German Baking Recipes
I like to share traditional German baking recipes. I show in the instructions how to create simple baking goods as well as seasonal cakes, pastries and typical desserts for the holidays like the famous German Christmas Cookies. The different kinds of dough and batter create this selection of recipes. They are made from scratch which makes the cakes and desserts a specialty.
The preparation of the German baking recipes is easy following the step-by-step instructions supported by pictures.
All it takes to start the German baking recipes is a handheld mixer, bowl, measuring cup, measuring spoons, rolling pin, spatula, cake brush, and a baking pan. Of course also the ingredients. You are all set up to make a simple German crumb cake or the famous Black Forest cake and more.
Whichever German baking recipe you choose, your friends and family will appreciate your efforts and be thankful.
Gewuerzkuchen Recipe – Delicious The Gewuerzkuchen Recipe consists of butter, vanilla sugar, sugar, eggs, flour, cocoa, milk 9 different spices, and chocolate sprinkles. The Gewuerzkuchen is baked in a bundt cake pan. Ingredients for the Gewuerzkuchen Recipe: 250 g (8.81 oz) of butter OR margarine, soft 150 g. (5.29 oz) of sugar 1 package of […]
German Hazelnut Cake Nusskuchen The German Hazelnut Cake Nusskuchen is easy to prepare. The cake is baked in a loaf baking pan. Ingredients for the German Hazelnut Cake Nusskuchen: 250 g (8.81 oz) of butter, soft 200 g (7.05 oz) of sugar 1 pinch of salt 5 eggs, XL 1½-2 teaspoons of almond extract 2-3 […]
German Chocolate Layer Cake – Prinzregententorte After decades I made the German Chocolate Layer Cake called Prinzregententorte in Germany. To prepare the cake is a challenge, but worth the time and work. Between each of the seven layers of cakes is a delicious chocolate buttercream and the cake is topped with a dark chocolate icing. […]
Traditional Frankfurter Kranz Recipe This Traditional Frankfurter Kranz Recipe is a classic amongst the German buttercream cakes. The recipe which originated in Frankfurt am Main, Germany became famous all over the world. Making a Frankfurter Kranz requires some work, but is worth the effort. This cake tastes better if prepared the day before serving and […]
Traditional Marble Pound Cake This Traditional Marble Pound Cake Recipe is one of the first cakes I learned how to prepare when I was a child. I learned to make it using a wooden spoon and a whisk. Electric handheld mixers or stand mixers were not available to me at the time. A Marble Pound […]
Original Bee Sting Cake Recipe This original Bee Sting Cake – Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping (pictured on the left). In some regions of Germany this […]
Traditional German Cheesecake with Crumble Topping This Traditional German Cheesecake with Crumble Topping is called Käsekuchen mit Streusel in Germany. My mother used Schichtkaese for the German cheese cake. Schichtkaese is a combination of cream cheese and cottage cheese. The closest equivalent I can find in the United States is farmer’s cheese. If you live in an […]
Chocolate Dipped Almond Horns – Mandelhörnchen The Chocolate Dipped Almond Horns are prepared with marzipan, sugar, eggs, flour, rosewater, vanilla sugar, and almonds. Ingredients for Chocolate Dipped Almond Horns: 200 g (7.05 oz) of marzipan OR almond paste (available at most grocery stores in the aisle with baking produces OR International produces) 2 egg whites, L 100 g (3.52 […]
German Nut Corners The German Nut Corners belong to the classic and traditional German desserts. They are called Nussecken in Germany. Ingredients for the German Nut Corners: For the shortcrust: 300 g (10.5 oz) of flour, all-purpose 1 teaspoon of baking powder 125 g (4.4 oz) of sugar 150 g (5.25 oz) of butter, soft […]
Dresdner Eierschecke Recipe The Dresdner Eierschecke is a specialty from Saxony and Thuringia. The cake has three layers, first the shortcrust, in the center a cheese pudding filling and on top an egg pudding mixture called the “Schecke”. Ingredients for the Shortcrust of the Dresdner Eierschecke: 200 g (7.05 oz) of flour, all-purpose 1 ½ […]