ADORABLE Battenberg Cake (made by Anna)

by Anna Olson
Anna Bakes ADORABLE Battenberg Cake

Battenberg Cake is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!

Follow along with the recipes below!

Anna Bakes ADORABLE Battenberg Cake
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Battenberg Cake

Rating: 3.5/5
( 2 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 1 cup (150 g) all-purpose flour, sifted (plain flour)
  • 1 cup (200 g) granulated sugar (caster sugar)
  • ½ cup (60 g) ground almonds (almond meal)
  • 1/2 tsp (2 mL) baking powder
  • ¼ tsp (1 mL) salt
  • ¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
  • 3 large eggs at room temperature
  • 2 Tbsp (30 mL) milk
  • 1 tsp (5 mL) vanilla extract
  • pink food coloring paste

For Assembly:

  • ¾ cup (175 mL) apricot jam, heated and strained and then chilled
  • 1 recipe (450 g) homemade marzipan


  1. Preheat the oven to 350 F (180 C). Grease 2 loaf pans that have a base measurement about 8-x-4-inches (20-x-10-cm) – a little larger or smaller will work fine. Line the pan with parchment paper.
  2. Place the flour, sugar, ground almonds, baking powder, and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix in until the mixture is a rough crumbly texture. Whisk the eggs, milk, and vanilla together and add all at once to the bowl. Mix first on low speed then increase the speed to medium-high, beating for 2 minutes. Divide the batter in half*, scraping and spreading half of it into one prepared loaf pan. Add a little pink food coloring to the remaining batter, stirring well, and then spread this in the other pan. Bake the cake(s) for about 30 minutes, until a tester inserted in the center of the cake comes out clean. Cool, the cake in the pan.
  3. To assemble, trim away the outside edges of each cake. Slice each cake into 4 long strips. Trim each strip so that it is square and the brown bottom is trimmed away.
  4. Stir the chilled, strained apricot jam to soften it and spread a thin layer over a strip of the pink cake. Top with a strip of yellow cake and repeat this with a second pink & yellow piece. Spread jam on one side of this duo and adhere the other duo, but inverted, so that no two like colors are touching (checkerboard). Repeat this with the remaining 2 pink and yellow cake strips, making two cakes.
  5. On a surface lightly dusted with icing sugar, roll out half of the marzipan into a 9-inch (23 cm) square just shy of ¼-inch (6 mm) thick. Spread jam on one long side of the checkerboard cake and lay it, jam side down at one end of the marzipan. Trim the outside edges to the length of the cake. Spread apricot jam on the remaining 3 sides of the cake and roll it up with the marzipan, trimming where the seams meet. Use a pastry crimper or the back of a knife to mark patterns in the cake as you wish. Repeat this with the remaining cake

To serve, slice the cake into ½-inch slices. The cake will keep, well-wrapped (no need to refrigerate) for up to 5 days.

  • To divide the batter evenly, weigh the entire batter. Then scrape half of it into the prepared pan and tint the remaining batter.


Yield: Two 8-inch (20 cm) long cakes
Servings: 24 slices
Prep Time: 1 hour
Cook Time: 30 minutes

Did You Make This Recipe?
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Recipe video


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1 comment

ashok December 25, 2020 - 04

Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.


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