15-Minute Butter Cake
A sheet-pan German butter cake (Butterkuchen) shortcut: biscuit dough base topped with a cinnamon-sugar butter layer, baked until golden. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 260
- Protein
- 4g
Ingredients
- 1 tube (8 oz) refrigerated biscuit dough (canned or tube)
- 4 tbsp unsalted butter
- 3 tbsp granulated sugar
- ½ tsp ground cinnamon
- 2 tbsp sliced almonds (optional but traditional)
- ¼ tsp fleur de sel or flake sea salt
Instructions
- 1
Preheat oven to 375°F. Unroll the biscuit dough and press it flat into a 9-inch square or round baking pan.
- 2
Melt butter in a small saucepan over low heat, then stir in sugar and cinnamon until combined.
- 3
Pour the butter-cinnamon mixture evenly over the dough. Sprinkle almonds on top, then a pinch of salt.
- 4
Bake for 11–13 minutes until the dough is golden brown and the edges look set. Do not overbake.
- 5
Remove from oven and let cool for 2–3 minutes. Slice into squares and serve warm.
Tools you’ll need
- 9-inch square or round baking pan
- small saucepan
- oven
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