Butterkuchen (German Butter Cake)

Two squares of butterkuchen piled on top of each other.

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German Butter Cake, or Butterkuchen, is a fluffy and sweet yeasted sheet cake topped with buttery, sugary dimples and almonds. It’s the perfect simple accompaniment for a cup of tea or coffee any time of day.

Prep Time20

Cook Time20

Rising Time1 5

Total Time1 45

Course: Breakfast, Dessert

Cuisine: German

Servings: squares

Calories: 242kcal

Author: Victoria

Ingredients

Cake:

1 cup milk lukewarm (about 110°F), divided
100 grams (½ cup) granulated sugar divided
10 grams (1 tablespoon) active dry yeast
500 grams (4 cups) all-purpose flour
2 large eggs room temperature, beaten
55 grams (2 ounces / 4 tablespoons) unsalted butter melted
1 teaspoon vanilla extract or vanilla paste

Topping:

1 to 2 tablespoons milk or cream or as needed
70 grams (5 tablespoons) unsalted butter cold and cut into very small cubes
100 grams (½ cup) granulated sugar
75 grams (¾ cup) sliced almonds

Instructions

In the bowl of an electric stand mixer fitted with the dough hook, combine half the lukewarm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
Add the remaining milk, sugar, flour, eggs, melted butter, and vanilla. Stir on low speed to combine, kneading for about 5 minutes until smooth and supple. The dough will still be soft and sticky. If you don’t have a stand mixer, you can mix and knead by hand.
Transfer the dough to a large lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot for about 45 to 60 minutes, until roughly doubled in size.
Grease a 12-by-16-inch baking sheet. Transfer the dough to the baking sheet and gently press and stretch it toward the edges of the pan. Cover loosely and let it sit out at room temperature for about 20 to 30 minutes.
Preheat the oven with the rack in the center to 400°F (200°C). Meanwhile, dimple the top of the dough with your fingertips (like a focaccia) or with the handle end of a wooden spoon. Brush the dough with the milk or cream, then place the small pieces of cold butter into the dimples (it doesn’t have to be perfect--you can scatter). Sprinkle the sugar and sliced almonds evenly over the top.
Bake for 20 minutes, or until golden brown.
Remove from the oven and press the edge of a spatula down around all the edges of the pan to help loosen it from sticking (the hot sugar can cause the edges to stick as it cools). Cool for about 10 to 15 minutes before slicing and serving.
To yield 20 (3-inch) squares, cut it into 4-by-5 rows (4 along the short edge and 5 along the long edge). To yield 30 (2.5-inch) squares, cut it into 5-by-6 rows (5 along the short edge and 6 along the long edge). If desired, you can finish with a light dusting of confectioners’ sugar.

Notes

I use active dry yeast in this recipe, although instant yeast can also work (no need to bloom it, you can just mix it right in with the other ingredients). You could also use 30 grams of fresh yeast. Regardless of the type of yeast, make sure it isn’t expired and that the milk isn’t too hot, as it will kill the yeast if it is.
Butterkuchen is best enjoyed shortly after baking. That being said, it will stay fresh, well-wrapped at room temperature for 2 to 3 days. You can also refrigerate it for up to 5 days but make sure to warm it back up before enjoying it. You can also tightly wrap (with clingwrap) and freeze pieces of butterkuchen in a freezer bag for up to 3 months. Defrost at room temperature before serving.
To refresh a leftover slice of butterkuchen, heat it in a toaster oven at 350°F for about 5 minutes (longer if it comes out of the fridge) but then let it cool a bit before enjoying. It should taste close to fresh baked.
To make-ahead, the dough can be kneaded and refrigerated overnight for its first rise, then brought to room temp before shaping and continuing with the recipe.

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