National Dish Germany: Frankfurter Kranz (Recipe)
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Meet the Frankfurter Kranz, a crowning glory of German baking that takes its name from the city of Frankfurt am Main. This celebratory ring cake layers airy sponge with silky buttercream and a glistening crown of crunchy brittle, then hides a ribbon of fruity jam between its tiers. Regal in both name and looks, it is the centrepiece every good Kaffeeklatsch deserves, and it brings a slice of old-fashioned German elegance straight to your table.
About Frankfurter Kranz
The Frankfurter Kranz is a traditional German dessert that originally hails from the city of Frankfurt am Main. With its stately ring shape and indulgent ingredients, this cake is made for special occasions and celebrations. The combination of fluffy sponge, a fine buttercream and crunchy brittle delivers an unforgettable taste experience that has earned it a firm place among Germany’s classic festive cakes.
Ingredients (serves 1–2)
- 125g sugar
- 125g butter
- 2 eggs
- 125g plain flour
- 1 tsp baking powder
- 200ml cream
- 100g raspberry jam
- 100g brittle (krokant)
Shopping for the ingredients
When shopping for the ingredients for a Frankfurter Kranz, it pays to keep an eye on quality. Fresh eggs and good butter are crucial for the flavour and texture of the cake. Be sure to choose a good jam, ideally one free from additives, so you can get the very best out of your dessert. A trip to a well-stocked supermarket or a local bakery supplier should cover everything you need.
Preparing the dish
Before you start making the Frankfurter Kranz, set out and weigh all your ingredients. This makes the process much smoother and helps the baking go without a hitch. Make sure your tin — ideally a ring or bundt mould — is well greased so the batter does not stick. A little groundwork here means the cake releases cleanly and looks every bit as good as it tastes.
Step-by-step instructions
- Preheat the oven to 180°C.
- Beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Combine the flour with the baking powder and fold it gently into the batter.
- Spoon the batter into the greased tin and bake for 25–30 minutes.
- Leave the cake to cool, then slice it horizontally into three layers.
- Whip the cream until stiff, then spread the first layer with raspberry jam and a little of the cream.
- Place the second layer on top and repeat the process.
- Coat the whole ring with the remaining cream and scatter generously with brittle.
Gluten-free / lactose-free version
For a gluten-free version, swap the wheat flour for a blend of rice flour and potato starch. Make sure every other ingredient is also certified gluten-free to avoid any cross-contamination. For a lactose-free version, use lactose-free butter and cream. With these simple swaps, everyone at the table can enjoy a slice of this celebration cake without worrying about the ingredients.
Tips for vegans and vegetarians
Vegans can enjoy the Frankfurter Kranz too, with a few easy adjustments. Replace the eggs with a plant-based egg-replacer powder and the butter with vegan margarine. Instead of dairy cream, reach for a plant-based alternative such as soya or coconut cream. Choose a jam free from animal-derived additives and this classic adapts beautifully to a fully vegan diet.
More tips and tricks
To deepen the flavour of the Frankfurter Kranz, stir a few drops of vanilla extract into the batter. You can also experiment with different jams to give the cake your own personal twist — apricot or cherry both work wonderfully. The brittle can be swapped for chopped nuts if you prefer a nuttier finish, much like the roasted almond crunch you find on a Bienenstich-style bake.
Adapting the recipe to your taste
The Frankfurter Kranz is easy to tailor to your personal preferences. If you have a real sweet tooth, make the jam layer thicker or add an extra dusting of sugar. If you prefer things less sweet, simply reduce the amount of sugar in the batter. A splash of rum or a hint of lemon zest in the cream are other lovely ways to make the cake your own.
Ingredient substitutions
If you are missing certain ingredients or simply prefer alternatives, the sugar can be replaced with honey or maple syrup. Butter can be swapped for plant margarine, and ordinary cream for a whipped soya or coconut alternative. These options give you extra room to suit different tastes and diets, in much the same spirit as the flexible fillings of a Bavarian Cream.
Drink pairing ideas
A well-made Frankfurter Kranz is a perfect partner for a cup of coffee or tea. For special occasions you might serve it with a glass of sparkling wine or Champagne. A sweet dessert wine is another excellent choice and rounds off the experience beautifully. A pot of fragrant East Frisian tea makes a charming, very German alternative.
Serving and presentation ideas
The Frankfurter Kranz looks especially handsome on a decorative cake stand. Garnish it with fresh berries such as strawberries or raspberries to add a fresh note and a welcome splash of colour. Edible flower petals made from rice paper, or a scattering of edible gold flakes, can be added to heighten the visual drama and make the cake feel truly celebratory.
A bit of history
The Frankfurter Kranz has a long heritage and was originally a symbolic bakery creation, presented to emperors at their coronation celebrations. The ring is said to represent the golden crown and to symbolise prosperity. Since the 18th century the recipe has spread across the whole of Germany and today it ranks among the classic festive cakes of German cuisine, alongside other treasured sweets like the Dresden Christmas Stollen.
More recipe ideas
Summary: Frankfurter Kranz
The Frankfurter Kranz is a delicious German national favourite, suited to every taste thanks to its many possible variations. Whether gluten-free, lactose-free, vegan or simply made the traditional way, this cake is always a highlight. Give it a try and savour a slice of German baking tradition — its golden crown of brittle and clouds of buttercream are sure to win over everyone at the table.
