Name: Frankfurter Kranz (German Crown Cake)
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: German
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup whole milk; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened (for buttercream); 2 cups powdered sugar; 1 cup prepared vanilla pudding, cooled; 1 teaspoon vanilla extract (for buttercream); 1/2 cup red currant jelly or raspberry jam; 1 cup sliced almonds; 1/2 cup granulated sugar (for praline)

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Frankfurter Kranz (German Crown Cake), is a traditional butter cake layered with jam and rich vanilla buttercream, then coated in crunchy caramelized almond praline. I love how this cake combines soft, tender layers with creamy filling and a crisp, nutty exterior. It is a true showpiece that feels both elegant and comforting at the same time.

Frankfurter Kranz (German Crown Cake)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk

1 teaspoon vanilla extract

For the Buttercream:

1 cup unsalted butter, softened

2 cups powdered sugar

1 cup prepared vanilla pudding (cooled)

1 teaspoon vanilla extract

For the Filling:

½ cup red currant jelly or raspberry jam

For the Praline:

1 cup sliced almonds

½ cup granulated sugar

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring a ring-shaped Bundt-style cake pan.

In a large bowl, I cream together the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition to keep the batter smooth.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the butter mixture, alternating with the milk. Then I stir in the vanilla extract until everything is well combined.

I pour the batter evenly into the prepared pan and smooth the top. I bake it for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, I let the cake cool completely before removing it from the pan.

To prepare the praline, I melt the sugar in a skillet over medium heat until it turns golden and caramelized. I stir in the sliced almonds, then spread the mixture onto parchment paper to cool. Once hardened, I chop it into small pieces.

For the buttercream, I beat the softened butter until creamy. I gradually add the powdered sugar, then mix in the cooled vanilla pudding and vanilla extract until smooth and fluffy.

I slice the cooled cake horizontally into two or three even layers. I spread a thin layer of jam over the bottom layer, followed by a layer of buttercream. I repeat this process with the remaining layers.

I frost the outside of the cake with the remaining buttercream and press the chopped almond praline evenly around the sides and top. I chill the cake for at least 1 hour before serving to allow the flavors to set.

Servings and Timing

Prep Time: 40 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 20 minutes

Servings: 12 servings

Calories: 520 kcal per serving

Variations

I sometimes swap the red currant jelly for raspberry or even strawberry jam when I want a slightly sweeter flavor. If I prefer a lighter buttercream, I reduce the powdered sugar slightly and increase the pudding for a softer texture.

For a more decorative finish, I occasionally place candied cherries on top to resemble jewels in a crown. I also experiment with hazelnuts instead of almonds for a deeper, nuttier praline flavor.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 4 days. Because of the buttercream, I prefer to keep it chilled to maintain its structure.

Before serving, I let it sit at room temperature for about 20 to 30 minutes so the buttercream softens and the flavors fully develop. I do not recommend microwaving slices, as that can affect the texture of the buttercream and praline.

FAQs

Can I make the cake layers in advance?

I often bake the cake a day ahead and wrap the cooled layers tightly in plastic wrap. I assemble and decorate the cake the next day for the freshest presentation.

What is the best jam to use?

I prefer red currant jelly for a traditional flavor, but I also enjoy raspberry jam for its balance of sweetness and tartness.

How do I prevent the praline from sticking?

I always spread the hot caramelized almond mixture onto parchment paper immediately after cooking. Once it cools completely, it lifts off easily and can be chopped without sticking.

Can I freeze Frankfurter Kranz?

I freeze individual slices wrapped tightly in plastic wrap and placed in an airtight container. I thaw them overnight in the refrigerator before serving.

Why does my buttercream look curdled?

If my buttercream looks curdled, I make sure all ingredients are at room temperature. I continue beating it, and it usually becomes smooth and fluffy again.

Conclusion

Frankfurter Kranz (German Crown Cake) is a timeless German celebration cake that brings together buttery sponge, creamy vanilla buttercream, fruity jam, and crunchy almond praline in one beautiful dessert. I enjoy preparing it for special occasions because it feels elegant yet comforting. Every slice reflects classic European baking traditions, and I find it always leaves a lasting impression at the table.

📖 Recipe:

Frankfurter Kranz (German Crown Cake)

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Author: Cheryl
Total Time: 1 hour 20 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Frankfurter Kranz, also known as German Crown Cake, is a classic butter cake layered with red currant jelly and rich vanilla buttercream, then coated in crunchy caramelized almond praline for an elegant and festive dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a ring-shaped Bundt-style cake pan.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with milk. Stir in vanilla extract.
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the praline, melt sugar in a skillet over medium heat until golden. Stir in sliced almonds, spread onto parchment paper, and let cool. Chop into small pieces.
For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in cooled vanilla pudding and vanilla extract until smooth and fluffy.
Slice the cooled cake horizontally into two or three layers. Spread jam over the bottom layer, followed by buttercream. Repeat with remaining layers.
Frost the outside of the cake with remaining buttercream and press chopped praline around the sides and top. Chill for at least 1 hour before serving.