Butterkuchen Sheet Pan
German butter cake baked on a sheet pan with a yeasty dough base and a golden, crispy butter-sugar topping. Ready in 30 minutes—no long rise required.
- Total time
- 30 min
- Servings
- 6
- Calories
- 312
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1 packet (7g) instant yeast
- ¼ cup granulated sugar
- ½ tsp salt
- 4 tbsp butter, softened
- ¾ cup milk, warm
- 1 large egg
- 6 tbsp butter, cold & cubed
- ½ cup coarse sugar or pearl sugar
Instructions
- 1
Mix flour, yeast, sugar, and salt in a bowl. Add softened butter, warm milk, and egg.
- 2
Stir until a loose dough forms, then knead by hand for 1 minute until roughly combined.
- 3
Spread dough onto a 9×13-inch sheet pan, pressing it evenly to the edges with oiled hands.
- 4
Scatter cold butter cubes over the dough, then sprinkle coarse sugar generously across the top.
- 5
Bake at 425°F for 18–22 minutes until the top is golden and edges are set but center still jiggles slightly.
- 6
Cool on the pan for 5 minutes, then slice into squares and serve warm or at room temperature.
Tools you’ll need
- large mixing bowl
- 9×13-inch sheet pan
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
