Irresistibly Decadent Frankfurter Kranz – The Ultimate German Crown Cake

If you’re looking for a delicious cake for your next celebration, the Frankfurter Kranz is a wonderful option. This traditional German Crown Cake features a soft sponge, smooth vanilla buttercream, and a crunchy almond brittle topping. The hint of rum adds an extra layer of flavour, making this cake a must-try for any baking enthusiast.

Why You Will Love this Irresistibly Decadent Frankfurter Kranz

• Classic Flavour: The combination of buttercream, rum, and almond brittle is both elegant and indulgent.
• Simple yet Special: This cake doesn’t rely on elaborate decorations, allowing the key ingredients to shine.
• Tradition: This is a beloved German recipe, perfect for marking any special occasion.

Frankfurter Kranz – German Crown Cake Recipe

Frankfurter Kranz is a traditional German Crown Cake made with layers of fluffy sponge, rich vanilla buttercream, and crunchy almond brittle.

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Course Dessert

Cuisine German

Ingredients

  

Sponge

• 100 g / 7 tbsp / 3.5 oz Salted Butter
• 150 g / 3/4 cup / 5.3 oz Sugar
• 3 Large Eggs
• 1 Tablespoon Rum or 1/2 bottle Dr. Oetker Rum Aroma
• 150 g / 1 1/4 cups / 5.3 oz Flour
• 50 g / 1/3 cup / 1.8 oz Cornflour
• 2 Level Teaspoons Baking Powder

Vanilla Buttercream

• 1 Packet Dr. Oetker Vanilla Pudding Powder
• 100 g / 1/2 cup / 3.5 oz Sugar
• 500 ml / 2 cups / 17 fl oz Cold Milk
• 200 g / 1 cup / 7 oz Salted Butter, room temperature

Almond Brittle

• 12 g / 1 tbsp / 0.4 oz Butter
• 60 g / 1/4 cup / 2.1 oz Sugar
• 125 g / 1 cup / 4.4 oz Almonds, chopped

Instructions

 

Sponge Cake

• Preheat your oven to 175°C (350°F). Prepare a ring tin by spraying it with non-stick spray.
• Beat the butter until light and fluffy using a Kitchen Aid stand or hand mixer. Gradually add the sugar.
• Add the eggs and rum, mixing until well combined.
  
• Slowly add the flour, cornflour, and baking powder, one tablespoon at a time.
  
• Pour the batter into the cake tin and bake for 35-45 minutes or until a cake tester comes out clean.
  
• Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  

Vanilla Buttercream

• Mix the Dr Oetker Vanilla Pudding Powder and sugar with 6 tablespoons of cold milk.
  
• Heat the remaining milk in a saucepan until it boils.
  
• Remove from heat and whisk in the pudding mixture. (Don't use metal utensils) Return to the heat and cook for about 1 minute while stirring.
• Cover the pudding surface with cling film and allow it to cool completely.
• Beat the butter until fluffy. Gradually add the pudding mixture, one tablespoon at a time, ensuring both are at room temperature. This is extremely important for success.

Almond Brittle (Krokant)

• Melt butter and sugar in a pan over medium heat until the mixture turns light brown.
  
• Add the almonds and stir well.
  
• Spread the mixture onto a sheet of baking paper and allow it to cool. Crush the brittle into small pieces using a glass bottle.
  

Assembly

• Slice the cooled cake into two equal layers (or three traditionally). Spread jam on the bottom layer.
  
• Pipe buttercream on top of the jam. Then put the second layer on top.
  
• Refrigerate for 30 minutes, then coat the entire cake with buttercream.
• Refrigerate for at least another 30 minutes. Add the almond brittle just before serving.
  

Keyword Frankfurter Kranz, German Crown Cake, Traditional German Recipe

The Frankfurter Kranz is a regal cake with layers of flavour and texture. Whether you’re hosting a special celebration or simply want to treat your loved ones, this cake is guaranteed to impress. Follow these steps carefully, and you’ll have a cake that’s incredibly delicious.

Variations of this Frankfurter Kranz

• Jam Flavours: A red jam is used, you can try cherry, raspberry or strawberry for a sweet touch.
• Brittle Alternatives: If almonds aren’t your favourite, try using hazelnuts or pecan nuts for a different flavour profile.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, it’s actually recommended to bake the cake a day in advance to let the flavours develop.

Can I freeze Frankfurter Kranz?

You can freeze the sponge cake layers, but the assembled cake with buttercream is best served fresh.

What if I don’t have rum?

You can use some lemon zest (not juice) for flavour or simply leave it out if you prefer an alcohol-free version.

I Would Love to Hear From You

Have you made this traditional German cake? Leave a comment below and let me know how it turned out for you!