Mini Baum Kuchen

baum kuchen

I have fond memories of baum kuchen from a trip to Germany my family took when I was a kid. It translates to “tree cake” in english. It’s cooked in a special machine with a spit where layer upon layer of batter is cooked into a cake with concentric circles like a tree. It’s covered in a hard chocolate shell. It’s the best cake I’ve ever had.

My sister Anika has tried to replicate baum kuchen with her baum kuchen spitzen. Honestly she has had much better results than I have, I should have asked her for her recipe before setting out on my own. But I did get a layered effect and I think my mini cakes look pretty cool, even if they don’t really taste like true baum kuchen. But honestly I don’t think you are going to get true baum kuchen at home unless you can get that crazy spit cooker thing. Here is the base recipe that I used.

Mini Baum Kuchen


1 c. butter
1 c. sugar
2 eggs
2 tbsp dark rum
2 egg whites whipped to soft peaks
1 c. cake flour
3 tbsp baking powder

Cup cake tins
Foil cupcake wrappers


Preheat the broiler to 425
Cream together the butter and the sugar
Mix in the whole eggs
Mix in the rum
Sift together flour and baking powder
Slowly mix the flour into the sugar, butter, egg mix
Gently fold in the egg whites

Add just enough batter to just cover the bottom of each cup cake wrapper
Put into the oven for a few minutes, just until the cake started to get dark brown
Add another layer of batter just covering the previously baked layer
Put into the oven again until brown
Continue this process until you reach the top of the cup cake
Let cool for about an hour
Flip the cakes upside down
Cover in chocolate icing or melted chocolate

This is the icing that I used but I don’t think I’d use it again, it was just too rich and it didn’t set as hard as I would have liked but I’ll post it for reference.

Chocolate Butter Icing


1/2 cup milk chocolate chips
4 tbsp butter


In a double boiler melt the chocolate and butter together
Mix continuously until blended
Let cool to desired thickness before applying to cake

baum kuchen

baum kuchen

21 Responses

  1. Nice job – these look like a lot of work – but are so dinky!!

  2. Thanks Kittie, they were quite a bit of work but I once you get the hang of it the process moves much faster.

  3. please make me one, this looks delicious, kind of like a tastycake concoction..

  4. Erin, I could mail you one. Do you think this would make it through the mail if I put it in a ziploc with some stamps on it?

  5. baum kuchen is one of my favorite sweets.
    a while ago i saw a recipe that used a frying pan and a tiny pole made with crushed aluminum. the maker butter the pole and then kept wrapping cooked batter around it like a Japanese tamagoyaki (omelet cake). but that sounds like a pain, no?
    thank you for a (relatively) easier recipe.

  6. Very nice work indeed…. excellent post – thanks for sharing

  7. Very pretty and delicious looking! A wonderful treat!



  8. That looks amazing! Fabulous work!

  9. I have never tasted the real deal, but your baum kuchen looks really delicious. Great photos too

  10. YUM-i can only imagine how delicious these are!

  11. I think there are a couple of spices that are pretty integral to getting that authentic “baum kuchen” taste. Cardamom comes to mind off the top of my head.

    I like the variation of the cup cake tins. Cutting the bigger cake into spitzen was always an imprecise science.

  12. Baum Kuchen are really popular in Japan–go figure!

  13. Anika,
    Yeah, I think the apricot jam glaze was present in a lot of recipes too, but this one seemed the easiest.

  14. Fuji Mama,
    I noticed that when I was looking for info about baum kuchen, especially on youtube it seems like most of the videos are from Japan.

  15. i’m german and i eat baumkuchen at least 5 times a year (there is only one place in germany where you can get the “real” one –> salzwedel). it is so good. you can’t even imagine. it has a soft melt-in-your-mouth texture and the taste is gorgeous too. i’ve tried baking it once and i failed. your one looks really good though.

  16. Gutten tag Claudia, wie ghet’s? Hmmm that’s about as far as I can go in German. Never been to salzwedel so I can’t attest to it being the “real” one. That will go on my places to visit in Germany. Thanks!

  17. Hmmm this looks like my childhood favorites: chocolate coated marshmallow biscuits. Yummmyyyyy

  18. WOW! That’s interesting. I saw how they made it before in TV, hopefully one day I can have the chance to try it provided I have the chance to go to German. I heard Japan also has it. The German brought it to Japan.

  19. hi,

    estimated time for browning between layers pls! thx.

  20. Hi PRIS,
    It’s hard to say, maybe 3 minutes or as much as 5, it really depends on how hot the oven is (it varies since you are opening and closing the door a lot) and how thin you were able to spread the batter. It’s best just to check it every minute or two to make sure you don’t burn it.

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