Baumkuchen is a traditional German cake. The appearance of the cake resembles a tree’s growth rings. It is labour intensive cake if you make it in the traditional way, but I am going to show you how to make this beautiful cake at home the easy way! It just looks like the Baumkuchen you see and can buy from shops in Japan.
Why is Baumkuchen on a Japanese food blog?
Baumkuchen’s popularity in Japan is phenomenal. The German tree cake is readily available from fancy pastry shops to convenience stores and supermarkets. Japanese love Baumkuchen and so do I! This cake is the king of cakes in Japan definitely. And probably it is more famous and popular in Japan than it is in Germany.
About 3 years ago, I had visited my daughter who was studying in Dusseldorf, Germany and then traveled along the Romantic road. I was so thrilled thinking I can finally taste authentic German tree cake in Germany. Disappointedly, I did not find any Baumkuchen while I travelled through.
Although I was a little disappointed that I could not find and taste real German Baumkuchen, I could easily understand why Japan is in love with this cake. Because Germany was covered with Beautiful forests, which vividly show the transition of the four seasons like it is in Japan. It was not surprising that German created sweets associated with the beautiful forests and no wonder Japanese love the cake.
Juchheim Baumkuchen
There are many sweets that originated outside of Japan such as Castella. German tree cake, Baumkuchen is one of them too. Juchheim (Japanese pronounce this You-Hi-Moo) is the well-known brand of Baumkuchen. A German confectioner, Karl Juchheim introduced German tree cake “Baumkuchen” to Japan.
How to bake thin layers of cake into the shape of a tree?
Traditionally, Baumkuchen is baked and layered into the shape of a tree. It resembles tree rings when the cake is sliced. The cake can be cooked on a rotating spit. Another method is to bake the cake in a special oven with a cylinder-shaped core that rolls inside the oven. This bakes one layer at a time.
How to create the tree shape at home?
I am going to show you how I made the tree shape exactly look like the Juchheim baked Baumkuchen that you can buy in Japan! Follow the technique shown in the video. I used a crepe pan and a small rolling pin. I fried the first layer of thinly spread batter into a rectangle shape and then rolled it with a core which I made out of a small rolling pin wrapped with a baking sheet. After one layer cooked, I spread another layer exactly the same. So put the core back on the second layer and repeated the process. Repeat until you have used all the batter.
Tips to make it look like Juchheim Baumkuchen
- Use a crepe pan, shallow frying pan, or electric pan.
- Use a small rolling pin. I used a rolling pin 2.5cm (1 inch) in diameter and 28cm (11 inches) in length. If you use a frying pan shorter in length rolling pin would be better. Then cover it with parchment sheet.
- Use some work gloves because it is really hot to roll the cake with bare hands. I used a pair of Japanese work gloves called “Gunte
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How to store Baumkuchen
Baumkuchen will keep in the fridge for about two days. Also as you may have seen, Baumkuchen often sold frozen. You can freeze them easily to store. Slice the Baumkuchen and wrap them individually with cling wrap. Then place them in a ziplock bag and freeze. It will store for about 2 weeks in the freezer. When you would like to eat it, defrost slowly in the fridge.
Alternative shape and Variations
Alternatively, you can bake thin layers at a time in cake pans. Also, I have seen a Chocolate coated square shaped Baumkuchen or Sugar icing over the cake. Also, apricot jam layered in between cake layers. Though, in my humble opinion, Baumkuchen should look like a tree ring really.
Hope you like my Baumkuchen recipe. If you liked the recipe, please rate it and leave a comment below. Check out my other German recipes that Japanese love such as German Potato, and Easy Pretzel.
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Baumkuchen German Tree Cake バームクーヘン
Video
Ingredients
- 200 g Plain flour
- 2 tsp baking powder
- 6 eggs separated to white and yolks
- 160 g confectioner's sugar
- 140 ml milk
- 60 g unsalted butter
- 1 tbs honey
- Oil and a crepe pan
Instructions
- Separate yolks and white. Leave the yolks in the room temperature and refrigerate the white.
- Sift plain flour and baking powder. Set it aside.
- Place butter, milk and honey in a microwave proof bowl and cover with cling wrap.
- Microwave the milk and butter mixture for 1 minute on 600w to dissolve butter completely.
- Make meringue. Place egg white and 1/3 of the sugar and beat. Add another 1/3 of sugar and beat. Add the remaining of the egg white and beat until the meringue is shiny and forms a stiff peak.
- Add all egg yolks at once and mix well.
- Fold the sifted flour in three different times.
- Take a scoop of the mixture from step 7 and add it to milk and butter mixture.
- Mix them well, then return it to the flour and egg mixture and stir wll to make batter.
- Heat 24cm crepe pan grease the surface with oil and spread flat thinly and rectangle shape if possible.
- When bubble formed, flip it over carefully to not break it and cook the other side briefly.
- Place the first layer on a chopping board. Place s prepared rolling pin over the edge and roll.
- On the crepe pan grease the surface with oil and spread the second layer.
- When bubble formed, place the core on the edge of the batter and roll.
- Repeat the process for remaining batter. Cool the cake down. *2 Take the core out and slice it about 2cm (0.8 inch) thick to serve.
what an awesome blog you have here. I love this cake, I had it once and had no idea how to make it and its really quite easy with the video. Off to the kitchen to try it.. You are very talented thanks for the turtorial!
Thank you Claudia 😀 I am glad to know the video is helping 😀
I don’t have much confidence making “fancy” desserts, but your video was SO helpful in showing all the steps. Thank you!
Thank you Alyssa for your comment. I am glad that the video is helpful 😀 Thank you!
My German roots definitely approve!! This turned out so pretty and wowed my friends!
Thank you Elizabeth 😀 I am glad that my baumkuchen is approved 😀
We love crepes and this German tree cake was even better!
Thank you Taryn.
This was so tasty! Loved it!
That’s fantastic!
I love making crepes so had to try your recipe! The slices were so beautiful and irresistible!! Thanks for sharing such a fun and delicious recipe!
You are welcome 😀
Love trying authentic German food! This Baumkuchen looks so good, adding this to my must try list!
Thank you Tisha 😀
Hi, I just found this recipe while I was googling the crepe cakes. In your recipe, you don’t put any cream in between the layer! I can’t wait to try! Thank you for sharing great recipes!
Hi Masami san, are you looking for mille crepe recipe? https://www.chopstickchronicles.com/mille-crepe/ I don’t think Japanese baumkuchen does not have any cream or apricot in between 😀
I am so excited to find this recipe and this blog! I was an exchange student in Japan in 2008 and that is where I first discovered baurmkuchen. I remember being confused at first because I come from a German family and had never heard of it before. I’m excited to have a way to enjoy this at home now!
Hi Riki, I am glad that you found this blog useful 😀 I know it is wired isn’t it. I traveled Germany a couple years ago and was so looking forward to find and taste real German baumkuchen, but I did not find it anywhere 😀
Hi, I love this recipe! I have seen people many people use a Tamagoyaki pan to make a bite-sized Baumkuchen. Do you think using the Tamagoyaki pan would be easier for a beginner than a crepe pan?
Hi Sera, ues it could be. I am updating this recipe very soon 😀 Thank you for the feedback 😀
Hello!
This german tree cake looks sooo good! I got some at Mitsuwa (a japanese supermarket) and it was so f-ing expensive, I decided to try and make some. By the way, do you need to use a crepe pan?
Hi Emmy, yes if you have a crepe pan it will be easier to roll. Good luck! I am planning to update this post soon 😀
Hi Shihoko, I live in Brisbane and would like to buy the frozen Baumkuchen you mention. Can you tell me which shop sells it? Thank you.
Hi Mar, I usually go to either Genki Mart in Alderley( I dont think they have website) or Fuji Mart in Buranda Village 😀 or some of Chinese grocery stores have in their freezer too. I saw one in Indooroopilly shopping centre but not sure the name of the shop.
Hi Shihoko, Can you please help to know when to add in the 1Tb honey? Assume it’s when folding yolks.. Thanks!
Hi Jane, Thank you for your comment. I fixed the recipe. Honey need to be added with milk and butter. Thank you 😀
Hi Shihoko, thanks for your prompt reply. I did try this recipe last night and had a lot fun. The texture and flavor are awesome… Thank you for sharing!!!
wow thank you for sharing this
Oh no problem, thank you!! 😀
Hi! I’m so looking forward to making this! I just wanted to ask, is it definitely 2 tablespoons of baking powder? Or is it meant to say 2 teaspons?
Hi Kirsty, Thank you for mention. It should be 2 teaspoons 😀
Oh okay, thanks for the speedy reply! Hopefully I can make these tonight!
Hi, I am from Germany and came across this wonderful blog. When I heard from a Japanese friend that Baumkuchen is very popular in Japan I was totally surprised. Never thought of that, but I love it too very much, especially when it is covered with dark chocolate. But since it is quite expensive, I dont buy it too often. When the cake is baked in a regular oven and a regular tin, the batter is spread in very thin layers and baked for a short amount of time after each layer. With that you don’t get the round shape but the thin layered structure. The link gives you a pretty good idea: http://www.essen-und-trinken.de/rezept/146937/baumkuchen-vom-blech.html#
Hallo! Thank you for visiting Chopstick Chronicles 😀 Yes it is very popular and perhaps more popular and famous than it is in Germany. I love it so much too and love the round shape <3 but it is good idea to use regular tin to bake it layered 😀 Thank you for the link. I wants to make authentic schnitzel too! so will look this site. Thank you!!
I really enjoy all your recipes
I love your stories of adventure
Thank you for sharing
Tracy
Thank you Tracy 😀 I have just arrived in Frankfurt this morning and saw a lots of food. So I will post them up soon.
Hello Shihoko … I do love to read & look at your beautiful photos of the food you make .
Please say hello to Elizabeth & send my love, I hear she is loving Germany & traveling.
Enjoy your trip … RS
Hi Rosemary
Thank you Rosemary 😀 I have just landed in Frankfurt this morning. I will tell Elizabeth and will update the German recipes with real German food soon. Hope you have a wonderful Christmas too 😀
I meant Mitsukoshi Department store. (I hate auto correction!)
Hi Shihoko-san,
I love ユーハイム Baumkuchen,, too. It was a treat when I was young. my mother used to buy them at Mitsubishi department store. I did not know that you could make it at home. That’s really impressive!
I wanted to mark 5 stars but it doesn’t work for some reason.
Hi Yumiko san. Yes, I am happy that my first attempt turned out well. It is actually easy if you use crepe pan but it is so hot to handle. Don’t forget to use Gunte 😀