List of German desserts

This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighboring Swabia, as well as the neighbouring regions in Austria across the border share many dishes.

German desserts

Name Image Description
Aachener Printe a pastry and a type of Lebkuchen originating from the city of Aachen in Germany. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen.
Berliner Similar to a jelly doughnut. Regionally also known as Krapfen, Kreppel or, in Berlin, as Pfannkuchen.
Bethmännchen A pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. It is a traditional cookie usually baked for Christmas Day and is widely available in chocolate shops around Frankfurt.[1]
Baumkuchen Spit cake with characteristic rings that when sliced resemble tree rings.
Bratapfel Baked apples are a simple dessert of baked apples in the oven. They are traditionally prepared in winter at Christmas time from storable, solid and sour apple varieties as Boskoop
Bienenstich Literally "Bee sting", a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream.[2][3][4]
Black Forest cake (Schwarzwälder Kirschtorte) typically consists of several layers of chocolate cake, with whipped cream and cherries between each layer.
Bremer Klabe A type of Stollen from Bremen, Germany
Brenntar A type of porridge with roasted flour called Musmehl.
Buchtel Sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd
Buckwheat gateau A speciality of the Lüneburg Heath region of Lower Saxony, consisting of layers of cake made from buckwheat flour and heather honey, separated by a fruit layer using yoghurt and cranberries and topped by whipped cream and chocolate shavings.[5][6]
Carrot cake
Dampfnudel Typical of southern Germany, a sort of white bread roll or sweet roll eaten as a meal or as a dessert
Dominostein A sweet primarily sold during Christmas season in Germany and Austria.
Donauwelle A traditional sheet cake popular in Germany and Austria that's prepared with sour cherries, buttercream, cocoa, chocolate and layered batter, like a marble cake.
Fasnacht (doughnut)
Frankfurter Kranz
Franzbrötchen A small, sweet pastry, baked with butter and cinnamon.
Gugelhupf A marble cake or Bundt cake.
Germknödel A fluffy yeast dough dumpling, filled with spicy plum jam and served with melted butter and a mix of poppy seeds and sugar on top
Gebrannte Mandeln Nuts (usually almonds) that have been cooked in a special way, so they end up coated in browned, crunchy sugar
Götterspeise a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring,
Herrencreme a vanilla pudding mixed with cream and chocolate shavings and a good amount of rum
Kuchen Kuchen is the German word for cake, and is used in other languages as the name for several different types of sweet desserts, pastries, and gateaux.
Lebkuchen Often sold at Christmas fairs and Carnival.
Linzer Auge
Muskazine Made from almonds, spices, sugar, flour, eggs and marzipan.
Magenbrot Small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. Often sold at Christmas market.
Nussecke A Shortbread cookie that has ground hazelnuts that's cut into triangles and typically dipped in chocolate.
Pfeffernuss[7] Tiny spice cookies
Prinzregententorte A Bavarian cake, which consists of at least six thin layers of sponge cake interlaid with chocolate buttercream, with a dark chocolate glaze.
Rote Grütze Thick mash made of all kinds of red berries, which are cooked with sugar, herbs, flavouring agents and possibly spirits and bound with starch.
Rumtopf Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas.[8]
Schneeball (pastry) A hard, crusty pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber, although known and available throughout the country.
Schokokuss Sweetened egg-white foam covered with chocolate. Previous names originate from black people's skin color.
Spaghettieis Ice cream made to look like a plate of spaghetti by pressing it through an appropriate sieve (cf. Spätzle).
Spekulatius A type of spiced shortcrust biscuit, traditionally baked for consumption around Christmas in the westernmost parts of Germany
Springerle A type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking.
Spritzgebäck A type of German Christmas biscuit made of flour, butter, sugar and eggs.
Spritzkuchen A fried pastry similar to doughnuts
Stollen A fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar.
Streusel A crumbly topping of flour, butter, and sugar
Streuselkuchen A yeast dough covered with streusel.
Tollatsch From the region of Pomerania, made of flour, sugar, a blend of Lebkuchen spices, bread crumbs, almonds, and raisins. Tollatsch also contains the uncommon ingredients pork blood and Griebenschmalz (schmaltz with gribenes). The dough is cooked in meat broth.
Vanillekipferl Small, crescent shaped biscuits
Welfenspeise A two-layered pudding, with cooked milk and vanilla sauce and very stiffly whipped egg white on the bottom, and a yellow layer of wine sauce made of beaten egg yolk, white wine and a little lemon juice on the top.
Wibele Very small, sweet biscuits originating from the Franconian city of Langenburg in Germany, though nowadays they are considered a Swabian speciality.
Zwetschgenkuchen A sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet and covered with pitted plums.
Zwiebelkuchen a savory German one-crust onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast dough or a leavened dough

See also


  1. Frankfurt Christmas Market Retrieved 25 August 2013
  2. Recipe at
  3. Recipe at
  4. Arnold Zabert: Backen - Die neue große Schule, Zabert Sandmann, Hamburg 1985, S. 125
  5. A Taste of the Lowlands - Lunenburg Heath Buckwheat Torte at Accessed on 13 Feb 2012.
  6. Heinzelmann, Ursula (2008). Food Culture in Germany, Greenwood Press, Westport, USA. p. 136. ISBN 978-0-313-34494-7
  7. Broyles, Addie (December 11, 2012). "Relish Austin: Pfeffernüsse, a quirky Christmas cookie and so much more". American Statesman. Retrieved 7 January 2014.
  8. Clark, Melissa (September 21, 2010). "Spiking Summer Fruit in Order to Preserve It". The New York Times. Retrieved September 22, 2010.
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