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!
In traditional recipes marzipan, which is essentially almond paste and sugar, tends to be 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
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.
- 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, which is in the cake itself, a simple dusting of powdered sugar will suffice as decoration.
Ingredients
Preparation is very quick and the only ingredient that requires a little more attention is the marzipan.
- 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.
- Chocolate chunks: Use dark or milk chocolate chunks or chocolate chips.
- Almond extract: Intensifies the almond flavour of this marzipan cake.
Step-by-step recipe instructions
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.
1.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.
2. In another bowl whisk together the eggs, oil, buttermilk, milk and almond extract until smooth.
3. Pour into the dry mixture and stir just to combine. The batter will be thick.
4. Pour the batter into the prepared pan and smooth out the top using a spatula or the back of a large spoon.
5. Bake in the centre of the oven for 40-45 minutes or until golden brown.
6. 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.
Expert 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 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.
You might also like
- Lemon Marzipan Muffins
- Almond Redcurrant Cake
- Healthy Fruit Cake Tray Bake with Nuts
- Rooibos Tea Loaf Cake
- Simple Chocolate Coconut Cake (Dairy Free, Healthy)
Check out also this collection of 27 everyday healthy cacao recipes.
Keep in touch!
Have you made this marzipan cake? How did it turn out for you? Let me know in the comments below, thanks!
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Marzipan Cake with Chocolate Chips
Equipment
- 20 cm (8 inch) spring form pan
Ingredients
- 130 g marzipan chopped into small chunks
- 250 g flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- â…™ tsp fine sea salt
- 90 g sugar
- 100 g dark chocolate chunks or chocolate chips
- 110 ml vegetable oil
- 2 large eggs
- 150 ml buttermilk
- 60 ml milk
- 1 tsp almond extract
- Powdered sugar/icing sugar for dusting
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 20 cm (8 inch) spring form pan with parchment paper, lock the sides, lightly grease with oil and dust with flour (approx. 1 teaspoon) turning around to coat evenly. Shake out excess flour and set the pan aside.
- 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.
- In another bowl whisk together the eggs, oil, buttermilk, milk and almond extract until smooth.
- Pour into the dry mixture and stir just to combine. The batter will be thick.
- Pour the batter into the prepared pan and smooth out the top using a spatula or the back of a large spoon. Bake in the centre of the oven for 40-45 minutes or until golden brown.
- Remove 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.
Notes
- I used natural marzipan (store bought) but you can use a coloured variety if you like.Â
- 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 covered in a cool place for up to 3 days.Â
- 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.
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.
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
Thank you, glad you enjoyed these! Most of my cakes contain oil, try for instance, carrot cake: https://www.everydayhealthyrecipes.com/low-sugar-carrot-cake/ You will find all my cake recipes under Recipes-Sweet Things/Desserts.
I had just the right amount of marzipan and bitter chocolate left over from Christmas. Perfect for this recipe. I used kafir yoghurt instead of the buttermilk. It’s a lovely tasty cake without being too sweet. I will be keeping some in a tin and freezing the rest.
Glad the kefir worked as well as buttermilk. Thank you for letting me know:)
Hi Monika - is the flour plain flour or self raising flour?
It's plain flour.
My family really like this cake - it's delicious! I will be adding it to my favourite cake recipes. Thank you very much.
Really glad to hear it, you are welcome! And thank you for letting me know:)
Hello Monika! Today, January 12, 2021, was National Marzipan Day in the U.S. I have always wanted to try making marzipan so I did using a very simple recipe:http://floursandfrostings.com/easy-homemade-marzipan/
Then I used some 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!
Hi Connie, I am glad you chose this recipe to celebrate National Marzipan Day! Glad you liked it. Really appreciate your feedback:)
This cake looks amazing 🙂 i have never tried cake with marzipan actually.:)
Thank you!
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.
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:)
There is Walmart in our city . Will check next month if they carry.. Thanks
Mmmm I love streusel topping! This loaf cake sounds delicious, my kids would love it, so would the hubby and I! Sorry for the late commenting and thank you for sharing with #CookBlogShare x
Thank you Kirsty! The streusel topping makes this simple cake a little bit more special, perfect for an occasion such as #Easter:)
A lovely cake! What I'd think of as a "coffee cake" here in the US. Thanks for bringing this by FF!
Mollie
Thanks! I'd call it that too except it's made with marzipan so I think on this occasion it's ok to call it Easter loaf cake:)
You're so right - that does make it very special! 🙂
Have a good Sunday:)
Hi I am hoping to make this Marzipan and choc cake soon but can you tell me what can I use instead of buttermilk trouble in getting it.
Thanks Janet
Try kefir or natural yogurt (should be pourable). Let me know how it turns out:)
Deiicious cake, I wonder how the taste would be after adding marzipan, this is new to me though..
I really wish I could have a slice right now. 🙂 This sounds very delicious!
Thanks! Me too, but it's all gone unfortunately:)
This looks so good. I love marzipan and am pretty sure this is a bake my whole family would enjoy x
Thank you Mandy! Marzipan really makes this cake and I've got lots leftover which will give me a good excuse to bake something else soon:)
This looks so soft and perfect in every way. Adore that struesel topping, and really cannot get over the perfection of the texture here! Need to make this soon!
Thank you Karly! This cake was so easy to make and I especially enjoyed making the streusel topping - it makes an ordinary cake a little bit more special:)
This looks delicious! I love your take on cakes - so healthy! Happy Fiesta Friday!
Ginger x
Thank you Ginger! I am always thinking of ways to make everything a little healthier:) Happy FF!