German cakes

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake is known for its rich, creamy flavor and smooth texture. It may be baked or unbaked and is usually served chilled.

sweet food pastry

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.

type of chocolate cake, traditionally made with "kirschwasser", a brandy made from double distillation of morello cherries

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, similar to Bundt cake, but leavened with baker's yeast.

dessert

thumb|right|300px|Baumkuchen, with characteristic circular tree ring markings

type of cake traditionally made with a pound of flour, butter, eggs, and sugar

German dessert

type of cake

dessert

' (), (, ) or ' (, ) are honey-sweetened German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They are similar to gingerbread.

thumb|Close up showing cooked onions on the surface of a zwiebelkuchen '''''' (, ) is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough. It is not to be confused with Flammkuchen, a similar dish that is drier.

thumb|Famous Bled cremeschnitte

no-bake fridge cake dessert

Streuselkuchen (; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia, and is popular in German and Polish cuisines.

Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream, and a covering of a dark chocolate glaze. The cake is widely regarded as a specialty of Bavarian cuisine and is commonly available in confectioneries throughout Bavaria.

thumb|Dresdner Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a layer cake with a base layer of cake, a middle layer of quark-based cheesecake and a top layer of vanilla custard. Parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening. The term originates from a piece of 14th century menswear called which consisted of a medium-length tunic with a very tight waistline and was worn with a Dusing, a hip belt. The cake was named after the appearance of this "tripartite garment" (upper part, belt, lower part).

Bienenstich () or bee sting cake is a German dessert cake made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with vanilla custard, buttercream, or cream. The earliest German and Swiss recipes for the cake date to the beginning of the 20th century. The dairy cream and custard filling would have required cool storage, inaccessible to most households in earlier centuries.

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range of cakes made with dried or fresh fruit

German buttercream cake from Frankfurt

Zwetschgenkuchen, Pflaumenkuchen (), Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz (Franconia) is a sheet cake made from yeast dough, shortcrust dough, or cake batter that is thinly spread onto a baking sheet and covered with pitted zwetschgen plums (also called Italian plums) before being baked.

cake intended to be eaten with coffee

Butterkuchen or Zuckerkuchen is a simple German butter cake baked on a tray. Flakes of butter, which, after baking, form the characteristic holes, are distributed on the dough. The whole cake is sprinkled with sugar or streusel. After further kneading the Butterkuchen is baked. As a variation the dough can be sprinkled with roasted almond flakes.

flat rectangular cake; cake baked in a large, flat rectangular pan

type of cake