Recommended, 2022

Editor'S Choice

Butter cake recipe - just homemade!

Only the butter flakes give the butter cake its classic flavor.
Photo: RFF

Sheet cake recipe

Butter cake tastes best homemade - lukewarm and fresh from the oven. A velvety butter cake recipe plus step-by-step instructions.

Butter cake tastes best homemade - lukewarm and fresh from the oven. What a wonderful scent!

The secret recipe for fine cakes: best butter. All the more delicious when together with roasted hazelnuts and fruity apricots they form an unbeatable trio. The icing on the cake: A crispy blanket made from a spicy sugar-cinnamon mixture.

Butter cake - yes. Yeast dough - no? No fear! Our butter cake recipe is child's play with the right tips and tricks even for inexperienced hobby bakers. And since anticipation is known to be the greatest joy, we face this challenge and look forward to a velvety soft cake pleasure.

Butter cake recipe

Ingredients (24 pieces)

1 cube (42 g) fresh yeast, 1 tbsp + 60 g sugar, 300 g whipping cream, 500 g flour, 2 sachets vanillin sugar, 1 pinch salt, 1 egg, 75 g brown sugar, 280 g apricot jam, 1 2 tablespoons rum, about 125 grams of soft butter, 100 grams of hazelnut flakes, flour for the work surface, fat and flour for the fat pan


1. Stir the yeast and 1 tbsp of sugar until the yeast becomes liquid. Warm cream lukewarm. Mix flour, 60 g sugar, 1 packet vanillin sugar and salt in a bowl. Add egg, yeast and lukewarm cream and mix with a mixing spoon.

2. Place the dough on a floured work surface and knead well. Return to the floured bowl and let it rest in a warm place for 30-40 minutes.

3. Grease a fat pan (about 32 x 39 cm) and dust with flour. Roll out the dough in the dripping pan and let it rise in a warm place for 20-30 minutes.

4. Use your fingers to press shallow depressions into the dough.

5. Stir the jam and rum and place in the hollows as blobs.

6. Distribute soft butterflakes in between.

7. Also sprinkle hazelnut flakes and brown sugar in between. Bake in the preheated oven, 2nd shelf from below (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 18-20 minutes. Allow the butter cake to cool on the frying pan, then cut into pieces.