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!
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
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.
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.
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