Frankfurter Kranz is a classic German cake that originated in Frankfurt and was created around 1735. This cake is known for its distinctive crown shape, symbolizing the city's historical association with the German emperors as the place where coronations took place.

The cake consists of multiple layers of sponge cake, which are filled and frosted with a rich buttercream. Often, the layers are interspersed with a layer of red jam, adding a tangy contrast to the creamy filling. The entire cake is then coated with more buttercream and adorned with golden toasted almond brittle, known as krokant, giving it a crunchy texture and an elegant appearance. 

This specialty dessert from Saxony is a sheet cake consisting of three individual layers. Yeast dough is commonly used for the base layer, but a thin sponge cake or a pie crust can be used instead. The middle layer consists of a type of custard which contains quark in addition to butter, milk, eggs, and sugar.

The top layer consists of another type of custard which is mixed with vanilla pudding. After these three layers have been assembled, the cake is baked and then cut into rectangular pieces. Eierschecke is traditionally served with a hot cup of coffee and is therefore easily found in most German coffeehouses.

A signature specialty of the Krönner Confectionery and Café, Agnes Bernauer torte is a Bavarian almond meringue layer cake filled with coffee buttercream. The cake is comprised of several light and airy almond meringue discs that are layered with coffee buttercream filling and roasted almond flakes, then finished off with a thin layer of cream coating and some more roasted almonds on top.

This original delicacy was created to honor a young lady called Agnes Bernauer, Duke Albert III of Bavaria’s beloved one, who was condemned to death by drowning in the Danube River by Albert’s father, Duke Ernst. Apart from this special dessert, the tragic history of Agnes Bernauer had also been the inspiration of renowned Friedrich Hebbel’s eponymous tragedy, as well as Carl Orff’s folk musical Die Bernauerin. 

A Bavarian specialty dessert called prinzregententorte is a smooth, chocolate-covered layer cake with a chocolate buttercream filling. The cake is comprised of thin cake layers that are smeared with chocolate buttercream and then finished off with a satin-like chocolate coating.

It is sometimes enhanced with apricot or raspberry preserves and is usually adorned with whipped cream or chocolate cream and chocolate shavings on top. Originally, the cake had eight layers which represented the eight districts of Bavaria, but since there are only seven Bavarian districts today, the cake nowadays typically features seven layers. 

Mohnkuchen is a German term that encompasses a variety of desserts that are prepared with poppy seeds. Most commonly, it refers to various types of open-faced and streusel cakes that couple the creamy poppy filling with a shortcrust pastry and a crumbly topping, but it can also include different types of sponge or bundt cakes.

Poppy seeds are often enriched with spices, citrus zest, or liquors, and the cakes are often complemented by fruit, marzipan, or sweetened cheese. Mohnkuchen cakes are popular throughout Germany and Austria and can be enjoyed on special occasions or as a simple afternoon dessert.

Butterkuchen is a simple cake that is mostly sold in bakeries and typically enjoyed with afternoon coffee. In some parts of Germany, it has become such an integral part of life that it’s served for special occasions such as weddings and funerals. Butter cake, as the name translates, is made with yeasted dough consisting of flour, sugar, butter, and milk.

The dough is thinly rolled out in the shape of a rectangle, then poked in order to appear dimpled. Those little holes are filled with butter shavings or small butter cubes, and the entire cake is sprinkled with vanilla sugar and chopped almonds.