Classic German Butter Cake

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    501
based on 2 ratings

It’s THE recipe for authentic German butter cake baked on a tray - super moist, fluffy and soft with a buttery character. The dough is made from a soft yeast dough seasoned with vanilla extract. After fermentation you dimple the top of the dough all over, using your fingers. The dimples are then filled with small pieces of butter, which will melt nicely in the oven, making the cake super soft. In addition, the dough will be sprinkled with some sugar and almond slivers. They will caramelise and form a delicious, crispy top. The perfect cake for your Sunday afternoon tea. User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 30, 2024

Ingredients

  • Water icon
    Water
    1 tablespoon
  • Butter icon
    Butter
    100 g
  • Butter icon
    Butter
    150 g
  • Active dried yeast icon
    Active dried yeast
    15 g
  • Caster sugar icon
    Caster sugar
    150 g
  • All purpose flour icon
    All purpose flour
    1 tablespoon
  • Milk icon
    Milk
    250 g
  • Egg yolk icon
    Egg yolk
    1
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    500 g
  • Salt icon
    Salt
    ½ teaspoon
  • Slivered almonds icon
    Slivered almonds
    100 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large

Step preview

  1. Add ingredients into a medium bowl
  2. Sprinkle with flour
  3. Cover with a cloth and allow to rise in a warm place for 15 minutes
  4. Fit Dough Tool
  5. Place the yeast mixture into the appliance heating bowl
  6. Add ingredients into the heating bowl
  7. Knead with splashguard fitted - 10 min, Speed 1
  8. Using your hands, shape the dough into a ball, grease it, and place it back into the bowl
  9. Leave to rise for a further 60 minutes until at least doubled in size
  10. Line a baking tray with parchment paper
  11. Pour in the dough and press flat using your fingers and leave to rise for 30 minutes
  12. Pre-heat an oven 170°c
  13. Dimple the top of the dough all over with your fingers and place the butter cubes on the dimples
  14. Sprinkle the surface with the sugar and almond slivers
  15. Bake for 25 min at 170°c
  16. Cut into squares and serve
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