Classically German

Frankfurter Cake

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Frankfurter Cake

Frankfurter Cake - A German Tradition

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Health Score:
4,6 / 10
1 hr 30 min.
ready in 5 h. 30 min.
Ready in


For the dough
250 grams butter
250 grams sugar
5 eggs
1 tablespoon lemon juice
125 milliliters milk
350 grams Pastry flour
150 grams cornstarch
1 packet Baking powder
butter (for the mold)
For the brittle and decor
25 grams butter
50 grams sugar
125 grams chopped almonds
Maraschino cherry (for garnish)
For the buttercream
400 grams butter
300 grams powdered sugar
4 egg yolks
4 tablespoons Vanilla sugar
How healthy are the main ingredients?

Preparation steps


Grease a ring mold with butter. For the dough: Beat the butter and sugar until fluffy. Gradually stir in the eggs, lemon juice and milk. Combine the flour, cornstarch and baking powder then fold in. Pour batter into the mold and bake in a preheated oven at 180°C (approximately 350°F) for about 50 minutes, or until a toothpick inserted in the center comes out clean. Turn off oven and let cake cool in oven for 10 minutes. Loosen the edges and invert cake onto a wire rack to cool completely.


For the brittle: Heat the butter, almonds and sugar in a saucepan until caramelized, stirring. Pour out onto a rimmed baking pan lined with foil and let cool. Break any large pieces.


For the buttercream: Beat the butter until fluffy. Beat in powdered sugar, vanilla sugar and egg yolks. Transfer 1/4 of the buttercream to a piping bag fitted with a star tip. Cut the cake into three layers. Spread a thin layer of buttercream over each layer then reassemble. Spread top and sides of cake with buttercream. 


Decorate the cake with brittle. Use reserved buttercream to pipe rosettes onto top of cake. Place one cherry piece on each rosette.