German Butter Cake (Yeasted Sheet Cake with Almond Topping)
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. As the cake bakes, the butter melts into caramelized pools, creating pockets of salty-sweet richness across the top. Sliced almonds scattered over the surface toast golden and crunchy, adding textural contrast to the soft crumb beneath. The finished cake is tender and buttery without being heavy, designed for slicing into squares alongside afternoon coffee. It is a staple of northern German bakeries and family kitchens, where simplicity of ingredients is the point rather than the limitation.
Adjust Servings
Instructions
- 1
Warm the milk, then mix in yeast and 1 tsp sugar; rest for 5 minutes.
- 2
Combine flour, remaining sugar, and salt, then add yeast milk and egg to form a dough.
- 3
Knead in 40g softened butter for 8 minutes, then proof for 60 minutes in a warm spot.
- 4
Spread dough in a pan, poke dimples, and place small pieces of the remaining butter on top.
- 5
Top with almonds, proof again for 20 minutes, then bake at 190°C for 20-25 minutes.
- 6
Cool on a rack for 15 minutes before slicing and serving.
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