German Butter Cake (Yeasted Sheet Cake with Almond Topping)
Quick answer
Butterkuchen is a traditional German yeasted cake that relies on generous amounts of butter for its character.
What makes this special
- Finger-pressed hollows in the dough pool butter that caramelizes into the top of German Butter Cake.
- Finger-pressed indentations pool melted butter that caramelizes during baking
- Sliced almonds brown and crisp over the soft yeasted sheet
Key ingredients
Core cooking flow
- 1 Warm 150ml milk to about 40°C, then add 5g dry yeast and 1 teaspoon sugar.
- 2 Mix 260g bread flour, remaining sugar, and 4g salt in a bowl, then add the y...
- 3 Add 40g softened butter and knead for 8 minutes until smooth and elastic.
Butterkuchen is a traditional German yeasted cake that relies on generous amounts of butter for its character. The dough is a soft, enriched bread base similar to brioche that rises into a pillowy sheet before baking. The surface is dimpled with fingertips and small pieces of cold butter are pressed into each hollow, so that as the cake bakes, the butter melts into caramelized pools that create pockets of salty-sweet richness across the top. Sliced almonds scattered over the surface toast to a golden crunch, adding textural contrast to the soft, open-crumbed interior. The finished cake is tender and buttery without being heavy - each square holds together cleanly when sliced, the almonds staying anchored by the caramelized glaze rather than scattering. The recipe has remained largely unchanged in northern German bakeries and family kitchens for generations, where simplicity of ingredients is the point rather than the limitation. A cup of strong filter coffee alongside a warm slice is the standard pairing, and the combination holds up without improvement.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Warm 150ml milk to about 40°C, then add 5g dry yeast and 1 teaspoon sugar.
Let stand for 5 minutes until foam appears on the surface, confirming the yeast is active.
- 2Season
Mix 260g bread flour, remaining sugar, and 4g salt in a bowl, then add the yeast milk and 1 egg to form a dough.
- 3Control
Add 40g softened butter and knead for 8 minutes until smooth and elastic.
Cover and proof in a warm place for 60 minutes.
- 4Prep
Spread the proofed dough evenly into a baking pan and press your fingers into it to make multiple dimples.
Cut remaining 50g butter into 1cm cubes and place one piece in each dimple.
- 5Control
Scatter 25g sliced almonds evenly over the top, cover, and proof for 20 more minutes.
Bake at 190°C for 20 to 25 minutes until the almonds and butter topping are golden and caramelized.
- 6Prep
Remove from the oven and cool on a wire rack for 15 minutes.
Cutting too early causes the butter to run out, so allow time for the texture to set before slicing.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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