A Soft, Buttery Sheet Cake with Crispy Almond Edges and Sweet Simplicity
This German Butterkuchen—also called Zuckerkuchen—is a beautiful marriage of fluffy yeast dough and indulgent, buttery topping. It’s the kind of cake that fills the house with warmth and nostalgia, often served at German coffee tables and family gatherings. With its crackly sugar crust, golden pools of butter, and crisp almonds, this cake is so simple—but oh-so memorable.
Want more European-inspired bakes? Don’t forget to subscribe to our recipe newsletter!
German Butterkuchen Recipe Overview
Butterkuchen is baked in a sheet pan and finished with a generous scattering of cubed butter, sugar, and sliced almonds that melt into the dough as it bakes. The result? Crispy golden top, fluffy tender base, and edges with a caramelized crunch. It’s not overly sweet—just buttery perfection.
- Flavor: Buttery and lightly sweet with a delicate almond crunch
- Texture: Soft and airy center, crispy golden topping
- Best For: Coffee breaks (Kaffee und Kuchen), brunches, and easy crowd-pleasing cakes
- Time: Just over 2 hours, including rise time
Ingredients List
For the Dough:
- 3 ½ cups all-purpose flour (440g)
- 2 ¼ tsp active dry yeast
- ¾ cup warm milk (110°F / 45°C)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- ½ tsp salt
For the Topping:
- ½ cup unsalted butter, cubed (cold or chilled)
- ⅓ cup granulated sugar
- ½ cup sliced almonds
- 1 tsp cinnamon (optional, but lovely!)
Necessary Tools for Preparation
- Stand mixer (or strong arms + spoon!)
- Mixing bowls
- 9×13-inch baking pan or sheet pan
- Measuring cups and spoons
- Plastic wrap or clean towel for proofing
- Pastry brush (optional)
Step-by-Step Instructions
- Activate the Yeast
In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until frothy. - Make the Dough
In a large mixing bowl, combine flour, sugar, and salt. Add in softened butter, egg, and the yeast mixture. Knead for about 8–10 minutes (or 5 in a stand mixer) until soft and elastic. - First Rise
Cover dough and let it rise in a warm place for 1 hour, or until doubled in size. - Shape the Dough
Punch down the dough and roll it out to fit a greased 9×13-inch baking pan. Press it in gently, cover, and let rise for another 20–30 minutes. - Add the Topping
Preheat oven to 375°F (190°C). With your fingertips, make small dimples all over the dough. Dot with cubed butter, sprinkle sugar and almonds evenly over the top, and add cinnamon if using. - Bake
Bake for 20–25 minutes until golden brown and bubbly. Let cool slightly before slicing.
Tips for Perfecting the German Butterkuchen Recipe
- Use room temp ingredients to help your dough rise evenly.
- Dot the butter cubes evenly so every bite gets that rich flavor.
- Don’t skip the second rise—it gives the cake its beautiful texture.
- Add a vanilla sugar sprinkle for a traditional German touch!
What to Serve With It
- A fresh cup of black coffee or cappuccino
- A glass of milk or almond milk
- German fruit compote or whipped cream on the side
- Warmed and buttered for breakfast the next day!
Storage Instructions
- Room Temp: Best enjoyed the day it’s baked, but can be stored in an airtight container for 2 days.
- Fridge: Store for up to 4 days. Warm slightly before serving.
- Freezer: Freeze slices in a zip-top bag for up to 2 months. Thaw and reheat in the oven.
General Information German Butterkuchen
- Occasions: Afternoon coffee, potlucks, holiday baking, family brunch
- Classic German Treat: Common in North Germany, especially at bakeries and church events
- Customizable: Try with a custard filling, streusel topping, or pearl sugar
FAQ
Can I make this without almonds?
Absolutely—just leave them off, or replace with streusel or pearl sugar.
Can I use instant yeast?
Yes—mix it directly into the dry ingredients and skip the activation step.
Can I use plant-based milk?
Yes! Almond or oat milk works well here, and you can use vegan butter too.
Why is my topping not crisping up?
Make sure your oven is hot enough and don’t over-proof the second rise.
Conclusion
This German Butterkuchen is a delightful cake that’s as humble as it is heavenly. Buttery, golden, and just sweet enough, it’s a true comfort bake—one you’ll come back to again and again.
Baked it? Share your golden masterpiece with us on Pinterest @poulefrecipe—I’d love to see your buttery slices!
More Euro-Inspired Bakes You’ll Love:
Print
2-Hour German Butterkuchen – Classic Almond Butter Cake
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
German Butterkuchen is a soft, buttery yeast cake with crispy sugar-almond topping—perfect for coffee time or brunch.
Ingredients
Dough:
-
3 ½ cups all-purpose flour
-
2 ¼ tsp active dry yeast
-
¾ cup warm milk
-
⅓ cup granulated sugar
-
½ cup unsalted butter, softened
-
1 egg
-
½ tsp salt
Topping:
-
½ cup unsalted butter, cubed
-
⅓ cup sugar
-
½ cup sliced almonds
-
1 tsp cinnamon (optional)
Instructions
-
Activate yeast in warm milk.
-
Mix dough ingredients. Knead until soft.
-
Let rise 1 hour until doubled.
-
Press into pan. Let rise 30 min.
-
Preheat oven to 375°F. Dimple dough. Add butter, sugar, almonds, cinnamon.
-
Bake 20–25 min until golden. Cool before slicing.
Notes
Use room temp ingredients. Customize topping with streusel or pearl sugar. Best served fresh and slightly warm.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: German
