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Ottilienkuchen (German Chocolate Sprinkle Cake)

Shruthi
A tender cocoa cake forms the rich chocolate base.A creamy topping adds softness and richness to every bite.Chocolate sprinkles provide an attractive traditional-style finish.Vanilla and cocoa create a balanced chocolate flavor.The sheet-cake format makes it easy to serve to a crowd.Perfect with coffee, tea, celebrations, birthdays, or afternoon dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Cake, Dessert
Cuisine german
Servings 4
Calories 430 kcal

Ingredients
  

For the Chocolate Cake

  • 1¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) sour cream

For the Creamy Topping

  • 1 cup (240 ml) heavy whipping cream
  • 8 ounces (225 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Sprinkle Topping

  • ¾ cup chocolate sprinkles
  • 2 tablespoons finely grated dark chocolate, optional
  • 1 tablespoon powdered sugar, optional

Instructions
 

Prepare the Baking Pan

  • Preheat the oven to 350°F (175°C).
    Grease a 9×13-inch (23×33 cm) rectangular baking pan and line the bottom with parchment paper.
    The parchment makes it easier to remove and slice the finished cake.

Mix the Dry Ingredients

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    Sifting the cocoa powder is helpful if it contains lumps.
    Set the dry ingredients aside.

Cream the Butter and Sugar

  • In a large mixing bowl, beat the softened butter and granulated sugar for approximately 2–3 minutes until light and creamy.
    This step helps create a tender cake texture.

Add the Eggs

  • Add the eggs one at a time, beating well after each addition.
    Add the vanilla extract and mix until combined.
    If the mixture looks slightly curdled, do not worry; it will come together when the dry ingredients are added.

Add the Dry Ingredients and Milk

  • Add approximately one-third of the dry ingredients to the butter mixture.
    Mix gently, then add half of the milk.
    Repeat, finishing with the remaining dry ingredients.
    Add the sour cream and mix just until the batter becomes smooth.
    Avoid overmixing.

Fill the Pan

  • Transfer the chocolate batter to the prepared baking pan.
    Spread it evenly into the corners using a spatula.
    Try to create an even thickness so the cake bakes uniformly.

Bake the Chocolate Cake

  • Place the pan in the preheated oven and bake for approximately 30–35 minutes.
    The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
    Do not overbake, as the cake should remain soft and tender.

Cool Completely

  • Remove the cake from the oven and place it on a cooling rack.
    Allow it to cool in the pan for about 10–15 minutes, then allow it to cool completely before adding the cream topping.
    A warm cake can cause the topping to soften or melt.

Prepare the Cream Topping

  • Beat the softened cream cheese and powdered sugar until smooth.
    Add the vanilla extract.
    In a separate bowl, whip the heavy cream until soft peaks form.
    Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Add the Chocolate Sprinkles

  • Generously scatter chocolate sprinkles over the cream layer.
    For extra chocolate flavor, sprinkle finely grated dark chocolate over the top as well.

Chill and Serve

  • Refrigerate the finished cake for at least 1 hour before slicing.
    Once chilled, cut the cake into squares or rectangles and serve with coffee, tea, or your favorite dessert beverage.

Notes

  • Room-temperature ingredients: Softened butter, eggs, cream cheese, and sour cream help create a smoother batter and topping.
  • Do not overmix: Mix the cake batter only until the ingredients are incorporated to maintain a tender crumb.
  • Use good cocoa: Unsweetened natural or Dutch-process cocoa can be used depending on your preferred chocolate flavor.
  • Cool completely: The cake must be completely cool before adding the creamy topping.
  • Chocolate sprinkles: Use fine or medium chocolate sprinkles for an attractive finish and pleasant texture.
  • Pan size: A 9×13-inch pan produces a relatively thin sheet cake. A different pan size may require adjustments to baking time.
  • Chilling: Refrigeration helps the cream topping firm up and makes the cake easier to slice.
  • Serving temperature: Allow the cake to sit at room temperature for approximately 10 minutes before serving for the best texture.
Keyword Chocolate Sheet Cake, German Chocolate Cake, German Coffee Cake, German Sprinkle Cake, Moist Chocolate Cake Recipe, Ottilienkuchen