German Butterkuchen (Zuckerkuchen or Butter Cake)

5 from 5 votes

German Butterkuchen (Zuckerkuchen or Butter Cake)

A classic recipe for German Butterkuchen. A yeast cake with a fluffy consistency and a moist buttery teture. This cake taste just as good as you can get from a baker in Germany.

Course Dessert

Cuisine German

Prep Time 20

Cook Time 25

Resting Time 1 30

Total Time 2 15

Servings pieces

Calories 262kcal

Author by Marita Sinden

Equipment

1 9-Inch x 13-Inch Rectangular Cake Pan 23 cm x 33 cm

Ingredients

¾ cup milk ¾ cups of milk + 1 tablespoon
4 tablespoon granulated sugar
2 teaspoon instant yeast 1 packet or 7 gr
3 cups all purpose flour
1 egg yolk at room temperature
½ teaspoon salt
⅓ cups butter at room temperature, 2.6 oz, ⅓ cup
1 teaspoon vanilla extract

For the topping

½ cup butter cold from the fridge
1 ⅙ cups slivered almonds
½ cups granulated sugar

Metric - US Customary

Instructions

Preheat the oven to its lowest setting. Ideally 95°F (35°C), but if your lowest setting is 122°F (50°C) like mine, briefly crack the door open to let some heat escape before adding the dough to rise.
To activate the yeast, mix together the lukewarm milk, sugar, and instant yeast in a small bowl. Let it rest for approximately 10 minutes until you see bubbles forming on the surface. If no bubbles appear, the milk may have been too hot or your yeast is expired—discard and start again.
¾ cup milk, 4 tablespoon granulated sugar, 2 teaspoon instant yeast
In a separate mixing bowl, combine the remaining dough ingredients: flour, egg yolk, salt, butter, and vanilla extract. Pour the yeast mixture over the top and knead with a dough hook for at least 10 minutes until the dough is smooth.
3 cups all purpose flour , 1 egg yolk, ½ teaspoon salt, ⅓ cups butter, 1 teaspoon vanilla extract
Turn off the oven. Form the dough into a ball, place it in the bowl, and cover with a damp tea towel. Place in the warm oven and let rise for approximately 1 hour (you can also let it rise in any warm spot in your kitchen). The dough should double in size.
Meanwhile, line your baking sheet with parchment paper. My trick is to hold it in place with clothespins, then remove them before baking. You can also grease the pan if you prefer.
Once the dough has risen, gently knead it again to remove any air bubbles. Roll it out on a lightly floured surface with a rolling pin, then transfer it to the prepared baking sheet. Cover again with the damp tea towel and let rise for another 30 minutes.
Preheat your oven to 338°F (170°C). Take the remaining butter from the fridge and cut it into small cubes.
½ cup butter
After the second rise, use your fingers or the end of a wooden spoon to make small indentations all over the dough. Press a butter cube into each indentation. Sprinkle the almonds and sugar evenly over the top, then bake for approximately 25 minutes until golden.
1 ⅙ cups slivered almonds, ½ cups granulated sugar
This cake is best served warm with a cup of coffee. To reheat leftovers the next day, gently warm slices in a frying pan with a pat of butter to restore moisture.

Notes

I would recommend checking out the step-by-step images on the main post.

Make Ahead

You prepare the yeast dough the night before, and then let it rise in the fridge overnight. (1st rise) However, it is important that you let it return to room temperature before you continue, as otherwise, it will not end up nice and fluffy.

Storage Instructions

You can keep it for up to three days. Place it in an airtight container and store it at room temperature. If you find that the cake is a little dry the next day, you can gently heat it in a frying pan, and place a piece of butter on top to make it moist again. Another idea is to soak the cake in cream or hot chocolate and then gently reheat it in the oven.

This cake is also suitable for freezing.

Nutrition