This quick and simple marzipan cake with chocolate chips is made using oil so it's light and fluffy as well as incredibly easy to make. Finish off with a dusting of powdered sugar and enjoy. It tastes so good you'll want another slice!

Side view of marzipan cake slice with cake in background on top of paper.

This simple marzipan cake shows a somewhat unconventional way of using marzipan in baking. But if like me you love this ingredient I am confident you will love this cake.

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.

Why you will love this marzipan cake

Because the marzipan is added right into the batter this cake is bursting with delicious marzipan flavour even though it contains a fraction of this ingredient used in traditional cakes.
Because marzipan is very sweet you won't need to add very much sugar.
I used oil which produces light and fluffy bakes without the need to use an electric mixer. A bowl and whisk will do.
I also used buttermilk for added moisture and light texture.
Marzipan and chocolate make a delicious pairing.
In order to keep the focus on the marzipan a simple dusting of powdered sugar will suffice as decoration.

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 readymade marzipan, which can be either white or with added colour. I used natural, white marzipan but you can use any in this marzipan cake recipe.

Ingredients

Marzipan: You need to chop it into chunks a little bigger than your chocolate chunks (see photo below).
Buttermilk and Oil: Add moisture and help make the cake light and fluffy.
Milk.
Eggs.
Chocolate chunks: Use dark or milk chocolate chunks or chocolate chips.
Almond extract: Intensifies the almond flavour of this marzipan cake.
Sugar.
Flour.
Baking powder and bicarbonate of soda.

Step-by-step recipe instructions

1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 20 cm (8'') spring form pan with parchment paper, lock the sides, lightly grease with oil and dust with flour turning around to coat evenly. Shake out excess flour and set the pan aside.

2. In a bowl combine the flour, baking powder and soda, sugar and salt and stir thoroughly using a whisk. Stir in the marzipan chunks and chocolate chunks ensuring the marzipan pieces are coated evenly. Separate them with your fingertips if needed.

Marzipan chunks, chocolate chunks and dry ingredients in yellow bowl with spoon.

3. In another bowl whisk together the eggs, oil, buttermilk, milk and almond extract until smooth.

Milk, oil and 2 eggs in large white bowl.

4. Pour into the dry mixture and stir just to combine. The batter will be thick.

Marzipan cake batter in large yellow bowl with spoon.

5. Pour the batter into the prepared pan and smooth out the top using a spatula or the back of a large spoon.

6. Bake in the centre of the oven for 40-45 minutes or until golden brown.

7. Remove your marzipan cake from the oven and set aside for 15 minutes. Remove the side and leave to cool completely before decorating with the powdered sugar and cutting.

Top tips and FAQs

I used natural marzipan (store bought) but you can use a coloured variety if you like.
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 warm.
Keep your marzipan cake with chocolate chips 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.

Check out also these other healthy dessert recipe ideas.

Slices of marzipan cake on top of paper with cake in background.

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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