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Oma's Zuckerkuchen – German Sugar Cake Recipe

This German Sugar Cake (Zuckerkuchen/Butterkuchen) is a light, fluffy yeast cake with a sweet, buttery topping. Best enjoyed warm from the oven with whipped cream and a hot cup of coffee or tea!

Ingredients:

Yeast Dough

• 1 tablespoon (10 grams) active dry yeast
• ¼ cup (60 milliliters) lukewarm water
• 1 teaspoon (4 grams) granulated sugar
• 1 cup (240 milliliters) lukewarm milk
• ½ cup (120 milliliters) neutral oil
• 1 large egg
• ½ cup (100 grams) granulated sugar
• about 4-4½ cups (520 - 585 grams) all-purpose flour

Simple Topping

• ½ cup (120 milliliters) milk or cream
• ⅓ cup (76 grams) cold butter
• ⅔ cup (133 grams) granulated sugar
• ¾ cup (75 grams) sliced almonds

Instructions:

1. In a large bowl, mix yeast, water, and 1 teaspoon (4 grams) sugar. Let stand for about 5 to 10 minutes. This should be foamy. (It will be if the yeast is not old.)
2. Mix in 1 cup (240 milliliters) milk, oil, egg, and ½ cup (62 grams) sugar. Beat in 2 cups (260 grams) flour and mix well. Let stand 10 minutes.
3. Add more flour until a soft dough results. 
4. Remove from bowl and knead until smooth and elastic, adding flour ONLY if necessary if it is too sticky.
5. Put smooth dough into a greased bowl. Cover with a clean tea towel and put in a draft-free warm place for about 30-60 minutes, until doubled in size.
6. Grease a 15x10-inch jelly-roll pan (see Hints below). Roll out dough to fit pan and place in pan.
7. Make small hollows in the surface of the dough with your fingers.
8. Brush dough with ½ cup (120 milliliters) milk or cream.
9. Cut butter into small pieces and place in hollows.
10. Sprinkle ⅔ cup (133 grams) sugar and nuts over dough.
11. Cover and let stand in a warm, draft-free place for about 30 minutes.
12. Preheat oven to 400°F (205°C). Bake for 20 to 25 minutes, until golden brown.
13. Let cool slightly and cut into 20 pieces.

Notes/Hints:

• Ideally, everything should be at room temperature. The heat can kill the yeast, and the cold can hinder the growth of the yeast cells.
• Check the expiry date on the yeast package. Do NOT use old yeast. It will not rise.
• When letting the dough rise, do so in a warm, draft-free area.
• Store any leftover cake in an airtight container at room temperature.
• You can use two 9-inch springform pans instead. That way, you can make two different versions with different fruits or jams.
• If you have a bread machine, you can make quick work of making the dough. Take a look at my other German butter cake recipe.

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Updated: August 30, 2026