• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cakes

    Butterkuchen (German Butter Cake)

    Published: Jul 28, 2021 · Modified: Sep 15, 2021 by Neriz

    Jump to Recipe

    A delicious cake topped with cinnamon and almonds!  German Butter Cake or Butterkuchen is a classic treat from Germany that you can easily make at home.  Excellent for a snack, dessert, or even breakfast!

    An overhead shot of sliced portion of German Butter Cake, ready for serving.

    (*This post contains some affiliate links)

    It might not be as ubiquitous as pretzels, but I have yet to see a bakery (at least in Frankfurt) that does not have this German sugar cake.  

    Butterkuchen is more like bread, a yeasted bread to be exact — and it’s one of the most famous German treats for a coffee break. 

    It goes so well with coffee because you’ll get that perfect balance of sugar and cinnamon in every bite of butterkuchen — and don’t forget the subtle crunch from the almonds!

    IF YOU WANT MORE TRADITIONAL GERMAN DESSERTS, THEN YOU WILL LOVE THESE POSTS!

    • German Apple Fritters (Apfelküchle)
    • German Baked Marzipan Cookies (Bethmännchen)

    Ingredients

    Latest - Jul2021, an image showing all the ingredients you need to prepare butterkuchen at home.
    • Milk – full cream milk, if possible.
    • Yeast – I use active dry yeast for this butterkuchen recipe.
    • Flour – all you need is all-purpose flour.
    • Sugar – regular, granulated sugar.
    • Butter – unsalted, softened butter.
    • Salt – you might need to use less if you are using salted butter.
    • Egg – medium-sized eggs (about 63 to 73 grams each), at room temperature.
    • Cinnamon powder – just use your favorite brand.
    • Almonds – sliced almonds to provide the crunch on top of the butterkuchen.
    A closer shot of squares of butterkuchen, highlighting the cinnamon and sugar mixture that seeps through the cake.

    Preparation

    Start preparing your butterkuchen by combining the yeast with half a cup of warm milk and set it aside until it’s foamy (photo 1).

    Using your stand mixer bowl, combine flour, three tablespoons of sugar, and salt, and mix with the paddle attachment.

    Add the yeast mixture, remaining half cup milk, and egg, then mix (photo 2).

    Add softened butter and switch to hook attachment; continue mixing until you get a smooth dough.

    Form your butterkuchen dough into a ball, place it into an oiled bowl (photo 3).

    Cover with a clean kitchen cloth and set aside until it doubles in size — typically for about ninety minutes.

    Latest - Jul2021, First part of a collage of images showing the step by step process of making German Butter Cake at home.

    Once the dough has doubled in size, take it out of the bowl, and by using a rolling pin, roll the dough into the baking tray’s size. (I use a 14.75-inch by 9.75-inch baking tray for this recipe).

    Transfer the dough to the baking tray, then use a fork to prick it randomly (photo 4).

    Cover with a kitchen towel and set aside for about thirty minutes.

    Preheat oven to 180°C (350°F).

    Using a medium-sized bowl, combine the remaining sugar and butter with the cinnamon.  Mix evenly.

    Latest -Jul2021, second part of a collage of images showing the step by step process of making German Butter Cake at home.

    Uncover the dough and use your fingers to form dents on it (photo 5).

    Spread the cinnamon-butter mixture on top of the butterkuchen dough — use an angled spatula to spread it evenly.

    Sprinkle sliced almonds on top of your butterkuchen (photo 6).

    Place the tray in the middle of the oven for about twenty to twenty-five minutes.

    Once cool enough to cut, slice your German butter cake into squares.

    Serve, and sprinkle more almonds on top, if desired. 

    An overhead shot of slices of butterkuchen, served on a plate, with a cup of espresso on the side.

    Helpful tips

    • You don’t need a stand mixer to prepare this German butter cake.  The butterkuchen dough is so easy to handle manually — not sticky at all.
    • If you don’t have a rolling pin, that’s not a problem. You can stretch the dough to fit the tray’s size and then use your hands to make it even. 
    • If you don’t like nuts, skip the almonds.  Butterkuchen without almonds is quite common as well.
    A closer shot of slices of German Butter Cake, served with coffee.

    Recipe variation

    • Butter.  Traditionally, it’s only butter that’s used for butterkuchen topping.  The dents are filled with bits of butter, and a sprinkle of sugar is added on top of it.
    • Streusel. Nowadays, it’s quite common to see streusel on butterkuchen as well.

    FAQs

    Can I use a different size of baking pan?

    Absolutely. You can even use a round baking pan if you prefer.

    But generally, butterkuchen is baked on a regular tray. That’s what makes it unique in a way – a no-fuss cake.

    How do I serve this?

    While it’s delicious as it is, butterkuchen is also excellent with whipped cream — especially if you’re serving it fresh from the oven.  Yum!

    So, what do you think?  Do you want to give butterkuchen a try this weekend?  Let me know!

    Text for Roundup Sections
    • Traditional German Desserts and Pastries
    • Authentic German Recipes
    An overhead shot of sliced portion of German Butter Cake, ready for serving.

    Butterkuchen Recipe (German Butter Cake)

    It's so easy to make German Butter Cake (Butterkuchen) at home!  A classic German treat that's so simple, and yet, so DELICIOUS! Great for snack, dessert or breakfast!
    No ratings yet
    Print Pin Rate
    Course: Snack
    Cuisine: German
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Resting Time: 1 hour 30 minutes
    Total Time: 2 hours 30 minutes
    Servings: 24
    Calories: 174kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Stand Mixer
    • Rolling Pin
    • Rubber Spatula
    • Rectangular Baking Tray
    • Angled Spatula

    Ingredients

    For the butterkuchen dough:

    • 2 & 1/4 tsp yeast
    • 1 cup milk, warm
    • 3 & 1/2 cups all-purpose flour
    • 1 tsp salt
    • 3 tbsp sugar
    • 3 tbsp butter (about 60 grams), unsalted and softened
    • 1 medium egg, at room temperature and beaten

    For the topping:

    • 1 & 1/4 stick butter (about 142 grams), unsalted and softened
    • 6 tbsp sugar
    • 1 tsp ground cinnamon
    • 3/4 cup almonds, sliced

    Instructions

    Preparing butterkuchen dough:

    • Combine ½ cup of warm milk with yeast. Mix and set aside until foamy.
    • Using your stand mixer's bowl, combine flour, salt, and sugar.  Use the flat beater attachment to mix.
    • Add yeast mixture, remaining ½ cup of milk, and egg.  Mix to combine.
    • Add softened butter.  Mix until a dough starts to form. 
    • Switch to the dough hook attachment and mix until the dough becomes smooth.
    • Form your butterkuchen dough into a ball and place it into an oiled bowl.  Cover with a clean kitchen towel and set aside until the size has doubled — generally takes at least an hour.
    • Once the dough has doubled in size, take it out of the bowl, and by using a rolling pin, roll the dough into the baking tray's size. (I use a baking tray that's 14.75 x 9.75-inch.)
    • Use your hands to even out the dough, then use a fork to prick the dough randomly.
    • Cover with a clean kitchen towel and set aside for 30 minutes.

    Baking German butter cake:

    • Preheat oven to 180°C (350°F).
    • When the dough is almost ready, start preparing the topping by combining the remaining softened butter, sugar, and cinnamon powder in a bowl — mix evenly.
    • Once your butterkuchen dough is ready, use your fingers to create dents on it.
    • Spread the cinnamon-butter mixture on your butterkuchen, making sure that the dents have the mix in them.
    • Sprinkle sliced almonds on top.
    • Place the baking tray in the middle of the oven for 18 to 20 minutes.
    • Once cool enough to cut, slice your butterkuchen into squares, then serve.
    • Top with more sliced almonds, if preferred. 

    Notes

    • Cook’s Tip #1:  You can easily make this butter cake recipe without a stand mixer; the butterkuchen dough is relatively easy to knead manually.
    • Cook’s Tip #2:  If you don’t have a rolling pin, that’s not a problem. You can stretch the dough to fit the tray’s size and then use your hands to make it even.
    • Cook’s Tip #3:  If you don’t like nuts, skip the almonds.  Butterkuchen without almonds is quite common as well.

    Nutrition

    Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 160mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS