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A slice of freshly baked Butterkuchen (German butter cake).
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Butterkuchen

Classic German Buttercake.
Course Dessert
Cuisine German
Keyword Butterkuchen recipe, German Butter Cake, German desserts
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 12
Calories 464kcal
Author Maike Corbett

Ingredients

Instructions

Prep

  • Grease a 9x13 inch baking sheet and set aside.
  • Remove the eggs from the fridge to allow them to reach room temperature before adding them to the dough.
  • Melt 12 tablespoons (¾ cup) of butter. Set aside to cool.
  • Gently warm the milk until lukewarm (90-95° Fahrenheit).
  • Sift flour into a large bowl and combine with salt, sugar, and lemon zest.

Making The Yeast Dough

  • Combine dry yeast with 2 tablespoons of sugar and lukewarm milk in a small bowl. Give it a quick stir. Cover with a dishtowel and rest in a warm place for 15 minutes.
  • Add the yeast mixture into the flour mixture and beat with an electric mixer (use the dough hook attachment). Add the eggs, one at a time. Continue to beat until all of the ingredients are well combined.
  • Slowly pour the melted butter into the dough. Keep mixing at medium-high speed until all ingredients have been well combined. The dough should be sticky and smooth.
  • Sprinkle the top of the dough with a tablespoon of flour. Cover the bowl with a dishtowel and store in a warm place for 1 hour.

Preparing the Dough in the Baking Sheet

  • Lightly flour a work surface. Use a rolling pin to roll out the dough. Transfer dough to a 9x13 baking sheet. Use your hands to mold the dough into the corners of the baking sheet. Cover with a dishtowel and allow to rest for 30 minutes.
  • Preheat the oven to 375° Fahrenheit.
  • Use your index finger to make small indentations all over the dough. Add 12 tablespoons of chilled, chopped butter into the indentations. Coat the cake with the remaining sugar.

Baking

  • Bake the butter cake for 20-25 minutes or until golden brown. Remove from the oven and immediately pour the heavy cream over the cake. Allow the cream to soak in and for the cake to cool down. Serve when still slightly warm.

Video

Notes

Store - Keep the butter cake in an airtight container. It will stay fresh for about 2-3 days. 
Bonus tip: reheat before serving it again. 
Freeze - This cake freezes very well. 1. Allow the cake to cool completely. 2. Slice and wrap the cake in cling film and aluminum foil. Or use a freezer-friendly reusable freezer-friendly container. 
Recipe Success Tips 
  • Remove the eggs 30 to 45 minutes before you start baking. Eggs should be at room temperature. 
  • Both the melted butter and warmed milk shouldn't be too hot.
  • Allow the dough to proof (rest and rise) long enough. 
  • With a little bit of patience, you'll have the moistest, lightest butter cake imaginable. You've got this. 

Nutrition

Calories: 464kcal | Carbohydrates: 42g | Protein: 5g | Fat: 31g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 268mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1031IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg