Amish Onion Cake

Amish Onion Cake is a savory, buttery, and rustic-style bake that’s rich in flavor and comfort.

Made with sweet Vidalia onions and a tender, biscuit-like dough, this cake is a unique twist on traditional baked goods—perfect for brunch, potlucks, or a cozy dinner side.

Why You’ll Love This Recipe

Rich and Savory: Perfectly caramelized onions and a buttery base give this dish deep, satisfying flavor.

Comfort Food Favorite: Great as a side dish or centerpiece for comfort-style meals.

Easy to Make Ahead: Holds up well and tastes even better the next day.

A Unique Crowd-Pleaser: It’s not your typical cake—this savory version always surprises and delights.

Key Ingredients

Vidalia Onions: Their natural sweetness shines when gently caramelized.

Cold Butter: Essential for flaky, tender layers throughout the dough.

Poppy Seeds & Spices: Paprika and black pepper add warmth and a slight kick.

Sour Cream & Milk: Provide moisture and richness for a cake-like texture.

Flour + Cornstarch: This combo creates a delicate crumb with structure.

Amish Onion Cake

Ingredients:

3 to 4 Vidalia onions, chopped into 1″ pieces

2 cups cold butter, divided

1 Tbsp poppy seeds

1 1/2 tsp salt

1 tsp paprika

1 tsp black pepper

4 cups flour

1/2 cup cornstarch

1 Tbsp baking powder

2 Tbsp brown sugar

5 eggs

3/4 cup whole milk

3/4 cup sour cream

Instructions:

Preheat your oven to 350°F (175°C).

In a skillet over low heat, sauté the chopped onions in 1/2 cup of butter for about 10 minutes, until soft and fragrant. Stir in the poppy seeds, salt, paprika, and black pepper. Once well mixed, remove from heat and set aside.

In a large mixing bowl, combine the flour, cornstarch, baking powder, and brown sugar. Cut in 1 1/4 cups of cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Melt the remaining butter and in a separate bowl, whisk together the eggs, milk, sour cream, and the melted butter until smooth.

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently just until combined; do not overmix.

Grease a 10-inch springform pan and pour the batter into it. Spoon the cooked onions evenly over the top.

Bake for 35 to 45 minutes, or until a knife inserted into the center comes out clean.

Let the cake cool for at least 5 minutes before releasing it from the springform pan. Serve warm or at room temperature.

Recipe Notes – Amish Onion Cake

Use Sweet Onions: Vidalia onions are preferred for their natural sweetness and mellow flavor. If unavailable, substitute with other sweet varieties or yellow onions.

Keep the Butter Cold: When cutting butter into the flour, make sure it’s very cold. This creates a tender, flaky texture in the cake, similar to biscuits or savory scones.

Sauté Low and Slow: Cook the onions over low heat until just softened—not deeply caramelized. This preserves their sweetness without overpowering the dish.

Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can lead to a tough, dense texture.

Spread Onions Evenly: When layering the cooked onions on top of the batter, avoid pressing them down. Let them rest lightly on top for the best presentation and texture.

Springform Pan Helps: Using a springform pan makes unmolding the cake cleaner and easier, but a well-greased round or square pan also works.

Make Ahead Friendly: This cake stores well and can even taste better the next day as the flavors develop. Reheat gently for the best texture.

Texture Tip: For a slightly crisper top, you can broil the cake for 1–2 minutes at the end of baking—just watch it closely.

Nutrition Information

(Per serving, based on 10 servings – approximate):

Calories: 480 | Fat: 34g | Carbohydrates: 36g | Protein: 6g | Fiber: 2g | Sodium: 480mg

Kitchen Tools & Timing

Tools Needed:

10-inch springform pan

Skillet

Mixing bowls (x2)

Pastry cutter or fork

Whisk

Spatula

Timing:

Prep Time: 25 minutes

Cook Time: 35–45 minutes

Cool Time: 5–10 minutes

Total Time: ~1 hour 10 minutes

Recipe Swaps & Variations

Cheese Lovers: Sprinkle grated Swiss or Gruyère cheese over the onions before baking.

Herb Upgrade: Add fresh thyme or chives to the batter for a savory herbal note.

Onion Swap: Use shallots or leeks for a milder or fancier twist.

Gluten-Free Version: Use a gluten-free flour blend and adjust liquid slightly as needed.

Mini Version: Bake in muffin tins for individual portions (reduce baking time to ~25 minutes).

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat slices in a 350°F oven for 10 minutes or briefly in the microwave.

You can also freeze slices for up to 2 months. Wrap well in plastic and foil before freezing.

Food and Drink Pairings

Food: Serve with roasted chicken, sausage, or vegetable soup. Excellent with scrambled or poached eggs for brunch.

Drink: Pairs well with herbal tea, dry white wine (like Chardonnay), or a light beer.

Frequently Asked Questions:

What makes this cake “Amish”?

The recipe reflects traditional Amish cooking—simple, hearty, and made with pantry staples like flour, butter, and onions.

Can I use another type of onion?

Yes! Yellow onions or sweet Maui onions can be used if Vidalia isn’t available.

Is this dish sweet or savory?

This is a fully savory dish, despite being called a “cake.”

It’s similar in texture to cornbread or savory muffins.

Can I make it in a regular cake pan instead of a springform?

Yes, just ensure the pan is well-greased.

A 9-inch round or square pan works; adjust baking time slightly if needed.

Is this served hot or cold?

Best served warm or at room temperature. It also holds up well for next-day enjoyment.

Why is cold butter important in this recipe?

Cold butter helps create a flaky, tender texture similar to biscuits or scones. If it melts before baking, the cake will be dense.

How do I know when the onions are done cooking?

They should be soft, lightly golden, and fragrant.

Avoid fully caramelizing—they just need to be tender and sweet.

Can I mix the onions into the batter instead of layering on top?

For best texture and presentation, keep the onions on top.

Mixing them in could make the cake too heavy and moist.

Can I reduce the butter for a lighter version?

You can try reducing by 1/4 cup, but it may slightly affect texture and richness.

Do I need to line the pan with parchment?

It’s not necessary with a greased springform pan, but you can line the bottom for extra insurance against sticking.