Butterkuchen ~ German Butter Cake
➤ by Oma Gerhild Fulson
This Butter Cake recipe, aka Butterkuchen or Zuckerkuchen, is a traditional German cake often served for afternoon coffee. In the photo above, this butter cake is topped with streusel.
Popular as well is when it's covered just with butter, almonds, and sugar. You can also include cinnamon, and/or sour cream in the topping giving a completely different cake.
Want something faster? I've included a link at the bottom for a butter cake recipe that uses a bread machine. Faster. Easier. Just as delicious!
Grab a copy of my own German Cake e-Cookbook in English to help you relive wonderful memories of Oma's kitchen.
Sharing traditional German cakes, made using easily available ingredients, ... that's such a delicious way to pass on our heritage.
Baking with Yeast Tips
Haven't used yeast before and are hesitant to make this butter cake recipe? It's not that hard. Follow these tips and you may just find yourself making cakes using yeast quite often.
This is a recipe you'll get your hands into ... it's fun to knead!
- Don't use ingredients that are hot or cold. 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 expiry date on yeast package. Do NOT use old yeast. It will not rise!
- You need to count in time for the yeast dough to rise when calculating
how long from starting the cake to serving time. It's a quick cake to
make, just takes time to rise.
- When letting the dough or cake rise (often both need to rise - just check your recipe), do so in a warm, draft-free
area. A great place can be your oven. Often I'll briefly turn it on and
then off - just enough to take the chill out (you should be able to
easily touch the inside). Then put covered dough/cake in and close the
door. Warm and draft-free. Remember to take it out before turning the
oven on to bake it!
This yeast dough is a basic cake yeast dough that can be used in many different recipes economically yet absolutely delicious! It's among the best quick and easy cake recipes for that reason.
Do you have a bread machine? You do? Then, you can make this quick cake ever quicker.
If you're looking for a really, really easy version of this cake, one that uses a bread machine to make the dough, then check out this German Butter Cake.
As with anything made with yeast, this tastes best served the same day it is made. Served still slightly warm from the oven with a bit of whipped cream, it is absolutely YUMMY!
Ready to make this Butterkuchen?
Butterkuchen ~ German Butter Cake Recipe
This Butter Cake, aka Butterkuchen or Zuckerkuchen, is a traditional German cake often served for afternoon coffee. In the photo above, this butter cake is topped with streusel.
as well is when it's covered just with butter, almonds, and sugar. You
can also include cinnamon, and/or sour cream in the topping giving a
completely different cake.
Makes 20 pieces
- 1 package (1 tbsp) active dry yeast
- ¼ cup lukewarm water
- 1 tsp granulated sugar
- 1 cup milk (lukewarm)
- ½ cup oil
- 1 egg
- ½ cup granulated sugar
- about 4 to 4½ cups all-purpose flour
- ½ cup milk or cream
- ⅔ cup granulated sugar
- ¾ cup chopped almonds
- ⅓ cup cold butter
In a large bowl, mix yeast, water, and 1 tsp sugar. Let stand for
about 5 - 10 minutes. This should be foamy. (It will be if the yeast is
- Mix in 1 cup milk, oil, egg, and ½ cup sugar. Beat in 2 cups flour and mix well. Let stand 10 minutes.
- Add more flour until a soft dough results.
- Remove from bowl and knead until smooth and elastic, adding flour ONLY if necessary if it is too sticky.
Put dough into a greased bowl. Cover and put in a draft-free warm place
for about 30 - 60 minutes, until it has doubled in size.
- Grease a 15" x 10" jelly-roll pan. Roll out dough to fit pan and place in pan.
- Make small hollows in the surface of the dough with your fingers.
- Brush dough with ½ cup milk or cream.
- Cut butter into small pieces and place in hollows.
- Sprinkle ⅔ cup sugar and nuts over dough.
- Cover and let stand in a warm draft-free place for about 30 minutes.
- Preheat oven to 400° F. Bake for 20 to 25 minutes until golden brown.
- Let cool slightly and cut into 20 pieces.
- 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 expiry date on yeast package. Do NOT use old yeast. It will not rise.
- When letting the dough rise, do so in a warm, draft-free
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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Butterkuchen - Butter Cake Recipe made Just like Oma
By Oma Gerhild Fulson
This Butterkuchen, also called Sugar Cake (Zuckerkuchen), a traditional German cake served for afternoon coffee. Loved by all, easy to make, delicious to eat!
For the full recipe, scroll up ...
Words to the Wise
"Give freely and become more wealthy; be stingy and lose everything. The generous will prosper; those who refresh others will themselves be refreshed."
Proverbs 11:24-25 (NLT)