Butterkuchen Recipe

I recently ventured into baking a classic German Butterkuchen, and the aroma that filled my kitchen was nothing short of enchanting. The combination of golden caramelized sugar and buttery almonds atop a soft, pillowy base created a delightful treat that made every effort worthwhile.

One of my favorite desserts to make is butterkuchen, a traditional German butter cake. It is rich, tender, and just the right amount of sweet.

With a base of all-purpose flour, lukewarm milk, and a hint of vanilla, this cake tops off with a luxurious layer of softened butter cubed and sliced almonds. The way togetherness seems to glue all these ingredients into a state of ultimate melting happens to be my definition of “buttery.” Maybe you could say this cake is a “melt-in-your-mouth” experience, but not a “buttery melt-in-your-mouth cake” experience sans a hint of vanilla.

Or something.

Butterkuchen Recipe Ingredients

• All-purpose flour: Forms the structure; provides carbohydrates and some protein.
• Milk: Adds moisture; contributes to tenderness with protein and lactose.
• Yeast: Leavens the dough; aids in creating a light, fluffy texture.
• Sugar: Sweetens the dough; feeds yeast for rising.
• Butter: Ensures richness; softens texture with fats.
• Eggs: Bind ingredients; contribute to richness and structure.
• Vanilla Extract: Enhances sweetness with its aromatic compound.
• Salt: Balances flavors; strengthens gluten structure.
• Almonds: Add crunch; provide protein and healthy fats.

Butterkuchen Recipe Ingredient Quantities

• 500g all-purpose flour
• 200ml milk, lukewarm
• 25g fresh yeast or 7g active dry yeast
• 75g granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 eggs
• 100g unsalted butter, softened
• 100g unsalted butter, cut into small cubes (for topping)
• 75g granulated sugar (for topping)
• 50g sliced almonds (optional, for topping)

How to Make this Butterkuchen Recipe

1. In a tiny bowl, mix the fresh yeast and 1 teaspoon of sugar with the lukewarm milk. Allow it to sit for roughly 10 minutes until it has turned frothy. If you’re using dry yeast, combine it with the lukewarm milk and sugar and let it sit for around 5 minutes.

2. In a large mixing bowl, combine the flour, salt, and the remaining sugar. Make a well in the center and add the yeast mixture, eggs, vanilla extract, and softened butter.

3. Combine the components until they form a cohesive mixture, then work the dough on a floured surface for about 10 minutes until it is smooth and elastic. Alternatively, for the same amount of time at the same medium speed, you could have your stand mixer do the work for you, using a dough hook.

4. Put the dough in a bowl that has been oiled lightly, and cover it with a clean kitchen towel. Allow it to rise in a warm place for around 1 hour or until it has doubled in size.

5. After the dough has swollen, set the oven to 200°C (392°F) and ready a baking sheet by greasing it or lining it with parchment paper.

6. Deflate the dough and roll it out to fit the prepared baking sheet. Move the rolled dough to the baking sheet.

7. With your fingers, make a number of small indentations on the surface of the dough. Then, place small cubes of butter into each indentation.

8. Sprinkle the sugar evenly and thoroughly over the dough, definitely focusing on those areas with the butter. If using, slice the almonds very thinly and arrange them evenly over the top.

9. Permit the cake to rise for a further 15-20 minutes while the remainder of the oven path is heating up.

10. Bake the Butterkuchen in the preheated oven for around 20-25 minutes or until the edges turn golden brown, and the top bubbles and caramelizes. Take it out of the oven and let it cool before serving.

Butterkuchen Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Stand mixer with dough hook attachment (optional)
6. Clean kitchen towel
7. Rolling pin
8. Baking sheet
9. Parchment paper or oil for greasing
10. Oven thermometer (optional)
11. Small knife (for slicing butter cubes and almonds)
12. Cooling rack

FAQ

• Can I use instant yeast instead of fresh or active dry yeast?You can indeed swap out active dry yeast for instant yeast, but when doing so, you should be using about 6 grams of it for every 7 grams of active dry yeast in your recipe. See how simple that was? And there’s no need to dissolve the instant yeast in any kind of liquid before using it—just mix it straight in with the dry ingredients.
• Can I make the dough ahead and refrigerate it?Certainly, you can chill the dough after the initial rise. It may be stored in the refrigerator for as long as 24 hours. Just make sure to bring it back to room temperature before going on with the recipe.
• Is there a substitute for sliced almonds in the topping?You can replace them with chopped hazelnuts or pecans, or leave them out altogether for a simpler Butterkuchen.
• Can I use a different kind of flour?Flour that can be used for any purpose is best, but you can use flour for bread for a slightly chewier texture. Avoid using flour for cakes as it will not provide sufficient structure.
• How do I store leftover Butterkuchen?Keep it in an airtight container at room temperature for up to 3 days, or keep it in the freezer for up to a month.
• Can I make this recipe vegan?Experimenting with vegan butter and milk substitutes and flax eggs is fine, but be aware that these changes might result in a product that’s slightly less like the traditional version in terms of taste and texture.
• What if I don’t have vanilla extract?You can use either vanilla bean paste or seeds from a vanilla pod as a substitute. If you don’t have them, the recipe can be done without them—though you miss out on the aroma of vanilla.

Butterkuchen Recipe Substitutions and Variations

You can use bread flour instead of all-purpose flour for a chewier texture.
If you don’t have fresh yeast, 7.05 grams of instant yeast can be used, as well as 1 packet of active dry yeast.
To make this dish without dairy, substitute the milk for almond milk or soy milk.
Replace granulated sugar with brown sugar for a flavor boost.
Swap almond for vanilla and enjoy a different-tasting baked good.

Pro Tips

1. Temperature Control Ensure your milk is lukewarm, between 37°C to 40°C (98°F to 104°F), for optimal yeast activation. Milk that’s too hot or too cold can adversely affect the yeast’s ability to rise.

2. Dough Consistency When mixing the dough, it should be slightly sticky to the touch but not overly wet. If necessary, add a tablespoon of flour at a time if it’s too sticky or a bit of milk if it’s too dry.

3. Butter Indentations When making indentations for the butter, press deeply and generously space the cubes of butter to ensure a rich, buttery flavor in every bite.

4. Rising Environment To help the dough rise effectively, consider placing it in a slightly warmed (but turned off) oven or a warm spot in your kitchen covered with a damp towel. Consistent warmth will aid in proper rising.

5. Caramelization Tip For enhanced caramelization, you can lightly brush the dough with milk before baking or sprinkle a tiny bit of additional sugar after the initial rise, before baking. This will create a more pronounced golden color and flavor.