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A battenburg with a slice cut off Tried & Tested

Chocolate and vanilla battenburg cake

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3.5 stars based on 4 ratings

This is a delicious twist on a traditional recipe that is perfect for a party or for afternoon tea.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 150g 5⅜ oz Butter (salted) at room temperature, plus extra for greasing
  • 3 3 Egg(s) (free range) medium
  • ½tsp ½tsp Baking powder heaped
  • 4tsp 4tsp Milk (whole) whole
  • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 1tbsp 1tbsp Cocoa powder

For the filling and decoration

  • 120g 4¼ oz Unrefined golden icing sugar plus extra for dusting (we use Billington's) Unrefined golden icing sugar
  • 50g 1⅞ oz Butter (salted) at room temperature
  • ½tsp ½tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 2tsp 2tsp Milk (whole)
  • 250g 8⅞ oz Marzipan

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170 °C (fan 150 °C, gas mark  4). Grease the sides and bottom of a 20cm square tin with butter.

  2. Classic mode Step 2

    Take a 20cm x 40cm sheet of baking parchment and the same of foil and grease the foil and then place the baking parchment on top so they are stuck together.

  3. Classic mode Step 3

    With the baking parchment side on top, fold in half widthways like a book, then open out and push up the centre fold to make a 4cm pleat like an upside down “T”.

  4. Classic mode Step 4

    Line the base of the tin with the foil side down ensuring the pleat is uppermost and is dead in the centre of the tin to create 2 identical rectangles within the tin. Ensure the paper lined foil is pushed into all the corners of the tin with a slight over hang on either side.

  5. Classic mode Step 5

    In a large bowl add the flour, sugar, butter, eggs and baking powder and stir in until just combined.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 150g 5⅜ oz Butter (salted) at room temperature
    • 3 3 Egg(s) (free range) medium
    • ½tsp ½tsp Baking powder heaped
  6. Classic mode Step 6

    Divide the mixture into two bowls and to the first whisk in 2 teaspoons of milk and vanilla bean paste. To the other add the remaining milk and the cocoa powder and whisk.

    Ingredients for this step

    • 4tsp 4tsp Milk (whole)
    • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
    • 1tbsp 1tbsp Cocoa powder
  7. Classic mode Step 7

    Spoon the vanilla mixture into one half of the tin and the cocoa one into the other half, ensuring the divider is still central and straight before smoothing the surface of each.

  8. Classic mode Step 8

    Bake in the oven for 25 minutes until the cake has risen and springy to the touch. Allow to cool for a few minutes before turning out onto a cooling rack and removing the divider.

  9. Classic mode Step 9

    Meanwhile make the icing by whisking together the butter, icing sugar, vanilla bean paste and milk until soft and smooth.

    Ingredients for this step

    • 50g 1⅞ oz Butter (salted) at room temperature
    • 120g 4¼ oz Unrefined golden icing sugar plus extra for dusting (we use Billington's) Unrefined golden icing sugar
    • ½tsp ½tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
    • 2tsp 2tsp Milk (whole)
  10. Classic mode Step 10

    Trim a centimetre off of the edge of each of the cakes and then cut each cake into 2 lengthways, ensuring all 4 strips are the same size and shape whereby the cross section of each is a square.

  11. Classic mode Step 11

    Place a vanilla and chocolate strip next to each other and use the icing to stick them together. Spread some more icing over the top and then stick the 2 remaining strips together and place on top of the others in a chequerboard effect and ice the top.

  12. Classic mode Step 12

    Roll the marzipan on a clean work surface dusted lightly with icing sugar to a rectangle 20cm x 25cm that is the same length of the cake and four times the width with a little extra to trim away.

    Ingredients for this step

    • 250g 8⅞ oz Marzipan
  13. Classic mode Step 13

    Invert the cake so icing side down and place 2cm in from the edge. Spread the remaining icing over the rest of the cake apart from the short ends.

  14. Classic mode Step 14

    Carefully roll up the cake in the marzipan and use a small knife to make a seal where the marzipan joins. Trim the ends off to neaten.

  15. Classic mode Step 15

    Place the cake, seal side down on a plate and crimp the two top edges and score a diamond pattern on the top using the back of a knife before serving.