Battenberg cake also known as checkered cake is a delicious cake, which is assembled with expert precision and extra care. This sweet British delight is scrumptious and must have this recipe during the upcoming holiday season. This cake is nothing short of a culinary masterpiece. It is a light and fluffy cake with various colored sections held together with frosting and covered with marzipan.
Battenberg Cake Recipe
This is one cake which i wanted to bake for quite a long time. Finally i achieved it last week and i wanted to share it as soon as possible. This is one cake which you can bake on any special occasions, it makes the occasion even more special.
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About Battenberg Cake
Battenberg cake is a classic British tea cake designed in 1884. The layered checkered patterns on the emergency vehicles in the British are officially referred to as Battenberg , because it resembles the cake pattern Battenberg is a light sponge cake with different sections held together with frosting or jam.
The cake is covered with marzipan and, when cut in cross section it displays a distinctive two-by-two check pattern alternately coloured white and brown. Marzipan is a type of almond paste which is used to make various types of desserts, and has a similar consistency like a fondant.
Traditionally marzipan is used to cover the layer of battenberg cake. People of all ages would definitely love this chequered cake which has a rich history and amazing taste. This cake is a staple dish at British afternoon tea. It requires quite a time, but it will definitely be worth the try !
Similar Recipes,
Eggless Chocolate Cake
Devils Cake
Triple Chocolate Cake
Chocolate Mousse Recipe
WHY THIS RECIPE WORKS
Battenberg cake is an absolute treat for your taste buds. Here are some of the reason why this recipe works :
Versatile : This battenberg cake recipe is so versatile. You can try various flavours like rose, lemon, cherry, pistachio etc according to your personal choices. It is perfect for a birthday party, high tea party or for any occasion.
Why I Love this Recipe - Why the tea cake should always be basic vanilla cake , to elevate the high tea party, try this stunning battenberg British tea cake for its unique pattern. The traditional battenberg will be pink and yellow cake with added food colors. One of the reasons I love making this cake is I have not used any food color. I tried to recreate using basic vanilla and chocolate sponge cake with a checkered pattern. This cake is simply hard to resist. Kids will definitely love this cake making process, because it involves using a ruler, compass like a math class ! How fun it is !
Accessibility : The ingredients required for this cake are easily available at every pantry. It is so cost effective and ideal for making delicious desserts at home.
Kids friendly : The unique chequered / battenberg cake pattern and the flavours will be hit among your kids and any family gatherings.
Ingredients
All purpose flour / Maida : All purpose flour / maida helps to create the body of the cake. To make it vegan, you can try with other flours like, almond, oat, coconut flour.
Granulated sugar : Sugar is added for the sweetness of the cake. You can substitute with other sweeteners like coconut sugar, condensed milk, agave, brown sugar etc. It helps in browning and elevates the flavour during baking.
Oil / Butter : The fat content in oil or butter contributes to the moisture and richness of the cake. It helps the cake to stay tender for a longer time. You can substitute coconut oil, almond oil of your choice.
Milk : Milk is added for the moistness of the cake. It also adds richness and creaminess to the cake. It helps to hydrate the dry ingredients.
Eggs : Eggs provide the structure and stability to the cake. To substitute the eggs, try my flax seed eggs recipe available in my blog.
Baking powder : Baking powder acts as a leveling agent to the cake during baking.
Salt : Salt enhances the overall taste of the cake and balances the sweetness and flavour.
Vanilla extract : Vanilla essence adds a rich, sweet and aromatic flavour to the cake. For various flavours, you can add pineapple essence, rose essence, almond essence etc.
Cocoa powder : Cocoa powder provides the rich chocolaty flavour and also adds the dark color to the battenberg cake. Always use a high quality dark cocoa powder.
Frosting : For frosting, I have used my buttercream frosting recipe. You can check my blog for various frosting ideas like cheesecake frosting, jam frosting, etc.
Hacks
Preheating : Preheat the oven to 160 C. Grease the baking pan with oil or butter and dust it with flour. Coat evenly and tap to remove the excess flour. Line them with parchment paper.
Cake batter : First sieve and add the dry ingredients like flour, salt, baking powder in a bowl. Then slowly add the wet ingredients like eggs, milk, and oil. Gradually mix them. Divide the batter equally into two parts. Transfer one part of the batter to the baking pan and bake for 40 mins. Then in the other part, sieve and add cocoa powder. Bake this chocolate cake batter in the preheated oven.
Checkered cake pattern : I have included a cake cutting pattern in my blog. You can download, print and use it.
Checkerboard Cake (Stepwise Pictures)
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| First lets make the cake.. |
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| Oil two baking pan and dust it with flour and coat on all sides, tap off the excess and set aside.. |
How to Make Cake Batter for Checkerboard Cake recipe
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| Take flour in a sifter |
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| add in baking powder |
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| add in some salt |
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| sieve and set aside |
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| take it in a bowl |
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| add in sugar |
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| add in oil |
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| eggs |
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| milk |
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| mix well |
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| now the batter is done |
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| divide the batter between two bowls |
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| now take a bowl |
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| add in vanilla essence in this |
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| mix well |
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| Pour it into the prepared pans |
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| bake them.. |
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| remove it and set aside to cool down |
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| now sieve cocoa powder |
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| add this to another batter |
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| mix well |
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| Pour this into the pans and bake |
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| remove it and set aside to cool
FOR MAKING THE TEMPLATE, YOU CAN FOLLOW THE BELOW STEPS..OR YOU CAN TAKE EASY STEP AND TAKE A PRINT OUT FROM THIS |
How to Make Template for Checkerboard Cake
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| now lets make the template to cut the cake..first place the cake pan over the paper |
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| draw over the pan |
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| like this |
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| now use a scale and mark the middle point. |
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| divide each side in to three portions |
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| use a compass to draw round |
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| now you have to cut it |
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| cut the centre again |
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| now you will get something like this |
How to Prepare Cake for Assembling
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| now cut the dome off the cakes |
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| take a vanilla cake |
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| place the template over it |
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| secure it with toothpicks |
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| cut the centre |
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| cut off the other side as well |
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| now both cakes are done |
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| take chocolate cake |
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| do the same |
How to Assemble Checkerboard Cake recipe
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| i made batch of butter cream..Recipe here |
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| take a slice of chocolate cake |
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| spread cream in the sides |
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| place a vanilla cake |
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| spread icing in the centre |
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| place a chocolate cake in the middle |
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| now take a vanilla cake, spread with icing |
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| place a chocolate cake in them |
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| spread with icing |
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| place a vanilla cake in the middle |
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| now take the chocolate one in a plate and spread icing over it |
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| spread evenly |
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| place vanilla cake over it |
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| repeat with all cake layers |
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| now spread some more icing over it |
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| spread around the sides |
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| spread evenly |
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| done |
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| Chill for 2 hours |
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| slice and serve |
Expert Tips
Follow these tips and tricks for a perfect battenberg cake :
- Don’t over-mix the cake batter, as it may lead to dense instead of moist texture.
- For a perfect chequered pattern cake, use a ruler to measure equally and cut the sponge cake.
- Chill the cake in the refrigerator for 30 minutes. It results in a perfectly sliced chequered cake.
Storage & Serving
Store the battenberg cake in an airtight container . It stays good in the refrigerator for 3 to 5 days. You can also freeze the cake for 1 month. Make sure to defrost the cake before serving them.
Serving : You can simply slice the cake and serve, enjoy! You can serve this cake for a party or any occasion. It can also be served along with a dessert platter or a high tea party.
FAQ
1.Can I freeze the battenberg cake ?
Definitely! You can freeze the cake by covering it with cling wrap and store them in an airtight container. It helps to avoid dried cake.
2.How do I make an even cake layer?
I have included my cake cutting pattern in my blog. You can download, print and use it. Always use a scale to measure and cut the cake for a more even and smooth layer.
3.What can I use instead of frosting?
For frosting, you can use traditional marzipan coating. Or you can try whipping cream frosting, cheesecake frosting or even fondant for filling and coating the cake.
4.Can I use a different flavoured cake sponge?
Absolutely, yes! I have shared the common vanilla and chocolate flavour here. You can try with other ideas like coffee, almond, coconut, rose, pistachio, lemon flavour of your choices.
5.Is there any alternative to make a checkerboard pattern?
Cut the cake sponge into long strips and then arrange adjacent together and stick the layers using frosting.
6.What to do with leftover cake sponge?
You can use the leftover cake crumbs to prepare cake pops. In a simple way, you can dip it in your coffee and enjoy!
Variations
Gluten free battenberg cake : To make gluten free, you can use gluten free ingredients like coconut flour, almond flour, and the respective oils.
Fruit flavoured battenberg cake : For a fruity twist, you can implement the recipe using berries like strawberry, raspberry or lemon, pineapple for tropical flavour. It will be more colorful and fun.
Coffee flavoured cake : If you are a coffee lover, then you definitely try this cake recipe using coffee concoction and walnut. Also add coffee buttercream for a rich taste.
Swiss roll cake : Instead of a checkerboard pattern, you can simply apply the frosting on the cake, roll, chill and slice the cake.
Cake Recipes to Try
📖 Recipe Card
Battenberg Cake Recipe | Checkerboard Cake Recipe
Equipment
- 2 18 cm Round Baking Pan
- 1 Plain paper
- Pencil, Compass,
- Measuring Scale, Scissors
Ingredients
For Cake Batter
- 4 cups All Purpose Flour 480 grams
- 2¾ cup Granulated Regular Sugar 550 grams
- 1¼ cup Oil or Melted Butter 300 ml
- 1¾ cup Milk 420 ml
- 6 large Eggs
- 4½ tsp Baking Powder
- 1 tsp Salt
- 1 tbsp Vanilla Extract
- ½ cup Cocoa Powder 60 grams
- Chocolate Butter Cream Frosting as needed
Instructions
- Preheat oven to 160 degree C. Grease two 18 cm cake pan very well with oil and dust it with flour. Coat flour on all sides, tap off the excess and set aside.
- Take flour, salt, baking powder in a sifter. Sieve well. Take it in a bowl.Add in sugar, eggs, milk, oil and mix well.Divide the batter into two bowls.
- In one bowl add vanilla and mix well. Pour this into the prepared pan and bake for 40 to 45 mins untill the toothpick inserted comes out clean.Remove it and let it cool a little, now invert it in a cooling rack and let it cool.
- Now in the other bowl, add in sifted cocoa and mix well. Pour this into the prepared pan and bake for 40 to 45 mins untill the toothpick inserted comes out clean.Remove it and let it cool a little, now invert it in a cooling rack and let it cool.
- Now make butter cream icing and set aside.
- Prepare template as mentioned in the pictures or print here from here.
- Cut the dome from the cake, place the template over it and secure with toothpick. Now cut the cake through that. Do this for all 4 cakes.
- Now start with chocolate cake, spread icing over the sides, place a vanilla layer in it and spread icing in the side and place a chocolate layer in the middle.
- Do this for all 4 cakes.
- Now take a chocolate cake in a plate, spread icing over it, place vanilla cake over it and spread icing over it. DO this for all cake layers.
- Spread icing all over it and spread on the sides as well.
- Chill the cake for 2 to 4 hours before slicing. Serve.
Video
Notes
- Don’t over-mix the cake batter, as it may lead to dense instead of moist texture.
- For a perfect chequered pattern cake, use a ruler to measure equally and cut the sponge cake.
- Chill the cake in the refrigerator for 30 minutes. It results in a perfectly sliced chequered cake.
Storage & Serving
Store the battenberg cake in an airtight container . It stays good in the refrigerator for 3 to 5 days. You can also freeze the cake for 1 month. Make sure to defrost the cake before serving them. Serving : You can simply slice the cake and serve, enjoy! You can serve this cake for a party or any occasion. It can also be served along with a dessert platter or a high tea party.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
Soooooo nice and very hard working thanks for the post.....
Anonymous
Oh!!! That looks really complicated, you made it look simple.... Can I know how much time you took to complete the cake, right from assembling your ingredients... Thanx in advance
Priyanka
Hats off arathi madam great job u have done. Its looking awesome wow
Anonymous
Excellent. You made it look so damn easy..... Hats off 2 u
Anonymous
Excellent. You made it look so damn easy..... Hats off 2 u
GARIMA GOYAL
Amazing creativity...wud luv to try it vry soon thnx 🙂
GARIMA GOYAL
Amazing creativity...wud luv to try it vry soon thnx 🙂
anuja
Perfectly layered ....lukng osm 🙂
Anonymous
You are awesome aarthi...
I didnt saw this type of cake anywhere..
Veera Mani
Excellent Demonstration!! Great Culinary and Engineering Skills!
Anu S
Wow superb and creative too.
Anonymous
How to make butter cream?
PriyaGautham
Fantastic checker board cake arthi... Great job... Very clearly explained too...
Jeeva K
Arthi,
usually i dont comment in ur blog. just use to read & leave. but can't move for this post as like before! what a patience & dedication towards the process! awesome..
Anonymous
Wowwwwwww superb aarti to surprise anyone. Can u plz suggest substitute for eggs
yawanika
I was always terrified of trying this cake, since the entire process felt complicated. Hats off to you.....i still am aware it's hard work but am feeling more confident pulling it off successfully this time around.
Fantastic job Aarthi!!!
Anonymous
Hi Arthi, this is awesome, needs lots of patience. Can you please let me know the time you took to complete the cake.
- Preethi
Anonymous
Amazing, You are active, talented and dedication towards your blog.
Thanks for all your lovely recipes. Tried many of your recipes. Great Job
Subashini
Such an awesome and dedicated effort...great work...
sindhuja
U nailed it..!!! Excellent patience and dedication. ..keep up the awesome work going. ..
Anonymous
Aarthi I love this cake my husband ordered this cake for my bday when we are in love I really love it thanks aarthi
pavani
Excellent checker cake
Anonymous
Hi aarthi, it is simply great. I admire ur creativity, hardwork and dedication. Keep up the good work.
Anonymous
Substitute for eggs?? And how much
Anonymous
Awesome cake...I really don't have words to praise ur creativity,patience and ur interest in trying out new recipes... Keep up ur good job...
Vaishu
Extraordinary cake and awesome effort!
Seema
Awesome... really superb... fantastic. Clearly u have explained. Perfect..
GowriGayathri
Super very nicr
Sai
Really awesome superb have no words ... Amazing creativity
kiruthika
Great work.. That shows your love for the work you do..
k.preetha
Super u did a very hard work well done
Evelin malarvizhi
True dedication...hats off aarthi
sapna Deo
Great job aarthi...i am a beginner in cooking and mostly follow your recipes....this recipe is wonder for me.
akhila
Nice arti good job
mitha
a big pat on your back. Salute to your patience skill and attitude to share.
am a big fan of yours.
mitha
a big pat on your back. Salute to your patience skill and attitude to share.
am a big fan of yours.
meenakshi
Excellent work... superb creativity ......
Substitute of eggs n in this recipe ...
meenakshi
Excellent creativity ...
Anonymous
Excellent creativity ...
Gayathri Sudharson
wow Aarthi.... there is no limit for your awesomeness.... keep up your good work. hats off to you
Sindhuja.R
Excellent job done.. The cake luk awesome..Great job aarthi. U always tries diffrent recipies which evryone thinks it is difficult to prepare at home. Hats of to ur effort.
Anonymous
Wow ,superb Aarthy.Proceed as u r.V r der to support u
Anonymous
Superb...
Anonymous
Great Dr
Anonymous
Great work...salute for ur patience...:-)
Manasi Charles
Appreciate your efforts Aarathi....Good Job..
Aarthi
@AnonymousSorry no sub for eggs
Aarthi
@Anonymousfrom start to finish it took around 2 to 3 hours, except the cooling time of the cake
Aarthi
@Anonymoushere is the link for buttercream
https://www.yummytummyaarthi.com/2011/07/chocolate-butter-cream-icing.html
Anonymous
Great!
vinitha shivashankar
Beautiful
vinitha shivashankar
Beautiful
vinitha shivashankar
Beautiful
vinitha shivashankar
Beautiful
radha
Super effort. Great work !
Anonymous
Ur measuring cup measures 200 grm or 250 grm?
Aarthi
@Anonymousmy 1 cup measuring cup weighs 240 ml
Chandni
Wow ... The day i buy an oven .... I will start with this cake...m absolutely tempted to make it now.. But making in pressure cooker will be way too time consuming ...love love love... It... Your rainbow cake is very tempting too ..
Anonymous
dear arthi
can we make the checker cake with recpie of pineapple cream cake. i mean the sponge we use for pineapple cream cake(butter/oil less) can we use that sponge for this cake.
Aarthi
@Anonymousno i dont think it will work. you can use my eggless sponge cake or vanilla cake recipe
Sudha Balachandran
Your pictures are so clear and easy to follow Aarthi! Will surely try this. Has been on my list! Thanks for sharing the recipe and method!
hafsa imdad
Aarthi, can I
prepare the batter keep it in fridge n bake it later?
Aarthi
@hafsa imdadi am not sure keeping the batter in fridge and baking later..u can infact bake the cake and keep in fridge
Siny
Hi Arthi finally made the checkerboard cake inspired from your blog...IT turned out good and I used wheat flour..so healthy too.
SAKSHI
Hi aarthi
I tried this cake for my sons birthday. It was my first time and I have to admit I had some issues. My cakesnwere too crumbly for some reason due to which my outer rings broke. I ended up with a crooked cake. Thankfully the checkerboard effect was good and tasted better than it looked from outside.
Inspite of refrigerating the cakes i dont know why my sponges were crumble and sticky. But thankyou for making this complicated saga so much easier. The theme for my sons bithday was checks and this was perfect.
If you could tell me my error I would be gratrfull.
Aarthi
i think there must be something wrong with the measurements
Unknown
Hi Aarti, can we make the measurements to half ? Whether we will get the same checkboard effect???with two cakes instead of 4 cakes?
Aarthi
Yes u can make two cakes. it will be a two layered checkerboard
Anonymous
Hi Aarti, can we make the measurement half and make two cakes instead of 4? Whether it gives a checkboard effect with two cakes???
Esther
Can I use black magic cake recipe here instead of the chocolate cake recipe
Aarthi
that cake would be too moist for this.
Esther
Thank you..
Esther
Hi Aarthi,
Baked this cake and everyone had a surprise when the first piece was cut (including me 😉 ) thank you very much...