Baumkuchen (German layered tree cake) is a legendary German layer cake baked in thin layers until it resembles the rings of a tree trunk when sliced. It has a soft texture, a rich buttery aroma, and looks absolutely gorgeous for special occasions. This homemade version is baked in a regular pan, so you can make it without any special equipment.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams unsalted butter, room temperature
- 150 grams fine granulated sugar
- 6 eggs, separated into whites and yolks
- 180 grams low-protein all-purpose flour
- 40 grams cornstarch
- 3 tbsp liquid milk
- 1 tsp vanilla powder
- 1/4 tsp fine salt
- 1/4 tsp cream of tartar (optional)
- 150 grams dark cooking chocolate, for the glaze
- 1 tbsp neutral vegetable oil, for the glaze
- 3 tbsp apricot jam, for brushing (optional)
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👩🍳 Instructions
- 1 Preheat the oven using the top heat/broiler mode at 400°F (200°C). Prepare a round or square pan, about 8 inches (20 cm), lightly grease with butter and line with parchment paper.
- 2 Beat the butter and fine granulated sugar with a mixer until pale and fluffy, about 4-5 minutes.
- 3 Add the egg yolks one at a time, beating continuously until well combined and the batter is lightly fluffy.
- 4 Sift together the all-purpose flour, cornstarch, and vanilla powder, then fold into the butter mixture gradually, stirring gently with a spatula. Add the liquid milk and mix until smooth and well combined.
- 5 In a separate bowl, beat the egg whites with the salt and cream of tartar until soft peaks form (stiff but still soft).
- 6 Fold the beaten egg whites into the butter mixture in 3 additions, gently folding to avoid losing too much air.
- 7 Pour a thin, even layer of batter into the pan (about 2-3 tbsp), and bake on the top rack close to the top heat element for 3-4 minutes until the surface is speckled golden brown.
- 8 Remove the pan, pour another thin layer of batter over the first layer, and bake again for 3-4 minutes. Repeat this process until all the batter is used, usually resulting in 10-14 layers.
- 9 Once the final layer is cooked, remove the cake from the pan and let it cool completely on a wire rack.
- 10 If desired, brush the surface of the cake with a thin layer of warm apricot jam for a glossy coat before adding the chocolate glaze.
- 11 Melt the dark cooking chocolate with the vegetable oil using a double boiler, stirring until smooth and glossy. Pour or brush over the entire surface of the cake.
- 12 Let the glaze set at room temperature or briefly in the refrigerator, then slice the cake and serve. Enjoy the beauty of its layers, resembling the rings of a tree trunk.
💡 Tips
• Make sure each layer is truly golden brown before pouring the next layer — this is the key to baumkuchen's signature texture.
• Use the top heat/broiler setting, as this mimics the traditional technique of baking on a rotating spit.
• Each layer of batter should be poured thin and even so the distinct layers are clearly visible when the cake is sliced.
• Store the cake in an airtight container at room temperature; it will keep for 3-4 days and tastes even better on the second day.
📊 Nutrition Facts / serving
320
Calories (kcal)
5 g
Protein
20 g
Fat
30 g
Carbs
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