Name: Baumkuchen German Tree Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: German
Ingredients: 200 g plain flour; 2 tsp baking powder; 160 g confectioner’s sugar; 6 eggs, separated (whites and yolks); 140 ml milk; 60 g unsalted butter; 1 tbsp honey; Oil, for greasing; 1 crepe pan (24 cm diameter)

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Introduction

Baumkuchen, also known as German Tree Cake, is a unique layered cake with a delicate texture and subtle sweetness. Its distinct rings resemble tree growth rings, making it as beautiful as it is delicious. This recipe guides you through creating this impressive cake right in your home kitchen.

The image shows two round Baumkuchen slices placed on white parchment paper over a light wooden board on a white marbled surface. The cake slices have multiple thin, golden brown layers visible, forming concentric rings around a central hole, with a light cream color overall and a soft texture. In front of the slices, there is a small wooden fork next to a small green mint leaf. The background is softly blurred with a white cloth and a metallic knife in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g plain flour
2 tsp baking powder
6 eggs, separated into whites and yolks
160 g confectioner’s sugar
140 ml milk
60 g unsalted butter
1 tbsp honey
Oil for greasing
1 crepe pan (24 cm diameter)

Instructions

Step 1: Separate the egg yolks and whites. Keep the yolks at room temperature and refrigerate the whites.
Step 2: Sift together the plain flour and baking powder, then set aside.
Step 3: In a microwave-safe bowl, combine the butter, milk, and honey. Cover with cling wrap and microwave on 600W for 1 minute, until the butter is fully melted.
Step 4: Make the meringue by beating the egg whites with one-third of the sugar until soft peaks form. Gradually add another third of the sugar and continue beating. Add the remaining sugar and beat until the meringue is shiny and stiff peaks form.
Step 5: Add all the egg yolks at once to the meringue and mix well.
Step 6: Fold the sifted flour and baking powder mixture into the egg mixture in three parts, gently incorporating each addition.
Step 7: Take a scoop of the batter and mix it into the warm milk and butter mixture. Combine thoroughly, then return this mixture to the main batter and stir well to create a smooth batter.
Step 8: Heat your 24 cm crepe pan and lightly oil the surface. Spread a thin, flat, rectangular layer of batter over the pan.
Step 9: When bubbles form on the surface, carefully flip the layer without breaking it and cook the other side briefly.
Step 10: Place the cooked layer on a chopping board, position a rolling pin along one edge, and gently roll the layer around it to form the cake’s core.
Step 11: Grease the pan again and spread the second layer of batter. When bubbles appear, place the rolled core on the edge of the batter and roll it up as before.
Step 12: Continue layering and rolling with the remaining batter until all is used.
Step 13: Allow the cake to cool completely. Once cooled, remove the core and slice the cake into 2 cm (0.8 inch) thick pieces to serve.

Tips & Variations

Use a non-stick crepe pan for easier flipping and rolling of thin layers.
Replace honey with maple syrup for a different but pleasant sweetness.
For a richer flavor, add a teaspoon of vanilla extract to the batter before cooking.
If you don’t have a rolling pin, use a clean glass bottle or similar cylinder to roll the layers.

Storage

Store the sliced Baumkuchen in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but allow to come to room temperature before serving for best texture. You can also freeze the slices wrapped tightly for up to 1 month, thawing overnight in the refrigerator.

How to Serve

The image shows a round layered cake with visible light brown and cream layers stacked evenly, cut into a slice that stands upright on a silver spatula on a white marbled surface. The cake has about eight soft, thin layers, each with a light creamy filling. The outer layer is a smooth, light caramel color with glossy white icing gently dripping down one side. Next to the cake slice, there is a small bunch of fresh green mint leaves placed at the base. The cake is set on a piece of white parchment paper that rests on a wooden board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Baumkuchen without a crepe pan?

While a crepe pan is ideal for cooking the thin layers evenly, you can use a small non-stick frying pan or skillet with low sides. Just ensure you have good control over the heat and can spread the batter thinly.

Why is the cake rolled during preparation?

Rolling each thin cooked layer around a core creates Baumkuchen’s signature ring pattern inside the cake, resembling tree rings. This technique also contributes to the cake’s tender, layered texture.