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Easy German Buttercream Cake - Buttercremetorte made Just Like Oma

Buttercream is such a decadent frosting and can easily transform a simple cake into something extravagant. Plus, you can get as creative as you wish: you can change the pudding to chocolate, add some sliced pineapple, or use a different jam filling. There are oodles of delicious possibilities!

Ingredients:

FOR THE CAKE:

• 4 large eggs
• 1⅓ cup (267 grams) granulated sugar
• ¾ cup (180 milliliters) neutral oil, such as canola
• ¾ cup (180 milliliters) milk
• 2½ cup (325 grams) all-purpose flour
• 3 teaspoons (12 grams) baking powder
• about 1 cup (240 milliliters) jam
• 1 cup (100 grams) sliced almonds (for decorating)

FOR THE BUTTERCREAM FROSTING:

• 1½ cups (341 grams) unsalted butter, room temperature
• 2 3-ounce packages of JELL-O Cook and Serve Vanilla Pudding
• 4 cups (960 milliliters) whole milk
• 1 tsp (5 milliliters) vanilla extract (optional)

Instructions:

FOR THE CAKE:

1. Preheat oven to 350°F (180°C). Grease a 10-inch springform pan and set aside.
2. Mix the eggs, sugar, oil, milk, flour, and baking poweder together thoroughly in a bowl and pour into the prepared pan.
3. Bake for 40 to 50 minutes or until a wooden pick inserted in the center comes out clean.
4. Remove from oven and cool on a wire rack for 10 minutes. Remove the outer ring and let cool completely.
5. Cut cake into 3 layers.

FOR THE BUTTERCREAM FROSTING:

1. Prepare the pudding with the milk according to package instructions. Let cool to room temperature.
2. Whip the butter for about 10 minutes, until fluffy.
3. Before continuing, make sure that the butter and the pudding are at the same temperature. If the pudding is too hot, it will melt the butter. If it’s too cold, it will harden the butter.
4. Add the pudding to the butter, spoon by spoon, mixing at low speed. Add in vanilla or liquor, if using.

TO ASSEMBLE:

1. Put the bottom cake layer on a serving plate.
2. Heat the jam in the microwave for a few seconds to make it easier to spread. Brush jam over bottom layer.
3. Place a cake layer on top. Spread a third of the buttercream over layer. Place the last layer of cake on top.
4. Put about 4 tablespoons of buttercream into a small plastic bag for decorating (or use a decorating kit) and set aside.
5. Spread the rest of the buttercream frosting on the sides and top of the cake.
6. Snip a corner of the buttercream-filled bag to make a hole, whatever size you want, for piping. Squeeze the bag to pipe decorative swirls and other creative designs.
7. Press the sliced almonds onto the sides of the cake. Store in the fridge, but serve at room temperature.

Notes/Hints:

• Instead of vanilla extract, add up to 2 tablespoons of rum or other liquor.
• Instead of vanilla pudding, use chocolate or other pudding flavors. Lemon pudding would be awesome with extra lemon zest in the cake and pudding.
• Add sliced pineapple on top of the buttercream filling between the layers.
• Instead of sliced almonds, roast one cup of rolled oats in a bit of butter to brown slightly. Let cool and sprinkle over the cake.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

10.31.2023 revision update