Baumkuchen is a traditional German layered cake made by repeatedly brushing batter onto a spit and rotating it near a heat source, allowing each thin layer to cook before adding the next. This results in a tall cake with distinct golden rings resembling the growth rings in a tree. It can have up to 25 layers and weigh over 100 pounds. While its origins are disputed, the preparation traces back to Ancient Greece where batter was poured onto tree logs. It is known as the "King of Cakes."

1. Baumkuchen
Baumkuchen is a
kind of layered
cake. It is a
traditional dessert
in many countries
throughout Europe
and is also a
popular snack and
dessert in Japan.
The characteristic
golden rings that
appear when sliced
give the cake its
German
name, Baumkuchen,
which literally translates to
"tree cake" or "log cake". Although its European origins are disputed, the cake
preparation traces its roots back to Ancient Greece where cake batter was poured in
layers on to tree logs and cooked over an open fire. It is also known as the "King of
Cakes."
Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and
then rotating the spit around a heat source. Each layer is allowed to brown before a new
layer of batter is poured. When the cake is removed and sliced, each layer is divided
from the next by a golden line, resembling the growth rings on a crosscut tree. A typical
Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for
making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs
have been known to create cakes with 25 layers and weighing over 100 pounds. When
cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3-4 feet tall.
Baumkuchen ingredients typically consist of butter, eggs, sugar, vanilla, salt, and flour.
Baking powder is not considered a traditional ingredient. The ratio of flour, butter and
eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200
grams of eggs). The recipe can be varied by adding other ingredients (such as ground
nuts, honey, marzipan, nougat and rum or brandy) to the batter or filling. Additionally,

2. Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully
baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered
with chocolate.
Baumkuchenspitzen, German for "Pointed Tree Cake," are miniature versions of
Baumkuchen that are created from the cake scraps that fall during the cake's creation
on a spit. These pieces are typically coated in chocolate and sold separately.
A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is
baked without a spit and thus does not have circular rings but horizontal layers. The
horizontally layered version results in a Baumkuchen that is more similar in shape to
conventional cakes. It can also be baked in a conventional household oven that has a
broiler inside, whereas the traditional spit version requires special equipment normally
not available in an average household. However, unlike with the spit variant, the
Schichttorte cross section is less reminiscent of tree rings.