes, this cake can be frozen.
Hi, Ella! Thanks for this recipe. It came out great: the texture, the taste, the look of it! It’s one of our favourite now.
Can the homemade chocolate marzipan be made in advance? If so, how long in advance and how should it be stored? I can’t wait to try this recipe, it has all of my favorite flavors! Thank you so much for this wonderful video and recipe!
Hi Noreen.
Yes,it can be made in advance , and cover in plastic wrap…should be fine.
Can i use any jam instead of apricot?
Hi Sakshi.
Sure you can.
Very nice
Hi
I was not able to get the Marzipan correct.
How long do we have to grind? It never seemed to get together.
Do we need to put in melted apricot jam? Or do we need to add butter?
Thanks
Love this cake. Looks delicious. Thanks for sharing this amazing recipe.
Is there anyway to print a hard copy of a recipe?
Thank you. This looks amazing. Can’t wait to try.
Unfortunately since one batter is different than the other, my almond cake baked faster than my chocolate cake. How can this be combatted?
Excellent cake and perfect recipe. I have been making recipes designed by Ella for years, and not even a single one has failed me. Last night I made this cake, as this was on my list for a very long time. I came here to leave a review and encourage others to give this a try.
It came out perfect, both the cakes baked great in one pan. And the marzipan tasted delicious and the consistency was perfect. It’s critical to stick to the measurements and the instructions to get the desired results.
I bake a lot, but this time to my happy surprise, the sponge cake turned out so soft and airy. Lesson here, is to keep the eggs and the butter out of the fridge 24 hours prior (unless it’s too hot, it was’nt in my case). Both were at room temp.
I would highly recommend everyone to try this recipe. Some observations:
– use room temperature eggs and butter for a soft sponge cake
– ensure the cakes are neatly divided into two before slathering the jam, else when we put them together to make those checkered design, it may look odd.
– wrap the marzipan around the cake firmly. If not, it will hang around the cake block and while cutting the cake slices , the pieces might fall apart.
This ones a keeper, and I would be making this again and again for everyone.
Thank you Richa for your comment 🙂 Means a lot to me. Best, Ella.
This turned out really well. Definitely let the cakes cool completely before cutting (I didn’t). Also, I am going to try a darker cocoa powder next time. My marzipan didn’t get dark enough. But delicious!