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philadelphia german butter cake
Linda Cain

Philadelphia German Butter Cake Recipe

Have you ever stumbled upon a recipe so comforting that it feels like a warm hug? The Philadelphia German butter cake is precisely that for me.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 347
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large egg beaten
  • 1/2 cup milk warmed to 105-115°F
  • 1 tablespoon honey
  • 1/4 cup granulated white sugar
  • 1/4 cup butter-flavored shortening or 1/4 cup unsalted butter
  • 1/4 teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 ounce packet active dry yeast
  • 2 1/4 cups all-purpose flour

Equipment

  • Small bowl
  • Clean kitchen towel
  • Wire rack

Method
 

  1. First things first, we need to wake up our active dry yeast. In a small bowl, combine the warm milk (105-115°F) with honey and sprinkle the yeast over the top. Allow it to sit for about 5-10 minutes. If it bubbles and foams, you’re good to go! This means the yeast is alive and ready to help your cake rise.
  2. Now, in a separate bowl, whisk together the flour, granulated sugar, sea salt, and cinnamon. This step ensures that the flavors are evenly distributed throughout the cake. No one likes a pocket of salt, right?
  3. In another bowl, combine the beaten egg, melted butter or shortening, and vanilla extract. Once your yeast mixture is bubbly, gently fold it into the wet ingredients.
  4. Pour the wet mixture into the bowl of dry ingredients. Stir gently until everything is just combined. Be careful not to over-mix; a gentle touch is all you need to create that perfect texture.
  5. Grease a 9-inch round cake pan and pour the batter into it. Cover it loosely with a clean kitchen towel and let it rise in a warm spot for about 45 minutes. You’ll notice it puffing slightly, creating a light structure.
  6. While the cake is rising, preheat your oven to 350°F (175°C). This ensures a consistent baking environment once the cake is ready to go in.
  7. Once the cake has had its rise, pop it into the oven for about 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This will prevent it from sticking and ensure the best texture. Slice it warm, and enjoy with those delightful pairings!

Nutrition

Calories: 347kcal

Notes

  • Eggs are not just for binding; they provide moisture, helping create a tender crumb in the cake.
  • Milk is a great hydrator. It adds flavor and reacts with the yeast, allowing the cake to rise.
  • Honey contributes subtle flavor while being a natural sweetener. It generally gives baked goods a lovely brown color.
  • Granulated Sugar interacts wonderfully with yeast, contributing to the rise and creating a slight caramelization on the surface.
  • Butter or Shortening each has its unique benefits. Butter enhances flavor, while shortening provides moisture and tenderness.
  • Sea Salt isn’t just for taste; it balances sweetness and highlights all the flavors in the cake.
  • Vanilla Extract is essential for that classic flavor we all know and love.
  • Cinnamon not only adds flavor but also aroma; it makes your kitchen smell heavenly!
  • Active Dry Yeast is vital. Make sure yours is fresh to ensure the best rise.
  • All-Purpose Flour gives the cake structure and works with the yeast to create that airy texture.

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