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Authentic German Frankfurter Kranz buttercream ring cake with layers of jam and cream.

Authentic German Frankfurter Kranz

A rich and soft buttercream ring cake filled with vanilla buttercream and coated in crunchy caramel bits, perfect for any celebration or afternoon coffee.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 200 g butter Softened for creaming
  • 200 g sugar
  • 4 pieces eggs Large eggs
  • 250 g flour All-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 100 ml milk Room temperature
  • 1 tsp vanilla Pure vanilla extract
For the buttercream
  • 200 ml milk For the pudding base
  • 100 g sugar
  • 1 tsp vanilla
  • 50 g cornstarch For thickening
  • 200 g butter Softened
For the coating
  • 150 g almond caramel krokant Store bought or homemade
Optional
  • 1 tbsp rum or rum extract For flavor enhancement
  • 100 g raspberry jam For spreading between layers

Method
 

Baking the Cake
  1. Grease a bundt pan or ring pan very well, ensuring to cover every groove.
  2. Cream the softened butter and sugar until fluffy. Add eggs one at a time and mix in vanilla.
  3. Mix in the flour, baking powder, and salt, then add milk gradually until smooth.
  4. Bake until a toothpick comes out clean, then let it cool fully before slicing.
Making the Buttercream
  1. Warm the milk with sugar and vanilla.
  2. Whisk cornstarch with a bit of cold milk then stir it into the warmed milk.
  3. Cook until thickened like pudding, cover with plastic wrap and cool to room temperature.
  4. Beat room temperature butter until pale and fluffy. Add cooled pudding a spoon at a time, mixing until smooth.
Assembling the Cake
  1. Slice the cooled cake into 2 or 3 layers.
  2. Spread a layer of buttercream (and optional raspberry jam) between the layers.
  3. Coat the outer layer with buttercream and press krokant onto the sides and top.
  4. Optionally pipe rosettes with remaining buttercream to decorate.

Notes

For best results, chill the cake in the fridge before slicing. Can be made a day in advance for better flavor and texture.