Classic German Butter Cake | Butterkuchen
If I close my eyes, I’m back on my grandmother’s couch in Germany. She would always serve afternoon Kaffee und Kuchen, and her Butterkuchen was a regular occurrence. While it’s surprisingly simple, just flour, sugar, butter, milk, and yeast, it is equally delicious.
This is exactly the kind of everyday cake I grew up with. It isn’t fancy, but it’s really moist because the butter melts right into little dents in the dough and the sugar caramelizes on top. Whether you call it Butterkuchen or Zuckerkuchen, it is a heritage classic that anyone can make at home. Best of all, you can even use this as a base to make classic German bee sting cake (Bienenstich).
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What makes this recipe special
Ingredients
- Milk: I always prefer whole milk but any milk will work
- Butter: With these few ingredients, I recommend using the highest quality butter you can afford
- Flour: I use AP flour
- Yeast: While, as a German, I am partial to Dr. Oetker Hefe, you can use any dried or instant yeast
- Sugar: Simple cane sugar is best
- Vanilla: Germans love using vanilla sugar but vanilla extract works just as well
- Salt: A pinch of salt always enhances the sweet flavors
- Egg: Use a medium egg to give this cake a bit more structure
How to make German butter cake
This is a brief summary of the steps involved in making crusty rolls. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
- Warm the milk and butter: Warm milk and butter, then stir in the sugar. Let cool slightly.
- Activate the yeast: Add the warm milk mixture to the dry ingredients, add the yeast, and let sit for about 5 minutes, until foamy.
- Mix the dough: Mix and knead for about 5 minutes, until the dough is soft and smooth.
- Let it rise: Cover and let the dough rise in a warm spot until doubled.
- Shape the dough: Press the dough into the baking pan.
- Add the topping: Press dimples into the dough, tuck cold butter into them, and sprinkle generously with sugar.
- Bake: Bake for 20 to 25 minutes, until golden.
Serving Suggestions
In Germany, this cake is almost always served in the afternoon with a cup of coffee or tea. It’s not really a breakfast cake, and it’s not a dinner dessert. It lives in that in-between space, the afternoon pause, the welcome-home moment.
Cut it into squares and pile them on a plate. That’s all you need.
👉 Anja’s Tips For Success
- Don’t Kill the Yeast: I like to melt my butter and milk together, but make sure it has cooled down to hand-warm before adding your yeast.
- The “Crater” Method: Creating a little well in your flour is how my mom and my grandmother have always done it, so I do that, too. With modern yeast it is not critical, though.
- Be Generous with the Butter: Those little pads of butter are what make this cake the real Butterkuchen. Don’t be stingy!
How long does it last?
Like all yeast cakes, Zuckerkuchen is best on the day you bake it.
If you have leftovers, you can wrap them in plastic or keep them in an airtight container for up to 4 days at room temperature. A quick 10-second warm-up in the microwave brings it right back
This cake freezes really well, too: wrap it tightly in plastic, possibly with parchment paper between layers, and freeze. I recommend dividing it into smaller pieces, which makes it easier to thaw. You can keep it in the freezer for 3-6 months.
Classic German Butter Cake | Butterkuchen
Ingredients
For the dough:
- 250 ml milk
- 75 g butter
- 500 g flour
- 1 package instant yeast
- 50 g sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 medium egg
For the topping:
- 130 g butter
- 100 g sugar
Instructions
- In a pot over medium heat, warm the milk and melt the butter. Add the sugar to it and dissolve it. Remove from heat.
- In the bowl of a stand mixer or large bowl, combine the dry ingredients. Create a well in the middle, add the hand-warm milk and stir the yeast into the milk. Let it sit for 5 minutes.
- Add the egg and mix everything on medium high for 5 minutes. The dough should be soft and smooth.
- Let the dough rest in a warm spot until it has visibly risen.
- Preheat the oven to 375˚F.
- Lightly grease a 16" x 12" baking dish or sheetpan. Roll the dough out and press it into the baking dish. Let it rise for about 10 minutes.
- With your fingers, press deep dents into the dough. Cut the butter into small pieces and spread them evenly over the dough. Spread the sugar over the dough.
- Bake for 20-25 minutes or until golden brown.
For the dough:
Notes
- you can also add sliced almonds on top before baking
- adding 120ml of heavy cream right after baking makes this butter cake even more moist
Nutrition
⭐️ Did you make this? I’d love to hear how it went – leave me a comment below and tell me!