Frankfurter Kranz Recipe (German Crown Cake)

Frankfurter Kranz is a delicious and beautiful German layer cake that looks like a crown—just like the name says! It’s made with layers of buttery sponge cake, filled with homemade buttercream and sweet red jam, then covered in even more buttercream and crunchy caramel brittle (Krokant). It’s a cake that truly feels special.

This version is based on a traditional recipe, and while it takes some time, the result is worth every minute. It’s great for holidays, birthdays, or whenever you want to treat your guests (or yourself) to something classic and impressive.

What Is Frankfurter Kranz?

Frankfurter Kranz means “Frankfurt Crown.” It’s a famous cake from Frankfurt, Germany, and it’s shaped like a ring to look like a royal crown. It has a few layers of buttery sponge cake, filled with red currant or raspberry jam and rich German buttercream.

On the outside, the cake is completely coated in more buttercream and sprinkled with crispy caramelized hazelnut brittle (called Krokant). Sometimes, it’s decorated with cherries or piped buttercream rosettes too!

Key Ingredients & Substitutions for Frankfurter Kranz

Eggs: For the sponge cake base. You’ll need to separate them for the best texture.

Butter: Use unsalted and very soft for the buttercream. Room temperature is key.

Flour & Cornstarch: The mix makes the sponge light but sturdy enough to slice.

Sugar: Used in both the cake and the caramel topping.

Milk: For making the custard base of the buttercream.

Vanilla: A little for flavoring the cream.

Red Currant or Raspberry Jam: Use a tart jam to balance the sweetness of the buttercream. You can also use a classic German Red Berry Dessert – Rote Grütze.

Hazelnuts or Almonds: For making the caramel brittle (Krokant).

Equipment You’ll Need

• Bundt Pan or Ring Cake Pan: Traditional shape for this crown cake.
• Mixer: Stand or handheld, for beating eggs and buttercream.
• Saucepan: For cooking the buttercream base and caramel.
• Cooling Rack: To let the cake cool fully before slicing.
• Offset Spatula: Helps to smooth the buttercream.

Step-by-Step Instructions for a Perfect Frankfurter Kranz

Step 1: Bake the Sponge Cake

1. Preheat your oven to 180°C (350°F). Grease and flour a ring-shaped pan.
2. Separate 6 eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
3. In another bowl, beat the yolks with 200g (1 cup) sugar until pale and thick.
4. Sift together 100g flour and 100g cornstarch. Gently fold into the yolk mixture.
5. Fold in the egg whites carefully, then pour into the pan.
6. Bake for 35–40 minutes or until a toothpick comes out clean. Let it cool completely.

Step 2: Make the Buttercream

7. In a pot, whisk together 500ml milk, 40g cornstarch, 100g sugar, and 1 tsp vanilla.
8. Heat while whisking until it thickens like a pudding. Let it cool to room temperature.
9. Beat 250g very soft butter until fluffy.
10. Slowly add the cooled pudding, one spoon at a time, while beating until creamy.

Step 3: Prepare the Caramel Nut Brittle (Krokant)

11. In a dry pan, melt 100g sugar until golden. Stir in 100g chopped hazelnuts or almonds.
12. Quickly pour onto baking paper, let cool, then crush into small pieces.

Step 4: Assemble the Cake

13. Slice the sponge cake horizontally into three even layers.
14. Spread a thin layer of jam on the bottom layer, then spread buttercream over it.
15. Repeat with the second layer. Place the final layer on top.
16. Use the rest of the buttercream to coat the outside of the cake.

Step 5: Decorate

17. Press the caramel brittle all over the buttercream coating.
18. If you want, pipe buttercream rosettes on top and add cherries or jam dots for decoration.
19. Chill for 1–2 hours to set.

Expert Tips for the Best Frankfurter Kranz

Cool the pudding base completely before mixing with butter, or the cream will separate.

Use room temperature butter—it needs to be very soft or the cream won’t mix smoothly.

Slice the cake carefully with a long knife or cake leveler for even layers.

Don’t rush the chill time—the buttercream needs time to set before serving.

Serving Suggestions

Serve Frankfurter Kranz chilled or at cool room temperature. It goes wonderfully with coffee or tea and makes a beautiful centerpiece for a gathering. Slice it with a sharp knife and wipe between slices for clean cuts.

Make-Ahead and Storage

Make-Ahead: You can bake the sponge and make the cream a day before. Assemble the cake the next day.

Storage: Keep in the fridge, covered, for up to 4 days.

Freezing: The plain sponge cake (without cream) can be frozen for up to 2 months. Wrap well and thaw before using.

Frequently Asked Questions

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