This marzipan cake contains pieces of natural marzipan and chocolate chips and comes with a crunchy topping of flaked almonds. It's not too sweet, easy to prepare and made with oil and yogurt for a light, fluffy texture.
See also lemon marzipan muffins!
This marzipan cake uses a somewhat unconventional method of baking with marzipan. In traditional recipes marzipan (also called 'almond candy dough') is often used to create a smooth layer of icing encasing the entire cake. This type of cake requires a large amount of marzipan which can be a little overpowering even for marzipan fans.
I used a different method in my easy marzipan cake recipe and added small pieces of marzipan right into the batter. As a result this cake is bursting with delicious marzipan flavour even though it contains much less marzipan than is typically used in traditional cakes. Because marzipan is sweet you also won't need to add very much sugar.
My simple cake with marzipan is moist and fluffy thanks to the combination of oil and yogurt. Preparation takes minutes and you won't need to use an electric mixer, either.
What is marzipan
Marzipan is a baking ingredient consisting primarily of almond flour (ground almonds) and sugar. Sometimes it also contains egg whites and almond oil or extract for added flavour. It is easy to roll out, cut into chunks or slices, can be added to biscuits and used for icing cakes.
You can buy a readymade block of marzipan, which can be either white or with added colour. I used natural, white marzipan but you can make this marzipan cake recipe using any marzipan variety.
How to prepare the marzipan
Using a large sharp knife cut the marzipan into small cubes (similar size as the chocolate chips) by slicing downwards (rather than back and forth). If you want to prepare the marzipan in advance store the pieces in a bowl, cover tightly with plastic wrap and use the following day (to prevent them becoming dry).
Marzipan cake ingredients and substitutions
- Marzipan: use readymade natural or coloured marzipan.
- Oil: I recommend a neutral tasting oil, such as rice bran or vegetable.
- Yogurt: use natural yogurt.
- Eggs.
- Chocolate chips: I recommend dark chocolate chips or chunks.
- Almond extract: intensifies the almond flavour.
- Sugar.
- All-purpose/plain flour.
- Baking powder and bicarbonate of soda.
- Flaked almonds.
Step-by-step recipe instructions
1. Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Line the bottom of a 8''/20cm spring form pan with parchment paper, lock the sides, lightly grease with oil or butter and dust with about 1 tsp of flour rotating the pan to coat evenly. Shake out excess flour and set the pan aside.
2. Prepare dry mixture: Combine the flour, baking powder and soda and stir with a whisk. Stir in the marzipan and chocolate chips ensuring the marzipan pieces are evenly coated. Separate them with your fingertips if needed. Set aside.
3. Prepare wet mixture: Whisk together the eggs, oil, sugar and almond extract until smooth. Add the yogurt and whisk until creamy.
4. Assemble: Add the dry mixture (in 3 goes) and stir just to combine. The batter will be thick.
5. Bake: Pour the batter into the prepared pan, smooth out the top and scatter the flaked almonds over the top. Bake in the centre of the oven for 45-48 minutes until lightly browned.
6. Cool: Remove from the oven and set aside to cool completely before removing the side and serving.
*Scroll down to the bottom of the post for a full list of ingredients and instructions.
Serving suggestions
Cool this easy marzipan chocolate chip cake completely then dust with a thin layer of powdered sugar and serve. Use a sharp knife to cut it. It makes a delicious accompaniment to coffee or tea and can also be served with a scoop of vanilla ice cream.
Make ahead
You can prepare the marzipan in advance (as mentioned earlier), but you can also go a step further and prepare the dry mixture (Step 2). All you'll need to do the next day is combine the dry and wet mixtures and bake your marzipan flavoured cake!
Top tips
- I used natural marzipan (store bought) but you can use a coloured variety, instead.
- Once you've added the marzipan pieces into the flour mixture ensure they are evenly coated and do not form clusters. Gently separate the pieces if needed using your fingertips.
- Do not overstir the batter (to ensure your cake is fluffy and well risen). Stir just to combine the ingredients. The batter will be thick.
- Cool the cake completely before decorating with the powdered sugar and cutting (it might be a little crumbly if you cut it while still warm).
- Keep your marzipan cake covered in a cool place for up to 3 days.
- Freeze (without the powdered sugar) tightly wrapped, or in an airtight container for up to 3 months. Decorate with the powdered sugar after the cake has thawed.
Related recipes to try next
See also these other easy cakes and desserts!
Recipe
Easy Marzipan Cake
Equipment
- 8''/20cm spring-form pan and parchment paper
- 2 large mixing bowls
Ingredients
- 3.88 ounces (110 g) marzipan chopped into small pieces
- ½ cup+1tbsp (110 g) dark chocolate chips
- 1¾ cups (219 g) all-purpose/plain flour
- 1¼ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ cup (120 ml) oil rice bran, vegetable or another neutral tasting oil
- ½ cup (120 g) natural yogurt at room temperature
- 3 large eggs at room temperature
- ½ cup (100 g) sugar
- 1 teaspoon almond extract
- ⅓ cup (47 g) flaked almonds
- 1 tablespoon powdered sugar icing sugar, for serving
Instructions
- Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Line the bottom of a 8''/20cm spring form pan with parchment paper, lock the sides, lightly grease with oil or butter and dust with about 1 tsp of flour rotating the pan to coat evenly. Shake out excess flour and set the pan aside.
- Prepare dry mixture: Combine the flour, baking powder and soda and stir with a whisk. Stir in the marzipan and chocolate chips ensuring the marzipan pieces are evenly coated. Separate them with your fingertips if needed. Set aside.
- Prepare wet mixture: Whisk together the eggs, oil, sugar and almond extract until smooth. Add the yogurt and whisk until creamy.
- Assemble: Add the dry mixture (in 3 goes) and stir just to combine. The batter will be thick.
- Bake: Pour the batter into the prepared pan, smooth out the top and scatter the flaked almonds over the top. Bake in the centre of the oven for 45-48 minutes until lightly browned.
- Cool: Remove from the oven and set aside to cool completely before removing the side and serving.
Notes
- I used natural marzipan (store bought) but you can use a coloured variety, instead.
- Once you've added the marzipan pieces into the flour mixture ensure they are evenly coated and do not form clusters. Gently separate the pieces if needed using your fingertips.
- Do not overstir the batter (to ensure your cake is fluffy and well risen). Stir just to combine the ingredients. The batter will be thick.
- Cool the cake completely before decorating with the powdered sugar and cutting (it might be a little crumbly if you cut it while still warm).
- Keep your marzipan cake covered in a cool place for up to 3 days.
- Freeze (without the powdered sugar) tightly wrapped, or in an airtight container for up to 3 months. Decorate with the powdered sugar after the cake has thawed.
- See my tips for cutting the marzipan in the post.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this marzipan cake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Michelle says
Great recipe! I was thinking just for more almond flavour, do you think the recipe would work using almond flour instead of all-purpose flour?
Monika says
I really can't say without testing it first, but I do know the amount would be different as you can't just substitute one for the other.
Helen Hood says
Made this today, easy to make and absolutely love it. Marzipan and chocolate is a perfect combination.
Will definitely be making it again
Monika says
Glad it worked with the milk and lemon juice. Thank you for your feedback:)
Monika says
You are welcome! Glad you enjoyed it:)
Anne says
It’s very easy to make and it’s absolutely delicious
Monika says
Thank you:)
Mj spanswick says
I love the idea of cooking with oil rather than butter - it makes it so much easier! I have also tried your lemon & marzipan muffins which were fabulous! Do you have any other cake recipes using oil? Thanks mj
Monika says
Thank you, glad you enjoyed these! See my Desserts category for more oil bakes:)
Suzy Nutshell says
I had just the right amount of marzipan and bitter chocolate left over from Christmas. Perfect for this recipe. It’s a lovely tasty cake without being too sweet. I will be keeping some in a tin and freezing the rest.
Monika says
Thank you for letting me know:)
Kay says
Hi Monika - is the flour plain flour or self raising flour?
Monika says
It's plain flour.
Sarah Cutler says
My family really like this cake - it's delicious! I will be adding it to my favourite cake recipes. Thank you very much.
Monika says
Really glad to hear it, you are welcome! And thank you for letting me know:)
Connie S. says
Hello Monika! Today, January 12, 2021, was National Marzipan Day in the U.S.
I used homemade marzipan to make this cake. I was expecting it too be stodgy but it was fluffy, light and delicious with a slightly crisp top! It was super easy, too! I will definitely make this again. Thank you for sharing this recipe!
Monika says
Hi Connie, I am glad you chose this recipe to celebrate National Marzipan Day! Glad you liked it. Really appreciate your feedback:)
Balvinder says
Hi Monika, I love using almond flour in cakes but haven't tried marzipan yet. I wonder it is available here. The texture of the cake looks really good.
Monika says
Thanks Balvinder. I checked online and walmart sells marzipan candy dough in the US so i am assuming something similar is available in Canada too. I hope you find it:)
Balvinder says
There is Walmart in our city . Will check next month if they carry.. Thanks