🇩🇪 Germany · Dessert
Baumkuchen (German Tree Cake)
By eatmundo · July 6, 2026
Baumkuchen, or 'tree cake,' is a majestic German layer cake renowned for its distinctive golden rings that resemble tree rings. Each delicate layer is brushed on and then lightly grilled or baked, creating a uniquely tender yet firm texture and a rich, buttery flavor often enhanced with a hint of rum or almond.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 175°C (350°F) and line a 24cm springform pan with parchment paper on the bottom. For a more authentic look, you'll be using the broiler in later steps, so prepare a small amount of batter at a time.
- 2
In a large bowl, cream together 200g softened butter with 150g sugar until light and fluffy. This should take about 5-7 minutes with an electric mixer, ensuring the mixture is pale and airy.
- 3
Separate 6 large eggs. Beat the egg yolks into the butter-sugar mixture one by one, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract and 0.5 teaspoon almond extract, plus 2 tablespoons of rum if using. The mixture should be very smooth.
- 4
In a separate bowl, whisk together 150g all-purpose flour and 50g cornstarch. Gradually fold this dry mixture into the egg yolk batter until just combined. Overmixing can lead to a tough cake, so be gentle.
- 5
In a clean bowl, beat the 6 egg whites with the remaining 50g sugar until stiff peaks form. Gently fold these stiff egg whites into the batter in two additions. This airy meringue is key to the Baumkuchen's light texture.
- 6
Now for the layering: Spread 2-3 tablespoons of batter very thinly over the bottom of your prepared springform pan. Place the pan under the broiler on medium heat for about 1-2 minutes until the layer is golden brown and set. Watch it carefully to prevent burning!
- 7
Remove the pan, spread another thin layer of batter evenly over the first, and return it to the broiler. Repeat this process 10-12 times, creating distinct golden 'tree rings' with each layer. This patient technique is what makes Baumkuchen so special.
- 8
Once all layers are baked and the cake has cooled completely, prepare the chocolate glaze. Melt 100g dark chocolate with 50ml heavy cream in a double boiler or microwave. Stir until smooth and glossy, then pour over the cooled cake, letting it drip down the sides. Allow the glaze to set before slicing.
- 9
For the best flavor and texture, let the Baumkuchen rest for at least a few hours, or preferably overnight, to allow the flavors to meld. Slice thinly to admire the beautiful rings and serve with coffee or tea.
Frequently Asked Questions
What's the best technique for broiling each Baumkuchen layer to achieve the distinctive rings?+
Spread a very thin layer of batter and broil it for 1-3 minutes until golden brown, but not burnt. Repeat this process, carefully adding subsequent layers and rotating the cake for even browning.
My Baumkuchen batter seems too thick or too thin; how should it look?+
The batter should be thick enough to spread evenly in a thin layer but thin enough to flow slightly. If it's too thick, it'll be hard to spread, and if too thin, it won't hold shape or create defined layers.
How can I prevent my Baumkuchen from becoming dry?+
Overbaking is the primary cause of dryness. Ensure each layer is broiled just until golden, and don't overcook the entire cake. The addition of rum also helps keep the cake moist.
What's the best way to apply the dark chocolate coating for a smooth, even finish on Baumkuchen?+
Melt good quality dark chocolate with a touch of cream over a double boiler until smooth and glossy. Pour it over the completely cooled cake, allowing it to drip evenly down the sides.
Mundo Match
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