Mary Berry’s Battenberg Cake is a classic British sponge cake that features a distinctive checkered pattern when sliced, typically made from pink and yellow sponge squares arranged in a checkerboard pattern, wrapped in a layer of marzipan. The cake is traditionally flavored with almond extract, and the squares are often held together with a layer of apricot jam. Battenberg Cake is known for its neat presentation and delicate flavor, making it a popular choice for afternoon tea or special occasions.
What Goes Best with Mary Berry Battenberg Cake?
Battenberg Cake pairs well with:
- Tea: English breakfast tea or Earl Grey complements the almond flavor of the cake.
- Coffee: A light or medium roast coffee balances the sweetness of the marzipan and sponge.
- Fresh fruit: Berries, especially raspberries or strawberries, add a refreshing contrast.
- Whipped cream: Lightly whipped cream adds a creamy texture without overpowering the cake.
- Vanilla ice cream: A small scoop of vanilla ice cream can add a creamy, cold contrast to the soft sponge.
- Custard: Warm custard can be served on the side for a more indulgent treat.
Ingredients
For the sponge cake:
- 175g self-raising flour
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- ½ tsp almond extract
- 1 tsp baking powder
- Pink food coloring
For assembly:
- 100g apricot jam
- 200g marzipan (ready-made or homemade)
How to Prepare Mary Berry Battenberg Cake

- Preheat the oven: Set the oven to 180°C (350°F). Grease and line a Battenberg tin, or divide a regular loaf tin with a foil partition to separate the two sponge colors.
- Prepare the batter: Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the almond extract. Sift in the flour and baking powder, folding gently to combine.
- Divide and color the batter: Split the batter into two equal portions. Color one portion with a few drops of pink food coloring.
- Bake the sponges: Spoon the batter into the separated sections of the tin (one for the pink and one for the plain). Bake for 25-30 minutes until a skewer inserted into the center comes out clean. Let cool.
- Cut and assemble: Once cooled, trim the edges of each sponge to create four even strips (two pink, two plain). Warm the apricot jam and use it to “glue” the sponge strips into a checkerboard pattern.
- Wrap in marzipan: Roll out the marzipan on a surface dusted with icing sugar. Brush the cake with apricot jam, then wrap the marzipan around the cake, trimming any excess.
Mary Berry Battenberg Cake – Detailed Recipe
Ingredients
Refer to the list above.
Instructions
- Prepare batter: Cream butter and sugar, beat in eggs, and fold in flour.
- Divide and color: Split the batter, color half pink, and bake in two separate compartments.
- Assemble: Cut the sponges into strips, layer with apricot jam, and form the checkerboard pattern.
- Wrap in marzipan: Roll out marzipan and wrap it around the cake, sealing the ends.
Notes
- Even slicing: Ensure the sponges are evenly sliced to create the perfect checkerboard effect.
- Marzipan thickness: Roll the marzipan thinly enough to wrap the cake but thick enough to hold its shape.
- Jam options: While apricot jam is traditional, you can use raspberry or another fruit jam for a different flavor.
How to Serve Mary Berry Battenberg Cake
- With tea or coffee: Serve slices of Battenberg cake alongside a cup of tea or coffee for an authentic afternoon tea experience.
- With fresh fruit: Fresh berries on the side add a refreshing, tangy contrast to the sweetness of the cake.
- As part of an afternoon tea spread: Pair with scones, finger sandwiches, and other cakes for a complete tea service.
- Decorated with icing sugar: Dust the top of the marzipan with icing sugar for a simple yet elegant finish.
How to Reheat Mary Berry Battenberg Cake
Battenberg cake is best served fresh, but if needed:
- In the microwave: Heat individual slices on low power for 10-15 seconds, though this may affect the marzipan texture.
- In the oven: Wrap slices in foil and warm in a preheated oven at 150°C (300°F) for about 5 minutes.
How to Store Leftovers of Mary Berry Battenberg Cake
- At room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- In the fridge: The cake can be refrigerated, but be sure to bring it to room temperature before serving to enjoy the soft texture of the marzipan.
- In the freezer: Battenberg cake can be frozen, though the marzipan may become sticky when thawed. Wrap the cake tightly in cling film and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Frequently Asked Questions Regarding Mary Berry Battenberg Cake
- Can I make Battenberg Cake without marzipan?
Yes, you can skip the marzipan if you prefer, but it’s a key part of the traditional recipe. - Can I use different colors for the sponge cake?
Yes, you can use any colors you like, though pink and yellow are the traditional choices. - Can I make Battenberg Cake gluten-free?
Yes, simply substitute the self-raising flour with a gluten-free blend and check that the marzipan is gluten-free. - Can I use different jams for assembling the cake?
Yes, raspberry, strawberry, or even orange marmalade can be used in place of apricot jam. - Can I make the cake ahead of time?
Yes, Battenberg cake can be made a day or two in advance and stored in an airtight container. - Can I freeze Battenberg cake?
Yes, but the marzipan may become sticky upon thawing. Wrap tightly in cling film before freezing. - Why is my marzipan cracking when I roll it?
Marzipan can crack if it’s too dry. Knead it well before rolling and lightly dust your surface with icing sugar. - What can I use instead of marzipan?
If you don’t like marzipan, you can try fondant, but it will alter the traditional taste and texture. - Can I make my own marzipan?
Yes, homemade marzipan is easy to make using ground almonds, sugar, and egg whites. - How can I ensure my sponge layers stay moist?
Avoid overbaking the sponge and use a good amount of jam between the layers to retain moisture.
Nutritional Information of Mary Berry Battenberg Cake (per 100g serving)
- Calories: 390 kcal
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 60mg
- Total Carbohydrates: 60g
- Sugars: 40g
- Protein: 4g