Indulge in the delectable world of German Butter Cake, a culinary masterpiece that combines simplicity with exquisite flavors. This classic cake boasts a rich history, dating back to the 19th century, and has become a beloved treat enjoyed across Germany and beyond. Its name, Butterkuchen, aptly reflects its key ingredient: generous amounts of butter, resulting in a tender, crumbly texture that melts in your mouth. Typically prepared in a rectangular or round pan, the cake showcases a golden-brown crust and a slightly dense, yet airy crumb. This versatile cake can be enjoyed on its own or paired with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. Discover the secrets behind this timeless recipe and explore variations that elevate the classic Butterkuchen to new heights. From a traditional recipe passed down through generations to modern interpretations with unique flavor combinations, this article offers a comprehensive guide to creating the perfect German Butter Cake.
Here are our top 6 tried and tested recipes!
GERMAN BUTTER CAKE (BUTTERKUCHEN)
This light and yeasty German butter cake is an easy and classic recipe. Made from a simple dough - and lots of butter - the cake is finished off with sugar and sliced almonds that brown up to form a crispy, sweet top!
Provided by Recipes From Europe
Categories Desserts
Time 1h45m
Number Of Ingredients 11
Steps:
- Warm up the milk in the microwave or on the stove. It should be slightly warm, not hot or boiling!
- Put the flour into a large mixing bowl and add the instant dry yeast (check packaging instructions to make sure it doesn't have to be dissolved in water or milk first). Sprinkle the sugar on top. Now add the lukewarm milk and knead everything using the spiral dough hooks of your mixer.
- Add the vanilla extract, soft butter, egg, and a pinch of salt. Keep kneading the dough for around 5 minutes until it forms a ball and no longer sticks to the sides of the bowl. If it is too sticky, add a little bit more flour. If it is too crumbly, add some more milk.
- Place a towel or lid over the bowl and let the ball of dough rise for at least one hour in a warm place without a draft.
- After about 55 minutes, preheat your oven to 350 degrees Fahrenheit and prepare your baking pan by either greasing it or lining it with parchment paper.
- Once the whole hour is up and the ball of dough has significantly increased in size, give it another knead before lightly flouring your countertop and rolling out your dough to fit your baking sheet/pan. We use a baking pan with approx. dimensions of 13.5 x 9.5 inches. Place the dough into the baking pan.
- For the topping, take the butter out of the fridge and cut it into small cubes. Use your fingers - or the handle of a wooden spoon or butter knife, for example - to make small, evenly placed dents into the top of the rolled out dough. Make sure to not poke through to the baking pan! Place the pieces of cold butter into the holes. Now sprinkle the top of the dough with sugar and sliced almonds.
- Place the cake in the oven to bake for around 25 - 30 minutes until the almonds on top are slightly browned. Since every oven is different, your cook time might vary slightly.
- Remove the cake from the oven and let it cool. Cut it into slices before serving. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 224 kcal, Carbohydrate 27 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 71 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g
AUTHENTIC GERMAN BUTTER CAKE (BUTTERKUCHEN)
Steps:
- Place 4 cups of flour in a large mixing bowl or stand mixer and make a hollow in it with the back of a spoon.
- Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. Add a pinch of sugar and mix a little to incorporate some of the flour.
- Let the sponge sit in a warm place for 15 minutes.
- After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture.
- Mix until the dough is smooth and forms a ball. Add up to 1/2 cup additional flour if necessary. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Let rise 15 to 30 minutes.
- Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a 15x10-inch jellyroll pan. Let it rest again for 15 minutes while heating oven to 375 F.
- Dimple the top of the dough all over, using your fingers or the back of a wooden spoon.
- Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough.
- Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.
- Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven.
- This cake freezes well. After defrosting, crisp it up a few minutes in a 350 F oven.
Nutrition Facts : Calories 4967 kcal, Carbohydrate 714 g, Cholesterol 686 mg, Fiber 29 g, Protein 92 g, SaturatedFat 119 g, Sodium 1297 mg, Sugar 264 g, Fat 200 g, ServingSize 20 pieces, UnsaturatedFat 0 g
GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)
This is great breakfast cake. The topping should be gooey. Cherry pie filling can be added as a topping for variety.
Provided by Kathy
Categories Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix sugar, shortening, and salt in a bowl.
- Add egg, and beat together for 1 minute.
- Dissolve yeast in warm milk.
- To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
- Turn dough onto lightly floured board and knead 1 minute.
- Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
- Make Topping: Cream butter in a mixer.
- Mix together flour and sugar; gradually beat into butter.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
- When dough is doubled, punch it down and divide in two sections.
- Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
- Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
- Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
- Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
- DO NOT OVERBAKE!
Nutrition Facts : Calories 347.4, Fat 16.4, SaturatedFat 8.7, Cholesterol 69.8, Sodium 58.9, Carbohydrate 46.4, Fiber 0.7, Sugar 28.3, Protein 4.3
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
GERMAN BUTTER POUND CAKE
Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake. - Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
PERFECT GERMAN BUTTER CAKE
This recipe is very delicious and from Germany. It is also very simple to make try it and you'll make it again!
Provided by reesespieces416
Categories Breads
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 13x9x2 inch baking pan.
- (Mixture 1) In a small bowl combine the yeast,1 tablespoon of the sugar, and the warm water.
- Set aside mixture 1 for 15 minutes or until bubbles appear.
- (Mixture 2) In a small bowl combine the remaining 1/2 cup sugar, salt, and butter.
- Pour the milk into a saucepan. Add vanilla bean and pour into Mixture 2.
- Let Mixture 2 sit until lukewarm.
- Stir in Mixture 1 and add lemon zest.
- Add eggs 1 at a time beating well after each addition.
- Fold in flour a little at a time.
- Beat dough until smooth.
- Spread dough onto prepared pan and cover loosely with a tea towel and set aside in a warm place for 30-45 minutes.
- Let rise.
- Preheat oven to 400°F.
- For topping:.
- Cream butter, sugar, and light brown sugar until fluffy stir in the vanilla, the cinnamon, and the nuts (nuts are optional).
- Drop spoonfuls of the topping onto the dough.
- Bake cake for 35 minutes or until top is golden.
- Allow cake to completely cool IN PAN.
- Cut into slices and serve with butter.
Nutrition Facts : Calories 315.8, Fat 9.9, SaturatedFat 5.7, Cholesterol 75.3, Sodium 221.4, Carbohydrate 49.8, Fiber 1.4, Sugar 16.9, Protein 6.8
Tips:
- Use high-quality butter: The quality of your butter will have a big impact on the final flavor of your cake. Use unsalted butter for the best results.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter: This will help to ensure that the dry ingredients are evenly distributed throughout the batter.
- Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
German Butter Cake is a delicious, classic cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is a great choice for bakers of all skill levels. By following the tips above, you can ensure that your German Butter Cake turns out perfectly every time.
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