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.
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)
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.
Notes
Red currant jelly provides the most traditional flavor, but raspberry or strawberry jam can be substituted.
Ensure all buttercream ingredients are at room temperature to prevent curdling.
Store refrigerated in an airtight container for up to 4 days.
Let the cake sit at room temperature for 20–30 minutes before serving.
Individual slices can be frozen and thawed overnight in the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
