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
Our thanks go out to our German ancestors that endured the early variations!
We are proud to offer these KY traditions:
w/white Butter Cream Icing (single layer)
4749 Dixie Hwy.
(502) 447-3977 • (502) 635-2651
3800 Old Shepherdsville Rd.
(502) 452-1891 • (502) 452-1892