How to Make Easy Baumkuchen German Tree Cake (Japanese Style Recipe)

Baumkuchen originated in Germany as a traditional celebratory cake, but it has become one of the most beloved confections in Japan.

In Japan, sliced Baumkuchen is enjoyed as a daily snack, while whole cakes are often given as gifts during weddings, formal visits, and special celebrations. Its signature tree-ring layers are considered symbols of longevity and prosperity, making it both meaningful and delicious.

The name “Baumkuchen” comes from the German words for “tree” (baum) and “cake” (kuchen), reflecting the beautiful ring-like pattern inside each slice. Although Baumkuchen is a German classic, I was surprised during my travels to Germany that it wasn’t widely available and the variety felt quite limited.

In contrast, Japan has embraced Baumkuchen wholeheartedly, thanks in part to Karl Joseph Wilhelm Juchheim, who introduced the cake to Japan as a World War I POW. His confectionery shop, Juchheim, remains one of the most famous Baumkuchen makers in Japan.

Today, Baumkuchen can be found throughout Japan, from specialty shops to convenience stores. Many shops now offer unique flavors such as chocolate, matcha, and caramel.

Although the basic ingredients are simple—eggs, sugar, butter, and flour, many people assume Baumkuchen is too difficult to make at home because commercial versions are baked with special rotating machines that create 20–30 thin layers. However, I’ll show you an accessible method that recreates the layered effect using a regular pan.

To create thin, even layers, I used a Japanese tamagoyaki pan, but you can use any flat pan. The key is to spread each layer very thinly so the final cake develops clean, beautiful rings. Thicker layers can make the finished roll look uneven.

Once you master the technique, you can customize your Baumkuchen with chocolate, matcha, caramelized sugar, or even whipped cream and fruits. Many holiday versions also include a splash of rum or liqueur to enhance aroma and keep the layers moist. My version uses a light chocolate drizzle and less sugar, pairing wonderfully with tea, coffee, or even sparkling sake!

If you have leftovers, wrap each slice tightly in plastic wrap to keep it from drying out, and enjoy it within two days. Have fun making your own Baumkuchen and enjoy the creativity of home baking!