Description
German Butter Cake is a yeasted sheet cake is also known as butterkuchen. It’s perfect for breakfast with a cup of coffee and also for dessert or an afternoon snack!
Ingredients
Scale
Cake
- 1/2 cup warm milk (120 – 130°F)
- 2 teaspoons vanilla extract
- 1 (1/4 oz) packet instant (Rapid Rise) yeast
- 1/2 cup butter, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 1/4 cups all purpose flour
Topping
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup all purpose flour
- 1/4 cup milk
- Optional – powdered sugar
Instructions
- Cake: In a small bowl, stir together the milk, vanilla, and yeast, until yeast has dissolved. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, and salt together for 2 minutes on medium speed. Add in the egg and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low speed and add in the flour, mixing until combined.
- Pour in the yeast mixture and mix on low speed for 30 seconds.
- Replace the paddle attachment with a dough hook and mix on medium speed for 3 minutes. Alternately, knead dough by hand on a lightly floured surface if you don’t have a hook attachment.
- Transfer the dough to a lightly greased bowl and cover with a clean dish towel. Allow the dough to rise in a warm place, until doubled in size, approximately 30 minutes.
- Topping: Line a 9×13-inch pan with parchment paper and coat with non-stick spray. Set aside.
- In the clean bowl of your stand mixer fitted with a paddle attachment, mix the butter and sugar together for 2 minutes until combined. Add in the vanilla and eggs and mix for another minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and milk and mix until combined and smooth.
- Assemble and Bake: When the dough has risen, spread it out to all four edges of the prepared pan. Press the dough up the sides of the pan.
- Spread the topping mixture onto the dough and cover with a clean dish towel. Allow it to sit for 20 more minutes.
- Preheat the oven to 375°F.
- Bake for 30 – 40 minutes, or until the top is golden but not quite set.
- Allow the cake to cool completely and dust with powdered sugar if desired.
Notes
- Store airtight at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freeze airtight for up to 2 months. Thaw at room temperature.
