There’s something so magical about slicing into a Baumkuchen. The layers inside reveal beautiful rings, like a tree trunk-hence the name, which means German tree cake. This authentic German recipe is packed with tradition and flavor (and the best memories for me). Plus it’s simpler than it looks!
This is the cake that helped launch my German food blog. When I moved to the U.S. in 2009, I missed so many things about home, especially the German food I couldn't get any longer and my Oma Sieghilde and her recipes. After writing her a letter asking about her Baumkuchen recipe, she sent me a whole dang book! Well, I tried that recipe, and didn't love it. It happens a lot because ingredients, ovens and tools are so different here.
I kept experimenting over and over again, almost gave up, and came up with THIS fluffy, almond-flavored Baumkuchen that my entire family loves so much! I decorate it with a pretty glaze and ganache 'tree ring' accents and it just makes such a pretty centerpiece for any celebration.
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What is Baumkuchen?
Baumkuchen is often referred to as the “king of cakes” in Germany. It’s a traditional German tree cake made of thin layers of batter, baked one on top of the other, so that when it’s sliced, it looks like the rings of a tree. It’s every bit magical and completely show-stopping.
Historically, Baumkuchen was baked by slowly turning the cake on a spit near an open fire, looking kind of like a rotisserie grill. This is a process that is not really an option for a home baker. Although.. I have been dreaming about a rotisserie grill to take my Döner skills to the next level.
Instead, you’ll create those iconic layers in your oven, under the broiler. This is a simplified, more approachable version of a super special cake.
Why you’ll love this Baumkuchen cake recipe
- Delicious almond flavor: I use real marzipan and amaretto to infuse this cake with a deep almond flavor.
- Lemon glaze: I finish mine with a bright lemon glaze, adding a touch of tart and sweet that is so good with the light cake base.
- Optional ganache rings: While I say these are optional, I am going to try to convince you that you need them. This is not something my Oma did in the way that I do (she did make rings, but in a different way). However, I love my version so much and hope you try it.
- A fluffy, airy crumb: Beaten egg whites are folded into the batter to keep this cake light and fluffy and not heavy at all!
- A true labor of love: This cake took me 7 burned attempts in my new oven to perfect. But I didn’t give up, and now you can skip right to the good part! I left notes for you, so you can adjust the oven settings to the kind of oven you have. If you have any questions, please contact me!
It’s the perfect cake for special occasions, birthdays, holidays, or your next Kaffee und Kuchen afternoon, a German tradition I love so much.
Ingredients
You’ll find the full measurements below in the recipe card, but let's briefly chat about the ingredients that go into a Baumkuchen cake.
Butter. Use good-quality, unsalted, room temperature butter.
Sugar. Granulated sugar is what you want in this not-so-sweet German cake.
Eggs. You’ll separate the yolks and whites. Whipping the whites gives the cake its light, airy texture.
Vanilla Extract. A splash of vanilla adds warmth and depth. Go for pure vanilla whenever you can.
Marzipan. This is what gives the cake its signature almond flavor. If you can't find marzipan, almond paste will work great as well.
Amaretto. A touch of this almond liqueur brings out the marzipan flavor even more. If you're worried about the alcohol, you can use water for this step instead.
Flour. I use all-purpose flour for this cake and pretty much all of my baking to keep it simple for you.
Cornstarch. Helps to add airy texture.
Baking Powder. Just a bit gives the cake a gentle lift.
Salt. A small pinch really brings out the flavor. While this is my own take on German baking (German baking does not usually use salt, I would recommend to not skip it.
For the Lemon Glaze
Powdered Sugar. Sift it first for the smoothest glaze.
Fresh Lemon Juice. Just enough to brighten things up and balance the sweetness.
Optional Chocolate Ganache
Bittersweet Chocolate. I am going to insist that you buy good-quality chocolate here. Chocolate bars that are chopped up or chocolate chips will work great.
Heavy Whipping Cream. For a silky ganache that’s easy to pipe on your tree cake to create those pretty rings.
How to make Baumkuchen
This may look like a fancy cake, but it’s surprisingly simple once you get the hang of it. Think of it like stacking pancakes. Except you’re baking them one layer at a time in your oven! (See the full recipe below)
- Preheat your broiler according to your oven type.
- Prep your springform pan to make it non-stick.
- Whisk together butter, sugar, yolks, vanilla, and marzipan-amaretto mixture until smooth.
- Sift together flour, cornstarch, and baking powder, add over the top of the wet mixture, then fold in stiff egg whites.
- Layer & broil: Add ½ cup of batter at a time, spread evenly, and cook on broil for 3 to 4 minutes. Repeat with the remaining batter until it's all used up.
- Bake through at 350°F for 5 to 7 minutes if needed.
- Cool completely, then top with glaze (and ganache - highly recommend!).
How to serve German Tree Cake
Serve your Baumkuchen at room temperature with a hot cup of coffee or tea. It’s an impressive cake that I love pairing with whipped cream and sometimes some berries if I’m feeling a little extra.
If you're a fan of German cakes, don’t miss my Marmorkuchen, Schwarzwälder Kirschtorte, or Erdbeerrolle.
Make-Ahead Tips & Storage
This cake keeps well for a few days, as the glaze helps lock in moisture. You can make it a day or two in advance, then store it covered airtight (such as with a glass dome) at room temperature for up to 3 days or in the fridge for up to a week.
Not sure how to adjust your oven for baking this layered German tree cake? I get it. German and American ovens work so differently, and it took me a few tries to get it just right. You’ll find all my oven tips, including broil settings and rack placement, in the recipe card below.
Let’s keep German Recipes alive
This cake means a lot to me - not just because of the memories it holds, but because it represents everything this blog stands for: preserving real, authentic German food traditions. I’d love for you to join my community and never miss a new post by subscribing to my newsletter here.
If this German Baumkuchen cake made you think of someone special, or brought back a memory, I’d love to hear about it in the comments below.
Let’s keep our kitchens filled with love, flavor, and tradition. Danke, Oma.
Baumkuchen Recipe (German Tree Cake)
Equipment
- 1 piping bag for decorating the cake with rings, optional
Ingredients
Cake
- 250 grams unsalted butter at room temperature
- 250 grams granulated sugar
- 6 eggs size US large, whites and yolks separated
- 1 teaspoon pure vanilla extract
- 100 grams marzipan or almond paste
- 45 milliliters amaretto Almond liqueur. Feel free to leave it out and substitute with water.
- 150 grams all-purpose flour
- 100 grams cornstarch
- 14 grams baking powder
- 1 pinch salt
Lemon Glaze
- 100 grams powdered sugar
- 1 tablespoon fresh lemon juice
Chocolate Ganache (optional)
- 60 grams bittersweet chocolate
- 60 milliliters heavy whipping cream
Instructions
Prep
- Preheat the broiler or oven (see notes for which oven setting and temperature to use, depending on your oven).
- Place a piece of parchment paper on the bottom of a 9-inch (23 cm) dark metal springform pan and clip the ring around it. Trim around the edges.Grease the sides of the pan with butter and dust with flour.If you don't have a springform, grease a 9-inch cake pan and cut out a parchment paper circle to fit the bottom, then grease the sides with butter and dust with flour.
Cake
- To make the cake: In a large bowl, add the butter, sugar, egg yolks, and vanilla and, with a wire whisk, whisk until smooth.250 grams unsalted butter, 250 grams granulated sugar, 6 eggs, 1 teaspoon pure vanilla extract
- In a small, microwave-safe bowl, add the marzipan and amaretto and heat in the microwave in 10 second increments until warmed.If you don’t have a microwave, do this in a small saucepan. Whisk until smooth, then stir into the butter mixture.100 grams marzipan, 45 milliliters amaretto
- In a medium bowl, sift together the flour, cornstarch, and baking powder. Working one tablespoon at a time, whisk the flour mixture into the butter mixture until a thick batter is formed and no more clumps are visible.150 grams all-purpose flour, 100 grams cornstarch, 14 grams baking powder
- In a large bowl, whisk the egg whites and a pinch of salt until stiff peaks form. Fold into the batter until just combined.1 pinch salt
- To the prepared springform pan, add about ½ cup (weight: 4½ ounces or 130 g) of batter and, using a small, offset spatula, spread it into an even layer and bake until the top starts to turn golden-brown, 3 to 4 minutes.Repeat this process, carefully adding and spreading each layer, until the batter is gone (I end up with 9 layers). Make sure to keep a close eye on your cake as it can burn easily.
- Insert a cake tester or a toothpick into the center of the cake, if it doesn’t come out clean (a few crumbs are desirable, but no wet batter), adjust the oven control to 350°F (18° C) on the conventional setting and bake until the cake is cooked through, 5 to 7 minutes (make sure to test after 5 minutes).
- Transfer to a wire cooling rack and let rest until cool enough to handle, about 5 minutes. Run a thin knife around the cake to loosen it from the pan, then carefully remove the springform ring.Cover with a clean kitchen towel and set aside to cool completely.
Lemon Glaze
- In a small bowl, whisk the powdered sugar and lemon juice until you achieve a thick, honey-like consistency. Using an offset spatula or a butter knife, spread over the top of the cake.100 grams powdered sugar, 1 tablespoon fresh lemon juice
Chocolate Ganache (optional)
- If using, make the ganache: Place the chocolate in a small bowl. In a small saucepan over medium heat, heat the heavy whipping cream, while whisking periodically, until almost boiling, then pour it over the chocolate. Let sit for one minute. Stir together until the chocolate is melted and the mixture is smooth; your ganache will be runny when it’s still warm, so it’s important to let it cool to a thicker, pipe-able consistency. You can speed up this process by putting the bowl in the fridge and stirring periodically until the mixture has thickened enough.60 grams bittersweet chocolate, 60 milliliters heavy whipping cream
- Fit a piping bag with a small, round tip. Add the ganache and draw pretty tree-like rings on your cake.
Notes
Oven settings for Baumkuchen:
It took me a while to figure this out as American ovens are so different from ovens in Germany.- If you have 3 Broil settings on your oven, use the Broil 2 setting (450°F/ 230°C) and bake your Baumkuchen on the bottom rack.
- If you have 2 Broil settings on your oven (typically Broil low and Broil high), use the LOW broil option (400°F/200°C) and bake on the middle rack (aka a bit closer to the top heat).
- In Germany, you will use Oberhitze (top heat only) for this cake and select the right temperature.
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I hope you will love my Baumkuchen recipe as much as we do! If you have any questions, just leave a comment here! Happy baking!