Mary Berry Battenberg Cake Recipe [Tips & Tricks]

If you’re looking for a classic and beautiful cake that’s sure to impress, you definitely need to try Mary Berry’s Battenberg Cake recipe!

Known for its perfect balance of light sponge, sweet jam, and marzipan, this cake is not only a visual delight with its signature checkerboard pattern, but it’s also incredibly delicious. Mary Berry, a baking legend, gives you a foolproof method to create this iconic treat, making it accessible even for novice bakers. So, whether you’re baking for a special occasion or just treating yourself, this recipe will guide you to a Battenberg cake that looks and tastes just like something from a professional bakery.

Mary Berry Battenberg Cake Recipe

Ingredients Needed

To create Mary Berry’s Battenberg Cake, you’ll need a handful of simple yet essential ingredients. The beauty of this traditional British cake lies in its balance of flavors and textures, from the soft sponge to the almond-marzipan coating. Here’s a detailed breakdown of the ingredients you’ll require:

For The Cake

• 225g Unsalted Butter: Butter is key in ensuring a rich, moist texture. Unsalted butter is preferred as it allows you to control the seasoning of the cake. Make sure the butter is softened to room temperature for easier mixing.
• 225g Caster Sugar: Caster sugar is a fine sugar that dissolves easily, helping to achieve a smooth batter. It also contributes to the cake’s soft crumb.
• 4 Large Eggs: Eggs help bind the ingredients together and provide structure to the cake. For the best results, make sure the eggs are at room temperature, which allows them to incorporate more easily into the batter.
• 225g Self-Raising Flour: Self-raising flour already contains a leavening agent, so it’ll help your Battenberg cake rise and stay light. If you don’t have self-raising flour, you can substitute it with plain flour and add baking powder.
• 1 tsp Vanilla Extract: This adds a delightful, subtle fragrance and depth to the cake, complementing the almond flavor of the marzipan.
• A Pinch of Salt: A small amount of salt balances out the sweetness of the cake and enhances the flavors.

For The Assembly

• Red and Yellow Food Coloring: These colors create the iconic checkerboard pattern inside the cake. Use gel food coloring for vibrant and precise color.
• Apricot Jam: This sticky, smooth jam is used to bind the two sponge halves together and help the marzipan adhere to the cake’s surface.
• 250g Marzipan: Marzipan is essential for the final layer of the Battenberg, offering a sweet, nutty contrast to the soft sponge. A thin, even layer of marzipan is typically used to wrap the cake.

Equipment Needed

Making Battenberg cake requires a few key pieces of equipment to ensure precision and the perfect outcome. Here’s what you’ll need:

• 8-inch Square Cake Tin: An essential for making the perfect Battenberg, the square tin allows the cake to bake evenly. If you want to make the iconic checkerboard pattern, a square tin will help create the neat structure needed for a seamless design.
• Baking Paper: This helps line the cake tin for easy removal once the cake is baked and cool. Lining the tin also prevents the sponge from sticking.
• Electric Mixer: While you can use a hand whisk, an electric mixer will make the process much quicker and smoother, especially for creaming the butter and sugar together.
• Palette Knife: For spreading the apricot jam and marzipan, a palette knife offers precision and control for even layers.
• Rolling Pin: To roll out the marzipan to the perfect thickness for covering the cake.
• Sharp Knife: To carefully slice the cake into the desired pieces and ensure clean cuts when shaping the checkerboard pattern.

How To Make Mary Berry’s Battenberg Cake

Creating Mary Berry’s Battenberg cake requires some patience, but the end result is truly worth the effort. Here’s a step-by-step guide to baking this delicious and beautiful cake:

1. Prepare the Cake Tin:
   Start by lining your 8-inch square cake tin with baking paper. If your tin is not divided into two sections, you can create a barrier by folding a strip of baking paper and placing it in the center of the tin. This will separate the two halves of the cake, creating the distinct checkerboard pattern.

2. Make the Cake Batter:
   In a large mixing bowl, beat together the softened butter and caster sugar using an electric mixer until the mixture is light and fluffy. This will take about 3-5 minutes. Once the butter and sugar are well creamed, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt. Gradually sift in the self-raising flour and fold it into the mixture using a spatula or spoon until just combined.

3. Divide the Batter:
   Once your cake batter is smooth, divide it into two bowls. Add red food coloring to one half of the batter and yellow food coloring to the other. Mix each portion until the colors are fully incorporated.

4. Bake the Cakes:
   Spoon the colored batters into the prepared tin. Pour one color into one half of the tin and the other color into the other half. Level out the surfaces with a spatula. Bake in a preheated oven at 180°C (160°C fan) for about 25-30 minutes or until the cakes are golden brown and a skewer inserted into the center comes out clean. Once baked, allow the cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

5. Trim the Cakes:
   When the cakes are completely cool, use a sharp knife to carefully trim each of the cakes to ensure they are even and square. Cut each sponge into two equal-sized strips, creating four strips in total: two yellow and two red.

6. Assemble the Battenberg:
   Warm the apricot jam in a small saucepan over low heat until it becomes runny. Brush a thin layer of jam onto one side of each strip of sponge. Begin by placing a yellow strip next to a red strip, ensuring they are aligned. Spread a thin layer of jam on top of the exposed sides and continue stacking the sponge pieces to form a checkerboard pattern.

7. Cover with Marzipan:
   Roll out the marzipan on a clean surface dusted with a little icing sugar. Roll it into a large rectangle that is big enough to cover the entire assembled cake. Place the marzipan over the cake and smooth it down with a palette knife, trimming any excess from the edges. Press the marzipan gently to secure the layers together.

8. Serve:
   Once the cake is fully assembled and the marzipan is in place, your Battenberg cake is ready to serve!

   Slice it carefully to reveal the colorful checkerboard pattern inside.

Expert Tips

To ensure your Battenberg cake is as perfect as possible, here are some expert tips:

1. Room Temperature Ingredients: Always ensure your butter, eggs, and other ingredients are at room temperature before you begin. Cold ingredients can lead to uneven mixing and a denser texture.

2. Accurate Color Mixing: When adding food coloring, start with a small amount and gradually add more until you achieve the desired shade. Gel food coloring works best as it provides vibrant color without thinning the batter.

3. Even Baking: Check your cakes halfway through baking and rotate the tin if necessary to ensure even heat distribution. This will prevent one side from browning faster than the other.

4. Marzipan Thickness: Be mindful of the thickness of your marzipan layer. Too thick, and it can overwhelm the flavor of the cake; too thin, and it may tear or not cover the cake properly. Aim for about 5mm thickness.

5. Perfect Slicing: When slicing the Battenberg to reveal the checkerboard pattern, use a sharp serrated knife to ensure clean, crisp cuts without squishing the cake.

Mary Berry’s Battenberg Cake is a true testament to the beauty of classic British baking. With its striking checkerboard pattern, almondy sweetness, and soft sponge, it’s not only a delight to taste but also to present.

Though it may take a little time and effort to perfect, the process is incredibly rewarding. From carefully mixing the ingredients to assembling the cake with precision, the results are a show-stopping treat that will impress at any occasion. So, next time you’re looking for a traditional cake that’s as fun to make as it is to eat, Mary Berry’s Battenberg Cake is the perfect choice.

Easy Recipe Variations For Mary Berry’s Battenberg Cake

Mary Berry’s Battenberg cake is a British classic, famous for its checkered pattern and delicate flavors. While the traditional recipe is a beloved favorite, there are several ways to put your spin on this delightful cake to suit different tastes or dietary needs. Let’s explore some easy variations that can elevate this iconic treat and add a unique twist.

1. Flavored Battenberg Cake

You can infuse the traditional recipe with various flavors to make the Battenberg cake even more exciting. Here are a few simple suggestions:

• Citrus Battenberg: Add zest from lemons, limes, or oranges to the cake batter to give it a refreshing, tangy twist. Pairing citrus flavors with the almond and vanilla base creates a pleasant contrast and elevates the cake’s freshness.

• Chocolate Battenberg: For chocolate lovers, you can add cocoa powder to one half of the batter. Simply replace a portion of the flour with cocoa powder in the recipe, creating a rich and decadent chocolate-colored sponge. This variation offers a fantastic contrast between the vanilla and chocolate flavors.

• Coffee Battenberg: A great variation for coffee enthusiasts, incorporating instant coffee or espresso powder into one half of the sponge adds a deliciously deep, roasted flavor that pairs beautifully with the sweetness of the almond marzipan and vanilla.

2. Gluten-Free Battenberg Cake

If you need to cater to gluten-free guests, you can easily make a gluten-free Battenberg cake by swapping out the regular flour for a gluten-free flour blend. Make sure you’re using a flour mix that is suitable for cakes to ensure the texture remains light and moist. You may also need to adjust the amount of liquid in the batter, as gluten-free flours can sometimes require more moisture to prevent the cake from being too dry.

3. Vegan Battenberg Cake

For a vegan version of the Battenberg, substitute the eggs and butter with plant-based alternatives. Use a dairy-free butter or margarine, and replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for a few minutes until it thickens).

You can also use almond milk or another plant-based milk instead of regular milk. Ensure that the marzipan you use is also vegan-friendly, as some marzipans contain egg whites.

4. Marzipan-less Battenberg Cake

For those who aren’t fans of marzipan, a Battenberg cake can still be made without it, though it changes the overall presentation and texture. You could use fondant or a simple glaze of powdered sugar mixed with a little water or lemon juice to coat the cake, offering a more subtle sweetness while keeping the checkered look intact. Alternatively, a thin layer of whipped cream or buttercream can provide a delightful alternative.

5. Fruit-Infused Battenberg Cake

If you’re looking to add a bit of fruitiness, consider incorporating dried fruits like raisins, cranberries, or chopped apricots into the batter. You could also add fruit purees (such as raspberry or strawberry) to one of the sponges for a colorful and flavorful surprise when sliced. The fruit would add a natural sweetness, giving a modern twist to the traditional Battenberg.

Best Practices To Store Leftovers

Battenberg cake, like many cakes, can last for a few days if stored properly, though you’ll want to take some steps to keep it fresh and delicious.

1. Keep It In An Airtight Container

Once your Battenberg cake has been sliced, make sure to store it in an airtight container. This will help prevent it from drying out and maintain its moist texture for a longer time. If you don’t have a container big enough, you can wrap it tightly in plastic wrap or foil before placing it in a sealed container.

2. Store In A Cool, Dry Place

Place the cake in a cool, dry place away from direct sunlight, as heat can cause the marzipan to soften and potentially make the cake soggy. The ideal temperature is around room temperature, but not too warm. If you live in a hot climate, consider refrigerating it for better preservation, though this can sometimes cause the marzipan to harden slightly.

3. Refrigeration

If you’re not planning to finish the cake within a few days, it’s perfectly fine to store the Battenberg cake in the refrigerator. It will last about 4-5 days when kept in the fridge.

When you’re ready to enjoy it again, simply allow the cake to come to room temperature before serving. However, keep in mind that the marzipan may become firmer and the texture of the sponge might change slightly, though it will still be delicious.

4. Freezing Leftovers

For longer storage, Battenberg cake can be frozen, but there are a few things to consider. Slice the cake into individual pieces and wrap each piece in plastic wrap before placing it in an airtight container or freezer bag.

This will help preserve its flavor and prevent freezer burn. Battenberg cake can be frozen for up to 3 months.

When ready to eat, simply thaw it at room temperature for a few hours. The sponge will remain fairly moist, but the marzipan may lose some of its original texture after freezing.

What Goes Well With Battenberg Cake

Battenberg cake is delicious on its own, but there are several delightful accompaniments that can elevate the experience and balance out the sweetness. Here are some ideas for what pairs wonderfully with this classic British treat.

1. Tea

Battenberg cake is often enjoyed with a hot cup of tea, and for good reason!

A robust black tea, such as Earl Grey, English Breakfast, or Darjeeling, complements the sweetness of the cake and enhances its delicate flavors. The slight bitterness of tea cuts through the richness of the marzipan and balances the overall taste, making it the perfect pairing.

2. Fresh Berries

To add a burst of freshness, serve your Battenberg cake with a side of fresh berries. Strawberries, raspberries, or blueberries offer a tart contrast to the sweet, almond-rich flavor of the cake. You can even macerate the berries with a touch of sugar or lemon juice to create a juicy topping that brings a pop of color and flavor to the plate.

3. Whipped Cream Or Clotted Cream

For an indulgent treat, serve Battenberg cake with a dollop of whipped cream or clotted cream. The rich, creamy texture contrasts beautifully with the cake’s light sponge, and the mild sweetness of the cream complements the almond marzipan. This classic pairing takes the cake to a whole new level of comfort and indulgence.

4. Ice Cream

On warmer days, consider serving Battenberg cake with a scoop of ice cream. Vanilla, almond, or even a fruit-flavored ice cream like strawberry or raspberry will complement the cake’s flavor profile. The creamy coldness of the ice cream offers a delightful contrast to the warm, spongy cake.

5. Fruit Compote Or Jam

A tangy fruit compote or homemade jam also works well with Battenberg cake. Opt for flavors like raspberry, apricot, or mixed berries to add a touch of sweetness and a little acidity, which cuts through the richness of the marzipan. The combination of the cake’s almond flavor with the fruity accents will tantalize your taste buds.

Conclusion

Mary Berry’s Battenberg cake is a timeless dessert that brings joy and elegance to any occasion. With its vibrant checkered pattern and the delicate balance of marzipan and sponge, it’s a treat that’s both visually stunning and delicious. While the traditional recipe is beloved by many, there are plenty of easy variations that allow you to customize the cake to suit different flavors, dietary needs, and preferences.

Whether you’re looking to store leftovers, pair the cake with other treats, or try some exciting flavor combinations, Battenberg cake remains a versatile dessert that holds a special place in British baking history. By following best practices for storage and pairing it with complementary flavors, you can ensure that your Battenberg experience is as delightful as possible, whether you’re enjoying it on a quiet afternoon with tea or sharing it with friends and family on a special occasion.

FAQs

What Is Battenberg Cake?

Battenberg cake is a traditional British cake known for its distinctive checkered pattern. It typically consists of light sponge cake squares, alternating in color, bound together with apricot jam and wrapped in marzipan.

What Ingredients Are Needed For Mary Berry’s Battenberg Cake Recipe?

Mary Berry’s Battenberg cake recipe requires the following ingredients: butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, pink food coloring, apricot jam, and marzipan.

How Do You Make The Sponge For Mary Berry’s Battenberg Cake?

To make the sponge, start by creaming butter and sugar together until light and fluffy. Then, beat in the eggs one at a time, followed by flour, baking powder, and vanilla extract. Divide the batter into two equal portions and color one pink with food coloring.

What Is The Key To Creating The Perfect Battenberg Pattern?

The key to creating the Battenberg pattern is to bake the two sponge layers in separate tins of equal size, then carefully cut them into squares. When assembling the cake, alternate the pink and plain sponge squares to create the checkerboard effect.

Can I Use A Different Type Of Jam Instead Of Apricot In Mary Berry’s Battenberg Recipe?

While apricot jam is the traditional choice for Battenberg, you can use other jams like raspberry or strawberry if you prefer. However, apricot jam is the best for its mild flavor that doesn’t overpower the cake.

How Do I Get The Marzipan To Stick To The Battenberg Cake?

To make the marzipan stick to the Battenberg cake, spread a thin layer of apricot jam over the assembled sponge before rolling out the marzipan. This will act as an adhesive, ensuring the marzipan sticks well to the cake.

Can I Make Battenberg Cake In Advance?

Yes, you can make Battenberg cake in advance. It keeps well for 2-3 days if stored in an airtight container. If you want to store it longer, you can freeze the cake before covering it in marzipan and jam.

How Long Does It Take To Bake Mary Berry’s Battenberg Cake?

Mary Berry’s Battenberg cake typically takes around 25 to 30 minutes to bake. However, be sure to check the cake with a skewer or toothpick to ensure it’s fully cooked before removing it from the oven.

How Do I Cut The Battenberg Cake Neatly?

To cut the Battenberg cake neatly, use a sharp serrated knife. It’s best to slice the cake while it’s cool, as this will help avoid the marzipan and sponge layers from tearing.

What Can I Serve Mary Berry’s Battenberg Cake With?

Mary Berry’s Battenberg cake is delicious on its own, but it pairs wonderfully with a cup of tea. You can also serve it as part of an afternoon tea spread alongside other treats like scones or finger sandwiches.