20-Min Butterkuchen: German Butter Sheet Cake
A warm, buttery German sheet cake with a gooey caramelized topping, ready in 20 minutes using store-bought puff pastry as the base. Serve with cold milk for the ultimate cozy pairing.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 8g
Ingredients
- 1 sheet (9×13 inch) frozen puff pastry sheets
- 6 tbsp butter
- ½ cup granulated sugar
- ¼ cup heavy cream
- ½ cup sliced almonds
- ½ tsp vanilla extract
- ¼ tsp sea salt
- 1 cup (for serving) whole milk
Instructions
- 1
Preheat oven to 400°F. Place puff pastry sheet on a 9×13-inch baking sheet and prick all over with a fork.
- 2
Bake pastry for 8 minutes until it just begins to puff and the edges turn golden.
- 3
While pastry bakes, combine butter, sugar, cream, vanilla, and salt in a small saucepan over medium heat.
- 4
Stir constantly until the mixture turns golden brown and smells caramelized, about 3 minutes. Stir in almonds.
- 5
Remove pastry from oven. Pour hot butter-almond mixture evenly over the surface, spreading to edges.
- 6
Bake for 7 more minutes until the topping is deep golden brown and bubbling at the edges.
- 7
Cool for 2 minutes, then cut into squares. Serve warm with cold milk on the side.
Tools you’ll need
- 9×13-inch baking sheet
- small saucepan
- wooden spoon
- oven
- knife
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