Blitzkuchen, or lightning cake, is a delicious, soft German coffee cake with an almond sugar topping that can be made in less than 30 minutes.
German cakes are amazing! German people love cakes, love to eat them and love to bake them. They are present on any occasion; unless you are invited to just dinner, you will always get some.
Expect coffee and cake at a German birthday party first, followed by something savory like grilled meats or dinner. During Christmas or Easter, you'll have lunch first and Kaffee und Kuchen in the afternoon.
There will always be plenty of cakes. Even for small gatherings of 4-5 people, expect at least 2 or 3 cakes. For larger groups, well, the table might break under the weight of all those cakes.
Try more German cakes: German Plum Cake, Apple Crumble Cake, or German Cheesecake; these are all incredibly popular, traditional cakes, and you are probably bound to get at least one of them at any Kaffeekränzchen in any village in Germany.
What is Blitzkuchen?
The Blitzkuchen is a quick version of the popular German butter cake (Butterkuchen) or sugar cake (Zuckerkuchen), both staples at weddings and funerals. Soft, sticky, and delicious, it's hard to stop at just one piece.
The original butter cake, available in any German bakery, is yeast-based, covered with melted butter and sugar. Zuckerkuchen is similar but uses more sugar. Blitzkuchen, or lightning cake, is a yeast-free, faster alternative, often topped with butter, sugar, and almonds. The almond topping adds a special touch, making it a delightful treat.
What is the best about the Blitzkuchen?
- All you have to do is stir the ingredients together and bake them for 10 minutes.
- While the batter bakes, melt the butter and stir the topping ingredients together.
- Spread the mixture over the half-baked batter and bake for another 10 - 15 minutes. That's it!
How to store?
The Blitzkuchen is best enjoyed on the day you bake it.
However, you can store any leftovers in an airtight container for 3-4 days, and they will still taste great.
You can also freeze the squares for up to 3 months and thaw them on the counter; it won't take long. If you like, you can refresh the cake for a few minutes in a preheated oven.
Blitzkuchen Recipe
Equipment
- 1 Baking sheet of about 40x30 cm/ 16x12 inches
Ingredients
Cake:
- 200 g granulated sugar 7 oz/ 1 cup
- 250 g all-purpose flour 8 oz/ 2 cups
- 3 ¾ teaspoons baking powder
- 200 ml heavy cream scant 1 cup
- 4 eggs
Topping:
- 175 g unsalted butter 6 oz/ ¾ cup
- 100 g granulated sugar 3.5 oz/ ½ cup
- 200 g slivered almonds 7 oz/ about 3 cups
Instructions
Cake:
- Preheat the oven to 175°C/ 350°F. Line the baking sheet with parchment paper.
- Make cake batter: Mix the sugar, flour, and baking powder in a large bowl. Pour in the heavy cream and add the eggs. Mix until incorporated. 200 g granulated sugar/ 1 cup + 250 g all-purpose flour/ 2 cups + 3 ¾ teaspoons baking powder + 200 ml heavy cream/ scant 1 cup + 4 eggs
- Bake: Pour the mixture onto the prepared baking sheet and bake the cake for 10 minutes.
Topping:
- Combine topping ingredients: In the meantime, melt the butter, add the sugar and the almonds, and mix well.175 g unsalted butter/ ¾ cup + 100 g granulated sugar/ ½ cup + 200 g slivered almonds/ 3 cups
- Bake Blitzkuchen: Spread this mixture over the cake and bake for 10 - 15 minutes more until golden brown.
Notes
- Measurements: Use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Arlene Slobecheski says
The flour is 250 grams which is about 1 cup. But the recipe says 2 cups.
Adina says
250 g are 2 cups. 1 cup of flour is about 120-125 g.
Brigitte Bonn says
Einfach und sehr lecker!
Adina says
Danke, Brigitte.
Bernhard Suhm says
Very easy and fast to make, great result! Tastes (almost) like my grandmother's, which is yeast-based, and a 2 hr process.
Adina says
So happy to hear it. Thank you for the rating.
Adina says
Thank you, Evi. Should be big, so that there is enough place for lots and lots of sweets. 🙂
Evi @ greenevi says
Congratulations on your big boy! I love that the Schultüte is almost bigger than him 😀
And of course Blitzkuchen, always a winner! ♥
Adina says
Thank you, Mary. This is a very nice comment, I was touched reading it. I hope your 20 year old son will like this cake as much as my 7 year old does. 🙂
Mary says
What a nice and touching story of celebrating your son beginning school. I have memories of waiting outside with my son, for the school bus to come. Cherish these times. Mine is now a six foot 20 year old but I still remember those mornings. I love the recipe and am going to try it soon. Thank you for sharing.