This Butterkuchen recipe for a heavenly German butter cake is one of the favorite cakes in our family. Imagine a fluffy and moist vanilla cake base topped with crispy, caramelized almond slices and powdered sugar. It's like a party in your mouth!
This traditional German recipe is not only delicious but also easy and quick to make. You don't have to be a professional baker to impress your friends and family with this delicious treat.
Butterkuchen is perfect for any occasion, whether it's a cozy Sunday morning breakfast or a a delicious dessert after dinner, this butter cake will be a hit.
If you're a fan of traditional German cakes, you're in for a treat. These recipes are sure to please and will transport you to a world of old world German classics.
From favorites like Black Forest Cake or Frankfurter Kranz to modern twists like this recipe for German Cheese Cake With Fruit And Crumble topping, these cakes will make your mouth water and your heart sing.
Butterkuchen is a German coffee cake that has a beautiful moist texture and is topped with a mixture of buttery almond slices. It is popular not only in Germany but also in other European countries like Denmark. This delicacy has been enjoyed for generations among family and friends, whether at the morning Kaffee or the famous coffee and cake gatherings in the afternoons. It's no wonder it's so beloved; the combination of buttery dough, sweet sugar topping, and crunchy almonds make it hard to resist!
How is butter cake called in German?
Butter cake is called Butterkuchen in German. The German word for butter is "Butter" and the German word for cake is "Kuchen". Der Butterkuchen (m) in singular and die Butterkuchen (f) in plural.
How to pronounce "Butterkuchen" the correct way in German?
Listen to this audio file to hear how to say "Butterkuchen" the right way.
Ingredients & Substitutes
Butterkuchen is one of the cakes that you can whip up with ingredients that you most likely already have in your pantry. It takes only a few staple ingredients and very little time to make.
Flour - Simple all-purpose flour works best for this cake.
Butter - As the name implies, this cake gets its wonderful taste from the addition of real, high-quality butter. I would not recommend substituting butter for margarine.
Milk - I use full-fat milk, but you can substitute 2% milk. I would not recommend nonfat milk.
Heavy Cream - Improves not only taste but also texture. But if you don´t have heavy cream on hand, you can substitute milk.
Eggs - Make sure that your eggs are at temperature when using for baking.
Lemon - A bit of lemon juice and lemon extract give this butter cake a wonderful hint of freshness. But these ingredients are optional, and you can omit them if you don´t like lemon flavor.
See recipe card for quantities.
Give the dish a special touch.
- Blueberries: Add a cup of blueberries to the cake batter; this will add a nice fruity addition to the cake.
- Raisins: Soak a ¾ cup of golden raisins in 2 tablespoons of rum for about 30 minutes and then add them to the cake batter.
Preheat oven to 400 F (375 F if using dark baking pan).
Step 1: Add all ingredient for the dough to a large bowl.
Step 2: Mix until just combined. Make sure to don´t incorporated too much air. The air could cause a collapse during baking.
Step 3: Grease a 9x13 inch casserole dish.
Step 4: Spread dough evenly in the dish.
Step 5: In a small saucepan, melt butter and milk, add sugar and stir until dissolved, add vanilla and almond slices.
Step 6: Stir frequently until everything is well combined.
Step 7: Spread mixture over dough. Bake 20-25 min. at 400 F (375 F if using dark baking pan).
Step 8: Remove from oven and cool completely. Sprinkle with powdered sugar (optional).
- Make sure your baking pan or casserole dish is at least 2 inches deep so the cake doesn't spill out.
- If you are not sure that your baking dish is deep enough, put a baking pan under the dish to avoid any spills into your oven.
To make this recipe, you need these kitchen tools.
- Large mixing bowl
- Large spatula
- 9x13 casserole dish or baking pan
- sauce pan
- measuring cups and spoons
Store the cake in a cake tray or under a clean kitchen towel at room temperature. The cake will stay moist for several days, if you can resist it that long.
How to Serve
Butterkuchen can be enjoyed by itself with a cup of coffee or your favorite drink. You can also serve it with a generous dollop of whipped cream.
German Butter Cake - Butterkuchen
For the dough:
- 2 cups flour
- 4 tsp. baking powder
- 1 cup heavy cream
- 1 cup sugar
- 4 eggs
- 1 tbsp. vanilla extract
- 1 tbsp. lemon juice
- 1 tsp. lemon extract
For the topping:
- 4 tbsp. milk
- 9 tbsp. butter
- 1 cup sugar
- 2 tsp. vanilla extract
- 2 cups sliced almonds
- Pre-heat the oven to 400 F. (If you use a dark baking pan, reduce the heat to 375 F)
- Add all ingredient for the dough to a large bowl and mix until just combined. Make sure to don´t incorporated too much air. The air could cause a collapse during baking.
- Grease a baking pan or casserole dish. I use a clear casserole dish 9x13.
- Pour the dough into the pan and spread out evenly.
- Add butter and milk into a small sauce pan and melt on low heat.
- Add the sugar and stir until the sugar is completely dissolved.
- Add the vanilla extract and the almond slices to the sauce pan and combine well.
- Spread the almond mixture evenly over the dough.
- Bake for about 20 - 25 min. at 400 F. (If you use a dark baking pan, reduce the heat to 375 F)
- Remove the cake from the oven and allow to cool completely in the pan.
- Sprinkle with powdered sugar. (optional)
- Ensure that your baking pan or casserole dish is at least 2 inches deep to prevent the cake from overflowing.
- To further prevent spillage, place a baking pan underneath the casserole dish before placing it in the oven.