Philadelphia German Butter Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 12.7 g
  • Cholesterol: 57.4 mg
  • Sodium: 47.3 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Philadelphia German Butter Cake calories by ingredient
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Number of Servings: 20



    1/4 cup sugar
    1/4 cup Crisco
    1/4 tsp salt
    1 extra large egg
    1 package active dry yeast
    1/2 cup warm milk
    2 1/2 cups all-purpose flour
    1 Tbsp vanilla extract

    Topping ( enough for 1/2 dough)

    1 1/2 sticks butter, softened
    1/2 cup flour
    1 1/2 cups extra fine sugar
    2 large eggs
    3 - 4 Tbsp milk


Mix sugar with Crisco and salt. Add egg and beat with mixer one minute. Dissolve yeast in warm milk (100 - 110 degrees). Add flour, then milk-yeast mixture and vanilla to sugar/Crisco mixture. Change to dough hook and knead for 3 minutes. Place 1/2 dough in lightly greased bowl, cover with towel and allow to rise in warm place for one hour or until doubled. Refrigerate other 1/2 for up to one week.

Preheat oven to 375 degrees.

Meanwhile, prepare topping. Cream butter, mix together flour and sugar. Gradually beat sugar mixture into butter. Add eggs, one at a time, beating well after each. Add milk by the Tbsp to bring mixture to an easy spreading consistency, being careful not to make it too runny.

Roll dough to a 9 x 13 rectangle and place in smaller 7x11 pan running up sides of pan. Prick bottom and sides of dough with fork to prevent bubbling. Spread topping over the dough and roll sides of dough down to meet topping. Let cake sit for 20 minutes. Bake at 375 degrees for 21 minutes. Topping will be crusty but gooey. Allow to cool completely before cutting.

Serving Size: 20 pieces

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