Ottilienkuchen
Ottilienkuchen is a soft, buttery sponge cake topped generously with chocolate sprinkles. Its light sweetness and delightful texture make it ideal for serving alongside coffee or tea. Easy to prepare, this cake is perfect for beginners and seasoned bakers alike.
Ingredients
- 250g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 300g all-purpose flour
- 2 tsp baking powder
- 100ml milk
- 1 tsp vanilla extract
- 100g chocolate sprinkles
Instructions
- Prepare the Baking PanPreheat the oven to 180°C (350°F). Grease and flour a rectangular baking pan to prevent sticking.
- Make the BatterIn a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla extract.
- Combine Dry and Wet IngredientsIn a separate bowl, whisk the flour and baking powder. Gradually add this to the butter mixture, alternating with milk, until smooth.
- Bake the CakePour the batter into the prepared pan. Spread evenly. Sprinkle the chocolate sprinkles generously over the top. Bake for 25–30 minutes or until a toothpick comes out clean
- Cool and ServeAllow the cake to cool in the pan for 10 minutes. Transfer to a wire rack before slicing. Serve warm or at room temperature.
Notes
- Always use fresh baking powder for the best rise.
- Room-temperature butter and eggs create a smoother batter.
- Dark chocolate sprinkles can add a richer flavour.
- Avoid overbaking to keep the sponge moist.