German Butter Cake Recipe (Butterkuchen)

What is Butterkuchen?

Butterkuchen (butter cake) or Zuckerkuchen (sugar cake), is a classic German cake. It has a very simple and delicious flavor, and its the perfect dessert for any family gathering, or just for having it with coffee.

This cake is very light, buttery and moist. It’s topped with caramelized almond topping, that make the dessert very delicious and they give an amazing texture.

It’s a favorite dessert in German households. Very simple to make, and every time it is perfect to serve with coffee or tea!

Key Ingredients & Substitutions for German Butter Cake

All-Purpose Flour: Provides structure. For a more tender crumb, you could use a blend of all-purpose and cake flour. I recommend sifting the flour before using, to avoid any lumps.

Instant Yeast: Gives the cake very airy texture. You can also use active dry yeast, or fresh yeast. Just be sure to activate it in warm (not hot) and a teaspoon of sugar first. Make sure that the yeast is not expired – otherwise it will not activate.

Milk: Adds moisture and flavor to the dough. Whole milk is best, but 2% also works.

Butter: The star of the topping, adding richness and flavor. Use high-quality unsalted butter for the best taste.

Sugar: Sweetens the dough and caramelizes on top for a slightly crunchy finish. You can also use brown sugar, or honey as a substitute.

Egg: Helps bind the dough and gives it a softer texture.

Vanilla and Almond Extracts: Adds a subtle flavor to the dough. You can skip the almond extract if you prefer a simpler taste.

Salt: Balances the sweetness and enhances the flavors.

Almonds: Sliced almonds add a delicious crunch and taste to the cake.

Tools You’ll Need

• Mixing Bowl: For combining the dough ingredients.
• Stand Mixer with Dough Hook: Helps knead the dough to a smooth consistency.
• 9×13-inch Baking Pan: Provides the perfect thickness for the cake.
• Pastry Brush: Useful for applying butter on top.
• Plastic Wrap: For covering the dough during proofing.

Step-by-Step Instructions for German Butter Cake

Prepare the Dough

1. Mix the Dough: In a large mixing bowl, combine the flour, instant yeast, and sugar. In a separate bowl, warm the milk slightly, then add it to the dry ingredients along with the egg, vanilla extract, almond extract (if using), and salt.
2. Knead the Dough: Use a stand mixer fitted with a dough hook to knead the mixture on medium speed for about 5-7 minutes, or until the dough is smooth and elastic. If you don’t have a mixer, knead the dough by hand on a floured surface.
3. Add Butter: Gradually add softened butter, one tablespoon at a time, kneading until fully incorporated and the dough is smooth and slightly sticky.

Proof the Dough

4. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.

Prepare the Cake

5. Shape the Dough: Once risen, gently punch down the dough to release excess air. Transfer it to a greased 9×13-inch baking pan, pressing it evenly to fill the pan.
6. Second Rise: Cover the pan loosely with plastic wrap and let the dough rise again for about 20-30 minutes, until slightly puffed.

Make the Topping

7. Dimple and Butter: Preheat your oven to 350°F (175°C). Use your fingers to make small indentations across the surface of the dough. Then, slice butter into small pieces and place them into each dimple.
8. Add Sugar: Sprinkle the granulated sugar evenly over the top of the dough and butter.

Bake the Butterkuchen

9. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the cake is golden brown and the sugar has melted into a beautiful, caramelized topping.
10. Cool and Serve: Allow the Butterkuchen to cool slightly before slicing. Serve warm or at room temperature.

Expert Tips for Perfect Butterkuchen

Don’t Overproof the Dough: Overproofing can make the dough collapse. Allow it to rise until just doubled in size for the best texture.

Use High-Quality Butter: Since butter is a key ingredient, opt for good-quality, unsalted butter for the best flavor.

Make It Ahead: You can prepare the dough a day in advance and keep it in the fridge for a slow rise. Bring it to room temperature before baking.

Serving Suggestions

Butterkuchen is best enjoyed fresh and warm, with a few classic serving options:

Afternoon Coffee or Tea: This cake is traditionally served as an afternoon treat in Germany.

With Fresh Berries: Add a side of strawberries or raspberries for a fresh, fruity contrast.

Dusting of Powdered Sugar: For an extra touch of sweetness, sift a bit of powdered sugar on top before serving.

Ice cream: Simple vanilla ice cream elevates the dessert. You can also prepare your own homemade Italian Vanilla Gelato!

Make-Ahead and Storage

Make-Ahead: You can prepare the dough and let it rise in the refrigerator overnight, then bake the next day.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate.

Freezing: Butterkuchen freezes well. Wrap individual pieces in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm slices in a 300°F (150°C) oven for 5-10 minutes for a freshly baked taste.

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Frequently Asked Questions (FAQ)