Mary Berry Battenberg Cake Recipe

Right, I’ll be honest—this one tested my patience. I’ve always loved the look of a Battenberg, that neat pink-and-plain checkerboard tucked under a golden layer of marzipan. It screams tea-time elegance. If you’re building a table of retro classics, Mary Berry’s Cherry Cake brings that same nostalgic charm with a jewel-like finish. But when I first tried it, my cake strips were lopsided, the marzipan tore twice, and my checkerboard looked like something out of a toddler’s toy box.

But I wasn’t giving up on it. Not on a cake this charming. So I made it three more times—refining the texture, adjusting the bake time, and figuring out how to get that marzipan on without rage-quitting.

Let me show you what actually worked—and what nearly ruined my afternoon.

What Makes This Recipe Special

The almond flavour and texture here is spot on—Mary doesn’t overdo the almond extract (thank goodness), and that bit of ground almond gives a richness you don’t always find in other versions. Most recipes overlook the role of salt, but that pinch of it really sharpens the almond and balances the sweet.

And the trick that changed everything for me? Warming the jam properly. The first time I didn’t, and the layers slipped around like jellyfish. Warm jam = glue. Cold jam = chaos. That tip saved me when I made Mary Berry’s Swiss Roll, where the jam needs to hold a whole spiral together

INGREDIENTS + WHY THEY MATTER

• Salted Butter – Adds depth and balances the almond. Unsalted made the cake bland, honestly.
• Caster Sugar – Fine enough to dissolve quickly for a smooth sponge.
• Extra-Large Eggs – I used large once and the batter was dry. Go big.
• Ground Almonds – For texture and real almond flavour. Don’t skip it.
• Plain Flour (All-purpose) – Keeps it tender. Self-raising made it puff too much and distort the checkerboard.
• Baking Powder – Essential for lift. I tested without, and it was brick-like.
• Salt – Don’t leave this out. It wakes up the almond.
• Almond Extract – Just a few drops or it turns medicinal.
• Red Food Colouring – Gel works better than liquid. Liquid made mine too wet.
• Apricot Jam – The glue! Warm it, strain it if chunky.
• Marzipan – Ready-made is fine. Just roll it thinly. Too thick and it overwhelms.

Making It Yours (Without Ruining It)

• Egg-Free? I haven’t cracked this one. Most egg replacements made it too dense. If you’ve had success, let me know.
• Gluten-Free? I swapped the plain flour for Doves Farm GF plain flour—worked brilliantly with a teaspoon less almond flour.
• Marzipan Swap – You can use fondant, but it’s not the same. Too sweet, no almond bite.
• Jam Variations – Raspberry works, but I found strawberry too gloopy. Apricot has that lovely tart-sweet hit.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Checkerboard was crooked	Uneven cutting or baking	Trim edges after cooling, use ruler if needed
Sponge was dry	Overbaked or small eggs	Check at 30 mins, use extra-large eggs
Marzipan cracked	Rolled too thin or too cold	Warm it slightly in hands, roll evenly
Jam didn’t stick	Used it cold or straight from jar	Warm and strain it before brushing

How To Make Mary Berry’s Battenberg Cake

1. Preheat your oven to 160°C (325°F). Grease and line a 7-inch square tin, and add a folded parchment divider down the middle.
2. In a mixing bowl, cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time.
3. Fold in the ground almonds, flour, baking powder, salt, and almond extract.
4. Divide the mixture in half. Colour one half with red food colouring until a rich pink shade.
5. Spoon each half into its side of the tin. Smooth the tops and ensure the batters meet cleanly in the middle.
6. Bake for 35–40 minutes, or until springy to the touch and slightly pulling from the edges.
7. Cool for 5 minutes in the tin, then transfer to a rack. Cool completely before trimming.
8. Trim all edges to neaten. Slice into four equal strips—two pink, two plain.
9. Warm the apricot jam and use it to glue the strips together in a checkerboard.
10. Roll the marzipan into a rectangle big enough to cover the cake. Place the cake upside down in the centre.
11. Brush remaining sides with jam and wrap the marzipan around. Press gently to seal, with the seam on the bottom.
12. Score the top lightly with a knife and crimp the edges if desired.

Tips From My Kitchen

• I weigh the batter for each half—saves second-guessing and keeps it tidy.
• My marzipan stuck the first time. Now I dust the board with icing sugar, not flour. I do the same when topping Mary Berry’s Coconut Cake—it keeps everything from catching and helps finish neatly
• Chill the assembled cake for 10–15 minutes before slicing—it firms everything up nicely.
• I always warm the marzipan in my hands for a minute before rolling—it prevents cracks.

Storage + Serving

• Room Temperature: Keeps well for 3 days in an airtight container.
• Fridge: Up to a week, but bring it to room temp before serving or the sponge can feel dry.
• Freezer: You can freeze the sponge before adding jam or marzipan. Wrap well and use within 3 months.
• To Serve: A small slice goes beautifully with Earl Grey or a sharp lemon tea.

FAQs – Real Query Answers

Q: Can I use homemade marzipan?
A: Yes, I’ve tried it—it’s softer and a little fussier to roll, but the flavour is brilliant. Chill it before rolling.

Q: My cake sticks to the parchment—what now?
A: I had the same problem. Grease the paper and give it a dusting of flour next time.

Q: Can I double the recipe for a bigger party version?
A: You can—but use a larger tin, and keep an eye on the height of the batter. Don’t let it get too thick or it won’t bake evenly.

Q: Why does my marzipan wrinkle when wrapping?
A: Usually too thick or too warm. Roll it evenly to about 3mm and don’t let it sit near the oven while you work.

Q: Can I bake this in a silicone tin?
A: Technically yes, but I found the edges too soft. I always get a cleaner bake with a metal tin.