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Oma's German Butter Cake using a Bread Machine (Butterkuchen)
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
Updated on December 6, 2025
Oma's German butter cake, aka Butterkuchen, made with an easy yeast dough (use your bread machine for this)This German butter cake, aka butterkuchen or zuckerkuchen, is often served for afternoon Kaffeeklatsch.
If you really want to get your hands in there and do all the kneading, check out this German butter cake. (That's actually the photo of it!) But if you just want to throw all the ingredients into your bread machine, turn it on and do something else, you need to try this recipe.
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Not only is this a basic yeast dough for this cake, but it works for so many others as a base.
Being that this is made with yeast, it tastes best fresh. However, if you want to preserve the freshness, freeze the cake for use on another day.
Oma says,
If at all possible, serve this butterkuchen warm from the oven with some whipped cream for a real treat.
Ready to make this Butterkuchen?
German Butter Cake using a Bread Machine – Oma's Butterkuchen Rezept
This German butter cake (Butterkuchen/Zuckerkuchen) is a Kaffeeklatsch favorite! Let your bread machine handle the dough, then finish by hand for a deliciously simple treat. Ready to enjoy in no time!
Prep time:
10 minutes
Rise Time:
2 hours
Bake Time:
20 minutes
Total time:
2 hours 30 minutes
Servings:
16 slices
Ingredients:
For The Yeast Dough:
- 2 teaspoons (7 grams) instant yeast
- ¼ cup (50 grams) granulated sugar
- 2¼ cups (293 grams) all-purpose flour
- 1 teaspoon (6 grams) salt
- ⅞ cup (210 milliliters) lukewarm milk
- 1 egg yolk
- 1 tablespoon (14 grams) unsalted butter, softened soft butter
For The Topping:
- 3 tablespoons (42 grams) unsalted butter, cold
- ½ cup (50 grams) sliced almonds
- ⅓ cup (67 grams) granulated sugar
- cinnamon (optional)
- ⅓ cup (80 milliliters) heavy (whipping) cream (optional)
Instructions:
- Put all the yeast dough ingredients into the bread machine pan. Use the dough setting and start. This usually takes about 1½ hours.
- Grease a rimmed 9x13-inch baking sheet or two 9-inch springform pans.
- Once the dough cycle is finished, pat the dough onto the baking sheet with oiled hands.
- Dimple the surface with your finger. Push bits of butter into the indentations. Sprinkle with almonds, sugar, and cinnamon, if using.
- Cover with a towel and let stand in a warm, draft-free place for 20 to 30 minutes. Meanwhile, preheat the oven to 390°F (190°C).
- Bake for 20 to 25 minutes or until golden. If using heavy cream, pour it over the cake as soon as you take it out of the oven. Let cool slightly. Best served warm from the oven.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Updated on December 6, 2025
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Comments? Questions?
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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