Frankfurter Kranz

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A German ring cake of tender sponge layered with cherry jam and pudding-style buttercream, coated in crunchy hazelnut brittle. This version tops it with small buttercream swirls and dots of cherry jam. Makes 12 slices in about 4 hr 30 min.

Prep 60 min

Cook 30 min

Cooling 3 hr

Total 4 hr 30 min

Yield 12 slices

Ingredients

Adjust yield

slices

4 (200 g)eggs, separated
1 cup (200 g)granulated sugar, for the sponge
¼ cup (60 ml)water
1 cup (120 g)all-purpose flour
3 oz (80 g)potato starch
1 ¼ tsp (5 g)baking powder
2 cups (500 ml)whole milk
⅓ cup (45 g)cornstarch
½ cup (90 g)granulated sugar, for the buttercream
2 (36 g)egg yolks
1 ½ tsp (8 ml)pure vanilla extract
1 cup (250 g)unsalted butter, softened, for the buttercream
⅔ cup (120 g)granulated sugar, for the brittle
¾ cup (100 g)chopped hazelnuts, toasted
½ tbsp (10 g)unsalted butter, for the brittle
½ cup (150 g)sour cherry jam
2 tbsp (40 g)cherry jam, smooth, for the top dots

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Instructions

Heat the oven to 350 F (175 C) and grease and flour a 9- to 10-inch (23 to 26 cm) ring pan. Beat the egg whites with the water until foamy, add the sugar gradually until stiff, then fold in the yolks one at a time. Sift in the flour, potato starch and baking powder and fold gently.
Spoon into the pan and bake 25 minutes, until golden and springy. Cool 10 minutes, turn out and cool completely.
For the custard base, whisk 80 ml of the milk with the cornstarch, 90 g sugar and egg yolks. Bring the remaining milk to a simmer, whisk it into the mixture, return to the pan and cook, whisking, until thick and bubbling; boil 1 minute. Add vanilla, cover the surface with plastic and cool completely to room temperature.
Make the brittle: cook the sugar in a dry pan until amber, about 340 F (170 C), stir in the hazelnuts and butter, pour onto parchment, cool, and crush into coarse crumbs.
Beat the softened butter until fluffy and add the cooled custard a spoonful at a time, beating until smooth. Both must be the same temperature or it splits.
Cut the cake into three even layers. Spread the bottom with half the jam and a thin layer of buttercream, stack the middle, add the rest of the jam and cream, then the top layer.
Coat the whole cake in a thin layer of buttercream and chill 20 minutes. Reserve a little cream for piping, spread the rest over the cake and press the brittle into the sides and top.
Pipe small swirls around the top and add a dot of jam in each.

Tips

Both the custard and the butter must be at room temperature to avoid a curdled buttercream.
Press the brittle in with a spatula, not your hands, to keep it crisp.
Chill 2 hours before slicing for tidy cuts.
Cook the custard until it bubbles (above 160 F / 71 C) and refrigerate the finished cake.

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Recipe FAQ

How long does it take to make frankfurter kranz?

Plan on 60 minutes of prep and 30 minutes of cooking, plus 3 hours to chill. The recipe makes 12 slices.

How should I store frankfurter kranz?

Refrigerate up to 3 days; take out 20 minutes before serving.

Can I make frankfurter kranz ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp pure vanilla extract (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A ring-shaped layer cake from Frankfurt, usually coated in buttercream and crunchy nut brittle; its early history is uncertain. Serve it with strong coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

526 Calories / serving

32.6g Fat

53.5g Carbs

6.7g Protein

37.2g Sugar

Whole recipe (12 servings): ~6312 cal · 391g fat · 642g carbs · 80g protein · 446g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.