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The Frankfurt Crown Cake (Frankfurter Kranz) is one of Germany’s most iconic celebration cakes — a golden ring-shaped dessert layered with velvety buttercream, sweet jam, and coated with crunchy hazelnut brittle.
Its origins date back to the 18th century, when German emperors were crowned in Frankfurt… which makes it the perfect symbolic dessert for the Feast of Christ the King.
Although it looks impressive with its layers and crown-like topping, the cake is surprisingly approachable. If you’ve ever made a simple layer cake, this one is absolutely within reach — the only part that requires patience is adding the hazelnut brittle all around. But it’s worth it.
Below is a clear, modernized recipe you can follow at home.
Recipe in the First Comment (y)
A moist vanilla bundt cake layered with buttercream & raspberry jam, finished with golden hazelnut brittle and candied cherries.
Ingredients
For the Cake
250 g (8.8 oz.) softened butter
200 g (1 cup) sugar
1 tbsp vanilla sugar
Pinch of salt
5 medium eggs
230 g (1 ¾ cups) all-purpose flour
3 tsp baking powder
80 ml (⅓ cup) Eierlikör (or milk if preferred)
For the Pudding Buttercream
850 ml (3 ½ cups) milk
80 g (⅔ cup) cornstarch
50 g (¼ cup) sugar
2 tsp vanilla extract
250 g (8.8 oz.) softened butter
50 g (1.8 oz.) confectioners’ sugar
For the Decoration
200 g (7 oz.) raspberry jam
200 g (7 oz.) hazelnut brittle
100 g (3.5 oz.) heavy cream
1 tsp confectioners’ sugar
Candied cherries
Instructions
1. Bake the Cake
Preheat oven to 350°F (180°C). Grease and flour a 9.5-inch bundt pan.
Cream butter, sugar, vanilla sugar, and salt until fluffy.
Add the eggs one by one.
Mix flour and baking powder, then add with the Eierlikör.
Pour into the pan and bake 45–50 min until a skewer comes out clean.
Let cool 10 minutes in the pan, then unmold and cool completely.
2. Make the Pudding Buttercream
In a small bowl, mix 100 ml milk with cornstarch, sugar, and vanilla.
Heat the rest of the milk until it begins to boil.
Add the cornstarch mixture and stir until thickened.
Cover with plastic wrap touching the surface and let cool completely.
Beat butter and confectioners’ sugar until fluffy.
Add the cooled pudding gradually and whip until smooth and creamy.
3. Assemble the Cake
Slice the cooled bundt cake horizontally into three layers.
Place the first layer on a serving plate, spread half the raspberry jam, then a layer of buttercream.
Add the second cake layer and repeat.
Top with the last layer.
Cover the entire cake with a thin layer of buttercream and chill 20 min.
Add a second thicker layer and press the hazelnut brittle all around the cake.
4. Final Decoration
Whip heavy cream with confectioners’ sugar until stiff.
Pipe swirls around the top edge.
Add candied cherries for the signature crown look.
Chill before serving.
✨ Perfect for Christ the King Feast
This golden crown-shaped cake is a beautiful symbol of royalty, celebration, and tradition, making it the ideal dessert to highlight on this special Christian feast.