If you’re looking for a show-stopping cake for your next celebration, this Frankfurter Kranz recipe is a beautiful choice. This classic German crown cake combines light sponge layers baked in a ring tin, smooth decadent vanilla buttercream, and a crunchy crushed almond brittle coating known as “krokant” in german. A gentle hint of rum brings everything together, creating a rich, well-balanced flavour.
Whether you’re planning a birthday tea, a garden party, or simply want to try an authentic German cake, this Frankfurter Kranz is guaranteed to impress.
What is a Frankfurter Kranz?
Frankfurter Kranz, also known as a German crown cake, is a traditional cake from Frankfurt. Its signature ring shape is designed to resemble a royal crown, making it especially popular for celebrations and special occasions.
The cake is typically made with layers of sponge filled with buttercream and a touch of jam, then coated in crunchy krokant made from caramelised sugar and almonds.
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.
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.
Don’t Lose This Frankfurter Kranz Recipe, Save It Now
Frankfurter Kranz – German Crown Cake Recipe
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.
Dr. Oetker Ingredients Used in This Frankfurter Kranz
Below are the Dr. Oetker products used in this recipe, all of which contribute to the cake’s flavour, texture, and classic German character.
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How to Make Krokant (Almond Brittle)
Krokant gives Frankfurter Kranz its signature crunch. This simple almond brittle adds a rich caramel flavour and a crisp texture that makes the cake stand out.
Step-by-Step Instructions
- Melt the butter and sugar
Place the butter and sugar in a pan over medium heat. Stir continuously until the mixture turns a light golden brown. - Stir in the almonds
Add the almonds and mix well so they coat evenly in the caramel. - Spread and cool
Pour the mixture onto a sheet of baking paper and spread it out evenly. Let it cool completely until firm. - Crush the brittle
Break the hardened brittle into small pieces using a glass bottle or rolling pin.
Tip: Keep a close eye on the caramel. It can darken quickly and turn bitter if you leave it too long.
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
Yes, it’s actually recommended to bake the cake a day in advance to let the flavours develop.
You can freeze the sponge cake layers, but the assembled cake with buttercream is best served fresh.
You can use some lemon zest (not juice) for flavour or simply leave it out if you prefer an alcohol-free version.
The Frankfurter Kranz is traditionally decorated with cherries, which are said to represent the rubies of a golden crown. The round cake shape and brittle coating are also symbolic of a crown, reflecting Frankfurt’s history as the coronation city of the Holy Roman Emperors. I chose not to add cherries to my Frankfurter Kranz because I prefer the simple, elegant look of the cake without them.
Source: Wikipedia – Frankfurter Kranz
Villeroy & Boch Petite Fleur Tea Set
I use this Petite Fleur tea set all the time, and it is absolutely magnificent! Crafted from fine porcelain with delicate floral detailing, each piece brings classic European charm to tea time while being perfectly practical for serving tea and cakes.
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Craving More German-Inspired Cakes?
If you’re obsessed with traditional German baking, don’t miss these irresistible recipes:
- Peach Flan – Dive into a soft sponge topped with juicy, fresh peaches. Must be served with fresh whipped cream.
- Ottilienkuchen – a traditional German loaf cake made with butter, almonds, chocolate, and mixed peel, often using Dr. Oetker ingredients for an authentic taste.
- Swiss Roll – Roll up a soft sponge with fresh strawberries and whipped cream for a light, luscious treat.
- Cream puffs (windbeutel) – Light and airy choux pastry filled with jam and whipped cream, a classic German treat.
- Baked Cheesecake – Enjoy a creamy cheesecake that’s perfectly smooth and decadent.
Recipe Credit: Dr. Oetker’s Backen Macht Freude
This Frankfurter Kranz recipe comes from the trusted Dr. Oetker Backen Macht Freude, a well-loved classic in German kitchens. Known for its reliable, traditional recipes, this book captures the essence of authentic German baking and continues to inspire home bakers around the world.
This vintage edition of Backen Macht Freude is a true classic from Dr. Oetker! First published to bring foolproof baking into every home, this 1960 reprint is filled with timeless German recipes, expert tips, and traditional techniques. A must-have for anyone who loves authentic, old-fashioned baking!
