German Butter Cake Recipe


  1. This looks really good… Think I could freeze this ? Minus the powder sugar on top. I love anything with heavy cream and almonds !!!

    1. Thank you. You can freeze it. Best would be in single portions and then let them thaw at room temperature and give them a 15 sec. boost in the microwave. Sprinkle with powdered sugar and it tastes like freshly baked 🙂

    1. I used a 9×13 casserole pan in this video. But the measurements are very forgiving. You can adjust the size of the pan depending on how high you would like the cake.

      1. I have found a butterkuchen recipe with yeast from Dr. Oetker..It’s different. Which one is more popular?

        1. I think that depends on personal preferences. I like both, but the yeast variations is a little dry. Especially when you want to keep the cake for a few days. In the East of Germany the yeast variations like “Schlesischer Butterkuchen” are more popular in the South more the “Mürbteig” variation of this recipe.

    2. I used a 9×13 pan in this video. But the measurements are very forgiving. You can adjust the size of the pan depending on how high you would like the cake.

  2. What size pan did you use?

    1. I used a 9×13 casserole pan. The recipe is very forgiving, you could use any size pan you have on hand, depending on the height you would like the cake.

  3. Kathy Barth says:

    Baked this today following the recipe exactly. I greased my pan well but during the baking process the topping sunk to the bottom making it hard to cut a nice clean piece out of the pan/cake. I am a good at baking. Not sure what happened.

    1. Hey Kathy, I am sorry to hear that. Did you use baking powder? I had a lady with the same problem writing me and we found out she used baking soda instead of baking powder. I am pretty sure you pre-heated the oven, but other than that I am not sure what could have happened. I used a 9×13 casserole dish, what size did you use?

    2. Sank in the middle. Maybe 400° is too hot for baking this cake or my pan was too small. Any siggestions?

      1. Hi Liz, sorry to hear that. I use a clear 9×13 casserole pan for the cake, if you use a dark pan 375 F is probably a better temperature. Overmixing the dough could be another reason why the cake sunk or the sugar was not fully dissolved in the preparation of the topping.

  4. James Hanley says:

    How does this recipe resemble Entemanns German Butter Cake. Entemanns does not sell that cake anymore nor will hey give out the recipe. I loved that cake growing up and miss it to this day. I am 68! Anyway, just curious. I just made it and will see in about 20 minutes. Thank you Angela!!!

    1. I am sorry, James, I am not familiar with Entemanns German Butter cake, but I hope you will like the cake and you will let us know how it turned out for you. Thank you for giving the recipe a try.

  5. Hi what kind of flour do i use? Will all purpose work fine? Thank you

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