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    Home » Cakes

    Easy Gugelhupf Cake with Eierlikör

    Published: Mar 7, 2022 · Modified: Apr 26, 2022 by dirndlkitchen · This post may contain affiliate links · 1 Comment

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    Cake slices arranged on a platter and on plates

    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.

    Easy Gugelhupf Cake with Eierlikör

    About this Recipe

    slices of Eierlikör Gugelhupf on a cake platter

    This Is A Sponsored Post That Contains Affiliate Links

    What is Gugelhupf?

    Gugelhupf (in German) is another word for a bundt cake (a cake with a hole in the middle for even baking), made from a simple batter, sponge cake batter, or a yeast-raised dough. It's most popular in the south of Germany, Austria, Switzerland and the Alsace region of France. The most popular kind is a marble cake or Marmorkuchen (my recipe is so simple and divine if you haven't tried it!). Eierlikörkuchen is also a popular kind of Gugelhupf and I can't wait for you to try mine! The word bundt cake was invented by an American and is not typical in German. In the German language, it's more common to say either Topfkuchen (pot cake) or Napfkuchen (dog bowl cake) for a Gugelhupf cake, but where's the fun in that?

    pin for Eierlikör Gugelhupf

    What is Eierlikör?

    A bottle of Verpoorten Eierlikör surrounded by slices of Gugelhupf

    Eierlikör, a German egg advocaat or egg liqueur is, as you would expect, made from eggs. It’s thick, creamy, delicious, and is often enjoyed on its own, in drinks (like Fette Henne, which is a hot chocolate with a shot of Eierlikör and my favorite Christmas market drink), or used in desserts and for baking. If you asked Oma Sieghilde, the best way to enjoy Eierlikör is to pour it over vanilla ice cream. One way to incorporate it into a cake is with this simple, moist and delicious Eierlikör Gugelhupf, baked in a beautiful bundt cake pan. Please leave a comment below with what your favorite Eierlikör recipes or uses are!

    What's In Egg Liqueur Cake?

    • eggs. 5 of them to be exact. I use high-quality, organic free range eggs in size L.
    • sugar. I use organic, pure cane sugar.
    • vanilla. I love adding vanilla in most of my cakes! Make sure you're using the real vanilla extract.
    • vegetable oil. I use avocado oil because I cook with it all the time and have it on hand, but feel free to use any neutral-tasting oil you have in your pantry.
    • Eierlikör. German-made egg liqueur - gotta have it for this cake! Find out where Verpoorten Eierlikör is available here.
    • spiced rum. Just a shot for a little extra fun. It really brings together the flavors of this cake! I love using the iconic Austrian STROH rum and always have a bottle on hand. Want to lower the alcohol content of the cake? Use rum aroma instead.
    • cake flour. Just get some (I love this organic one). It really helps this cake be fluffy. If you're having a hard time finding it, you could also substitute it with pastry flour. You can substitute a gluten-free all-purpose flour to make this cake gluten-free (I like these tips on how to substitute for gluten-free cake recipes).
    • baking powder. Should be in your pantry hopefully.
    • non-stick cooking spray. I used one without added flour (avocado spray) and it worked fine.

    Ingredients for Eierlikör Gugelhupf

    Mixing together the Gugelhupf Batter

    WHERE TO FIND EIERLIKÖR

    Verpoorten is not only the brand of Eierlikör, but it is the most popular in the world. Verpoorten in fact is even the inventor of Eierlikör! The original recipe from 1876 is still the same one today because why change what’s already great? Only grade A eggs are used in this egg advocaat from Heinsberg, Germany. When I first moved to the United States in 2009, I had an incredibly hard time finding Eierlikör (I never found it). Luckily you won’t have to smuggle it across the Atlantic anymore!

    Click here find out where you can purchase a bottle for yourself. 

    Gugelhupf batter dripping from the paddle attchment

    Pouring batter into bundt pan

    IS EIERLIKÖRKUCHEN KID-FRIENDLY? I ATE IT!

    yellow flour with greenery next to plate with slice of cake and fork

    If you’re thinking to serve this to your kids, I used to eat this all the time when I was little, and turned out great! 🙂 Apparently (I just had to look it up), about 25 percent of the alcohol would still be left after one hour of baking this cake, so the 20 percent alcohol content in the liqueur (and shot of rum) does not completely disappear in a magic-like fashion during the baking process unlike what I was thinking… but I still turned out fine. If that makes you feel uneasy about serving this to the kids or anyone else who can't have alcohol, you can simply leave out the liqueur and rum (use rum aroma instead), but then again, what is Eierlikörkuchen without Eierlikör? I definitely wouldn't plan to make this at a kids party, so maybe more of an adult birthday party or brunch?

    slice of Eierlikör cake topped with whipped cream on a plate

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    slices of Eierlikör Gugelhupf on a cake platter

    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.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Cooling Time 15 mins
    Total Time 1 hr 25 mins
    Course Baking, Brunch, Coffee, Dessert, Kaffee, Snack
    Cuisine Austrian, German, Swiss
    Servings 16 slices
    Calories 282 kcal

    Equipment

    • Bundt Cake Pan
    • Electric Mixer
    • Non-Stick Baking Spray

    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!

    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

    Calories: 282kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 27mgPotassium: 175mgFiber: 1gSugar: 24gVitamin A: 297IUVitamin C: 1mgCalcium: 66mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Sponsored Content and Affiliate Links Disclosure

    This is a sponsored post by Marussia Beverages. Although I use their product in this post, I would never present you a product I do not adore and don't love myself! This post contains affiliate links, which means that I may be compensated if you click certain links.

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    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

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