This sponge cake is a British almond flavored cake, covered with marzipan. When sliced, the cake shows a nice chequered pink and yellow squares. It was first baked in 1884 to celebrate the marriage of Prince Louis of Battenberg with Princess Victoria, Queen Victoria’s grand-daughter.
The recipe was inspired from BBC Good Food with some modifications.
In this recipe, I used commercial marzipan, but you can make it at home. I put its recipe at the end of the instructions section.
I also used a loaf tin to bake my cake (size 25cmx11cmx6cm). I bake each color of the cake separately.


  •  180°C
  •  25min
Battenberg Cake

  • Cream the butter then add sugar gradually, 2 tbsp at a time, and mix well.
  • In a separate bowl, beat the eggs with vanilla extract.
  • Add the egg mixture to the butter mixture, 1 tbsp at a time, and mix until well combined.
  • Sift the flour with the baking powder and salt then add it to mixture.
  • Add almond flour and mix well.
  • Add milk and almond extract
  • Divide the mixture equally into two separate bowls.
  • Add the food coloring to one of the bowls. Try to have a nice pink color.
  • You can bake your cake in a loaf tin (like I did for this recipe) or 1 square tin that you should manage to divide into two equal parts using a thick layer of aluminum foil.
  • Line the base and sides of your tin with parchment paper and poor in the mixture.
  • Bake the first sponge in a preheated oven at 180°C for 20 to 25 minutes.
  • When the cake is ready, let it cool in the tin for 10 minutes then transfer to a wire rack.
  • Bake the second sponge.
  • When the two sponges completely cool, trim the cakes into 4 equal slices, with the same length.
  • Roll out the marzipan on a clean surface, lightly dusted with icing sugar. It should be 0.5cm thick.
  • Try to cut the marzipan paste so that it covers perfectly the whole cake.
  • To assemble, heat the apricot jam with 1 tbsp of water in a small pan until runny.
  • Brush the marzipan with jam and place two slices of different colors in the middle. The sides of the slices should be brushed with apricot jam as well.
  • Place the two last slices, brushed with jam, on top of the first ones.
  • Carefully lift the marzipan and gently smooth it with your hands.
  • Trim the uncovered edges of the cake.
  • You can decorate the cake or leave it plain.
  • PS: In this recipe, I used commercial marzipan. But you can make your own at home by mixing 200g of ground almonds, 100g of sugar, 100g of icing sugar and 1 small egg yolk.

Battenberg Cake

Battenberg Cake