How to Make Butterkuchen: An Authentic German Sheet Cake

Butterkuchen, or German Butter Cake, is a classic, fluffy, sweet and delicious sheet cake from Germany. This recipe, inspired by the Dr. Oetker Backen Macht Freude collection(In English – German Baking Today), combines a light and fluffy yeast dough with a crispy almond and vanilla sugar topping. With just the right amount of sweetness and buttery richness, this cake is perfect for coffee time and loved by all.

Why You Will Love this Butterkuchen

• Incredibly Buttery: This cake melts in your mouth with every bite.
• Traditional Flavour: Authentic German ingredients like bitter almond extract bring classic flavours to life.
• Easy to Make: Simple yeast dough and topping, ideal for any skill level.
• Perfect for Gatherings: Great for brunches, tea time, or Kaffee and Kuchen with friends.

Baking with Yeast: Tips for Success

If you’re a bit nervous about trying out this German butter cake recipe, don’t sweat it—baking with yeast is easier than you might think. Here are some handy tips to help you along the way:

1. Room Temperature Ingredients: Make sure your ingredients are at room temperature. Using hot or cold items can disrupt yeast activity—heat can kill it, while cold can slow it down.
2. Fresh Yeast is Key: Always check the expiration date on your yeast. Using expired yeast can lead to disappointing results, as it won’t rise properly.
3. Plan for Rising Time: Factor in the rising time when you’re planning to bake. While the actual mixing and kneading is quick, the dough needs some time to rise before you can enjoy your delicious cake.
4. Create a Cozy Rising Environment: For the best rise, find a warm, draft-free spot for your dough. A way to create this is to preheat your oven for a few minutes, then turn it off. Before placing the dough inside, ensure the oven is only slightly warm, not hot, by testing the temperature with your hand against the oven’s side. Once the temperature feels comfortable, place the covered dough in the oven, close the door and let it rest.

Butterkuchen Recipe

This Butterkuchen recipe is a traditional German treat made with a buttery yeast dough and topped with sweet vanilla almonds. It’s soft, rich, and delicious—perfect for your next baking adventure!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine German

Servings 16 pieces

Ingredients

  

For the Yeast Dough:

• 1 packet / 10g / 0.35oz dry instant yeast Please check the instructions on your packet of yeast to confirm require quantity needed
• 300 ml / 10.14 fl oz lukewarm milk
• 500 g / 17.6 oz / 4 cups cake flour
• 100 g / 3.5 oz / ½ cup sugar
• 3 drops Dr. Oetker Backol Bittermandel
• 50 g / 1.75 oz / ¼ cup butter room temperature

For the Topping:

• 100 g / 3.5 oz / ½ cup cold butter
• 75 g / 2.6 oz / ⅓ cup sugar
• 1 packet Dr. Oetker vanilla sugar or 2 tsp homemade vanilla sugar
• 50 g / 1.75 oz / ½ cup flaked almonds

Instructions

 

• In the bowl of a stand mixer, combine the dry ingredients: cake flour, sugar, and yeast. Mix to combine.
  
• Heat the milk in the microwave until lukewarm, then add the butter and stir until melted.
  
• Pour the milk mixture into the dry ingredients. Add the Backol Bittermandel.
  
• Attach the dough hook attachment and briefly mix on low, then knead on high for 5 minutes. My stand mixer slides around so I stay nearby to make sure it does not fall off the counter top.
  
• Cover the dough and allow it to rise in a warm spot until it doubles in size (about 1 hour).
• Once risen, knead the dough again and roll it out to fit the baking tray. I do this on a large wooden board as I do want to do this directly on my cold granite surface. Stretch it into the corners. Press small dents into the dough where the butter cubes will go.
  
• Place the butter cubes into the dents.
  
• Sprinkle the dough evenly with sugar, vanilla sugar, and flaked almonds.
  
• Cover and let the dough rise again in a warm spot for 45 minutes to 1 hour until doubled in size.
• Preheat the oven to 200°C (392°F). Prepare a roasting tin by spraying it generously with non-stick spray and lining it with baking paper.
• Bake for 12-15 minutes or until golden brown.
  

Notes

If you don’t have a stand mixer, you can easily knead the dough by hand to achieve great results.

Keyword Butterkuchen, Dr Oetker, German Butter Cake, Yeast Dough

Butterkuchen is the perfect sweet treat for any occasion. Whether you’re familiar with German cakes or trying something new, the rich butter and almond flavours will make this cake a hit at your next gathering. Serve it warm for an even more irresistible experience.

Variations of this Butterkuchen

• Cinnamon Butterkuchen: Add a sprinkle of cinnamon sugar over the top for a spiced twist.
• Whip 200 ml (7.05 oz) of cream and spread it evenly over the hot butter cake immediately after baking.

Frequently Asked Questions:

Can I freeze Butterkuchen?

Yes! Butterkuchen freezes well. Wrap it tightly and freeze for up to 3 months. Thaw at room temperature and heat before serving.

I Would Love to Hear From You:

Tried this Butterkuchen recipe? Let me know in the comments how it turned out! If you have any questions or tips, feel free to share—I’d love to hear your feedback!