From the heart of Europe to your kitchen, German desserts are a delightful way to sweeten any day. Whether you’re craving the rich, chocolatey layers of a Black Forest cake or the simple, cinnamon-kissed comfort of apple strudel, our roundup of 18 traditional German dessert recipes is sure to inspire. Perfect for home cooks looking to explore international flavors, these treats are as fun to make as they are to eat. Let’s dive in!
Black Forest Cake
Deliciously rich and decadent, Black Forest Cake is a classic dessert that combines chocolate, cherries, and whipped cream in a way that’s hard to resist. You’ll love how the flavors come together to create something truly special.
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the filling:
- 2 cans (14.5 oz each) pitted cherries in heavy syrup
- 1/4 cup cornstarch
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- For the whipped cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, drain the cherries, reserving 1/2 cup of the syrup. In a saucepan, combine the reserved syrup, cornstarch, and sugar. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the cherries and vanilla extract. Let cool to room temperature.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble, place one cake layer on a serving plate. Spread half of the whipped cream over the top, then spoon the cherry filling over the cream.
- Place the second cake layer on top. Spread the remaining whipped cream over the top and sides of the cake.
- Garnish with chocolate shavings or additional cherries if desired.
You’ll adore the moist chocolate layers paired with the sweet-tart cherry filling and light whipped cream. Try serving it with a drizzle of chocolate sauce for an extra indulgent touch.
Apple Strudel
You’ve probably heard of apple strudel, but have you ever tried making it at home? It’s easier than you think and oh-so-rewarding.
Ingredients
- For the filling:
- 4 cups thinly sliced apples (about 4 medium)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1/4 cup breadcrumbs
- For the dough:
- 1 1/2 cups all-purpose flour
- 1/8 tsp salt
- 1/2 cup water
- 2 tbsp vegetable oil
- 1 egg, beaten (for brushing)
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot enough when the strudel goes in.
- In a large bowl, mix the sliced apples, sugar, cinnamon, lemon juice, and breadcrumbs. Set aside.
- For the dough, combine flour and salt in a bowl. Gradually add water and oil, mixing until a dough forms.
- On a floured surface, roll the dough into a thin rectangle. Tip: The thinner, the crispier the strudel.
- Spread the apple mixture evenly over the dough, leaving a 1-inch border.
- Carefully roll the dough around the filling, sealing the edges with a bit of water.
- Transfer the strudel to a baking sheet, seam side down. Brush with beaten egg for a golden finish.
- Bake for 35-40 minutes, or until golden brown. Tip: Rotate the pan halfway for even baking.
- Let it cool for 10 minutes before slicing. This helps the filling set.
The strudel comes out flaky and fragrant, with the apples just tender. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
German Chocolate Cake
Just when you think you’ve tried every cake out there, German Chocolate Cake comes along to surprise you. It’s rich, it’s decadent, and yes, it’s got that coconut-pecan frosting that’s downright irresistible.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- While the cakes cool, make the frosting. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened, about 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Tip: Keep stirring to prevent the eggs from scrambling.
- Once the cakes are completely cool, spread the frosting between the layers and over the top of the cake.
Fresh out of the oven, this cake is a masterpiece of moist chocolate layers and gooey, nutty frosting. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.
Bee Sting Cake
Ever heard of a cake that’s as intriguing as its name? Bee Sting Cake is a delightful German treat that combines a sweet yeast dough with a creamy filling and a crunchy almond topping. It’s the perfect mix of textures and flavors that’ll have you coming back for more.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup warm milk (110°F)
- 1 large egg
- 1/4 cup unsalted butter, softened
- For the topping:
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 2 tbsp honey
- 1/2 cup sliced almonds
- For the filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add warm milk, egg, and softened butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the topping. Melt butter in a small saucepan over medium heat. Stir in sugar and honey until dissolved. Remove from heat and mix in almonds.
- Preheat your oven to 350°F. Punch down the dough and press it into a greased 9-inch round pan.
- Spread the almond topping evenly over the dough. Bake for 25 minutes, or until golden brown.
- Let the cake cool completely. Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice the cooled cake horizontally. Spread the whipped cream filling on the bottom layer, then replace the top layer.
- Chill the cake for at least 1 hour before serving to allow the flavors to meld.
Delight in every bite of this Bee Sting Cake, where the creamy filling contrasts beautifully with the crunchy almond topping. Serve it chilled with a drizzle of honey for an extra touch of sweetness.
Pfeffernusse Cookies
Remember those cozy holiday vibes? Pfeffernusse cookies bring all that warmth into your kitchen. You’ll love these spicy, sweet treats that are perfect with a cup of coffee or tea.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground black pepper
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and black pepper. Tip: Sifting the dry ingredients ensures a smoother dough.
- In a large bowl, beat the butter and brown sugar until light and fluffy. Add the molasses and egg, beating until well combined.
- Gradually mix in the dry ingredients until a stiff dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are just starting to brown. Tip: Don’t overbake; they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cookies.
With their crisp exterior and chewy center, these Pfeffernusse cookies are a delightful contrast. Try serving them dusted with extra powdered sugar for a snowy effect.
Stollen
Ever heard of Stollen? It’s this amazing German bread that’s like a fruitcake but way better. You’ll love the sweet, spiced dough packed with dried fruits and nuts, perfect for holiday mornings or any time you crave something special.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp active dry yeast
- 1 cup warm milk (110°F)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- For the filling:
- 1 cup mixed dried fruits (raisins, currants, candied orange peel)
- 1/2 cup chopped almonds
- 2 tbsp rum (optional)
- For finishing:
- 1/2 cup powdered sugar
- 2 tbsp melted butter
Instructions
- In a large bowl, mix flour, sugar, yeast, cinnamon, nutmeg, and salt.
- Add warm milk, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, soak the dried fruits and almonds in rum for 30 minutes. Drain before using.
- Punch down the dough and knead in the soaked fruits and almonds until evenly distributed.
- Shape the dough into a loaf, place on a baking sheet, and let it rise for another 30 minutes.
- Preheat your oven to 350°F. Bake the Stollen for 25-30 minutes or until golden brown.
- Brush the warm Stollen with melted butter and dust generously with powdered sugar.
Zesty and rich, this Stollen has a soft, buttery texture with bursts of sweet fruit and nutty crunch. Serve it sliced with a hot cup of coffee or tea for a cozy treat. For an extra touch, toast slices lightly and spread with butter or jam.
Marzipan Potatoes
Funny how something so simple can turn into a showstopper, right? These marzipan potatoes are the perfect blend of sweet and playful, making them a hit at any gathering.
Ingredients
- For the marzipan:
- 1 cup almond flour
- 1 cup powdered sugar
- 1 tbsp rose water
- 1 egg white
- For the coating:
- 1/2 cup cocoa powder
- 1/4 cup powdered sugar
Instructions
- In a large bowl, mix almond flour and 1 cup powdered sugar until well combined.
- Add rose water and egg white to the bowl. Knead until the mixture forms a smooth dough. Tip: If the dough is too sticky, add a bit more almond flour.
- Pinch off small pieces of dough and roll them into potato-shaped ovals. Tip: Make them irregular for a more realistic look.
- Let the shaped marzipan dry on a parchment-lined tray for about 30 minutes.
- Mix cocoa powder and 1/4 cup powdered sugar in a shallow dish. Roll each marzipan potato in the mixture until fully coated. Tip: Use a sieve to dust off excess coating for a more natural appearance.
Absolutely delightful, these marzipan potatoes boast a soft, chewy texture with a rich almond flavor. Serve them in a rustic basket for a charming dessert display that’ll have everyone talking.
Rote Grütze
Perfect for those warm summer evenings, Rote Grütze is a delightful German dessert that’s as fun to say as it is to eat. You’ll love its vibrant color and the way it perfectly balances sweet and tart flavors.
Ingredients
- For the fruit mixture:
- 2 cups mixed berries (strawberries, raspberries, blackberries, and red currants)
- 1/2 cup sugar
- 1 cup water
- For the thickening:
- 3 tbsp cornstarch
- 1/4 cup cold water
Instructions
- In a medium saucepan, combine the mixed berries, sugar, and 1 cup of water. Bring to a simmer over medium heat, stirring occasionally.
- Once simmering, reduce the heat to low and let the mixture cook for about 10 minutes, until the berries are soft and the sugar is fully dissolved.
- In a small bowl, mix the cornstarch with 1/4 cup of cold water until smooth. This prevents lumps in your Grütze.
- Slowly stir the cornstarch mixture into the berry mixture. Increase the heat to medium and bring to a boil, stirring constantly.
- Once boiling, cook for another 2 minutes, then remove from heat. The mixture should thicken noticeably.
- Pour the Grütze into serving bowls or glasses. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
Velvety and rich, Rote Grütze is a treat that’s both refreshing and indulgent. Serve it with a dollop of whipped cream or vanilla ice cream for an extra special touch.
German Pancake Soup
Fancy a cozy bowl of comfort that’s a breeze to whip up? German Pancake Soup is your go-to, blending fluffy pancake bits in a savory broth that’s just like grandma used to make.
Ingredients
- For the pancakes:
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- For the soup:
- 4 cups chicken broth
- 1/2 tsp ground nutmeg
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 425°F. This high heat is key for puffing up the pancakes.
- Whisk together flour, milk, eggs, and salt in a bowl until smooth. A few lumps are okay; overmixing makes tough pancakes.
- Pour the melted butter into a 9×13-inch baking dish, then add the batter. Bake for 20 minutes until golden and puffed.
- While the pancake bakes, bring chicken broth and nutmeg to a simmer in a pot. Keep it warm.
- Once the pancake is done, cut it into bite-sized pieces directly in the dish. Tip: Let it cool slightly for easier handling.
- Divide the pancake pieces among bowls, then ladle the hot broth over them. Sprinkle with parsley before serving.
Kick back and enjoy the tender pancake bites soaking up the rich, nutmeg-spiced broth. Try topping with a dollop of sour cream for an extra creamy twist.
Quarkbällchen
Perfect for those cozy mornings or as a sweet treat any time of day, Quarkbällchen are little German doughnut holes that are surprisingly easy to make at home. You’ll love their fluffy interior and crispy, sugar-coated exterior.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup quark (or substitute with Greek yogurt)
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- For frying and coating:
- Vegetable oil, for frying
- 1/2 cup granulated sugar, for rolling
- 1 tsp cinnamon, for rolling
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the quark, egg, melted butter, and vanilla extract to the dry ingredients. Mix until a sticky dough forms. Tip: Don’t overmix to keep the dough light.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Use a candy thermometer to check the temperature.
- Using a small cookie scoop or two spoons, drop tablespoon-sized portions of dough into the hot oil. Fry in batches to avoid overcrowding.
- Fry the Quarkbällchen for about 2-3 minutes, turning occasionally, until golden brown all over. Tip: They should float to the surface when ready.
- Remove with a slotted spoon and drain on paper towels. Tip: Let them cool slightly before rolling in sugar to prevent burns.
- In a small bowl, mix the granulated sugar and cinnamon. Roll the warm Quarkbällchen in the mixture until fully coated.
Kick back and enjoy these delightful bites with a cup of coffee or tea. Their light, airy texture and sweet cinnamon sugar coating make them irresistible. For a fun twist, serve them with a side of fruit jam for dipping.
Lebkuchen
Now, let’s dive into making Lebkuchen, a spiced German cookie that’s perfect for the holiday season or anytime you’re craving something sweet with a bit of spice. You’ll love how the flavors meld together, creating a treat that’s both comforting and exotic.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup honey
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 cup chopped almonds
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, honey, brown sugar, cinnamon, cloves, nutmeg, and baking soda until well combined.
- Fold in the chopped almonds, ensuring they’re evenly distributed throughout the dough.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to brown. Tip: Don’t overbake; they’ll firm up as they cool.
- While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth to make the glaze.
- Once the cookies are completely cool, drizzle the glaze over the top. Tip: For a thicker glaze, let it sit for a minute before drizzling.
- Allow the glaze to set before serving, about 30 minutes. Tip: Store in an airtight container to keep them fresh.
Very soon, you’ll be biting into a Lebkuchen that’s soft, spicy, and slightly chewy, with a sweet glaze that ties it all together. Try serving them with a cup of hot cocoa or coffee for a delightful treat that warms you from the inside out.
Berliner Pfannkuchen
Very few treats can transport you straight to the heart of Germany like a warm, jam-filled Berliner Pfannkuchen. Imagine biting into a soft, fluffy doughnut, only to find a sweet surprise inside—pure bliss!
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1/2 tsp salt
- For frying and filling:
- Vegetable oil, for frying
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- In a large bowl, mix flour, sugar, and yeast.
- Add warm milk, eggs, melted butter, and salt to the dry ingredients. Mix until a sticky dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness.
- Use a round cutter to cut out circles. Place them on a baking sheet, cover, and let rise for another 30 minutes.
- Heat oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches for about 2 minutes per side, until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
- Drain the doughnuts on paper towels. Once slightly cooled, fill a piping bag with jam and inject a small amount into each doughnut. Tip: Insert the piping tip from the side to keep the filling contained.
- Dust the filled doughnuts generously with powdered sugar before serving.
Soft, pillowy, and just the right amount of sweet, these Berliner Pfannkuchen are perfect with your morning coffee or as an afternoon pick-me-up. Try serving them with a side of fresh berries for a pop of color and extra freshness!
Donauwelle
Just imagine biting into a slice of Donauwelle, where layers of fluffy vanilla cake, tart cherries, rich chocolate, and creamy buttercream come together in perfect harmony. It’s a German classic that’s surprisingly easy to make at home, and today, I’m walking you through it step by step.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 1/2 cup pitted sour cherries, drained
- For the buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- For the chocolate glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for the best texture.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add to the wet ingredients, mixing just until combined.
- Divide the batter in half. Stir cocoa powder into one half.
- Spread the vanilla batter into the prepared pan. Dollop the chocolate batter on top and swirl with a knife. Tip: Don’t overmix to keep those beautiful swirls.
- Evenly distribute the cherries over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
- Let the cake cool completely in the pan on a wire rack.
- For the buttercream, beat together 1/2 cup butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake.
- For the glaze, melt chocolate chips and 2 tbsp butter together, stirring until smooth. Pour over the buttercream layer.
- Refrigerate until the glaze is set, about 30 minutes.
After all that, you’re left with a cake that’s moist, rich, and bursting with flavors. The contrast between the sweet buttercream and the tart cherries is just divine. Try serving it with a dollop of whipped cream for an extra indulgent treat.
Kaiserschmarrn
Let’s dive into making Kaiserschmarrn, a fluffy, shredded pancake that’s a dreamy mix of sweet and satisfying. Perfect for breakfast or dessert, it’s easier than you think to whip up at home.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 4 large eggs, separated
- 1 cup whole milk
- 1 tsp vanilla extract
- For cooking:
- 2 tbsp unsalted butter
- 2 tbsp powdered sugar, for dusting
Instructions
- In a large bowl, whisk together flour, sugar, and salt.
- Add egg yolks, milk, and vanilla to the dry ingredients. Whisk until smooth.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Melt butter in a large skillet over medium heat. Pour in the batter, spreading evenly.
- Cook for about 4 minutes until the bottom is golden. Flip carefully and cook for another 4 minutes.
- Using two forks, tear the pancake into small pieces right in the skillet. Cook for an additional 2 minutes until crispy edges form.
- Dust with powdered sugar and serve immediately.
Kaiserschmarrn is delightfully tender inside with crispy bits that add texture. Serve it with a dollop of jam or fresh fruit for an extra touch of sweetness.
Schwarzwälder Kirschtorte
Kick off your baking adventure with this classic Schwarzwälder Kirschtorte, a decadent German chocolate cherry cake that’s as fun to make as it is to eat. You’ll love the rich layers of chocolate sponge, whipped cream, and cherries, all brought together with a hint of kirsch.
Ingredients
- For the chocolate sponge:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- For the filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (14 oz) pitted cherries, drained
- 2 tbsp kirsch
- For decoration:
- Chocolate shavings
- Additional cherries
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Tip: Sifting the dry ingredients ensures a smoother batter.
- In another bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Add vanilla extract.
- Gently fold the dry ingredients into the egg mixture until just combined. Tip: Overmixing can deflate the batter, leading to a dense cake.
- Divide the batter between the prepared pans. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Tip: Chill your bowl and beaters for quicker whipping.
- Brush each cake layer with kirsch. Spread a layer of whipped cream over the first cake, then scatter half the cherries on top.
- Place the second cake layer on top. Cover the entire cake with the remaining whipped cream.
- Decorate with chocolate shavings and additional cherries. Chill for at least 2 hours before serving.
Rich in flavor with a perfect balance of sweet and tart, this Schwarzwälder Kirschtorte is a showstopper. Serve it chilled with a cup of coffee for an indulgent treat.
Bienenstich
Wow, have you ever tried Bienenstich? It’s this amazing German cake that’s like a sweet hug with every bite. You’ve got a tender yeast dough, a creamy filling, and this crunchy, honey-glazed almond topping that’s just unreal.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 packet active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the topping:
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 2 tbsp honey
- 1/2 cup sliced almonds
- For the filling:
- 1 cup heavy cream
- 1/2 cup vanilla pudding mix
- 1 cup cold milk
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 375°F. Punch down the dough and press it into a greased 9-inch round pan.
- For the topping, melt butter in a saucepan. Stir in sugar and honey, then bring to a boil. Remove from heat and stir in almonds.
- Spread the topping evenly over the dough. Bake for 20-25 minutes, until golden brown. Tip: Watch closely to prevent burning.
- Let the cake cool completely. Meanwhile, whip the heavy cream until stiff peaks form.
- In another bowl, prepare the pudding with cold milk according to package instructions. Fold in the whipped cream.
- Slice the cooled cake horizontally. Spread the filling on the bottom layer, then replace the top layer. Tip: Chill for an hour before serving for best texture.
Mmm, the contrast between the crunchy topping and the soft, creamy filling is just divine. Serve it with a drizzle of extra honey or a side of fresh berries for a little extra love.
Apfelkuchen
Just imagine biting into a slice of warm, cinnamon-spiced Apfelkuchen, where tender apples meet a buttery crust. It’s the kind of dessert that feels like a hug, perfect for any season.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1 large egg
- For the filling:
- 4 large apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan lightly.
- In a large bowl, mix 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Tip: Keep your butter cold for a flakier crust.
- Add 1 cup diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
- Beat 1 large egg lightly and mix it into the dough until just combined. Press the dough into the bottom and up the sides of the prepared pan. Tip: Chill the crust for 15 minutes before baking to prevent shrinking.
- In another bowl, toss 4 sliced apples with 1/4 cup granulated sugar, 1 tsp ground cinnamon, and 1 tbsp lemon juice. Arrange the apples over the crust in a circular pattern.
- Bake for 45-50 minutes, or until the crust is golden and the apples are tender. Tip: Cover the edges with foil if they brown too quickly.
Now, this Apfelkuchen boasts a crisp crust with juicy, cinnamon-kissed apples that soften just right. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Streuselkuchen
Oh, you’re in for a treat with this Streuselkuchen recipe! It’s a classic German coffee cake that’s all about that buttery, crumbly topping we all love. Perfect for your next brunch or a cozy afternoon with coffee.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup milk
- 1 tsp vanilla extract
- For the streusel topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, and salt for the cake base.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg with milk and vanilla extract. Pour this into the flour mixture and stir until a dough forms.
- Press the dough evenly into the bottom of the prepared pan. Tip: Chill the dough for 15 minutes before pressing for easier handling.
- For the streusel, mix 1 cup flour, 1/2 cup sugar, melted butter, and cinnamon in a bowl until crumbly.
- Sprinkle the streusel evenly over the cake dough. Tip: Use your fingers to create larger crumbs for extra texture.
- Bake for 35-40 minutes, or until the streusel is golden brown. Tip: Check at 30 minutes to prevent over-browning.
- Let the cake cool in the pan for 10 minutes before removing the ring.
Crumbly, buttery, and just the right amount of sweet, this Streuselkuchen is a dream. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Concluding our sweet journey through Germany’s dessert traditions, this roundup offers a treasure trove of 18 delightful recipes to explore. From the rich flavors of Black Forest Cake to the delicate sweetness of Apple Strudel, there’s something for every palate. We invite you to whip up these treats, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!
