18 Delicious German Dessert Recipes Authentic

Craving something sweet with a touch of European charm? Look no further! German desserts are the perfect blend of rich flavors, comforting textures, and timeless tradition—think warm apple strudel, creamy Black Forest cake, and buttery streusel. Whether you’re a baking pro or just starting out, these 18 authentic recipes will bring a taste of Germany right to your kitchen. Ready to indulge? Let’s dive in!

Black Forest Cake

Black Forest Cake

This classic German dessert gets a cozy American twist with layers of chocolate cake, whipped cream, and juicy cherries—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 (21 oz) can cherry pie filling
• ½ cup chocolate shavings (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 1 ¾ cups flour, ¾ cup cocoa powder, 2 cups sugar, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and 1 tsp salt in a large bowl.
3. Add eggs, 1 cup milk, ½ cup oil, and 2 tsp vanilla. Beat on medium speed for 2 minutes. Stir in 1 cup boiling water (batter will be thin).
4. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. Beat 2 cups heavy cream and ¼ cup powdered sugar until stiff peaks form.
6. Assemble: Place one cake layer on a plate. Spread half the whipped cream, then 1 cup cherry pie filling. Top with second layer, remaining cream, and cherries. Garnish with chocolate shavings.

The contrast of rich chocolate, tart cherries, and fluffy cream makes every bite irresistible—especially when the cake chills overnight for even deeper flavor.

Tip: For extra decadence, brush cake layers with a splash of cherry liqueur before assembling.

Apple Strudel

This classic apple strudel is flaky, buttery, and packed with cinnamon-spiced apples—perfect for a cozy dessert that feels like a hug in pastry form.

Ingredients

• 6 cups thinly sliced peeled apples (about 4 medium)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 cup raisins (optional)
• 6 sheets phyllo dough, thawed
• 1/3 cup melted butter
• 2 tbsp breadcrumbs
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F. In a bowl, toss apples with sugar, cinnamon, lemon juice, and raisins (if using). Set aside.
2. Lay one phyllo sheet on a clean towel. Brush lightly with melted butter, then sprinkle with 1 tsp breadcrumbs. Repeat layering with remaining sheets, butter, and breadcrumbs.
3. Spoon apple mixture along one long edge of the phyllo stack, leaving a 1-inch border. Fold in the sides, then roll tightly into a log. Place seam-side down on a parchment-lined baking sheet.
4. Brush the top with remaining butter. Bake for 30–35 minutes until golden and crisp. Cool slightly, then dust with powdered sugar.

The magic here? Phyllo dough gives that shatteringly crisp texture without the fuss of homemade pastry. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: Keep unused phyllo covered with a damp towel to prevent drying while you work.

German Chocolate Cake

This German Chocolate Cake is a rich, nutty delight with layers of moist chocolate cake and a gooey coconut-pecan frosting—it’s a showstopper that’s easier to make than you’d think!

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 ½ cups sweetened shredded coconut
• 1 ½ cups chopped pecans
• 1 (12 oz) can evaporated milk
• 1 ½ cups packed light brown sugar
• ¾ cup unsalted butter
• 4 large egg yolks

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar in a large bowl.
3. Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes, then stir in boiling water (batter will be thin).
4. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. For the frosting, combine coconut, pecans, evaporated milk, brown sugar, butter, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Cool slightly.
6. Assemble the cake by spreading frosting between layers and over the top (leave sides exposed for a rustic look).

The magic of this cake is in the contrast—super-moist chocolate layers against the sticky, caramel-like frosting with a satisfying crunch from pecans.

Tip: For extra depth, toast the pecans lightly before chopping.

Bee Sting Cake

This German classic combines tender yeast cake, luscious vanilla custard, and a crunchy honey-almond topping—worth every sticky bite!

Ingredients

• For the dough: 2 ¼ cups all-purpose flour, ¼ cup granulated sugar, 1 packet (2 ¼ tsp) active dry yeast, ½ cup whole milk (warmed to 110°F), 1 large egg, ¼ cup unsalted butter (softened), ½ tsp salt
• For the topping: ½ cup unsalted butter, ½ cup granulated sugar, 2 tbsp honey, 2 tbsp heavy cream, 1 ½ cups sliced almonds
• For the filling: 1 ½ cups whole milk, ½ cup granulated sugar, 3 large egg yolks, 3 tbsp cornstarch, 1 tsp vanilla extract, ¼ tsp salt

Instructions

1. Make the dough: Whisk flour, ¼ cup sugar, yeast, and ½ tsp salt in a bowl. Add warm milk, egg, and softened butter; knead 5 minutes until smooth. Cover, rise 1 hour until doubled.
2. Prep topping: Melt ½ cup butter with ½ cup sugar, 2 tbsp honey, and 2 tbsp cream in a saucepan. Boil 1 minute, stir in almonds, then cool slightly.
3. Bake: Press dough into a greased 9×13″ pan. Spread topping evenly. Bake at 375°F for 20–25 minutes until golden. Cool completely.
4. Make filling: Whisk ½ cup sugar, egg yolks, cornstarch, and ¼ tsp salt. Heat 1 ½ cups milk until steaming; slowly whisk into egg mixture. Return to pan, cook until thick (2 minutes). Off heat, stir in 1 tsp vanilla. Cool, then spread over cake.

The magic? That caramelized almond topping crackles against the pillowy custard—a textural dream! Tip: For clean slices, chill the cake 1 hour before serving.

Marble Cake

This classic marble cake is buttery, tender, and swirled with just the right amount of chocolate—perfect for afternoon tea or a simple dessert that feels special.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 tbsp unsweetened cocoa powder
• 2 tbsp hot water

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 3/4 cup butter and 1 cup sugar until fluffy. Add 3 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with flour.
5. Transfer 1/3 of the batter to another bowl. Stir together 2 tbsp cocoa powder and 2 tbsp hot water, then fold into the reserved batter.
6. Drop alternating spoonfuls of vanilla and chocolate batter into the pan. Swirl gently with a knife.
7. Bake for 50–55 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic of this cake? The swirls stay distinct but meld into each bite, giving you the best of both worlds—vanilla richness and deep chocolate in every slice.

Tip: For extra moisture, brush the warm cake with simple syrup (equal parts sugar and water, heated until dissolved).

Pfeffernusse Cookies

These spiced German cookies are like tiny bites of holiday magic—crisp on the outside, chewy inside, and packed with warm spices.

Ingredients:

• 3 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup honey
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. In a large bowl, beat together 1 cup brown sugar, 1/2 cup honey, and 1/2 cup softened butter until fluffy. Mix in 1 egg.
2. Whisk together 3 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp black pepper, and 1/4 tsp salt. Gradually stir into the wet ingredients until combined.
3. Cover dough and chill for 1 hour (it’ll be sticky but firm enough to roll).
4. Preheat oven to 350°F. Roll dough into 1-inch balls, then roll each in powdered sugar to coat. Place 1 inch apart on parchment-lined baking sheets.
5. Bake for 12–14 minutes until cracked but still soft inside. Cool on sheets for 5 minutes, then transfer to a rack.

The black pepper adds a subtle kick that makes these cookies unforgettable—perfect with coffee or gifting in a pretty tin.

Tip: For extra sparkle, roll the baked cookies in powdered sugar again while still warm.

German Cheesecake

This creamy, slightly tangy German cheesecake is lighter than its American cousin, with a delicate quark-based filling and a buttery shortcrust base—perfect for those who love dessert without the heaviness.

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter (cold, cubed), 1 large egg yolk, 1/4 tsp salt
• For the filling: 2 cups quark (or sub whole-milk ricotta), 1 cup granulated sugar, 3 large eggs, 1/2 cup heavy cream, 1/4 cup cornstarch, 1 tsp vanilla extract, 1 tbsp lemon zest

Instructions

1. Make the crust: In a food processor, pulse 1 1/2 cups flour, 1/4 cup sugar, and 1/4 tsp salt. Add 1/2 cup cold butter and 1 egg yolk; pulse until crumbly. Press evenly into a 9-inch springform pan. Chill 30 minutes.
2. Prebake: Preheat oven to 350°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights and parchment; bake 5 more minutes until pale gold. Cool slightly.
3. Prepare filling: Whisk 2 cups quark, 1 cup sugar, and 3 eggs until smooth. Mix in 1/2 cup heavy cream, 1/4 cup cornstarch, 1 tsp vanilla, and 1 tbsp lemon zest.
4. Bake: Pour filling into crust. Bake 50–55 minutes at 350°F until edges are set but center jiggles slightly. Turn off oven; let cake cool inside with door ajar for 1 hour to prevent cracking.

What sets this cheesecake apart? The quark gives it a uniquely airy texture, while the lemon zest adds a bright finish. Serve chilled with fresh berries!

Tip: No quark? Strain ricotta overnight in a cheesecloth-lined sieve for a similar consistency.

Stollen Bread

This festive German fruit bread is rich with buttery flavor, studded with dried fruit, and dusted with powdered sugar—perfect for holiday mornings with coffee.

Ingredients

• 1/2 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour, divided
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 3/4 cup mixed dried fruit (raisins, currants, candied orange peel)
• 1/2 cup chopped almonds
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• 1/4 cup melted butter, for brushing
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a small bowl, whisk warm milk, yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy.
2. In a stand mixer, combine 3 cups flour, remaining sugar, salt, eggs, softened butter, vanilla, and cardamom. Add yeast mixture and mix on low until a shaggy dough forms. Increase speed to medium and knead 5 minutes, adding remaining flour as needed until smooth.
3. Fold in dried fruit and almonds. Transfer dough to a greased bowl, cover, and let rise 1.5 hours until doubled.
4. Punch down dough, shape into a 10-inch oval loaf with a slight ridge down the center. Place on a parchment-lined baking sheet and let rise 45 minutes.
5. Preheat oven to 350°F. Bake stollen 35–40 minutes until deep golden. Brush immediately with melted butter, then dust heavily with powdered sugar while warm.

The double butter treatment (in the dough and brushed on top) gives this stollen its signature melt-in-your-mouth crumb—worth every indulgent bite!

Tip: For best flavor, wrap cooled stollen in foil and let sit 1–2 days before slicing. The spices and fruit meld beautifully.

Rote Grütze

This vibrant, no-bake German dessert is like summer in a bowl—tart mixed berries thicken into a luscious, spoonable pudding that’s perfect with vanilla sauce or whipped cream.

Ingredients

• 2 cups mixed fresh or frozen berries (strawberries, raspberries, red currants, cherries)
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions

1. In a saucepan, combine berries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until berries soften (about 5 minutes).
2. In a small bowl, whisk cornstarch with 2 tbsp cold water until smooth. Stir into the berry mixture and cook for 2–3 minutes, until thickened like jam.
3. Remove from heat; stir in lemon juice and vanilla extract. Let cool slightly (it will thicken further as it sits).
4. Serve warm or chilled with a drizzle of custard or a dollop of whipped cream.

The magic here? The cornstarch gives the berries a glossy, velvety texture without masking their natural tang. It’s equally good for breakfast (think berry yogurt parfaits) or dessert.

Tip: For extra depth, swap half the sugar with brown sugar or add a pinch of cinnamon while cooking.

Schwarzwälder Kirschtorte

This showstopping German classic balances rich chocolate, tart cherries, and whipped cream for a dessert that’s as elegant as it is indulgent.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar, divided
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract, divided
• 1 cup boiling water
• 2 (14.5 oz) cans pitted tart cherries in juice, drained (reserve ½ cup juice)
• 3 tbsp kirsch (cherry brandy)
• 3 cups heavy cream
• Dark chocolate shavings (for garnish)

Instructions

1. Prep: Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
2. Dry mix: Whisk flour, cocoa powder, 1 ½ cups sugar, baking powder, baking soda, and salt in a large bowl.
3. Wet mix: Beat eggs, milk, oil, and 1 tsp vanilla in another bowl. Gradually stir into dry ingredients, then carefully mix in boiling water (batter will be thin).
4. Bake: Divide batter between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
5. Cherry syrup: Simmer reserved cherry juice and ¼ cup sugar in a saucepan until reduced by half (about 10 minutes). Stir in kirsch and cool.
6. Whip cream: Beat heavy cream, remaining ¼ cup sugar, and 1 tsp vanilla to stiff peaks.
7. Assemble: Slice each cake horizontally. Brush layers with cherry syrup, then spread whipped cream and cherries between each. Frost outside with remaining cream and garnish with chocolate shavings.

The magic here? Soaking the layers in kirsch syrup keeps the cake luxuriously moist while cutting through the sweetness. Serve chilled for clean slices!

Tip: For a non-alcoholic version, swap kirsch with 1 tsp almond extract in the syrup.

Apfelkuchen

This cozy Apfelkuchen is like a hug in dessert form—tender spiced cake piled high with caramelized apples and a buttery crumb topping. Perfect with coffee or as a sweet afternoon pick-me-up!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar, divided
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 large eggs
• ½ cup whole milk
• ¼ cup unsalted butter, melted
• 4 medium tart apples (like Granny Smith), peeled and thinly sliced
• 2 tbsp cold unsalted butter, cubed (for topping)

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Dry mix: Whisk together flour, ¾ cup sugar, baking powder, cinnamon, and salt in a large bowl.
3. Wet mix: In another bowl, beat eggs, milk, and melted butter. Fold into dry ingredients until just combined—batter will be thick.
4. Layer: Spread batter into the pan. Arrange apple slices tightly in concentric circles over the top, then sprinkle with remaining ¼ cup sugar. Scatter cubed butter over the apples.
5. Bake: Bake for 45–50 minutes until golden and a toothpick inserted into the cake (not apples) comes out clean.

The magic here? The apples sink slightly into the batter as they bake, creating pockets of jammy fruit beneath that crisp sugar crust.

Tip: For extra caramelization, broil the cake for 1–2 minutes at the end—just watch closely!

Berliner Pfannkuchen

These pillowy, jam-stuffed doughnuts are a German carnival classic—but they’re so irresistible, you’ll want to make them year-round!

Ingredients

• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup warm whole milk (110°F)
• 3 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 large eggs, room temperature
• 6 tbsp unsalted butter, softened
• 1/2 cup raspberry jam (or plum jam)
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. Dissolve 2 1/4 tsp yeast in 1/4 cup warm milk; let sit until foamy (~5 minutes.
2. In a stand mixer, combine 3 cups flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Add yeast mixture, 2 eggs, and 6 tbsp butter; mix with a dough hook until smooth (~5 minutes). Cover and let rise until doubled (~1 hour).
3. Roll dough to 1/2″ thickness on a floured surface. Cut 3″ rounds; place on parchment, cover, and rise 30 minutes.
4. Heat 2″ vegetable oil in a deep pot to 350°F. Fry doughnuts 2-3 minutes per side until golden. Drain on paper towels.
5. Pipe 1/2 cup jam into each doughnut through a small slit. Dust generously with powdered sugar.

The magic? A hidden pocket of jam in every bite—no glaze needed! The dough stays tender thanks to a buttery, egg-rich base.

Tip: Test oil temperature with a scrap of dough—it should sizzle gently without browning too fast.

Lebkuchen

These warmly spiced, chewy German cookies are like a hug in dessert form—packed with honey, nuts, and cozy winter flavors.

Ingredients

• 1/2 cup honey
• 1/3 cup packed brown sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 cup finely ground almonds
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup powdered sugar (for glaze)
• 1 tbsp milk (for glaze)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1/2 cup honey, 1/3 cup brown sugar, and the egg until smooth.
3. In another bowl, combine flour, ground almonds, 1 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt. Gradually mix dry ingredients into the wet until a stiff dough forms.
4. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly. Bake for 12–14 minutes until edges are firm.
5. Whisk 1/2 cup powdered sugar and 1 tbsp milk to make a thin glaze. Drizzle over cooled cookies.

The magic? These cookies improve after a day—the spices deepen, and the texture turns delightfully soft-chewy.

Tip: For extra authenticity, brush unbaked cookies with a thin layer of apricot jam before baking.

Bienenstich

This classic German dessert combines fluffy yeast cake with a luscious honey-almond topping—perfect for impressing guests or treating yourself to a little European bakery magic at home.

Ingredients

• For the dough: 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 cup whole milk (warmed to 110°F), 1/4 cup unsalted butter (melted), 1 large egg, 1/2 tsp salt
• For the topping: 1/2 cup unsalted butter, 1/2 cup granulated sugar, 2 tbsp honey, 2 tbsp heavy cream, 1 1/2 cups sliced almonds
• For the filling: 1 1/2 cups vanilla pastry cream (store-bought or homemade)

Instructions

1. Make the dough: In a bowl, whisk together flour, 1/4 cup sugar, and salt. In another bowl, dissolve yeast in warm milk and let sit 5 minutes until foamy. Stir in melted butter and egg, then mix into dry ingredients. Knead 5 minutes until smooth. Cover and let rise 1 hour until doubled.
2. Prep the topping: In a saucepan over medium heat, melt 1/2 cup butter with 1/2 cup sugar, honey, and heavy cream. Boil 1 minute, then stir in almonds. Remove from heat.
3. Assemble: Press dough into a greased 9×13″ pan. Spread topping evenly over dough. Bake at 375°F for 20-25 minutes until golden. Cool completely.
4. Finish: Slice cake horizontally. Spread pastry cream on the bottom layer, then replace the top. Chill 1 hour before serving.

The magic of Bienenstich is in the contrast: crackly caramelized almonds give way to pillowy cake and cool custard—a textural dream!

Tip: For extra flavor, toast the almonds lightly before adding them to the honey topping.

Kaiserschmarrn

This torn-up caramelized pancake is like a cross between French toast and a soufflé—crispy edges, tender middle, and just sweet enough to feel like dessert for breakfast.

Ingredients

• 3 large eggs, separated
• 1/2 cup whole milk
• 1/2 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 tbsp unsalted butter
• Powdered sugar and fruit compote (for serving)

Instructions

1. Whisk egg yolks, milk, flour, 1 tbsp sugar, salt, and vanilla in a bowl until smooth. In another bowl, beat egg whites with remaining 1 tbsp sugar to stiff peaks.
2. Gently fold egg whites into the yolk mixture until just combined.
3. Melt butter in a 10-inch nonstick skillet over medium heat. Pour in batter and cook for 4–5 minutes until golden underneath. Flip in sections (like scrambled eggs) and cook another 3–4 minutes until puffed and caramelized.
4. Tear into rustic chunks with a spatula, dust with powdered sugar, and serve warm with fruit compote.

The magic here? The torn edges get extra crispy while the inside stays cloud-soft—no syrup needed!

Tip: For extra lift, let the batter rest 10 minutes before cooking.

Donauwelle

This stunning German layer cake combines tender vanilla sponge, tart cherries, rich chocolate, and a dreamy buttercream swirl—like a Black Forest cake’s elegant cousin!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1 (14 oz) can pitted tart cherries, drained
• 1 1/2 cups unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 1/4 cup whole milk

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×13″ baking pan and line with parchment.
2. Batter: Beat 1 cup butter and granulated sugar until fluffy. Add eggs one at a time, then mix in 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, and 1 tsp vanilla until just combined.
3. Layer: Spread 2/3 of the batter into the pan. Stir 1/4 cup cocoa powder into the remaining batter, then dollop over the vanilla layer. Swirl gently with a knife.
4. Bake: Scatter drained cherries evenly on top. Bake for 35–40 minutes until a toothpick comes out clean. Cool completely.
5. Frost: Beat 1 1/2 cups butter until creamy. Gradually add 3 cups powdered sugar and 1/4 cup milk until smooth. Spread over cooled cake, then drag a fork in waves to create the classic ripple effect.

The magic? That marbled chocolate-vanilla base soaks up the cherry juices, while the buttercream waves make every slice photo-worthy.

Tip: For clean slices, chill the cake for 30 minutes before cutting—the buttercream will hold its shape!

Quarkbällchen

These pillowy-soft German doughnuts are a cozy treat, with a hint of vanilla and a dusting of powdered sugar that melts on your tongue.

Ingredients

• 1 cup (8 oz) quark or Greek yogurt (full-fat)
• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1 large egg
• Pinch of salt
• Vegetable oil (for frying)
• 1/4 cup (30g) powdered sugar (for dusting)

Instructions

1. In a large bowl, whisk together quark, egg, sugar (1/4 cup), and vanilla extract (1/2 tsp) until smooth.
2. Sift in flour (2 cups), baking powder (1 tsp), and salt (pinch), then stir just until a sticky dough forms (don’t overmix).
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Use a small cookie scoop or spoon to drop walnut-sized dough portions into the oil (fry 4–5 at a time).
4. Fry for 2–3 minutes, flipping once, until golden brown. Drain on paper towels.
5. While warm, roll Quarkbällchen in powdered sugar (1/4 cup) until coated.

The magic here? Quark keeps these doughnuts tender inside while frying gives them a delicate crunch—no yeast or rising required!

Tip: For extra flavor, add a pinch of cinnamon to the powdered sugar before dusting.

Rumkugeln

These no-bake rum balls are a boozy, chocolatey treat that comes together in minutes—perfect for holiday gifting or a cozy nightcap.

Ingredients

• 2 cups finely crushed vanilla wafer cookies (about 30 cookies)
• 1 cup powdered sugar, plus extra for rolling
• 2 tbsp unsweetened cocoa powder
• 1/2 cup finely chopped walnuts or pecans
• 3 tbsp dark rum
• 2 tbsp light corn syrup

Instructions

1. In a large bowl, stir together the crushed vanilla wafers, 1 cup powdered sugar, cocoa powder, and chopped nuts until evenly combined.
2. Pour in the rum and corn syrup, then mix with a spatula or your hands until the mixture holds together when pressed (it should resemble damp sand).
3. Scoop tablespoon-sized portions and roll into 1-inch balls. If the mixture feels too sticky, chill for 10 minutes first.
4. Roll each ball in powdered sugar until fully coated, then transfer to an airtight container. Refrigerate for at least 1 hour to firm up.

The magic here? The rum flavor deepens over time, so these taste even better after a day or two—if they last that long!

Tip: For a non-alcoholic version, swap the rum for 2 tbsp cold strong coffee + 1 tsp vanilla extract.

Conclusion

From classic Black Forest cake to cozy apple strudel, these 18 authentic German desserts bring a taste of Europe to your kitchen! Whether you’re craving something rich, fruity, or spiced, there’s a treat here for every baker. Try a recipe (or three!), then let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it for later!