This super cute hedgehog cake (Igelkuchen in German) is a German cake for anyone who loves forest animals. It brings me straight back to kids birthday parties in Germany, where my Oma Sieghilde would usually make it for us. My version has a coffee buttercream, which you could make using decaf espresso if making it for kids. I made it for my daughter Zoë’s first birthday party and it was a hit with both the kids and adults!
If you’re looking for an authentic German recipe that’s unique, delicious, less sweet, and (believe it or not) simple to make, this one’s for you! Like with so many of my German cakes, you will start with a light sponge cake, then layer with a pudding-based espresso buttercream and finally decorate it with caramelized almond slivers that become the hedgehog’s super edible spikes.
Oh, and don’t forget the chocolate-covered espresso beans for the eyes and nose!
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The story behind Igelkuchen
The Igelkuchen has been a favorite in many German households, especially for kid’s birthday parties. Its playful design and approachable ingredients make it a cake that I believe anyone can master. Many versions of this cake exist, and I may be a bit biased, but mine's the best!
Some versions are made with layered cookies similar to 'Kalter Hund', a no-bake treat known by different names like "cold dog" or "kalte Schnauze" or "Kellerkuchen" and enjoyed across Germany, Austria, and even other European countries.
You really can't go wrong with either option, but if you haven't tried this sponge and coffee buttercream version (made with German buttercream that's way less sweet than American buttercream), then you're in for a treat!
Why you need to make this German cake
Many German hedgehog cake recipes take convenient shortcuts like boxed pudding or biscuit layers. While there's nothing wrong with saving time, I wanted to keep the flavors clean and the ingredients real, just like my Oma did. And honestly, it's not more work!
The sponge is made super quickly, as you will see. You will use it to give your Igelkuchen structure.
I make the pudding for the German buttercream from scratch for that creamy, custardy texture without additives, and I caramelize the almonds myself for a nutty, toffee-like crunch that you simply won’t get out of a package.
The assembly is actually fun and if you have kids, you should invite them to help you build your hedgehog cake!
The subtle espresso kick in the buttercream adds a grown-up edge, while still being perfectly family-friendly (just skip the espresso if needed or use decaf espresso!).
Ingredients
Here’s what you’ll need to make your very own cake hedgehog. For a detailed ingredient list, skip to the printable recipe card below.
- Eggs. Whipping the whites separately from the yolks gives the sponge its signature light and airy texture.
- Sugar is used in both the sponge and the buttercream pudding. This cake is sweet, but not too sweet - just how I like it.
- All-Purpose Flour. No special flour is needed to create a fluffy sponge!
- Cornstarch. Combined with flour, this keeps the sponge extra soft and fluffy. It’s a classic trick in German baking.
- Baking Powder. Just a bit helps the sponge rise nicely and gives it that perfect, delicate bounce.
- Milk. Used to make the pudding from scratch. Whole milk is best for a creamy texture, but 2% works, too. Feel free to replace it with plant-based milk if needed.
- Vanilla Bean. I love using a whole vanilla bean for a rich, warm flavor that makes the pudding really shine. You can sub in vanilla extract if needed, but the real deal is worth it.
- Butter. Make sure it’s at room temperature! This helps create that super smooth, luscious buttercream.
- Espresso. A little bit of strong coffee gives the buttercream a grown-up flavor. I use freshly brewed, but instant works, too. Totally optional - but highly recommended!
- Slivered Almonds. These get toasted and caramelized with butter and sugar to become the most deliciously crunchy hedgehog spikes.
- Chocolate-Covered Espresso Beans. These make the eyes and nose - and yes, they’re as cute as they are tasty.
You’ll find all the exact measurements in the recipe card below!
Instructions
Ready to bring this cute cake to life? I'll give you an overview here. For the detailed steps, please see the recipe card below.
Bake the sponge.
Prepare a light sponge by whipping egg whites and combining with a yolk-sugar mixture and dry ingredients, then bake on a lined sheet until golden.
Make the pudding.
Cook milk with vanilla, then whisk in a sugar-cornstarch mixture and simmer until thickened, covering to cool.
Make the buttercream.
Beat butter until fluffy and gradually blend in the cooled pudding; add espresso for extra depth if desired.
Build your hedgehog.
Cut the sponge into strips, layer with buttercream in a bowl, optionally brush with Kirschwasser, then flip and shape into a hedgehog form.
Decorate.
Caramelize slivered almonds for spikes and use espresso beans for the eyes and nose.
Tips for the perfect Igelkuchen
Assemble in slices. My aunt shared this genius tip: assemble the cake in strips. It helps build the hedgehog shape layer by layer and makes slicing super easy.
Let the pudding cool. Make sure to let your pudding cool completely to room temperature before mixing it with the butter. If it’s even a little warm, it may melt the butter. I’ve learned that one the hard way!
Serve and store hedgehog cake
Igelkuchen is best served slightly chilled, with a cup of hot coffee for the adults or tea or hot chocolate for the kids. It’s perfect for birthdays, holidays, or just a weekend baking project with the kids.
The finished hedgehog looks so cute on a cake stand, it almost feels too perfect to eat… almost!
While this cake is best the day it's made or the following day, it keeps well in the fridge for up to 3 days. Just make sure you cover it airtight, such as under a cake dome or cut into slices in Tupperware containers.
Want more authentic German Recipes?
If you love less sweet German cakes that kids love too, be sure to try my Mandarin Orange Schmand Torte for a creamy citrus moment. This springy Berry Sponge Cake inspired by Oma’s backyard. And this German chocolate banana cream cake is a total classic everyone should try!
Check out even more of my kid-friendly baking recipes here.
Subscribe to my weekly email newsletter here. You’ll get updates on new authentic German recipes, behind-the-scenes peeks, and more family-inspired favorites straight from my kitchen to yours.
German Hedgehog Cake Recipe (Igelkuchen)
Equipment
- 1 Baking Sheet For baking the sponge cake layer
- 1 Mixing Bowls Use the medium bowl in this set of mixing bowls to assemble the Igelkuchen. Can also use a shallow pasta bowl.
- 1 Angled Decorating Spatula For decorating the cake
Ingredients
Pudding Buttercream:
- 1 liter milk
- 1 vanilla bean
- 65 grams cornstarch
- 90 grams granulated sugar
- 250 grams butter at room temperature
- 3 tablespoons espresso cooled down to room temperature
Sponge Cake:
- 5 eggs Size US large. Separate the whites from the yolks
- 5 tablespoons water cold tap water
- 200 grams granulated sugar
- 250 grams all-purpose flour
- 50 grams cornstarch
- 8 grams baking powder
Caramelized almonds:
- 200 grams almonds slivered
- 25 grams butter
- 25 grams sugar
Other:
- chocolate covered espresso beans
- clear fruit brandy optional and only if making this cake for adults
Instructions
Make the Pudding:
- For the pudding, bring the milk, vanilla bean and scraped out seeds to a boil, reserving some of the milk to whisk together with the sugar and cornstarch.Once boiling, remove from heat, whisk in the cornstarch mixture, return to the burner and bring to a boil again, allowing the pudding to thicken.Cover with plastic wrap immediately and allow to cool down to room temperature, about 2 hours. Do not put in the fridge to cool, or it won't mix well with the butter later on.1 liter milk, 1 vanilla bean, 65 grams cornstarch, 90 grams granulated sugar
Make the Sponge Cake Base:
- In a small bowl, beat the egg whites with the cold water until stiff.5 tablespoons water, 5 eggs
- In a large bowl, combine the sugar and the egg yolks and beat until creamy.Add the sifted flour, cornstarch and baking powder and fold into the mixture using a figure eight motion until no more dry spots remain. Add the beaten egg whites and fold in until no more white streaks remain.200 grams granulated sugar, 250 grams all-purpose flour, 50 grams cornstarch, 8 grams baking powder
- Spread the batter onto a baking sheet prepped with parchment paper, and bake for about 25 minutes at 390℉/200℃. If an inserted toothpick comes out clean, the cake is done.Transfer to a cooling rack after baking and allow to cool completely, for about 30 minutes to 1 hour.
Make the Buttercream:
- Once the pudding has cooled to room temperature, using the whisk attachment of a mixer or a wire whisk, beat the room temperature butter until creamy.Gradually add in the room temperature pudding and the cooled espresso until combined.250 grams butter, 3 tablespoons espresso
Caramelize Almonds
- These will become the spikes for the hedgehog. Toast the slivered almonds in a pan with some butter, and add in some sugar, allowing it to caramelize. Transfer to a baking sheet covered in parchment paper and spread out, so the slivers won't stick together. Allow to cool completely, about 20 minutes.25 grams butter, 25 grams sugar, 200 grams almonds
Assemble the Hedgehog Cake:
- Cut the cooled down sponge into finger-thick strips and lay the strips next to each other in the bottom of a medium mixing bowl or shallow pasta/soup bowl. Spread on a half inch (about 1 am) layer of buttercream, then repeat a layer of sponge and buttercream until the surface is even.Optional: If desired, brush on some clear fruit brandy such as Kirschwasser onto each sponge layer (of course you would skip this if making this cake for kids).clear fruit brandy
Decorate the cake
- Turn over the hedgehog onto a cake platter, spread on some buttercream using an angled spatula on the outside.Using leftover sponge, form the head and spread on more buttercream. Use the caramelized almond slivers to add the spikes of your hedgehog. Create eyes and a nose using chocolate-covered espresso beans (can also use chocolate covered raisins instead).chocolate covered espresso beans
dirndlkitchen
I hope you will love this German hedgehog cake as much as our family does!