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!
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 almonds added to the topping. And the similar Streuselkuchen is topped with butter and sugar, but after being crumbled into a streusel.
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.
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.
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.
7. Knead the dough for 5 minutes, until it is smooth and elastic.
9. Leave the dough in a warm place to rise for about 1 to 2 hours, until it doubles in size.
11. Cover with a clean kitchen towel for 20 minutes.
13. Cut the cold butter into ¼ inch cubes, then scatter it all over the top of the 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.
6. Add the melted butter and egg to the dough.
8. Place the dough back in the mixing bowl, and cover with a damp clean kitchen towel.
10. Flatten the dough in an even layer all the way to the sides and corners of a baking sheet.
12. Press your fingers into the dough to form indentations.
14. Sprinkle the granulated sugar and cinnamon on top.
16. Bake for 18 to 20 minutes at 350°F, until the cake is golden brown.
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.
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.
More German Cake Recipes
Butterkuchen (German Butter Cake)
Ingredients
Cake
- 2 cups all purpose flour
- 2¼ teaspoon instant yeast (one packet)
- ¼ cup granulated sugar
- ¼ teaspoon table salt or fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup milk
- 3 tablespoon unsalted butter, melted
- 1 large egg
Topping
- 4 tablespoon unsalted butter, cold (¼ cup)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 cup sliced almonds (optional)
Instructions
- In a large mixing bowl, whisk to combine the flour, instant yeast, sugar, and salt.
- Warm the milk in the microwave for 20 to 30 seconds, until it is lukewarm, between 105°F and 115°F.
- Add the milk to the dry ingredients, and mix with a large spoon for 1 minute. (It will still be quite dry).
- Melt the butter in the microwave at 20 second intervals. Set aside to cool slightly.
- Whisk the egg in a small bowl.
- Add the melted butter and egg to the dough, and mix until a sticky dough starts to form, after about 1 minute.
- Lightly flour a work surface and knead the dough by hand for a full 5 minutes, until it is smooth and elastic. (The dough will be really sticky at first. But after a couple minutes of kneading, it will become more smooth and easier to knead).
- Place the dough back in the mixing bowl, and cover with a damp clean kitchen towel. Leave the dough in a warm place to rise for about 1 to 2 hours, until it doubles in size.
- Line a 9-inch by 13-inch baking sheet (also called a quarter sheet) with parchment paper or a silicone baking mat.
- Place the dough inside the baking sheet, and use a rolling pin or your hands to flatten the dough in an even layer all the way to the sides and corners of the baking sheet. Cover with a clean kitchen towel for 20 minutes. Preheat the oven to 350°F.
- Press your fingers into the dough to form indentations all over.
- Cube the cold ¼ cup of butter into ¼ inch pieces, then scatter it all over the top of the dough.
- Sprinkle the granulated sugar and cinnamon evenly on top. Evenly distribute the sliced almonds on top.
- Bake for 18 to 20 minutes, until the cake is golden brown, and a toothpick inserted into the center comes out clean. Allow the cake to cool for 15 minutes. You can use the parchment paper to help slide the cake off the baking sheet and onto a cutting board to slice & serve. Enjoy!!
Notes
- 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!
- 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.
temp mail
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Carissa Erzen
Thanks! There are step-by-step photos in the post to illustrate the recipe. Let me know if you make this butter cake!
temp mail
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Carissa Erzen
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Carissa Erzen
Thank you, I really appreciate that! I started this blog in January 2020.