Ottilienkuchen Recipe (German Chocolate Sprinkle Cake)

What is Ottilienkuchen?

Ottilienkuchen is a traditional German cake that is decorated with delicious chocolate sprinkles. It’s very simple to make, and yet its beloved by children as well as the adults, by the delicious flavor.

It’s the perfect dessert for an afternoon treat or even as part of a festive table. Traditionally it is topped with chocolate sprinkles, we’ve added a little twist and I used small chocolate chips for an extra bite, though both toppings are super delicious!

Key Ingredients & Substitutions for Ottilienkuchen

All-Purpose Flour: This gives the cake structure. You could use a gluten-free flour blend if needed, but keep in mind that it might not turn out as fluffy!

Butter: Adds richness to the cake. Substitute with margarine or even with coconut oil if you’re looking for a dairy-free option.

Sugar: For sweetness. Granulated sugar works well, but you could use brown sugar for a slightly deeper flavor. You can also use any sweeteners as you like for a sugar free version.

Eggs: Give structure and richness. If you need an egg-free option, try a flaxseed substitute, or even use half of a ripe banana for each egg used.

Vanilla Extract: Adds warmth and enhances the cake’s flavor. Almond extract is a nice alternative for a different flavor profile.

Milk: For moisture. Almond or oat milk works well if you’re dairy-free.

Chocolate Chips or Sprinkles: Our variation uses chocolate chips, though traditional German Ottilienkuchen is topped with chocolate sprinkles. Both add a wonderful chocolatey finish.

Tools You’ll Need

• Mixing Bowl: For combining the cake batter ingredients.
• Whisk: To beat the batter until smooth.
• Cake Pan: An 8- or 9-inch round cake pan works well.
• Spatula: For spreading the batter evenly in the pan.

Step-by-Step Instructions for Ottilienkuchen

Prepare the Cake Batter

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan to ensure easy removal after baking.
2. Combine Wet Ingredients: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. Add Dry Ingredients: Gradually add the flour, baking powder, and salt to the butter mixture, alternating with the milk. Mix until the batter is smooth and no lumps remain.

Bake the Cake

4. Pour and Spread: Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
5. Bake: Place in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top.

Top with Chocolate Chips or Sprinkles

6. Add Topping: While the cake is still warm, sprinkle a generous layer of small chocolate chips over the top. As they melt slightly, gently press them into the cake for better adherence. For a traditional finish, substitute chocolate chips with chocolate sprinkles.

Cool and Serve

7. Cool and Slice: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Expert Tips for Perfect Ottilienkuchen

Use Room Temperature Ingredients: Butter and eggs at room temperature blend better, creating a smoother batter and a more even texture.

Don’t Overmix: When combining the wet and dry ingredients, mix just until smooth to avoid a dense cake.

Add Chocolate Chips While Warm: Adding the chocolate chips while the cake is still warm helps them stick. Lightly press them into the cake if needed.

Serving Suggestions

Ottilienkuchen is lovely on its own, but you can also serve it with:

Whipped Cream: A dollop on top adds a light, airy contrast. You can also use homemade vanilla gelato.

Fresh Berries: Strawberries, raspberries, or blueberries make a colorful, refreshing addition.

Powdered Sugar: A light dusting adds an elegant finish.

Make-Ahead and Storage

• Make-Ahead: Ottilienkuchen can be made a day in advance and stored in an airtight container.
• Storage: Store at room temperature in an airtight container for up to 3 days.
• Freezing: You can freeze the cake (without toppings) for up to 2 months. Thaw at room temperature, then top with fresh chocolate chips or sprinkles before serving.

Print

Frequently Asked Questions (FAQ)