Name: Butterkuchen (German Butter Cake)
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Ingredients: 2 cups all purpose flour; 2¼ tsp instant yeast ((one packet)); ¼ cup granulated sugar; ¼ tsp table salt or fine sea salt; ½ tsp ground cinnamon; ½ cup milk; 3 Tbsp unsalted butter, melted; 1 large egg; 4 Tbsp unsalted butter, cold ((¼ cup)); ¼ cup granulated sugar; ½ tsp ground cinnamon; 1 cup sliced almonds ((optional))

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Butterkuchen (German butter cake) is a simple yeast cake topped with cubed butter and sugar to create a moist, mildly sweet, irresistible cake. And I recommend adding sliced almonds on top as well, for a nutty flavor and crunchy texture!

Two slices of Butterkuchen on small black plates.

Butterkuchen translates to “butter cake” in English, because butter is the star flavor of this cake. Melted butter in the rich cake dough adds a buttery flavor and keeps the cake moist.

Cold cubed butter is added on top, just before the cake goes into the oven. As the butter melts, it keeps the cake super moist. And the melted butter melds with the cinnamon sugar coating to create a sweet caramelized topping.

If you like the flavor of butter cake, I highly recommend also trying my recipes for German butter cookies and German lightning cake.

Usually Zuckerkuchen is topped with just butter and sugar, while Butterkuchen gets sliced almonds added to the topping. And if you know me, you'll know I'm a sucker for a nutty cake topping. Which is why I make this cake and almond torte at least a few times every year.

Two stacked slices of Butterkuchen on a small black plate.

Growing up in Germany, I fell in love with rich and unique yeast cakes. These cakes use yeast instead of baking soda or baking powder as the rising agent.
Similar to bee sting cake, Butterkuchen relies on instant yeast to create its light and airy texture. Yeast also adds a rich, unique flavor to the cake.

Butterkuchen is often enjoyed in the afternoon with coffee or tea for kaffee und kuchen, which is popular afternoon break time in Germany. Or you can make this cake for your next party, since it travels well!

Ingredients

Cake

All purpose flour - Provides the base structure for this light cake.
Instant yeast - Adds a rich, yeast flavor and helps the cake rise.
Granulated sugar - Only ¼ cup of granulated sugar is added to the cake dough, so it's not overwhelmingly sweet.
Salt - I recommend using non-iodized table salt or fine sea salt for the best flavor.
Ground cinnamon - Adds a hint of warm spiced flavor to the cake.
Milk - Keeps the cake softer than other liquids like water. Both dairy and non dairy milk work well. I usually use oat milk or almond milk.
Unsalted butter - Melted butter adds moisture to the cake dough, and helps create a tender, soft texture.
Egg - Binds the cake dough ingredients together and helps the cake rise in the oven.

Topping

Unsalted butter - Cold cubed butter added on top melts in the oven to saturate the cake with moisture. Because the cake is thin, it can easily dry out without the essential butter topping.
Granulated sugar - The sugar caramelizes on top of the cake as it bakes, creating a sweet topping. You could substitute brown sugar for an even richer caramelized flavor.
Ground cinnamon - Adds a hint of warm flavor that compliments the rich buttery flavor. You could leave out the cinnamon, but I think it adds a really nice flavor.
Sliced almonds - This optional topping adds a crunchy texture and nutty flavor to compliment the tender butter cake. Sliced almonds are thinner than chopped almonds, which I think tastes and looks better on this thin sheet cake.

Two hands setting down a baked German butter cake with a red linen.

How to Make Butterkuchen

Below are the general steps to make this recipe. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.

1. In a large mixing bowl, whisk to combine the flour, instant yeast, sugar, and salt. Set aside.

A yeast cake dough in a glass mixing bowl.

3. Add the milk to the dry ingredients, and mix with a large spoon for 1 minute.

5. In a small bowl, whisk the egg with a fork.

A hand kneading Butterkuchen dough on a wood surface.

7. Knead the dough for 5 minutes, until it is smooth and elastic.

Risen yeast dough in a glass mixing bowl.

9. Leave the dough in a warm place to rise for about 1 to 2 hours, until it doubles in size.

A towel half covering yeast cake dough on a baking sheet.

11. Cover with a clean kitchen towel for 20 minutes.

Cold cubed butter spread out on top of German butter cake dough.

13. Cut the cold butter into ¼ inch cubes, then scatter it all over the top of the dough.

Sliced almonds spread as a topping on cake dough.

15. Evenly distribute the sliced almonds on top of the dough.

2. Warm the milk in the microwave for 20 to 30 seconds, until it is lukewarm, between 105°F and 115°F.

4. Melt the butter in the microwave at 20 second intervals. Set aside.

Butterkuchen dough in a glass mixing bowl.

6. Add the melted butter and egg to the dough.

A ball of yeast cake dough in a glass mixing bowl.

8. Place the dough back in the mixing bowl, and cover with a damp clean kitchen towel.

Butterkuchen dough rolled out on a baking sheet.

10. Flatten the dough in an even layer all the way to the sides and corners of a baking sheet.

Two hands indenting the top of German butter cake dough.

12. Press your fingers into the dough to form indentations.

Two hands sprinkling cinnamon and sugar on cake dough.

14. Sprinkle the granulated sugar and cinnamon on top.

A baked German butter cake on parchment paper.

16. Bake for 18 to 20 minutes at 350°F, until the cake is golden brown.

Sliced squares of Butterkuchen on parchment paper.

Recipe Tips

Since the butter flavor is so prominent in this cake, splurging on a high-quality butter or a high-fat European butter like Kerrygold will make your cake taste even better!
Have all your cake ingredients at room temperature so they don’t cool down the dough and slow the yeast’s activity.
Make sure your yeast isn’t expired. If it’s past its expiration date, your dough won’t rise.
The dough is really sticky when it’s first kneaded, so it will get your counter messy. For easier cleanup, mix the dough in a stand mixer with a paddle attachment. Then switch out the attachment with a dough hook to knead the dough.
When rising and proofing dough, I usually set it in the oven (turned off) with the oven light on. This provides a mildly warm, draft-free environment, perfect for rising dough.

Two slices of Butterkuchen on black plates with forks.

Storing

Butterkuchen tastes best when it’s fresh, the same day it’s baked. Store leftover cake wrapped in plastic cling wrap at room temperature for up to 3 days.

Reheating

Yeasted cakes can dry out after a day or two. But you can spread a little butter on the sides of a slice, and reheat it in the microwave for about 20 seconds to warm and soften leftover cake.

Freezing

Allow your baked cake to cool completely, then wrap it tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months, and allow the cake to defrost overnight at room temperature.

Twelve slices of Butterkuchen on parchment paper on a cooling rack.

More German Cake Recipes

Butterkuchen (German Butter Cake)

Carissa Erzen

Butterkuchen (German butter cake) is a simple yeast cake topped with cubed butter & sugar to create a moist, sweet, irresistible cake!

5 from 1 vote

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Prep Time 30

Cook Time 20

Rising Time 2

Total Time 2 50

Course Dessert

Cuisine German

Servings slices

Calories 230 kcal