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Home » Holidays » Easter Ideas » Battenberg Cake with White Chocolate Ganache

Battenberg Cake with White Chocolate Ganache

February 9, 2022 by Jenny 37 Comments

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A decadent Battenberg cake assembled using raspberry jam, covered in white chocolate ganache makes a perfect dessert for Easter! Full recipe and tips on our site! #easterrecipe #battenbergcake #easterideas via @jennymelrose

I'm so excited to share my first ever Battenberg Cake with White Chocolate Ganache. A Battenberg Cake is a perfect cake to serve with tea and looks absolutely amazing. If there is one thing that my mom loves, it's tea. One of the first gifts she ever gave Riley was a tiny tea set.  

Riley has always made the connection between tea and her grandma. This cake would work wonders for Easter and serve as a perfect dessert. It honestly is just breathtaking with it's  pearl dragees on top and two tone sponge cake.

Battenberg cake
Jump to:
  • What is a Battenberg cake?
  • 🥘Ingredients:
  • 🔪How to make a Battenberg Cake:
  • FAQs
  • Battenberg Cake Recipe

Battenberg Cake with White Chocolate Ganache

Battenberg cake

What is a Battenberg cake?

The Battenberg cake was created as a wedding gift for Prince Louis of Battenberg and Princess Victoria (granddaughter of Queen Victoria) and thus acquired it's name.

Traditionally the cake is made up of light sponge layers with alternating checkered pattern of yellow and pink glued together with apricot jam and covered in marzipan. The alternating colors are displayed beautifully when the cake is cut across while serving.

🥘Ingredients:

  • white chocolate squares
  • corn syrup
  • Battenberg Sponge Cake
  • yellow and purple gel food coloring
  • Raspberry seedless jam
  • white chocolate plastique
  • White Chocolate Ganache
  • heavy cream

🔪How to make a Battenberg Cake:

A Battenberg Cake is a very traditional cake, but I made some adjustments to suit my and my families tastes. I decided that I wanted to cover my sponge cake in white chocolate plastique, rather than marzipan. I found an amazing resource for all sorts of variations of Battenberg Cakes over at The Daring Kitchen for her Going Batty Jubilee.  

The first step was to make the white chocolate plastique so that it could chill in the refrigerator so that it would be pliable when I was ready to work with it. I melted 8 oz of white chocolate and then added ¼ cup of corn syrup. I then poured the white chocolate plastique into a freezer bag and laid it flat in the refrigerator.

white-chocolate-plastique-steps

I used the sponge cake recipe from Sprinkle Bakes, but decided upon yellow and purple as my colors for the cake. I used an 8 x 8 Pyrex baking dish and separated the two colors with wax paper and tin foil in the middle as a divider.

Once the cake was baked and cooled I cut the edges off of each color an then cut it in half so that I had two pieces of each color or four total sponge cake pieces.  

Next, I stacked my pieces with raspberry jam in between the pieces to hold them together. Finally, I wrapped my stacked and raspberry jam filled pieces with the flattened white chocolate plastique. I cut off the edges of the plastique to expose the yellow and purple sponge cake.

Steps-to-battenberg-sponge-cake

The last thing I did was cover the cake in white chocolate ganache to give it just a bit more of a sweet flavor. Once the white chocolate ganache was just about hardened I used a knife to create the braided lines in the top and dotted it with the pearl dragees. Absolute perfection!

For more amazing Easter Ideas do check out these Easter cookies and this beautiful Easter bunny egg ring!

Battenberg cake

FAQs

What is Battenberg cake traditionally covered in?

Traditionally the Battenberg cake is covered in marzipan, a confectionery made up of sugar, honey and almond meal. It is often used in making sweets and has a nutty flavor and soft texture.

Why is Battenberg pink and yellow?

Traditionally when the cake was first created the layers were pink and yellow but you can color the layers in any color you wish to while making a homemade version.

What does Battenberg taste like?

Battenberg cake has different layers of sweetness deriving its taste from its outer cover, the light sponge cakes and the jam used for gluing the sponges together.

What is the difference between angel cake and Battenberg?

Angel cake uses only egg whites, whereas Battenberg sponge cake uses both whites and yolks. In angel food cake, egg whites are whipped into soft peaks, using plenty of sugar, then folded in with the rest of the ingredients to make a fluffy batter.

Aesthetically, angel food cake is white on the inside, and has a brown crumb on the outside.

Battenberg cake

Battenberg Cake Recipe

A decadent Battenberg cake assembled using raspberry jam, wrapped in white chocolate plastique and covered in white chocolate ganache.
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Course: Dessert
Cuisine: American
Keyword: battenberg cake
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 8 people
Calories: 241kcal

Ingredients

  • White Chocolate Plastique
  • 8 oz white chocolate squares
  • ¼ cup corn syrup
  • Battenberg Sponge Cake
  • yellow and purple gel food coloring
  • Raspberry seedless jam
  • white chocolate plastique
  • White Chocolate Ganache
  • 1 ½ cups of heavy cream
  • 1 lb. white chocolate squares

Instructions

White Chocolate Plastique

  • Melt the white chocolate in a double broiler. Once the chocolate has melted add ¼ cup of corn syrup. Let cool and place in a freezer bag to cool in the refrigerator

Sponge Cake

  • Check the recipe at Sprinkle Bakes

Battenberg Cake Assembly

  • Once the sponge cake has cooled cut off the edges so that the lines are straight. Then cut each color in half so there is a total of 4 pieces. Warm the Raspberry seedless jam and brush on to the pieces so that a yellow is stacked on top of a purple and vise versa on the other side. Roll out the white chocolate plastique so that is about a ¼ inch thick and large enough to cover the cake. Cover the cake in the white chocolate plastique. Cut off the edges to expose the yellow and purple sponge cake.

White Chocolate Ganache

  • Boil the heavy cream and stir in chopped white chocolate until it is melted. Pour into a bowl, cover and refrigerate until it firms up. Spread the white chocolate ganache along the top and sides of the Battenber cake. Before the white chocolate ganache hardens use a knife to create the braided effect on top and dot with the pearl dragees.

Nutrition

Calories: 241kcal | Carbohydrates: 65g | Fat: 1g | Sodium: 53mg | Potassium: 1mg | Sugar: 65g | Calcium: 11mg
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Reader Interactions

Comments

  1. Maria

    April 05, 2014 at 9:16 pm

    What a beautiful cake! Love the pattern inside!

    Reply
  2. Natasha Mairs

    April 05, 2014 at 10:49 am

    This looks amazing!!! normally I don't like batternberg, as I don't like marzipan. But White Chocolate Ganache!!! Oh My!!!
    Pinned this and will give it a try

    Reply
  3. Rachel Kathyg @ onlinesisterhood

    April 05, 2014 at 8:47 am

    This is just a beautiful, beautiful cake...love the colors and its simple elegance. Pinned it. found you at showstopper Saturday. Have a great weekend!

    Reply
  4. Rese

    April 02, 2014 at 10:29 am

    this is so pretty - I may have to try this for Easter

    Reply
  5. Becca from ItsYummi!

    April 01, 2014 at 9:08 pm

    Lots of hard work to make this! You did a nice job 🙂
    Found you through the Wonderful Wednesday link party. Hope you'll stop over and see what I made, too!

    Reply
  6. [email protected]

    July 31, 2013 at 5:18 pm

    Jenny, I hope you don't mind, I'd love to use this in the Food Fight feature! (Picture only and liked back, of course!)

    Reply
  7. Mary Sullivan Frasier

    May 11, 2013 at 2:35 pm

    Oooh! So pretty! And the sponge looks so moist and delicious. I love white chocolate in just about any form and this cake just doubles the pleasure with the plastique and the ganache. Win/win!! Thanks for sharing it!

    Reply
  8. Trish - Mom On Timeout

    May 07, 2013 at 9:39 pm

    This cake is beautiful Jenny! I love how you showed the steps - I can't wait to give it a try!

    Reply
  9. Bethany Wright Dearden

    May 03, 2013 at 8:49 pm

    So fancy! I always wondered how these cakes were made, this actually looks doable, thanks so much for sharing!

    Reply
  10. Heather @ French Press

    May 03, 2013 at 12:47 pm

    Jenny, this is SO pretty! and I love the ganache

    Reply
  11. Erin @ Table for 7

    April 25, 2013 at 1:55 pm

    It's looks so pretty! Love the colors!!

    Reply
    • Jenny Melrose

      April 26, 2013 at 1:12 pm

      Thank you Erin. My 3 year old loves purple and her bf loves yellow so it was an easy choice.

      Reply
  12. Happier Than A Pig in Mud

    April 24, 2013 at 5:23 am

    Your cake turned out great! I love the pretty colors and detail on top:@)

    Reply
    • Jenny Melrose

      April 26, 2013 at 1:14 pm

      Thanks so much! It was a definite labor of love.

      Reply
  13. Rachel @ I Love My Disorganized Life

    April 23, 2013 at 11:13 am

    I.love.this.cake. This is so beautiful! I think you chose the perfect colors, too! Well done, Jenny, well done! Totally pinned!

    Reply
  14. A Little Claireification

    April 22, 2013 at 4:08 pm

    Ha - I see we are both featuring Mother's Day dessert ideas today and I absolutely had to feature THIS one in my own round-up! Love!
    xo, Claire @ ALittleClaireification

    Reply
    • Jenny Melrose

      April 22, 2013 at 8:19 pm

      Thanks so much for including my Battenberg Cake in your round up Claire!

      Reply
  15. Julie @ This Gal Cooks

    April 21, 2013 at 10:39 pm

    Yum, looks delicious! And it's so pretty! Pinned to my food board. Have a great week, Jenny!

    Reply
    • Jenny Melrose

      April 22, 2013 at 7:10 am

      Thanks so much Julie! Thanks for pinning as well!

      Reply
  16. Tanya

    April 21, 2013 at 9:59 pm

    This is an absolutely stunning cake Jenny, great job! I love the colors and that frosting is to die for!

    Reply
    • Jenny Melrose

      April 22, 2013 at 7:09 am

      Thanks so much Tanya!

      Reply
  17. Dorothy @ Crazy for Crust

    April 21, 2013 at 9:31 pm

    I love this Jenny! It is SO pretty. I need to make one of these cakes!

    Reply
    • Jenny Melrose

      April 22, 2013 at 7:09 am

      Thanks so much Dorothy. Mid way through I thought it was going to be a disaster, but I loved the way it came out.

      Reply
  18. The Smart Cookie Cook

    April 21, 2013 at 6:40 pm

    Wow how pretty! And I love the sound of a white chocolate ganache. This is almost too elegant to eat!

    Reply
    • Jenny Melrose

      April 21, 2013 at 8:10 pm

      You are too sweet! I was extremely proud of the cake. We brought it to my parents house for Easter and I made my husband hold it on his lap the entire 40 minute drive.

      Reply
  19. Annamaria @ Bakewell Junction

    April 21, 2013 at 9:30 am

    Jenny,
    Your battenberg cake looks lovely. I've never made one but would love to try it.
    Annamaria

    Reply
    • Jenny Melrose

      April 21, 2013 at 1:59 pm

      Thank you so much Annamaria. I originally planned on using marzipan so it was a last minute switch to go with the white chocolate plastique and ganache.

      Reply

Trackbacks

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Jennifer Anderson Hey, I’m Jenny! As a working mom, I understand the importance of saving time and money. My hope is that my blog brings you countless resources for great, fast recipes and easy cleaning, health and DIY tips. MORE ABOUT ME »

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