History of the
German villagers would gather once a week to
collectively make their bread for the community.
The demand for a sweeter and lighter dessert
cake or "kuchen" (German for cake) was at the
top of the list for the villagers. In Germany they
adapted a sugar/egg/butter topping for their
traditional breads. This, eventually gave way to
a more cake-like dough with the filling similar to
a chess pie filling.
In America, "Kuchen" was made in primarily
German neighborhoods, with a variety of fruit,
strussel or cheese filling. In Louisville, around 1890-1910 what we now know of as "Butter Kuchen" was formulated in various master-bake shops. In our lineage, Jacob Heitzman passed his formulation down to his sons, Joe and Charles. Over the ensuing decades the dough was softened and the filling evolved into a "runny" or "gooey" delight. This was done at the ever greater demand by our customers for: "Give me the runniest one!"
Today, we in Louisville, enjoy the end product of hundreds of years of baking evolution – The Butter Kuchen! The actual recipe will remain a secret, its runny, gooey deliciousness will not!
Our thanks go out to our German ancestors that endured the early variations!
810 Eastern Pkwy.
3919 Taylorsville Rd
4749 Dixie Hwy.
3800 Old Shepherdsville Rd.
• KY Bourbon Cake
• Mint Julep Cake
• Horseshoe Cake
starting at $16.99
We are proud to offer these KY traditions: