Butterkuchen

Classic Butterkuchen - German Butter Cake is a soft yeast cake topped with crispy sugar and sliced almonds ideal for family gatherings, Sunday coffee time, and festive celebrations.

Ingredients and substitutions for Butterkuchen

• Yeast: The yeast is what helps this cake rise and gives it the light crumb within as it is half brioche loaf and half cake thanks to the quantity of flour and the manner in which the butter is added.
• Flour: Plain flour is best here as it results in a nice light crumb.
• Egg: As well as adding structure to the dough, the egg binds everything together so is essential.
• Sugar: Superfine or caster which helps dissolve into the dough and create a light flavor that compliments the almonds and cream. You could half and half the sugar with light brown sugar and caster sugar, if you want a slightly more caramel, but less traditional flavor.
• Butter: This is combined into the dough so thoroughly and finely that the end result is similar to brioche. Non dairy butter might work here, though I have not tried this so do not know the results if substituted in equal measure.
• Milk: Whole milk was used here and helps add moisture giving our cake a light result without becoming stodgy. You could substitute with creamy non dairy milk.
• Sliced almonds: The sliced almonds are traditional and compliment the dough and finish our cake with a beautiful rustic appearance.
• Cream: Light whipping cream was used here, though you could replace with heavy cream.

See recipe card for quantities.

How to bake Butterkuchen:

Step 1: Bloom: The yeast in the warm milk until bubbly.

Step 2: Glossy dough: Add the other dough ingredients and knead until glossy and no longer sticking to the edges of your bowl.

Step 3: Rising time: Cover to rise until doubled.

Step 4: Roll: The dough out and press into your baking tray.

Step 5: Press: Indent the dough with your fingers like focaccia.

Step 6: Top and bake: Fill the indents with butter and sprinkle over the sugar and almonds. Bake until golden.

Step 7: Pour: The cream over the warm cake and allow to cool completely.

Step 8: Serve: Slice and serve alongside your favorite hot drink.

FAQ's for the best Butterkuchen

More European cakes you'll love

French Pound Cake

Danish Coffee Cake

Dutch Butter Cake

Butterkuchen

Sylvie Taylor

This easy Butterkuchen - German Butter Cake recipe yields a fluffy, tender yeast cake with golden edges topped with crispy sugar and slivered almonds that is ideal for family gatherings or a casual cake break.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine German

Servings 24

Calories 194 kcal

Ingredients

  

1x2x3x

Dough

• 200 grams / 1 cup - 2 tablespoons milk lukewarm
• 10 grams / 3 ⅓ teaspoons active dried yeast
• 60 grams / ⅓ cup superfine/caster sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon sea salt
• 500 grams / 3 cups + 2 tablespoons plain flour
• 55 grams / 1 large egg room temperature
• 60 gram / 2.1 ounces butter melted and room temperature

Topping

• 90 grams / 3.17 ounces butter evenly cubed
• 100 gram / ½ cup superfine/caster sugar
• 125 grams / 1 ¾ cups almonds sliced

Soak

• 240 grams / 1 cup whipping cream

Instructions

 

Dough

• Pour the lukewarm milk into a large bowl and sprinkle over the yeast and sugar and allow to rise for 10 minutes.
• Pour in the vanilla extract, salt, flour, egg and butter and mix until a dough is formed and no dry portions remain in the edges of your bowl.
• On a low setting with your mixer, beat for a further 8 minutes until the dough looks smooth, slightly glossy and is pulling away at the sides of your bowl.
• Cover and allow to rise until doubled in size, approximately 1 hour.
• Line a rectangle baking tray with greaseproof paper and preheat your oven to 180C/350F.
• Invert the dough onto a lightly floured surface and roll out to fit snugly into your baking tray.
• Place into the baking tray and cover to rest and rise for 20 minutes.

Topping

• Press indentations all over your dough and fill each indent with a small cube of butter.
• Sprinkle over the almonds and sugar and bake until lightly golden, approximately 20 minutes.

Soak

• Remove from the oven and whilst warm pour the cream slowly and steadily over the cake.
• Set aside to cool completely.
• Slice up and serve alongside your favorite hot beverage.
• Enjoy!

Notes

• Baking tin: This fits best into a large rectangle baking tray. The one used here was 23 x 33 cm or 9 x 13-inches.
• Best served: Butterkuchen is best enjoyed fresh and slightly warm as is, however, it’s also delicious at room temperature or even the next day. You can also choose to serve with whipped cream and fresh berries for an upgrade.
• Best stored: Store in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze slices for up to 2 months — just reheat gently before serving.

Adapted from chefkoch

Nutrition

Calories: 194kcal

Keyword almond baking, cake

Tried this recipe?Let us know how it was!