Tree Cake, also known as Baumkuchen, is a beautifully layered cake traditionally baked on a rotating spit over an open flame. But I make a simplified version at home using my oven, and it still captures the signature look and delicious flavor of this classic European dessert. With its distinct ringed layers and rich, buttery taste, it’s a show-stopper for any celebration.

Why You’ll Love This Recipe

I love how this cake turns out so unique in both appearance and taste. Each layer is baked individually, giving the cake its signature tree-ring look—hence the name. It might take a bit more time than a regular cake, but the results are worth it. The texture is soft, slightly dense, and filled with buttery, vanilla flavor. It’s a conversation piece, and I always get compliments when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Cornstarch
Baking powder
Salt
Milk
Optional: dark chocolate or apricot jam for coating

Directions

I start by preheating my oven to 450°F (230°C) and lining a springform pan with parchment paper.
I cream the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well after each.
I stir in the vanilla, then sift in the flour, cornstarch, baking powder, and salt. I mix until just combined, then add the milk to loosen the batter slightly.
Using a ladle, I spread a thin layer of batter on the bottom of the pan and bake it for 3–5 minutes until golden.
I continue layering—spreading a new layer of batter and baking it until golden—until all the batter is used. Each layer forms a visible ring when sliced.
Once finished, I let the cake cool completely. I like to brush it with warm apricot jam or cover it with melted chocolate for a beautiful finish.

Servings and timing

This recipe yields about 10–12 slices, depending on how thick I cut them. The prep and layering process takes around 30–40 minutes, and baking each layer takes about 3–5 minutes. In total, I usually spend around 1 hour to 1 hour 15 minutes making this cake.

Variations

Sometimes I like to flavor the batter with almond extract or rum instead of vanilla for a richer taste. I’ve also layered the cake with thin spreads of jam between every few layers for added moisture and flavor. If I want a festive look, I’ll glaze the whole cake with chocolate ganache and top it with crushed nuts or powdered sugar.

storage/reheating

I store the tree cake in an airtight container at room temperature for up to 3 days. If I refrigerate it, it lasts up to a week, and I let it sit at room temperature for 30 minutes before serving. I don’t usually reheat this cake, since it tastes best at room temperature.

FAQs

Is tree cake hard to make?

It takes a little patience, but I find the process relaxing and fun. Each layer only takes a few minutes.

Do I need any special equipment?

I don’t need a spit or rotisserie; I just use a regular oven and springform pan to recreate the layered effect.

Can I make this cake ahead of time?

Yes, I often make it a day in advance—it actually tastes even better the next day.

What does tree cake taste like?

It has a rich, buttery flavor with a slightly dense texture. If I add chocolate or jam, it brings even more depth.

Can I freeze tree cake?

Yes, I wrap slices tightly in plastic wrap and freeze them for up to 2 months. I let them thaw at room temperature before serving.

Conclusion

Tree Cake is one of those special desserts I enjoy making when I want to impress my guests or try something a little more hands-on. Each golden layer adds not only flavor but also visual appeal. Whether I serve it plain, with jam, or coated in chocolate, this cake never fails to delight.