If you've ever wondered what is tree cake made out of, you're in the right place. Baumkuchen, or tree cake, is a beloved traditional German layered cake, famous for its ringed layers that resemble tree trunks. This German dessert combines simple ingredients like butter, sugar, eggs, marzipan, and brandy-but what makes it truly special is the unique technique and careful layering. You may also ask, why is tree cake (baumkuchen) so hard to make? The answer lies in its labor of love: each thin batter layer is spread and broiled individually to build the signature rings. Don't worry though - I'll walk you through my tried-and-true recipe, along with personal tips and variations, to help you bake this impressive cake with confidence.
Ingredients
Baumkuchen is made with a high-fat, rich batter that includes butter, eggs, sugar, marzipan, and a mix of flour and cornstarch. The cake is baked in layers-each one browned before adding the next. Traditionally, it's made on a rotating spit, but my version is made in your home oven with similar results.
- Butter - For flavor and richness
- Eggs - Room temperature, separated for whipped whites
- Sugar - White granulated
- Vanilla - For flavor depth
- Cornstarch - Helps with structure and lightness (more on this below)
- Marzipan - Adds a beautiful almond note (try my marzipan recipe here)
- Brandy or Amaretto - Most traditional recipes use Amaretto, but I found brandy gives it an extra layer of depth
Why I Prefer Brandy Over Amaretto
Many recipes call for Amaretto, but as I tested and developed my own version, I found that brandy enhanced the flavor beautifully. It complements the marzipan without making the cake too sweet, adding a warmth that rounds out the overall taste. Try it both ways and see what you love most!
Tips for Working With Cornstarch
When I first made this cake, I used a lower-quality cornstarch and instantly noticed the difference-the flavor was chalky, and the texture felt off. Not all cornstarch is created equal.
Because German ingredients often differ from American ones, make sure to use cornstarch that feels soft and silky between your fingers-not gritty or chalky. This will give your Baumkuchen a smooth, tender crumb.
When Does Tree Cake Taste Best?
In researching traditional methods, I found mixed opinions. Some say eat it the same day, others suggest waiting. After trying all the versions, here's what I recommend:
- Let the cake cool completely.
- Coat it with chocolate glaze.
- Let it rest for at least 24 hours.
On day 2, the flavor truly blooms-deep, nutty, and well-rounded. The cake also keeps well for up to a week, and we were still enjoying it several days later.
Make Your Own Marzipan at Home
I like to make my own marzipan at home. It's easy, much fresher than store-bought, and works beautifully in this cake. You can find my homemade marzipan recipe here.
How to Store Baumkuchen Properly
Wondering how to store tree cake (Baumkuchen) after baking? This cake stores beautifully-one of the reasons it has remained such a beloved German specialty.
Once the cake has fully cooled and is coated with chocolate, store it at room temperature in an airtight container. Make sure it's completely covered to keep it from drying out. Avoid refrigerating it, as the cold air tends to dry out the delicate layers and dull the flavor.
How Long Does Baumkuchen Last?
Stored in an airtight container at room temperature, Baumkuchen stays fresh for up to 7 days. In fact, many say it tastes better with time, as the layers settle and develop in flavor.
Traditional German Cakes
Tree Cake / Baumkuchen Recipe
Ingredients
Equipment
Method
- Instructions:
- In a large bowl, beat the butter, sugar, egg yolks, vanilla sugar (or extract), and bitter almond extract until light and fluffy.
- In a small pot over low heat, warm the marzipan with the brandy, stirring until it softens into a paste. Stir into the butter mixture.
- Mix the flour, cornstarch, and baking powder. Gradually add to the wet ingredients, mixing smoothly.
- Beat the egg whites to stiff peaks and gently fold into the batter.
- Preheat the oven's broil setting with the rack in the middle position.
- Line a springform pan with parchment paper. Spread about 3 tablespoons of batter evenly on the bottom. Broil for 2-3 minutes until lightly golden.
- Repeat spreading thin layers and broiling 2-3 minutes each until all batter is used. Watch carefully to avoid burning.
- Cool completely, then coat with melted dark Belgian chocolate couverture.
Notes
- Patience is essential - the layer-by-layer technique creates Baumkuchen's signature look and tender texture.
- Use quality marzipan and dark Belgian chocolate for the richest flavor.
- Watch the cake carefully while broiling to prevent over-browning.
