Baumkuchen Recipe

This traditional German Baumkuchen recipe is a showstopper, with its signature layered, ring-shaped design and tender, moist crumb.

This cake is a masterclass in textures, from the crispy, caramelized edges to the fluffy, buttery interior.

It’s a perfect centerpiece for any special occasion or celebration.

Ready Time

2 hrs

Yields

9 servings

Ingredients

250g unsalted butter, softened
250g granulated sugar
4 large eggs, at room temperature
250g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
160g whole milk, at room temperature
160g heavy cream
Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) springform pan. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, beating until just combined.

Stir in the vanilla extract.

In another bowl, whisk together the milk and heavy cream. Add the milk mixture to the batter and mix until smooth.

Pour the batter into the prepared pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Dust the top with confectioners’ sugar before slicing and serving.

Notes

Make sure to use room temperature eggs for a lighter texture. Don’t overmix the batter, especially when adding the dry ingredients, as it can lead to a dense cake.

If you don’t have a springform pan, you can use a regular cake pan, but make sure to line the bottom with parchment paper for easy removal.

Don’t open the oven door during the baking time, as the cake is sensitive to temperature changes. If you want a crispy top, don’t cover the cake while it’s cooling.

You can store the cake in an airtight container at room temperature for up to 3 days.