This German buttermilk sugar cake is a sweet, tender treat featuring coarse Kandis sugar, a rock sugar that caramelizes and deepens in flavor when heated. Kandis lends a warm caramel note and a slight crunch, making it perfect for baking and for sweetening hot drinks like tea or mulled wine. Below is a clear, concise recipe to make about 25 pieces, plus an optional adaptation for a smaller round cake.
Ingredients German Buttermilk Sugar Cake
(makes 25 pieces)
600 g all-purpose flour
200 g granulated sugar
200 g Kandis sugar (coarse brown rock sugar or coarse caramelized sugar)
1 package vanilla sugar (approx. 0.3 oz)
1.5 packages baking powder (approx. 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, set to 150 °C (300 °F).
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 or sift together to distribute evenly.
3. Add the eggs and buttermilk to the dry ingredients and mix until you have a smooth, pourable batter.
4. Prepare a deep baking tray (about 12 x 15 inches and 1.5 inches deep) by greasing it and dusting lightly with flour, or line it with parchment paper.
5. Pour the batter into the prepared tray and smooth the surface.
6. Mix the remaining 100 g granulated sugar with the remaining 100 g Kandis sugar, then sprinkle this evenly over the top of the batter.
7. Bake for about 30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
8. While the cake is baking or immediately after removing it from the oven, whip the heavy cream until it forms firm peaks — or simply use the cream at room temperature if you prefer a softer finish.
9. Remove the cake from the oven and spread the whipped cream (or unwhipped cream, if preferred) evenly over the hot cake so it seeps into the surface. Allow the cake to cool completely.
10. Once cooled, cut the cake into 25 pieces. For serving, you can offer lightly whipped cream spiced with a pinch of cinnamon on the side.
Use a Round Springform (smaller cake option)
If you prefer a smaller cake, use a 10-inch springform pan and reduce all ingredients by 50%. Preheat the oven as above and bake for approximately 40 minutes. After removing the cake from the oven, pour 200 ml heavy cream over the hot cake. Let it cool completely on a wire rack while still in the springform. Run a long, thin knife carefully around the inside edge to release any stuck areas, then unlock and remove the springform.
Notes: Kandis sugar gives this cake a special caramelized flavor and a slightly crunchy texture on top. If Kandis is not available, you can substitute coarse demerara or turbinado sugar, though the caramel note will be slightly different. Store leftovers covered in the refrigerator for up to 3 days.