German Crown Cake (Frankfurter Kranz)German Crown Cake, also known as Frankfurter Kranz, is a beautiful layered butter cake that resembles a royal crown. Filled with silky buttercream and fruity jam, coated in crunchy caramelized hazelnut brittle, and decorated with elegant cherries, this classic German dessert is perfect for holidays, birthdays, and special celebrations.
IngredientsFor the Cake
2½ cups (315 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (225 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (240 ml) whole milk
For the Buttercream
1 cup (225 g) unsalted butter, softened
2 cups (240 g) powdered sugar
2 tablespoons vanilla pudding powder (optional, for stability)
2 teaspoons vanilla extract
2–3 tablespoons whole milk or heavy cream
For the Filling
½ cup raspberry or red currant jam
For the Coating
1½ cups (150 g) hazelnut brittle (krokant), crushed
Or substitute toasted chopped almonds or hazelnuts mixed with a little caramelized sugar.
For Decoration
10–12 maraschino or candied cherries
Buttercream rosettes
Powdered sugar (optional)
Instructions
Bake the CakePreheat the oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture.
Pour the batter into the prepared pan.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the ButtercreamBeat the butter until smooth and creamy.
Gradually add the powdered sugar and pudding powder (if using).
Mix in the vanilla and enough milk or cream to create a light, fluffy buttercream.
Assemble the CakeCarefully slice the cooled cake horizontally into three equal layers.
Spread half of the raspberry jam over the bottom layer, followed by a layer of buttercream.
Repeat with the second layer.
Place the top layer on the cake.
Spread the remaining buttercream over the top and sides.
Coat and DecoratePress the crushed hazelnut brittle evenly onto the sides and top of the cake.
Pipe buttercream rosettes evenly around the top.
Place a cherry on each rosette.
Dust lightly with powdered sugar if desired.
Chill and ServeRefrigerate the cake for 30–60 minutes before slicing to allow the buttercream to firm up.
Serve at room temperature for the best flavor and texture
👑🍰 German Crown Cake (Frankfurter Kranz)
Reviewed by chef simo
on
June 29, 2026
Rating:
Reviewed by chef simo
on
June 29, 2026
Rating:
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