German Little Cakes

These adorable Little Cakes are a nostalgic homemade treat that is as delicious as they are cute. Made from a soft, buttery sheet cake, these little cakes are cut into rounds and dipped in a rich Milchmaedchen buttercream made from sweetened condensed milk and butter. The outside is covered with fine cake crumbs given them their sweet, rustic appearance.

These little cakes are incredibly easy to make, you don’t need any fancy equipments to make this recipe. They are wonderfully soft, tender, and creamy with just the right amount of sweetness. They also freeze very well if you have leftovers.

Why You’ll Love These Little Cakes:

• Soft and buttery cake
• Rich condensed milk buttercream
• Made with simple ingredients
• The cake scraps become the delicious crumb coating
• Perfect with coffee or tea
• A beautiful traditional treat for celebrations and holidays

Ingredients You’ll Need for the Little Cakes:

• 5 extra large eggs
• 300 g sugar
• 500g all-purpose flour
• 200g sour cream
• 3 tsp baking powder
• 250g margarine

For the Cream:

• 1 can sweetened condensed milk
• 200g unsalted butter

How to Make the Little Cakes:

• Prepare the Cake: Preheat your oven to 200C (400F). Cream the margarine and sugar together until light and fluffy. Add the eggs one at a time and mix until fully incorporated. Add the sour cream and combine. Gradually add the flour and baking powder, mixing until you have a smooth cake batter. Pour the batter onto a baking sheet lined with parchment paper and spread it evenly.

• Bake: Bake until the cake is golden and cooked through about 10-15 minutes, depending on your oven and the thickness of the cake. Allow the cake to cool completely.

• Make the Buttercream: While the cake is cooling, prepare the cream. Beat the softened unsalted butter until smooth and creamy. Gradually add the sweetened condensed milk and continue mixing until you have a smooth, rich buttercream.
• Cut the Cakes: Once the cake has cooled, use a small round glass or cookie cutter to cut out little circles. Keep all of the leftover cake scraps- you’ll need them for the crumb coating.

• Assemble the Little Cakes: Spread a layer of the buttercream onto one cake circle on the tops and sides, then crumble the reserved cake scraps into fine crumbs and roll or gently press each little cake into the crumbs until completely covered.

Tips for Perfect Little Cakes:

• Don’t over-bake the cake: The cake should be golden but still soft. Overbaking can make the pieces dry and difficult to assemble.
• Cool the cake completely: Warm cake will be harder to cut cleanly and can make the buttercream melt.
• Use softened butter: This makes the buttercream much smoother and easier to spread.
• Save all the scraps: The cake scraps are what makes the delicious crumb coating, so don’t throw them away!
• Make them ahead: These little cakes are even better after they have had some time to sit, allowing the cream to soften and flavor the cake.

How to Store the Little Cakes:

• Because the cakes contain a buttercream, store them in an airtight container in the refrigerator. For the best texture and flavor, let them sit at room temperature for a short time before serving.
• Freeze leftovers in an airtight container for up to 2 months.

These Little Cakes remind me of Germany as I grew up eating them. There incredibly delicious and doesn’t need much effort. If you have tried out this recipe, please leave a comment below I would love to hear your feedback.

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