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5 from 1 vote
Daring Bakers June 2012 – Coffee and Walnut Battenberg Cake
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins

Battenberg Cake - is the most impressive cake you'll ever make! Each slices looks like it's four different cakes! 

Course: Dessert
Cuisine: german
Servings: 8
Calories: 828 kcal
Author: Vicky
  • 3/4 cup 11/2 sticks Unsalted Butter, softened & cut in cubes
  • 3/4 cup Caster Sugar
  • 11/4 cups Self-Raising Flour *note on how to make your own
  • 3 Large Eggs room temp
  • 1/2 cup Ground Almonds Can be substituted with ground rice
  • 3/4 teaspoon Baking Powder
  • 3 teaspoon Milk
  • 1/2 teaspoon Vanilla Extract
  • 11/2 teaspoons Instant Coffee Powder or Granules
  • 3 Tablespoons Walnuts roughly chopped
  • Buttercream:
  • 1/2 cup 1 stick Unsalted Butter
  • 2 cups Powdered Sugar
  • 1/2 teaspoon Instant Coffee
  • 11/2 teaspoons Milk
  • 8 oz Marzipan
  1. Preheat oven to 350 degrees F
  2. Grease an 8 inch square baking pan with butter
  3. Line the pan with parchment paper, forming a divide in the middle with the parchment or aluminum foil.
  4. Whisk together caster sugar, flour, ground almonds and baking powder and combine with the butter and eggs in a large bowl. Beat together until the ingredients are combined and the batter is smooth
  5. Place half the mixture into a smaller bowl, add the vanilla, 11/2 teaspoons milk and chopped walnuts. Mix until smooth.
  6. Add the walnut batter into one side of the divided baking pan
  7. Dissolve the coffee in the remaining 11/2 teaspoon milk and add to the remaining batter. Mix until smooth.
  8. Add the coffee batter into the other half of the divided baking pan
  9. Smooth the surface of the batter with a spatula, making sure batter is in each corner
  10. Bake for 25-30mins until the cake is well risen, and a toothpick comes out clean.
  11. Leave to cool in the pan for a few minutes and then remove from the pan to cool completely.
  12. Once cool cut each section in half and continue to trim the edges until you have 4 even sized pieces.
  13. To make the buttercream: In a separate bowl combine the 1 stick butter, powdered sugar, 1/2 teaspoon instant coffee and 1 1/2 teaspoons milk. Beat until smooth.
  14. Spread a thin layer of buttercream on the inside strips of the cake to stick the strips together in a checkered pattern, one light next to one darker one and and switching the two underneath.
  15. Dust a large cutting board with some powdered sugar and roll the marzipan out into a thin rectangular shape - large enough to cover all 4 sides of the cake.
  16. Spread a layer of buttercream on top of the cake.
  17. Buttercream side down, place the cake on the marzipan.
  18. Continue to spread buttercream on remaining sides of the cake and press the marzipan around the sides.
  19. Flip the cake over so that the marzipan seam is on the bottom.
  20. Trim off excess marzipan and using a knife, score the top of the cake.
Recipe Notes

To make self raising flour: to 1 cup all purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Sift. Recipe From Mary Berry on BBC Food

Nutrition Facts
Daring Bakers June 2012 – Coffee and Walnut Battenberg Cake
Amount Per Serving
Calories 828 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 20g125%
Cholesterol 138mg46%
Sodium 41mg2%
Potassium 230mg7%
Carbohydrates 97g32%
Fiber 2g8%
Sugar 60g67%
Protein 12g24%
Vitamin A 975IU20%
Calcium 82mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.