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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. No marzipan required!

Baumkuchen on a wooden board next to a log and foliage.
Table of contents

Why you’ll love this Baumkuchen recipe

  • Make-ahead cake: Similar to my stolen cookies, this traditional German Christmas cake stores well for up to two weeks.
  • Easy recipe: Staple ingredients only, no marzipan required.
  • A taste of Weihnachten: Baumkuchen is one of those classic German Christmas recipes you have to try if you want to explore German Christmas traditions.

German vs. Japanese tree cake

This chocolate-glazed Baumkuchen is one of those must-try, traditional German cakes I know you will love. Though its origin is from Germany, especially in the Harz region and town of Salzwedel, this popular spit cake has also found its way to the hearts of those in Japan. In Japan, the rings are a sign or symbol of prosperity and longevity.

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. When baked traditionally on a spit, the layers form on the outer edges rather than the top when you’re baking at home but nevertheless, the delicious rich, and moist cake will taste the same. Alternatively, you can make the Baumkuchen in a standard loaf or round cake tin. You can also find this classic cake sliced into bite-sized pieces or wedges as Baumkuchenspitzen.

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.
  • Sugar – Granulated or castor sugar can be used for this recipe.
  • FlourAll-purpose flour works well for this recipe and so does white spelt flour.
  • Cornstarch – It helps tenderize the cake’s crumb.
  • Baking powder – Use baking powder to help the batter rise when baked.
  • Chocolate – For best results use dark chocolate. If you prefer milk chocolate, you can use that instead.

Serving

  1. Whipped cream: Instead of glazing the Baumkuchen, serve the cake with a dollop of whipped cream or mascarpone cream.
  2. Chocolate: The glaze for this cake uses dark chocolate. Use creamy milk chocolate or white chocolate instead for a sweeter taste.
  3. Amaretto: Pierce the cake before glazing it and infuse it with a shot of amaretto for a richer almond flavor.
Baumkuchen on a wooden board next to a log and foliage.

Recipe FAQs

What is the origin of Baumkuchen?

Baumkuchen, meaning “tree cake” in German, is believed to have originated in medieval Europe. It’s commonly associated with Germany, where it became a popular treat due to its intricate layering resembling the rings of a tree. It is also popular in Japanese bakeries.

How is Baumkuchen made?

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 a distinctive ringed appearance. This meticulous process adds to the cake’s characteristic texture and flavor. This is an easier recipe you can make in the comfort of your home.

What does Baumkuchen taste like?

Baumkuchen is a unique blend of flavors and textures. Its caramelized exterior is slightly crisp, while the inner layers are tender and moist. The cake is subtly sweet with hints of almond, with a dark chocolate glaze. Its intricate layering results in a cake that’s visually stunning and delicious.

More German Christmas recipes

For more traditional German dishes, check the following recipes:

Baumkuchen on a wooden board next to a log and foliage.

Baumkuchen (German Tree Cake)

Caro Jensen
Although time intensive, this is an easy-to-follow, authentic Baumkuchen recipe, also known as German tree cake. No marzipan required!
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Cake, Dessert
Cuisine German
Servings 16 servings
Calories 288 kcal

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

Room temperature: Set the butter and the eggs out about 30 minutes before to baking. This will allow the ingredients to mix well together. Room-temperature eggs also help the cake rise properly.
Don’t over-mix: You’ll want to make sure you don’t over-mix the batter. Over-mixing adds air into the batter, this can cause the cake to not back properly or evenly. You will also want to make sure you fold the egg whites gently.
Cool completely: As tempting as it may be, you need to make sure the cake is completely cooled before adding the glaze. If it’s too hot, the glaze won’t stick and set.

Nutrition

Calories: 288kcalCarbohydrates: 31gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 202mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 468IUCalcium: 64mgIron: 2mg
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