We’re going back to the basics with this delicious German Crown Cake Recipe, taken straight from a classic German cookbook. As a vintage original, it’s also a relatively easy Frankfurter Kranz recipe.
You might also love the mandarin orange version of this cake.
Why I Love This German Crown Cake Recipe (Frankfurter Kranz)
The layers of buttery cake, rich buttercream, raspberry preserves, and crunchy caramelized almond brittle (Krokant) create a perfect balance of textures and flavors.
This cake also holds special memories of the German community in San Francisco. As someone who’s half-German, I made this delicious cake for a German friend’s 50th birthday party in SF, and it vanished in no time.
The German guests all praised the Frankfurter Kranz, calling it absolutely perfect and not too sweet.
Trending now: Raspberry Swirl Bundt Cake.
Where Did I Find the Vintage Frankfurter Kranz Recipe?
That goes back to San Francisco too. A German friend in SF raved about the cake. Then, he texted his mom, Marianne, in Germany for the recipe, which is pictured below.
As you can see from the handwritten notes, my friend’s mother adjusted the buttercream ingredients. Her changes are perfect. She ensured there was enough buttercream to cover both cake layers and the entire exterior, which is essential since you press the almond brittle (Krokant) into the buttercream.
If you read German, you’ll also see that raspberry jam isn’t part of the original Frankfurt crown cake recipe. Jam is a later addition.
My English-language Frankfurter Kranz recipe is a direct translation of the original German recipe pictured below.
Frankfurt Crown Cake Recipe Variations
Cakes evolve over time and so did the German Frankfurter Kranz cake.
Besides adding raspberry or strawberry jam, or even orange preserves, some modern versions of the Frankfurter Kranz opt for a pudding buttercream. However, if you want to fill a cake with pudding, I recommend making another heavenly German cake: the Bienenstich (bee sting cake).
Another modern update is the removal of potato starch (Kartoffelmehl (translates to potato flour but is 100% potato starch). Some Frankfurter Kranz recipes skip it entirely. Instead, they make the cake entirely with all-purpose flour and baking powder (though cake flour works much better for this cake).
Others substitute cornstarch for potato starch. Potato starch, however, yields a much softer, more tender cake, making it my preferred starch for this cake. I highly recommend picking up some potato starch for this delicious, historic cake. Bob’s Red Mill makes a great one that’s widely available.
Plus, you can use potato starch in other German cakes such as a lemon sand cake, to make German dumplings, or to thicken soups and sauces. So, you’ll definitely find plenty of uses for it.
Want to learn to make Stollen? I have the perfect Stollen recipe for you.
Frankfurt Crown Cake History
The Frankfurter Kranz (Frankfurt Crown Cake) has a rich history linked to the city of Frankfurt, Germany. It is, in fact, a traditional German cake, originating in the 19th century.
Legend has it that the Frankfurter Kranz was created to celebrate the coronation of a German emperor. The German word “Kranz” means “crown” in German, symbolizing royalty and nobility. Designed to resemble a crown, the cake honored the emperor and his reign.
The Frankfurter Kranz was traditionally made with layers of butter cake filled with buttercream and coated with crunchy almond brittle (Krokant), giving it both a rich flavor and a luxurious texture.
As it gained popularity, the Frankfurter Kranz became a staple at celebrations, especially in the Frankfurt region. It became a symbol of the city’s culinary heritage and has been enjoyed at festive occasions like birthdays and weddings for generations.
Today, the Frankfurter Kranz remains a beloved classic in German bakeries. You’ll also find variations of the original recipe across Germany – and, of course, across the internet.
Yes, there’s a lot of butter in the Frankfurter Kranz cake.
Ingredients in This Easy Frankfurter Kranz Recipe
The Cake Batter
Here are the wet and dry ingredients for the simple bundt cake batter.
- Unsalted Butter: Softened.
- White Granulated Sugar: For fewer calories, you can also sweeten the cake with zero-calorie monk fruit sweetener.
- 4 Large Eggs: Room temperature.
- Sifted Cake Flour or All-Purpose Flour: Cake flour gives the Frankfurter Kranz a soft, delicate texture. All-purpose flour works too, but it results in a slightly heavier crumb.
- Potato Starch: The Frankfurter Kranz was originally made with a blend of potato starch (Kartoffelmehl which translates to “potato flour” but is 100% white potato starch) and very fine cake flour (Weizenmehl 405). The potato starch gives the cake a particularly light, delicate texture. While modern variations of the recipe often omit the potato starch, it remains the signature ingredient in the original recipe for the traditional Frankfurter Kranz. So, it’s well worth ordering German Kartoffelmehl on Amazon or the potato starch from Bob’s Red Mill.
- Baking Powder: The original vintage recipe doesn’t include baking powder, but adding it makes the cake a little taller.
Caramelized Almond Brittle (Krokant) Is Another Key Ingredient That Gives the Luxurious Frankfurter Kranz Cake Its Distinctive Flavor
You can make the caramelized almond brittle the night before, so it’s ready when you frost the cake.
- Unsalted Butter: Softened
- Granulated White Sugar
- Almonds: You can also make the caramelized nuts with hazelnuts or a mix of hazelnuts and almonds.
Raspberry Preserves: A Modern Addition to the Frankfurter Kranz Cake
Raspberry preserves are not part of the original vintage recipe but were added later. The jam layer, however, adds a tasty pop of color to the traditional German cake.
- Raspberry Preserves: Use 5 tablespoons per layer. I recommend using Trader Joe’s Reduced-Sugar Raspberry Preserves, as it helps prevent the cake from becoming too sweet.
The Buttercream for This German Crown Cake Recipe
The Frankfurt crown cake was originally made with simple buttercream frosting.
- Unsalted Butter: Softened
- Powdered Sugar: Sifted
- 3 Large Egg Yolks
- Seeds of 1 Vanilla Bean or 1 Teaspoon of Vanilla Extract: The original German recipe calls for vanilla seeds, but vanilla extract works too.
The Whipped Cream and Berries to Decorate Your Frankfurter Kranz Cake
- Heavy Cream: To make whipped cream to pipe rosettes or serve with a slice.
- Powdered Sugar: To lightly sweeten the whipped cream.
- Raspberries, Strawberries, Maraschino Cherries, or Candied Cherries: To crown the German cake. You can also make a mandarin orange version.
Video and Step-by-Step Photos to Make This German Crown Cake Recipe
This Frankfurter Kranz Cake Recipe isn’t hard to make from scratch. It does, however, take some time, as there are five parts: the cake batter, caramelized almond brittle (Krokant), raspberry preserves, buttercream frosting, and the crowning topping of whipped cream and berries.
PRO TIP: I recommend making the almond brittle the night before, so it’s ready to use when you frost the cake. I also set the butter out the night before, so I don’t risk melting it in the microwave.
Here’s an instructional video from my YouTube Channel:
Make the Cake Batter for This Easy Frankfurter Kranz Recipe
1. Grease a bundt cake pan, tube pan, or a Frankfurter Kranz cake form with butter.
2. Preheat the oven to 350°F (180°C).
3. Sift the cake flour (or all-purpose flour), potato starch, and baking powder together.
4. Beat the softened butter until creamy.
5. Mix in the sugar, whole eggs, and flour mixture.
6. Pour the cake batter into the greased pan. Then, bake the cake for around 45 minutes, or until a skewer or knife comes out clean. Baking time may vary depending on the pan you use, so be sure to keep an eye on it. Once done, allow the cake to cool in the pan for 10 minutes before removing it from the pan.
7. Allow the cake to cool fully on a wire rack.
8. Slice the cooled cake into 3 even rings using a serrated knife. This means you will have 3 equal layers: the bottom layer, the next layer of cake, and the top layer.
For the Caramelized Almond Brittle (Krokant)
1. Melt butter in a saucepan. Then, add the sugar and stir until it turns fluid and golden brown.
2. Stir in the chopped almonds until fully combined. If needed, add a bit more butter to help bind the nuts together.
3. Pour onto parchment paper and let it cool and harden (about 20-30 minutes).
4. Once cooled, break it into small pieces using a food processor.
5. Use immediately, or store in a sealed container or a bowl covered with plastic wrap.
Make the Buttercream for This German Crown Cake Recipe
While the almond brittle cools, make the buttercream.
1. Beat the softened butter until smooth and creamy.
2. Gradually add the sifted powdered sugar one tablespoon at a time, beating until combined.
3. Add the egg yolks and vanilla seeds or vanilla extract and mix the butter mixture well.
4. Divide the buttercream into three portions. Weigh the buttercream using your kitchen scale – it should be almost 500 grams in total. Then, split it into three parts, with a bit more for the cake’s exterior. For example, set aside 125 grams for each layer, and reserve the remaining 300 grams for the outside of the cake. You’ll need enough buttercream on the exterior to press the almond brittle into it.
Assemble the Frankfurter Kranz Cake
1. Place the bottom layer on a serving platter or cake plate.
2. Then, use a spatula to spread raspberry preserves on the bottom layer.
3. Next, spread buttercream on top of the raspberry jam.
4. Place the second cake layer on top of the first. Then, spread raspberry jam and buttercream over it, just as before.
5. Then, add the top layer.
4. Spread the remaining buttercream on the cake’s entire exterior.
5. Then, use a spoon to sprinkle the almond brittle on top of the cake.
6. Then use your hands to press the almond brittle into the buttercream on the cake’s entire exterior. Yes, it gets a little messy.
7. Whip the heavy cream and powdered sugar until stiff peaks form. Then pipe rosettes onto the cake. Top with raspberries, strawberries, cherries, or candied cherries. Serve the remaining whipped cream alongside each slice of cake.
Equipment Needed for This German Crown Cake Recipe
Here’s what you’ll need to make this opulent German Crown Cake Recipe.
- Bundt Cake Pan: The Germans use a special pan for this cake called the Frankfurter Kranz baking pan. I used a standard 10-inch-wide, 10-12 cup Nordic Ware bundt pan, but the batter only filled half the pan. A slightly narrower bundt pan such as a Kugelhopf bundt pan or a ring cake pan would also work. Bear in mind that the cake pan you use impacts the height of the cake.
- Food Processor: To chop the almonds and break up the almond brittle.
- Kitchen Scale: This recipe is adapted from an older German cookbook, which uses grams for measurements. While I’ve included cup equivalents as a rough guide, using the gram measurements will yield the best results.
- Large Mixing Bowl: To make the batter for the light and tender crumb that Germans call “sandy cake batter” (Sandkuchentieg).
- Medium Mixing Bowl: To make the buttercream and the whipped cream.
- Parchment Paper: To cool the almond brittle.
- Piping Bag and Piping Tip (Optional): To crown the Frankfurter Kranz cake.
- Saucepan: To make the signature almond brittle.
- Serrated Knife: To slice the cake into 3 rings.
- Sieve: To sift the flour.
- Spatula: To scrape the bowl down and to spread the buttercream.
- Stand Mixer, Electric Mixer, or Spoon: The German recipe actually says you need to mix the batter for 1 hour! 10 minutes in my stand mixer sufficed.
- Wire Rack: One wire cooling rack to cool the baked crown cake.
Storage Tips for Your German Frankfurter Kranz Cake
Store the Frankfurter Kranz in an airtight container at room temperature for one day. For longer storage, refrigerate. Let the cake come to room temperature before serving.
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German Crown Cake Recipe (Easy Frankfurter Kranz Recipe)
Equipment
- 1 Bundt Cake Pan – I use a 10-inch-wide, 10–12 cup Nordic Ware Bundt pan from the Platinum Series, made of heavy aluminum that distributes heat evenly for uniform browning. Germans, however, use a special Frankfurter Kranz baking pan. I have the one by Dr. Oetker, but it’s not my favorite pan, because the aluminum is thinner than that of my Platinum Nordic Ware Pan. As a result, the cake tends to dome. If I were to use the Dr. Oetker pan again, I’d try cake strips to slow the browning of the sides and promote more even heat distribution.
- 1 Food Processor – To chop the almonds and to break up the almond brittle.
- 1 Kitchen Scale – This recipe is adapted from an older German cookbook, which uses grams for measurements. While I’ve included cup equivalents as a rough guide, using the gram measurements will yield the best results.
- 1 Large Mixing Bowl – To make the batter for the light and tender crumb that Germans call "sandy cake batter" (Sandkuchentieg).
- 1 Medium Mixing Bowl – To make the buttercream and the whipped cream.
- Parchment Paper – To cool the almond brittle.
- 1 Piping Bag and Piping Tip (Optional) – To pipe whipped cream on top of the cake.
- 1 Saucepan – To make the caramelized almond brittle.
- 1 Serrated Knife – To slice the cake into 3 rings.
- 1 Sieve – To sift the flour.
- 1 Spatula – To scrape down the bowl and to spread the buttercream.
- 1 Stand Mixer, Electric Mixer, or Spoon – The German recipe actually says you need to mix the batter for 1 hour! 10 minutes in my stand mixer sufficed.
- 1 Wire Cooling Rack – To cool the baked cake.
Ingredients
The Easy Cake Batter
- 250 Grams Unsalted Butter (18 Tablespoons), Softened
- 250 Grams White Granulated Sugar (½ Cup + 1 Tablespoon)
- 4 Large Eggs at Room Temperature
- 125 Grams Sifted Cake Flour or All-Purpose Flour (1 Cup) – Cake flour gives the Frankfurter Kranz a soft, delicate texture. All-purpose flour works too, but it results in a slightly heavier crumb.
- 125 Grams Potato Starch (¾ Cup) – Germans originally made the Frankfurter Kranz with a blend of potato starch (Kartoffelmehl which is 100% white potato starch) and cake flour (Weizenmehl 405). The potato starch gives the cake a particularly light, delicate texture. While modern variations of the recipe often omit the potato starch, it remains the signature ingredient in the original recipe for the traditional Frankfurter Kranz. It’s well worth ordering German Kartoffelmehl on Amazon or the potato starch from Bob's Red Mill.
- 2 Teaspoons Baking Powder – The original vintage recipe doesn’t include baking powder, but adding it makes the cake a little taller.
Caramelized Almond Brittle (Krokant): You can make it the night before, so it's ready when you frost the cake.
- 30 Grams Unsalted Butter (3 Tablespoons)
- 120 Grams Granulated White Sugar (10 Tablespoons)
- 120 Grams Almonds (¾ Cup Whole Almonds That Need to Be Chopped) – Or use hazelnuts or a mix of hazelnuts and almonds.
Raspberry Preserves
- 180 Grams Raspberry Jam (10 Tablespoons) – Use 5 tablespoons per layer. I recommend using Trader Joe’s Reduced-Sugar Raspberry Preserves, as it helps prevent the cake from becoming too sweet. Strawberry jam also tastes great on this cake.You can also make a mandarin orange version.
Buttercream for Two Cake Layers and to Coat the Cake
- 250 Grams Unsalted Butter (18 Tablespoons), Softened
- 200 Grams Powdered Sugar (1 ⅔ Cups), Sifted
- 3 Large Egg Yolks
- 1 Vanilla Bean: The Seeds of 1 Vanilla Bean, But 1 Teaspoon of Vanilla Extract Works Too.
Whipped Cream and Raspberries to Top the Cake
- 1 Cup Heavy Cream – You'll need less than 1 cup of heavy cream for the rosettes. I typically serve the leftover whipped cream alongside each slice.
- 1 Tablespoon Powdered Sugar
- Fresh Raspberries, Strawberries, Cherries, or Candied Cherries.
Instructions
Please See the Instructional Video and Step-by-Step Photos in the Main Post.
This Frankfurter Kranz Cake Recipe isn’t hard to make. It does, however, take some time, as there are 5 parts: the cake batter, caramelized almond brittle, raspberry preserves, buttercream frosting, and the whipped cream and raspberry decoration on top.
PRO TIP: I recommend making the almond brittle the night before, so it's ready to use when you frost the cake. I also set the butter out the night before, so I don't risk melting it in the microwave.
Make the Easy Cake Batter
- Grease a bundt cake pan, tube pan, or a Frankfurter Kranz cake form with butter.
- Preheat the oven to 350°F (180°C).
- Sift the cake flour (or all-purpose flour), potato starch, and baking powder together.
- Beat the softened butter until creamy.
- Mix in the sugar, whole eggs, and flour mixture.
- Pour the cake batter into the greased pan. Then, bake the cake for around 45 minutes, or until a skewer or knife comes out clean. Baking time may vary depending on the pan you use, so be sure to keep an eye on it. Once done, allow the cake to cool in the pan for 10 minutes before removing it from the pan.
- Allow the cake to cool fully on a wire rack.
- Slice the cooled cake into 3 even rings using a serrated knife.
Make the Caramelized Almond Brittle
- Melt butter in a saucepan.
- Add the sugar and stir until it turns fluid and golden brown.
- Stir in the chopped almonds until fully combined. If needed, add a bit more butter to help bind the nuts together.
- Pour onto parchment paper and let it cool and harden (about 20-30 minutes).
- Once cooled, break it into small pieces using a food processor.
Make the Buttercream
- Beat the softened butter until smooth and creamy
- Gradually add the sifted powdered sugar one tablespoon at a time, beating until combined.
- Add the egg yolks and vanilla seeds or vanilla extract and mix well.
- Divide the buttercream into three portions. Weigh the buttercream using your kitchen scale – it should be almost 500 grams in total. Then, split it into three parts, with a bit more for the cake’s exterior. For example, set aside 125 grams for each layer, and reserve the remaining 300 grams for the outside of the cake. You’ll need enough buttercream on the exterior to press the almond brittle into it. Yes, it gets a little messy.PRO TIP: If the buttercream sits for a while, it might firm up. Simply microwave it for a few seconds to soften it again.
Assemble the Frankfurter Kranz Cake
- Spread raspberry preserves on the bottom two rings of the cake.
- Use a spatula to spread the buttercream over the jam on the bottom two rings of the cake.
- Stack the three rings of cake.
- Spread the remaining buttercream on the cake's entire exterior.
- Use a spoon to sprinkle the almond brittle on top of the cake.
- Then use your hands to press the almond brittle into the buttercream on the cake's entire exterior. Yes, it gets a little messy.
Make the Whipped Cream Topping and Decorate
- Whip the heavy cream and powdered sugar until stiff peaks form. Then pipe rosettes onto the cake. Top with raspberries, strawberries, cherries, or candied cherries. Serve the remaining whipped cream alongside each slice of cake.
Storage Tips
- Store the Frankfurter Kranz in an airtight container at room temperature for one day. For longer storage, refrigerate. Let the cake come to room temperature before serving.
Notes
Delicious cake with clear instructions!
Glad you enjoyed it!
I made this for a German friend’s birthday. At first I was reluctant to buy potato starch but I picked some up and well this cake tastes incredible. Everyone loved it. The sweetness level is absolutely perfect, it’s not too sweet, it’s just right. This is a real winner. Thanks for sharing this. The Germans who tried it all loved it.
Thanks for letting me know. Yes, Germans love this cake.
The cake was delicious! We cut very thin slices though because of all of the butter, so it lastet a whole week … 🙂
My late mother used to make Frankfurter Kranz a lot. Her recipe got lost, but she used a lighter filling, a vanilla custard instead of buttercream. I bet she made the Dr. Oetker Vanilla pudding and used it as a filling
Yes, it’s a yummy cake. So happy you enjoyed it!
We love this cake. We used cornstarch instead of potato starch and were happy with the result.
Glad it worked for you. I personally prefer making the cake with potato starch which yields a softer cake than cornstarch.
Hello, this cake looks delicious! I am wondering if I can make the buttercream without using eggs, since kids will be eating the cake I am concerned about the raw eggs in it, thank you!
That’s the original German recipe. I haven’t tried any variations so I don’t know.