Kellerkuchen (Cellar Cake)

Recipe by Thorsten
READY IN: 4hrs 20mins
YIELD: 24 slices


  • 5
    tablespoons sugar
  • 4 12
    tablespoons Dutch-processed cocoa powder
  • 4
    tablespoons milk
  • 1 14
    tablespoons vanilla sugar
  • 1
    tablespoon instant coffee
  • 1
    tablespoon dark rum
  • 12 - 34
    lb butter cookie, rectangular (I use Bahlsen Leibniz)
  • 12
    lb vegetable shortening, solid (see note)


  • Note: cooking time is time in the fridge.
  • Cover a 9 x 5 inch loaf pan with transparent foil.
  • Melt vegetable shortening, but do not let it get too hot.
  • Mix eggs, sugar, dutch cocoa, milk, vanilla sugar, instant coffee and rum until you have a homogenous mixture.
  • Slowly add the melted vegetable shortening to this mixture. Stir the cocoa mixture until homogenous.
  • Start filling the form with a thin layer of cocoa mixture.
  • Place a layer of butter cookies on the cocoa mixture and cover it with another thin layer of cocoa. Repeat these steps, ending with a layer of butter cookies.
  • Put into the fridge until firm or overnight. You can keep the Kellerkuchen in the fridge for up to one week.
  • Remove from fridge immediately before use, turn out of form onto a serving platter, remove foil and cut into thin slices. Place cake into the fridge between servings.
  • NOTE: A picture of Bahlsen Leibniz can be found at
  • NOTE: Baking for Kids. You can omit the rum and instant coffee.
  • NOTE: The name of the cake is traced back to the fact, that it was not unusual to place the cake in the cellar (especially during the cold time of the year). Please be aware, that raw eggs are used, so keep it in the fridge. The cake is terribly filling.
  • NOTE: the vegeatble shortening I use for this cake is solid at room tempearture. I often use the brand "Palmin" for this cake. It is made of 100% coconut oil.