German Pound Cake, or “Butterkuchen,” is a timeless classic that brings a rich buttery flavor and a tender crumb to any dessert table. This cake has roots in traditional German baking where simple ingredients come together to create something truly special. Its dense yet soft texture makes it perfect for pairing with a cup of coffee or tea.
We love how this recipe balances the richness of butter with just the right amount of sweetness. It’s straightforward to make and requires pantry staples, making it an ideal choice for both beginners and seasoned bakers. Whether you’re looking to impress guests or enjoy a comforting homemade treat, this German Pound Cake delivers every time. Let’s dive into the recipe and bring a slice of German tradition into our kitchens.
Ingredients
To create a perfectly tender and flavorful German Pound Cake, we need a blend of simple yet high-quality ingredients. Each component plays a crucial role in delivering the cake’s classic rich texture and buttery taste.
Dry Ingredients
- 2 ½ cups (312g) all-purpose flour, sifted for lightness
- 1 ½ teaspoons baking powder to ensure perfect rise
- ¼ teaspoon salt to balance the sweetness
Wet Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature for a creamy base
- 1 ¾ cups (350g) granulated sugar for balanced sweetness
- 4 large eggs, at room temperature to bind the batter
- 1 teaspoon pure vanilla extract for warm aromatic notes
- ½ cup (120ml) whole milk, warmed to help incorporate the batter smoothly
Optional Add-Ins
- ½ cup chopped almonds or pecans for a crunchy texture contrast
- Zest of 1 lemon or orange for a subtle citrus twist
- 2 tablespoons rum or brandy to deepen flavor (use sparingly)
| Ingredient Type | Ingredient | Measurement | Notes |
|---|---|---|---|
| Dry | All-purpose flour | 2 ½ cups (312g) | Sift before measuring |
| Dry | Baking powder | 1 ½ teaspoons | Ensures leavening |
| Dry | Salt | ¼ teaspoon | Enhances flavor |
| Wet | Unsalted butter | 1 cup (227g) | Softened to room temperature |
| Wet | Granulated sugar | 1 ¾ cups (350g) | Sweetens the cake |
| Wet | Eggs | 4 large | Room temperature for emulsification |
| Wet | Vanilla extract | 1 teaspoon | Adds aromatic depth |
| Wet | Whole milk | ½ cup (120ml) | Warmed for smooth incorporation |
| Optional Add-Ins | Nuts | ½ cup | Almonds or pecans (chopped) |
| Optional Add-Ins | Citrus zest | Zest of 1 lemon or orange | Adds brightness and aroma |
| Optional Add-Ins | Alcohol | 2 tablespoons | Rum or brandy for flavor depth |
Equipment Needed
To create the perfect German Pound Cake, having the right equipment ensures smooth preparation and optimal results. Below is a detailed list of essential tools and their roles in our baking process.
| Equipment | Purpose |
|---|---|
| Loaf Pan (9×5 inches) | This is ideal for shaping the classic pound cake structure. We recommend greasing and flouring it for easy release. |
| Electric Mixer or Stand Mixer | For creaming butter and sugar to achieve a light, fluffy batter. This step is crucial for the cake’s tender crumb. |
| Mixing Bowls | Multiple sizes allow us to separate dry and wet ingredients before combining them. |
| Measuring Cups and Spoons | Accuracy in measuring ingredients like flour, sugar, and baking powder guarantees consistent texture and flavor. |
| Rubber Spatula | Perfect for folding in flour gently and scraping down the sides of bowls to incorporate all ingredients evenly. |
| Whisk | Useful for blending dry ingredients uniformly before adding to wet mixtures. |
| Cooling Rack | Allows us to cool the cake evenly after baking, preventing sogginess on the bottom. |
| Kitchen Scale (optional but recommended) | For precise measurement, especially if you want to achieve bakery-level consistency in texture and rise. |
| Toothpick or Cake Tester | Used to test doneness by inserting it into the center to check for uncooked batter. |
Tip: Using an electric or stand mixer with a paddle attachment helps us achieve the perfect creamed butter and sugar, which is critical to the traditional German Pound Cake’s tender and buttery texture.
Having each item ready before starting saves us time and keeps the baking process seamless and enjoyable.
Make-Ahead Tips
To enjoy our German Pound Cake fresh and flavorful anytime, planning ahead is key. Here are proven strategies to prepare and store the cake for optimal taste and texture.
Baking in Advance
We recommend baking the pound cake up to 3 days before serving. After cooling completely on a rack, wrap the cake tightly in plastic wrap and then a layer of aluminum foil. This double wrapping locks in moisture preventing the cake from drying out.
Freezing for Longer Storage
For keeping the cake longer than 3 days, freezing is ideal. Follow these steps for best results:
| Step | Instruction |
|---|---|
| Cool Completely | Ensure the cake cools fully to room temperature |
| Wrap and Seal | Wrap tightly in plastic wrap and foil |
| Freeze | Place in a freezer-safe container or bag |
| Storage Duration | Freeze for up to 2 months |
When ready to serve, thaw the cake wrapped at room temperature for 2 to 3 hours. Avoid microwaving as it can affect texture.
Preparing Batter Ahead
We can also prepare the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. Before baking, let the batter come to room temperature for about 30 minutes and give it a gentle stir.
Tips for Reheating
To refresh the cake’s warmth and softness, warm individual slices in a preheated oven at 300°F (150°C) for 10 minutes wrapped loosely in foil. This method revives the cake’s signature buttery aroma and tender crumb.
Pro Tip: To enhance the German Pound Cake’s traditional buttery flavor after reheating, spread a thin layer of softened butter or a light dusting of powdered sugar before serving.
By following these make-ahead tips, we guarantee our classic German Pound Cake maintains its rich flavor and moist tender crumb every time we serve it.
Instructions
Follow these detailed steps to bake the perfect German Pound Cake with a tender crumb and rich buttery flavor. We’ll guide you through preparing the batter, baking, and cooling for the best results.
Preparing the Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy release.
- In a large mixing bowl, cream 1 cup of softened unsalted butter with 1 ¾ cups of granulated sugar until the mixture is light and fluffy. Use an electric or stand mixer on medium speed—this step is crucial to achieve the cake’s characteristic texture.
- One at a time, add 4 large eggs to the creamed butter and sugar. Beat well after each addition to fully incorporate.
- Stir in 1 teaspoon of pure vanilla extract for aroma and flavor depth.
- In a separate bowl, whisk together:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Gradually add the dry ingredients to the wet mixture alternately with ½ cup warmed whole milk. Start and end with the dry ingredients. Mix on low speed to avoid overworking the batter.
- Optionally fold in your choice of ½ cup chopped almonds or pecans, a teaspoon of citrus zest, or a splash (1-2 tablespoons) of rum or brandy to enhance flavor and texture.
Baking the Pound Cake
- Pour the batter evenly into the prepared loaf pan. Smooth the top with a rubber spatula.
- Bake in the preheated oven at 350°F (175°C) for 60 to 70 minutes. Begin checking at 55 minutes by inserting a toothpick or cake tester into the center. It should come out clean or with just a few moist crumbs.
- Avoid opening the oven door frequently to maintain precise baking temperature.
| Baking Temperature | Baking Time | Doneness Indicator |
|---|---|---|
| 350°F (175°C) | 60–70 minutes | Toothpick comes out clean |
Cooling and Removing from Pan
- Once baked, remove the cake from the oven and set the pan on a wire cooling rack.
- Let the cake cool in the pan for 15 minutes. This resting time allows the cake to firm up slightly for easier removal.
- Run a butter knife along the edges to loosen the cake carefully.
- Invert the cake onto the cooling rack. Peel off the parchment paper if used.
- Allow the cake to cool completely before slicing or wrapping for storage. This final cooling ensures the moisture redistributes evenly for a tender crumb.
By following our precise instructions, your German Pound Cake will boast its signature rich buttery flavor and luxuriously tender texture every time.
Serving Suggestions
To fully enjoy our German Pound Cake, let’s explore some delightful serving options that enhance its rich buttery flavor and tender crumb.
Classic Accompaniments
- Fresh Berries: Serve slices with a side of fresh strawberries, raspberries, or blueberries. Their natural tartness perfectly balances the cake’s sweetness.
- Whipped Cream: A dollop of lightly sweetened whipped cream complements the cake’s dense texture, adding lightness to each bite.
- Vanilla Ice Cream: Pair our pound cake with a scoop of creamy vanilla ice cream for a delicious contrast of warm and cold sensations.
Flavor Enhancers
- Citrus Zest: Sprinkle a little lemon or orange zest over the slices to add a refreshing aroma and bright flavor.
- Drizzled Honey or Maple Syrup: For a touch of extra sweetness and moisture, drizzle warm honey or pure maple syrup atop the cake.
Beverages to Pair
| Beverage | Description |
|---|---|
| Freshly brewed coffee | The robust bitterness enhances the buttery cake flavors. |
| Black or green tea | Provides a subtle contrast with mild tannins. |
| Dessert wine | A sweet wine like Riesling pairs beautifully with the cake’s richness. |
Creative Serving Ideas
- Layered Dessert: Cut the pound cake into cubes and layer it with mascarpone cheese and fruit preserves for a quick trifle.
- Toasted Slices: Lightly toast slices and serve with a pat of butter or nut butter for a warm, comforting treat.
- Cake Sandwiches: Use slices to sandwich ice cream or fruit compote for a fun, handheld dessert.
By incorporating these suggestions, we elevate our German Pound Cake experience, transforming it from a simple dessert to a memorable culinary delight.
Storage and Shelf Life
To keep our German Pound Cake fresh and moist, proper storage is essential. After baking, allow the cake to cool completely on a wire rack to prevent condensation buildup that can cause sogginess.
Short-Term Storage
- Wrap the cake tightly in plastic wrap or aluminum foil.
- Store at room temperature, away from direct sunlight and heat sources.
- The cake will remain fresh for up to 3 days with this method.
Refrigeration
Refrigerating the cake can extend its shelf life but may slightly dry the texture.
- Wrap the cake securely with airtight plastic wrap.
- Place in an airtight container or resealable plastic bag.
- Refrigerate for up to 1 week.
Freezing for Long-Term Storage
To preserve the rich, buttery flavor and tender crumb of our German Pound Cake, freezing is the best option.
- Wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Label with the date to keep track of storage time.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature before serving.
Reheating Tips
- Slice individual portions.
- Reheat in a preheated oven at 325°F (163°C) for 10–12 minutes.
- This step revives the cake’s moistness and enhances its buttery aroma.
Storage and Shelf Life Summary Table
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 3 days | Wrap tightly, keep in a cool dry place |
| Refrigeration | Up to 1 week | Use airtight wrapping to prevent drying |
| Freezing | Up to 3 months | Double wrap, label, thaw slowly before serving |
“Proper storage is critical for maintaining the classic rich flavor and tender crumb of our German Pound Cake.” Following these guidelines ensures we can enjoy this delightful dessert any time with minimal loss of quality.
Conclusion
German Pound Cake is a timeless treat that brings warmth and tradition to any table. Its rich, buttery flavor paired with a tender crumb makes it a favorite for both everyday moments and special occasions. With simple ingredients and straightforward steps, this recipe invites us all to enjoy the comforting taste of classic German baking.
Whether served with fresh berries or a cup of coffee, the cake’s versatility shines through. By following the tips for preparation, storage, and serving, we can savor this delightful dessert whenever we want. Let’s keep this delicious tradition alive and make every bite a celebration of flavor and heritage.
Frequently Asked Questions
What is German Pound Cake (Butterkuchen)?
German Pound Cake, or Butterkuchen, is a rich, buttery cake with a tender crumb, originating from Germany. It’s known for its simple ingredients and classic, moist texture.
What ingredients are needed to make German Pound Cake?
You need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and whole milk. Optional additions include nuts, citrus zest, or a splash of rum.
What equipment do I need to bake this cake?
Essential tools are a 9×5 inch loaf pan, mixer, mixing bowls, measuring tools, rubber spatula, whisk, cooling rack, and optionally a kitchen scale and toothpick or cake tester.
How long does it take to bake the German Pound Cake?
Bake the cake at 350°F (175°C) for 60 to 70 minutes, checking for doneness with a toothpick or cake tester.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it refrigerated before baking.
How should I store German Pound Cake?
Store wrapped tightly at room temperature for up to 3 days, refrigerate for up to a week, or freeze for longer storage following proper wrapping instructions.
Can I freeze baked German Pound Cake?
Yes, wrap it securely and freeze. Thaw at room temperature and reheat slices in the oven to refresh moisture and flavor.
What are some serving suggestions for this cake?
Serve with fresh berries, whipped cream, vanilla ice cream, or drizzle with honey or maple syrup. Pair well with coffee, tea, or dessert wines.
How can I make the cake more flavorful?
Add optional ingredients like chopped nuts, citrus zest, or a splash of rum or brandy to enhance the flavor and texture.
What is the best way to reheat German Pound Cake?
Reheat individual slices in a moderate oven to bring back moisture and intensify the buttery aroma before serving.