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Ottilienkuchen

A delightful German Chocolate Crumble Cake that combines a soft, buttery cake with rich chocolate sprinkles, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Use a gluten-free blend for a gluten-free option.
  • 0.5 cups sugar
  • 0.5 cups butter, softened Can be substituted with coconut oil for dairy-free.
  • 2 large eggs Substitute with flaxseed meal mixed with water for vegan.
  • 1 tsp vanilla extract
  • 0.75 cups milk Use almond or oat milk for dairy-free.
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups mini chocolate chips (or traditional chocolate sprinkles)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan.
  2. Cream the softened butter and sugar in a mixing bowl until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.
  4. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients (flour, baking powder, and salt) alternately with the milk until smooth, being careful not to overmix.
Baking
  1. Pour the batter into the prepared pan, ensuring it’s evenly spread.
  2. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  3. While warm, scatter the chocolate chips on top and gently press them in.
  4. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve slightly warm with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the fridge for up to five days.