Frankfurter Kranz Crown Cake

Recipe Details

• Author: deesviral
• Cuisine: German / European
• Category: Dessert / Cake
• Keywords: Frankfurter Kranz, German Crown Cake, Buttercream Cake, Celebration Cake, deesviral
• Prep Time: 1 hour
• Cook Time: 35 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 bundt cake (10–12 servings)

Ingredients

Sponge Cake:

• 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 200g (1 ⅔ cups) all-purpose flour
• 2 tsp baking powder
• 2 tbsp milk

Buttercream Filling:

• 500ml (2 cups) milk
• 1 packet (40g) vanilla pudding powder (or 3 tbsp cornstarch + 1 tsp vanilla)
• 100g (½ cup) sugar
• 250g (1 cup) unsalted butter, room temperature

Additional Filling & Decoration:

• Red currant jam or raspberry jam
• Krokant (hazelnut brittle) or chopped caramelized nuts
• Candied cherries (optional)

Instructions

1. Make the Sponge Cake: Preheat oven to 350°F (175°C). Grease and flour a bundt pan. Cream butter, sugar, and vanilla. Add eggs one at a time, beating well. Mix in flour and baking powder, alternating with milk until smooth. Pour into pan and bake for 30–35 minutes. Cool completely before slicing.
2. Prepare Buttercream: In a saucepan, whisk pudding powder and sugar with milk. Cook over medium heat, stirring constantly until thickened. Let cool completely. Beat softened butter until creamy, then gradually add the cooled pudding mixture until smooth.
3. Assemble the Cake: Slice the cake into three even layers. Spread jam on the bottom layer, then top with buttercream. Repeat for the next layer. Stack the cake and cover the entire surface with remaining buttercream.
4. Decorate: Press krokant or caramelized chopped nuts all over the outer buttercream. Garnish with candied cherries if desired. Chill the cake for 1–2 hours before serving.

Troubleshooting & Consistency Tips

• Buttercream too loose? Make sure the pudding and butter are the same temperature before combining.
• Sponge too dry? Don’t overbake and check doneness around the 30-minute mark.
• Jam too runny? Use a thicker jam or slightly reduce it before spreading.

Storage & Make-Ahead

• Refrigerator: Store covered for up to 3 days.
• Freezer: Freeze slices (well wrapped) for up to 1 month.
• Make-Ahead: Cake layers and pudding can be made a day in advance. Assemble the next day.

Why This Recipe Works

This cake balances buttery richness with fruity tartness and a satisfying crunch. The homemade buttercream is lighter than frosting but richer than whipped cream, and the krokant gives the whole cake a nutty, sweet shell. It’s an eye-catching dessert that always impresses, thanks to its unique crown shape and contrast in textures. deesviral proudly brings this heritage recipe to your table.

Expert Tips

• Use real German Krokant if available, or make your own with chopped hazelnuts and caramelized sugar.
• Let all components cool completely before assembly to avoid melting the buttercream.
• Serve at room temperature for best texture and flavor.