Baumkuchen (German Tree Cake)
Homemade Baumkuchen, aka German tree cake, is a must-try, not just during the Christmas season. Although time intensive, this is an easy-to-follow, authentic German Baumkuchen recipe you can make at home. No marzipan needed!
Growing up in Germany, we typically buy a Baumkuchen for the festive season until I started making one myself every year. Baking the cake at the beginning of December has become a firm Christmas tradition in my family and I love that it’s a recipe I can pass to down my kids to make sometime.
This is an easy recipe you can make at home. By baking the tree cake in a ring tin you can create the traditional Baumkuchen shape at home although the layers will run lengthways rather than vertically. I adjusted the recipe as marzipan is hard to find here in New Zealand but added extra almond flavors to ensure an authentic taste. Its chocolate exterior is slightly crisp, keeping the inner layers tender and moist, making it last longer – theoretically!
Just like my German butter cookies, German gingerbread, and stollen cookies, Baumkuchen is one of those classic German Christmas recipes you have to try if you want to explore German Christmas traditions.
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Baumkuchen (German Tree Cake)
Ingredients
- 1 cup butter
- 1 1/4 cups granulated sugar
- 1 1/2 tsp almond extract
- 2 eggs
- 4 eggs, separated
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp baking powder
Chocolate Glaze
- 100 g dark chocolate
- 1 tbsp butter
Instructions
- Preheat the oven to 400F (200C) and switch on the grill function. Grease a 10 inch ring pan with butter.
- Using a stand mixer or handheld electric mixer, cream the butter and sugar until light and fluffy for 1-2 minutes.1 cup butter, 1 1/4 cups granulated sugar
- Add the almond extract, 2 eggs and 4 yolks. Mix until they're well incorporated for another 2-3 minutes.2 eggs, 4 eggs, separated, 1 1/2 tsp almond extract
- Slowly add in the dry ingredients, including the flour, cornstarch, and baking powder. Mix until just combined and the batter is lump free.1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp baking powder
- In a separate bowl, whip the egg whites until stiff. Gently fold them into the cake batter by hand using a wooden spoon or spatula. Again, you don't want to over-mix the batter.4 eggs, separated
- Pour one layer (1/4 cup) of batter into a greased ring tin. Bake the layer for 3-4 minutes and remove when it is golden brown.
- Remove the tin from the oven and add another layer and repeat the process until all layers are baked. Depending on the size of your pan and the thickness of the layers you'll end up with about 8-10 layers.
- Once baked, let the cake completely cool.
- To make the chocolate glaze, break the chocolate into small pieces and put it in a small bowl along with the butter. Using the double boiling method, place the bowl over simmering water, making sure it doesn't touch the water. Melt the chocolate and butter while stirring constantly. Remove the glaze from the heat and add it to the Baumkuchen straight away. You can have a smooth glaze or create a bark-like pattern using a brush or fork.100 g dark chocolate, 1 tbsp butter
Notes
Nutrition
Baumkuchen origins
Baumkuchen, or “tree cake,” is a traditional German cake that originated in medieval Europe. Its distinctive ringed layers have made it a popular treat, particularly in Germany’s Harz region in Salzwedel.
Traditionally Baumkuchen is a labor-intensive cake made by layering thin coats of batter onto a rotating spit, which is gradually cooked and browned under a broiler. Each layer is briefly cooked before the next is added, creating the distinctive ringed look.
Ingredients and substitutions
- Eggs – Make sure the eggs have been left at room temperature for about 30 minutes before using them in this recipe.
- Butter – You will need unsalted butter for both the cake batter and the chocolate glaze.
- Almond extract – Adds a delicate almond flavor to the cake. You can also use Amaretto.
- Cornstarch – It helps tenderize the cake’s crumb.
- Baking powder – Use baking powder to help the batter rise when baked.
- Chocolate – For an authentic result, dark chocolate is best but milk chocolate works well too.
My top 5 Baumkuchen tips
- Different tin: Make the Baumkuchen in a standard loaf, round, or square cake tin.
- Baumkuchenspitzen: Slice the cake into bite-sized pieces or wedges and cover them in chocolate as a handy treat.
- Chocolate glaze: I use dark chocolate for the glaze but you can opt for milk or white chocolate instead for a sweeter taste.
- Amaretto: Pierce the cake before glazing it and infuse it with a shot of amaretto for a richer almond flavor.
- Food gift: Similar to stollen, Baumkuchen makes a delicious food gift as it stores well for a couple of weeks.
