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    Home » Recipes » Cakes

    Butterkuchen (German Butter Cake)

    Published: Jul 28, 2021 · Modified: Sep 16, 2022 by Neriz · This post contains some affiliate links.

    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.

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

    You think it’s just good for snacks? Nope, butterkuchen is also excellent for breakfast or after-meal dessert.

    For a complete experience, start with my authentic German Potato Soup, locally known as ‘kartoffelsuppe,’ with some German Potato Pancakes (Kartoffelpuffer) on the side — then finish with a slice (or two) of this treat.

    What is butterkuchen?

    Although its literal translation is ‘butter 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. 

    Butterkuchen goes so well with coffee because it gives you that perfect balance of sugar and cinnamon in every bite.  

    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.
    • Flour – all you need is all-purpose flour for this butterkuchen recipe.
    • Milk – use full cream milk, if possible.
    • Yeast – I typically use active dry yeast for preparing German butter cake.
    • Sugar – granulated white sugar is excellent for butterkuchen, both for the dough and the topping with cinnamon.
    • Butter – I generally use unsalted butter; and softened.
    • Salt – you might need to use less if you are using salted butter.
    • Cinnamon powder – just use your favorite brand for the topping of your butterkuchen.
    • Egg – medium-sized eggs (about 63 to 73 grams each), and make sure they’re at room temperature.
    • Almonds – sliced almonds on top of butterkuchen to provide the crunch in every bite!
    A closer shot of squares of butterkuchen, highlighting the cinnamon and sugar mixture that seeps through the cake.

    Preparation

    Start making butterkuchen by combining the yeast with half a cup of warm milk (photo 1).

    Set it aside until it’s foamy and ready.

    Combine flour, three tablespoons of sugar, and salt using your stand mixer bowl.

    First step of latest (Sep2022) collage showing the steps to make German Butter Cake.

    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 and 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.

    Second part of latest (Sep2022) collage showing process of making German butter cake.

    Take it out of the bowl, and roll it into the baking tray’s size using a rolling pin. 

    Transfer it 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 the oven to 180°C (350°F).

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

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

    Last part of latest (Sep2022) collage showing steps on how to prepare butterkuchen at home.

    Spread the cinnamon-butter mixture on top — and 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 authentic German butter cake. The dough of the butterkuchen is so easy to handle with your hands — 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 press with your hands to make it even. 
    • Not a fan of nuts?  Then 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?  Give this butterkuchen recipe a try this weekend, and let me know!

    Text for Roundup Sections
    • Authentic German Recipes
    • Best Swedish Desserts
    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!
    5 from 1 vote
    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 it 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.
    • Take it out of the bowl, and 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 butterkuchen dough, then use a fork to prick it 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 butterkuchen 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!

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