Battenberg cake

Prep: 2 hrs Cook: 1 hr


Makes 2 cakes, each cuts into 10 slices
Sarah Cook's traditional Battenberg cake is a delicious project for an afternoon in the kitchen

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal524
  • fat25g
  • saturates10g
  • carbs71g
  • sugars61g
  • fibre2g
  • protein7g
  • salt0.5g
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    For almond sponge

    • 175g very soft butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 175g golden caster sugar
    • 140g self-raising flour
    • 50g ground almonds
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 3 medium egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • ½ tsp vanilla extract
    • ¼ tsp almond extract


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    For pink sponge

    • 1 x ingredients for almond sponge


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • pink food colouring, we used ½ tsp Squires rose food paste

    To assemble

    • 200g apricot jam
    • 2 x 500g blocks white marzipan
      Marzipan cake



      One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

    • little icing sugar, for dusting


    1. Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.

    2. For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.

    3. To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.

    4. Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.

    5. Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.

    6. Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.

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    Comments, questions and tips

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    Comments (46)

    yaz123's picture

    amazing!! tastes exactly like the ones I used to have when i was a kid. definitely they best recipe for battenbergs Ive seen.

    yaz123's picture

    amazing!! tastes exactly like the ones I used to have when i was a kid. definitely they best recipe for battenbergs Ive seen.

    fi_arnold's picture

    It is fiddly to try and make it look perfect, If one cake ends up deeper than the other it won't look quite right, unless you start trimming the cake too much which is a pain and will result in lots of crumbs. Rest assured that no matter how it looks it will taste fabulous. Conclusion? If you want a pretty Battenburg, go and buy Mr Kipling, but if you want one that actually tastes great? Use this recipe and make your own!

    mikkjilly's picture

    I made this it tasted lovely but hard to get it looking exact, it does make alot of battenberg

    foggyamh's picture

    I used natural food colouring, and the pink turned out darker, but it didn't spoil the look.
    Tricky rolling the marzipan round the cake perfectly, but that was the only problem I had.
    10/10 for taste. My friends were very impressed :)

    andiet's picture

    Oooh! Can't wait to try this one - loved Battenberg cake when I was little. Any chance Good Food that you could do Chocolate Bourbon Biscuits as well?


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