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You are here: Recipes > Traditional Battenberg Cake By Rob Baker of Mr Baker’s Cake School

Traditional Battenberg Cake By Rob Baker of Mr Baker’s Cake School

This traditional chequerboard cake wrapped in marzipan is easier to achieve than you think, but it never fails to look super impressive. Why not whip one up to enjoy with your family and friends, or even to take along to your community’s Platinum Jubilee street party?

Thanks to our brand ambassador Mr. Baker’s Cakes for providing us with this recipe.

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Baking ingredients

  • 350 g Softened Butter
  • 350 g Caster Sugar
  • 6 Medium Eggs
  • 200 g Self Raising Flour
  • 150 g Ground Almonds
  • 1 tsp Almond Extract
  • 2 tbsp Milk
  • Rainbow Dust Progel in Pink
  • Apricot Jam

Decorating ingredients

  • Apricot Jam
  • 1 kg Renshaw Original Marzipan


Step 1

Preheat your oven to 180°C/160°C/gas mark 4 and grease and line two standard loaf tins.

Step 2

In the bowl of your stand mixer, cream together your butter and sugar until light, fluffy and pale in colour.

Step 3

Add the eggs, one at a time, mixing between each addition.

Step 4

Sieve the flour into the bowl and mix until just combined – be careful not to over-beat the mixture.

Step 5

Finally, add the ground almonds and almond extract, and stir through the mixture.

Step 6

Add the milk, if needed, to achieve a dropping consistency.

Step 7

Divide the mixture in half, spooning one half into one of the loaf tins.

Step 8

Add a small amount of Rainbow Dust ProGel in pink to the remaining mixture and mix until the colour is evenly distributed.

Step 9

Spoon the pink mixture into the second loaf tin, before baking both for 45-50 mins, until a thin skewer inserted into the centre of the cakes comes out clean.

Step 10

Once the cake is baked, remove it from the oven and allow it to cool in the tin until room temperature.

Step 11

While the cakes are cooling, heat the apricot jam over a low heat until runny. Press the mixture through a metal sieve to remove any lumps and set aside to cool.

Step 12

Remove the cakes from the tins and trim any doming from the top of the cake (if you chill the cakes for around twenty minutes, you should find this part even easier).

Step 13

Trim the edges from the cakes and then brush the top of one of them with the apricot jam.

Step 14

Invert one cake onto the other, before slicing in half lengthways.

Step 15

Apply some more jam to the cut edge and then flip half of the cake and press back together to create the signature Battenberg chequerboard effect. If required, you can trim the edges of the cakes to neaten them up.

Step 16

Roll out your marzipan to between 3-5mm thick. Brush all of the long exposed edges of the cake with more apricot jam, before placing it on top of the fresh rolled marzipan.

Step 17

Wrap the marzipan around the cake, trimming where it meets to form a neat seam.

Step 18

Finally flip the cake over, so the seam is hidden underneath and trim the two ends to give you a neat finish.