Easy Gugelhupf Cake with Eierlikör

slices of Eierlikör Gugelhupf on a cake platter

4.72 from 7 votes

Easy Gugelhupf Cake with Eierlikör

Eierlikörkuchen is one of the easiest and most rewarding Gugelhupf cakes I have ever made! The Eierlikör or German egg liqueur gives it that richness, warmth, and moistness everyone is looking for in a simple, fluffy coffee cake.

Prep Time20

Cook Time50

Cooling Time15

Total Time1 25

Course: Baking, Brunch, Coffee, Dessert, Kaffee, Snack

Cuisine: Austrian, German, Swiss

Keyword: German Bundt Cake, German bundt cake with egg liqueur, German bundt cake with Eierlikör, German Easter recipe, German egg liqueur cake recipe, German Eierlikör cake recipe, Gugelhupf cake recipe, Gugelhupf recipe

Servings: slices

Calories: 282kcal

Author: Author: Sophie Sadler

Equipment

Ingredients

Eierlikörkuchen Batter

5 large eggs
250 grams sugar
2 teaspoons pure vanilla extract
250 milliliters vegetable oil I use avocado oil
250 milliliters Verpoorten Eierlikör
250 grams cake flour
16 grams baking powder
1 shot STROH rum or other spiced rum, optional
non-stick cooking spray

Stracciatella Whipped Cream

240 milliliters heavy whipping cream
2 Tablespoons powdered sugar
1 teaspoon pure vanilla extract
60 grams high quality dark chocolate I love buying the fair trade chocolates from Trader Joe's!

Metric - US Customary

Instructions

Preheat the oven to 355° Fahrenheit (180° Celsius).
Beat the eggs with the sugar and vanilla until foamy.
5 large eggs, 250 grams sugar, 2 teaspoons pure vanilla extract
Gradually add in the oil and Eierlikör (and rum if desired – it enhances the flavor of the Eierlikör).
250 milliliters vegetable oil, 250 milliliters Verpoorten Eierlikör, 1 shot STROH rum
Sift together the flour and baking powder, then slowly add to the egg-sugar mixture until incorporated. Don’t overmix the batter.
250 grams cake flour, 16 grams baking powder
Spray a bundt pan with non-stick cooking spray, pour in the batter and place on a baking sheet to keep the cake stable.
non-stick cooking spray
Bake on the middle rack of your oven for about 50 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before turning over and releasing from the pan.
You can either eat the cake cooled down completely or still warm.
For the whipped cream, beat the heavy whipping cream, powdered sugar and vanilla until stiff. Roughly chop up the chocolate and fold into the whipped cream (you could also add chocolate chips). Keep cool in the fridge until ready to serve with your cake.
240 milliliters heavy whipping cream, 2 Tablespoons powdered sugar, 1 teaspoon pure vanilla extract, 60 grams high quality dark chocolate

Notes

Like it extra chocolatey? Add some chocolate chips to your batter!

Like it extra boozy? Fold in some Eierlikör with your finished whipped cream.

Nutrition