Baumkuchen (German Tree Cake)

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

5 from 1 vote

Baumkuchen (German Tree Cake)

Although time intensive, this is an easy-to-follow, authentic Baumkuchen recipe, also known as German tree cake. No marzipan required!

Prep Time15

Cook Time50

Total Time1 5

Course: Cake, Dessert

Cuisine: German

Servings: servings

Calories: 288kcal

Author: Caro Jensen

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

US Customary - Metric

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