This German Buttermilk Sugar Cake is a rich, caramel‑topped dessert made with coarse Kandis (rock) sugar that caramelizes during baking, giving the cake a deep, toffee‑like flavor. It’s tender and moist from buttermilk and cream, and can be served plain or with a dusting of cinnamon‑spiced whipped cream. The recipe below yields about 25 pieces and can be scaled down for a 10‑inch springform pan.
Ingredients German Buttermilk Sugar Cake
Makes about 25 pieces
600 g all‑purpose flour
200 g granulated sugar, divided
200 g Kandis sugar (coarse brown or rock sugar), divided
1 package vanilla sugar (about 0.3 oz)
1.5 packages baking powder (about 0.75 oz total)
4 large eggs
400 ml buttermilk
400 ml heavy cream
Baking Instructions German Buttermilk Sugar Cake
1. Preheat the oven to 175 °C (350 °F). For convection ovens, reduce to 150 °C (300 °F). Grease a deep baking tray approximately 12 × 15 inches with 1.5‑inch sides, dust with flour, or line with parchment paper.
2. In a large bowl combine the flour, 100 g granulated sugar, 100 g Kandis sugar, vanilla sugar, a pinch of salt, and the baking powder. Whisk to distribute the dry ingredients evenly.
3. Add the eggs and buttermilk to the dry mixture and beat until a smooth, homogenous batter forms. Transfer the batter to the prepared baking tray and spread it evenly.
4. Mix the remaining 100 g granulated sugar with the remaining 100 g Kandis sugar and sprinkle it evenly over the surface of the batter. The Kandis will melt and caramelize in the oven, creating a sweet, crunchy topping.
5. Bake for approximately 30 minutes or until the cake is set and a toothpick inserted into the center comes out clean. Baking times may vary depending on oven and pan; check after 25 minutes.
6. While the cake bakes, whip the 400 ml heavy cream to soft or firm peaks, depending on preference. You may also pour the cream directly over the hot cake for a softer, more custard‑like topping.
7. Remove the cake from the oven and, while still hot, spread the whipped cream evenly over the top or pour the heavy cream over the hot surface. Allow the cake to cool completely so the topping sets.
8. Once cooled, cut into squares or desired shapes and serve. For extra flavor, offer lightly whipped cream spiced with a pinch of cinnamon alongside each slice.
Smaller Version: 10‑inch Springform
To make a smaller cake in a 10‑inch round springform, reduce all ingredients by 50%. Preheat the oven as above and bake the smaller cake for about 40 minutes. After baking, pour about 200 ml heavy cream over the hot cake and let it cool in the pan on a wire rack. Run a long knife carefully around the inner edge before releasing the springform to ensure clean removal.
Notes for best results: use real Kandis or coarse rock sugar for the signature caramelized topping; if Kandis is unavailable, coarse brown sugar can be substituted but the texture and flavor will differ slightly. For a lighter finish, whip the cream with a touch of vanilla or cinnamon before spreading.