Butter Cake | Butter Kuchen

Two years back when I shifted to Munich Germany, I was completely awestruck by the German bakeries which were situated in every lane and every crossroad. Just like maybe we see General stores in India. I always loved baking, but seeing so many varieties of cake, breads, buns was something I had never seen before. I was now so excited to taste and learn so many new baking goodies!

Butter Cake which is known as Butter Kuchen in German, is a simple, easy and amazingly delicious cake. Unlike the usual cakes it does not have a flowing batter, instead it is a yeast based dough cake. Traditionally, this recipe, contains egg, but I tried making an eggless version of it. So this is my adaption of the Butter Kuchen. I am very sure that you would love it. So do try this delicacy at home.

Serves 5-6 persons
Preparation time: 30 mins
Proofing time: 2 hours
Baking time: 20-25 mins


For Dough

  • Yeast: 1 1/2 tsp
  • All Purpose Flour: 2 Cups
  • Sugar 1/2 Cup
  • Butter (Melted) : 1/4th Cup
  • Warm Milk: about 3/4 Cup
  • Vanilla Extract: 1 tsp
  • Salt : a Pinch


  • Butter: 1/4th Cup (hardened)
  • Almonds (sliced): 1/2 Cup
  • Sugar: 1/2 Cup
  • Vanilla Sugar : 1 sachet
  • Cardamom Powder: 1/4th tsp
  • Nutmeg Powder: 1/4th tsp
  • Cinnamon Powder: 1/4th Cup


Step 1: Activation of Yeast

The first and most important step is activating the yeast. If the yeast is not activated properly entire recipe might fall flat. In a small bowl, add yeast, 1-2 teaspoon sugar, and lukewarm milk. Mix well and let it rest for 15 mins. After 10-15 mins if it does not rise, it means the yeast is old/stale.

Step 2: Making the Dough

Mix all the Ingredients except milk, also add activated yeast and mix well. If you consume egg, you can add one egg at this time. The egg will enhance the texture of your cake. Now gradually add warm milk to the mixture and make a soft dough.

The next step is very important in any dough-based recipe, which is kneading the dough. Kneading activates the gluten present in the flour, which will further bring elasticity to your cake. Keep kneading for at least 10-12 mins, or till the texture smoothens and becomes more elastic. If you have food processor or a stand mixer, you can also use it to reduce your effort.

Step 3: Proofing the Dough

Once the dough is well kneaded, it is time to rest the dough for proofing. Grease the dough with melted butter and cover it with a cling wrap or cloth and let it rest in a warm place for 2 hours or till it becomes double the size.

Once the dough is proofed, it is time to flatten it. You can flatten it with hand or with the help of a rolling pin. Ideally, the dough must be soft enough to be able to spread with hand as well. Once you flatten the dough on your baking tray, let it rest again for proofing for 15-20 mins in a warm place.

Step 4: Topping:

In the meanwhile, we will prepare the topping for our cake. Take butter and cut it into small cubes and keep it aside. Slice almonds finely and keep aside. Now in a mixing bowl add sugar and the rest of the ingredients and mix well. Incase you do not have any of the flavoring agents, you can omit them.

Step 5: The Assembly

Poke the dough with your index finger and insert butter cube in that dent. Now sprinkle the flavoured sugar and almonds generously on the dough.

In a pre-heated oven, bake it for 180 degree celcius for about 20-30 mins, till the edges turn golden brown. Cut it into square pieces and and garnish with chopped pistachios and serve warm with tea or coffee.

These are perfect for evening snacks along with coffee. Not overloaded with sweetness the caramelized and roasted almonds taste just perfect. This recipe is sure to amaze your taste buds and it definitely would.

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