German Pound Cake (aka Sandkuchen) was the classic recipe my Grandma whipped up for impromptu family gatherings when I was growing up. This simple yet spectacular cake gets its name from its golden color that reminds you of sand dunes along the North Sea, and that signature crumbly texture that melts like a delicate sandcastle on your tongue.
Thinking about sand might give you the impression of a super dry, gritty cake-but don’t let the name fool you! The high butter content makes this German butter pound cake wonderfully moist with a surprisingly light, delicate texture.
If you’ve tried making golden German pound cake before and ended up with something dense and disappointing, I get it-I’ve been there! This authentic recipe delivers that tender, sandy, melt-in-your-mouth crumb that’s made this German coffee cake beloved for generations.
How German Pound Cakes differ from traditional American Pound Cakes
In short, cornstarch (corn starch as Germans call it) is the secret ingredient that sets a German pound cake apart from ordinary pound cakes. The classic American pound cake uses butter, sugar, eggs, and flour, which makes it dense and moist. Sand cake has a more delicate and lighter texture-substituting part of the flour with cornstarch makes the cake sandier and finer so it practically dissolves on your tongue.
Traditional German pound cake is also made without baking powder (affiliate link) so required extended whipping time to incorporate the maximum air. The result? A cake that’s tender and cloud-like rather than heavy and compact. This recipe uses baking powder (affiliate link) to save you time.
Origin and Name of this Sandy Cake
The name “Sandkuchen” literally translates to “Sand Cake” in English. It was named after the crumbly texture of the cake. Because of the cornstarch, the cake becomes crumbly and sand-like. The golden color also resembles sand. In German baking terminology, this type of rich, butter-heavy batter is called “Sandmasse” (sand mass).
How to make German Pound Cake
For the detailed instructions and exact measurements, please jump to the printable recipe card
Ingredients you’ll need
This cake is made from pantry ingredients. Butter, Powdered Sugar (which gives the cake extra lightness,) eggs, cornstarch, and all-purpose flour. The baking powder (affiliate link) will save you from having to whisk the cake for too long. Lemon juice will also help to keep the cake light and balanced and the milk will add moisture.
Sand Cake Recipe Steps
- Grease an 8-inch (22 cm) bundt or gugelhupf pan with butter and dust with bread crumbs. Preheat the oven to 350°F/180°C.
- Using a hand or stand mixer, beat the softened butter with the sugar for about 5 minutes until light and fluffy. Add the eggs one by one, mixing well after each addition.
- Sift together the cornstarch, flour, and baking powder (affiliate link)then add to the batter along with the milk and lemon juice. Mix until you have a thick batter. Pour into the prepared pan.
- Bake for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then turn upside down and release onto a serving plate.
Ideas on How to Vary the Recipe
This is a base recipe that many of the other recipes are built on. Here are some ideas:
- Make it a lemon pound cake cake by adding lemon zest to the batter
- Add rum or almond extract (affiliate link) for extra flavor
- Skip the powdered sugar and top with a chocolate or lemon glaze instead
- Fold in chopped apple chunks for an apple pound cake
- Mix in chocolate chips (affiliate link) or raisins for a sweet twist
- Replace the milk with Eierlikör (German egg liqueur) to make “Eierlikörkuchen”
- Turn it into a Marble Pound Cake by dividing the batter in half, mixing cocoa powder into one portion, then swirling the two batters together in the pan
How to Serve This Cake Like in Germany
This golden pound cake is firmly established in the German “Kaffee und Kuchen” culture (cake and coffee culture) – a tradition that usually takes place between 3 and 4 pm, a sweet break in the day that is also famous for its gossip opportunities (called Kaffeeklatsch in German).
This cake is also known as “Teegebäck,” a cake to have with tea, because it’s not too heavy and its crumbly texture is perfect with a cup of tea or coffee – or even ice cream. Serve it simply dusted with powdered sugar alongside your afternoon coffee. The tender crumb practically melts on your tongue with each sip.
FAQ
This usually happens when the butter and eggs aren’t whipped long enough. However, you should also check that you’re not overmixing the batter once the cornstarch and flour are added, as this can deflate all that air you just whipped in and make the cake dense.
Another common culprit? Cold ingredients. Make sure all your ingredients (especially butter and eggs) are at room temperature before you start. Cold butter won’t whip properly, and cold eggs won’t incorporate smoothly into the batter.
Proper greasing is key! Generously butter every groove of your Bundt pan, then dust it with breadcrumbs instead of flour-they work much better for creating a non-stick surface. After baking, let the sand cake cool in the pan for 10-15 minutes on a wire rack. Then place a plate over the pan, flip it in one smooth motion, and give it a gentle tap. The cake should release perfectly. Never try to remove it while it’s still hot or completely cold, as both cause sticking.
The best way to store this cake
Store your German butter pound cake in an airtight container at room temperature for up to 5 days-the high butter content keeps it moist and delicious. Many people say it tastes even better the next day!
For longer storage, slice it into portions, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
More German Pound Cakes
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Recipe
Easy German Pound Cake (Sand Cake) – Family Recipe
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Authentic sand cake with a melt-in-your-mouth texture! This traditional German Pound Cake uses cornstarch for that signature sandy crumb. Simple ingredients, spectacular results. Perfect with afternoon coffee!
Ingredients
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Instructions
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Grease a bundt or gugelhupf pan (8 inches or 22 cm) with butter and dust with bread crumbs. Preheat the oven to 350°F/180°C.
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Using a hand or stand mixer, beat the softened butter with the sugar and vanilla extract (affiliate link) for about 5 minutes until light and fluffy. Add the eggs one by one, mixing in between until they are combined.1 cup butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract (affiliate link), 4 eggs
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Sift the cornstarch, flour, and baking powder (affiliate link) into a separate bowl, and add it to the batter. Pour in the milk and lemon juice and mix everything into a thick batter.1 ⅓ cups cornstarch, 1 cup all-purpose flour, 1 teaspoon baking powder (affiliate link), ¼ cup milk, 2 tablespoons lemon juice
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Pour the batter into your prepared pan and bake for about 40-45 minutes. To check if the cake is done, prick the middle with a toothpick. If it comes out clean, it is done.
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Leave the cake to cool for about 10 minutes before turning the cake upside down and releasing it from its baking pan.
Nutrition
Calories: 316kcalCarbohydrates: 34GProtein: 3GFat: 19GSaturated Fat: 11GPolyunsaturated Fat: 1GMonounsaturated Fat: 5GTrans Fat: 1GCholesterol: 100mgSodium: 194mgPotassium: 48mgFiber: 0.4GSugar: 13GVitamin A: 608IUVitamin C: 1mgCalcium: 42mgIron: 1mg