This bundt cake is super delicious and moist. I know, many people have problems calling something baked »moist«… I don’t know why. If something is moist, why not call it moist?! ;P Well… more important than the level of »moistness« is the fact, that this cake is made with Eierlikör – hence the name Eierlikör Bundt Cake. The perfect cake for Easter! :)

I don’t know why, but cakes with Eierlikör always turn out super nice. Even if you use only a little bit. Maybe it’s the alcohol that makes the cakes fluffy and m…t. Who knows. ;) I actually don’t care, as long as it works, and I got a slice of something delicious like that on my plate.
Well… like pretty much all cakes of this category, this one here is super easy to prepare and does not need much work or attention. You basically just mix everything together, and then it goes off to the oven and an hour later you got a good looking cake in front of you. Some glaze on top, and you are ready to indulge your guests or just yourself… not judging when it comes to cake ;P


If you are not a fan of a strong Eierlikör flavor, you can replace parts of it with plain milk. But to be honest, the flavor is not too strong anyway – even with that amount in the recipe. The glaze has a much stronger flavor, so that is also something you could adapt.
So what are you baking for Easter? Are you baking at all? Let me know in the comments down below. :) I want to know about the traditions for Easter around the world!
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (60g) butter, room temperature
1 cup (200g) sugar
2 large eggs
1 cup (200g) sour cream
1 tsp. vanilla extract
2 1/2 (325g) cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 pinch of salt
1 cup (240ml) Eierlikör (or eggnog)
For the glaze:
1 1/2 cups (200g) confectioner’s sugar
1 tbsp. butter, melted
2-4 tbsp. Eierlikör (or eggnog)
hazelnut brittle for decoration (optional)
Für den Teig:
60g weiche Butter
200g Zucker
2 Eier (L)
200g Schmand
1 TL Vanille Extrakt
325g Mehl (Type 405)
2 TL Backpulver
1/2 TL Natron
1/4 TL Muskatnuss
1 Prise Salz
240ml Eierlikör
Für die Glasur:
200g Puderzucker
1 EL Butter, geschmolzen
2-4 EL Eierlikör
Haselnusskrokant für die Dekoration (optional)


DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a large bundt pan and dust with some flour. Set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the sour cream and vanilla extract and mix in. Mix the flour with baking powder, baking soda, nutmeg, and salt in a separate bowl. Add alternating with the Eierlikör (or eggnog) to the large bowl and mix until just combined. Pour the batter into the prepared bundt pan and bake for 45-55 minutes until done. Check with a wooden skewer in the center of the cake to see if it comes out clean. Let cool in the pan for some time, then remove carefully and let cool down completely on a wire rack.
3. For the glaze mix the confectioners’ sugar with the melted butter. Add the Eierlikör (or eggnog) gradually until you get a nice thick glaze. Pour over the cake and sprinkle with some hazelnut brittle (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine große Gugelhupfform einfetten und mit Mehl ausstauben. Zur Seite stellen.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Schmand und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Backpulver, Natron, Muskatnuss und Salz in einer zweiten Schüssel vermischen und dann abwechselnd mit dem Eierlikör zur großen Schüssel dazugeben und nur so lange rühren, bis sich alles gerade mal so verbunden hat. Den Teig in die Form füllen und für etwa 45-55 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn er sauber herauskommt. Aus dem Ofen holen und in der Form kurz abkühlen lassen, dann aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur den Puderzucker mit der geschmolzenen Butter verrühren. Nach und nach den Eierlikör dazugeben und verrühren, bis die Konsistenz passt. Den Kuchen damit dekorieren und mit Haselnusskrokant bestreuen (optional).

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Here is a version of the recipe you can print easily.
Print
Easy Eierlikör Bundt Cake
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 1 1x
- Category: Cake
- Cuisine: Germany
- Diet: Vegetarian
Description
Delicious bundt cake with homemade Eierlikör. The perfect sweet treat for Easter – the whole family loves this simple and easy cake!
Ingredients
For the dough:
1/2 cup (60g) butter, room temperature
1 cup (200g) sugar
2 large eggs
1 cup (200g) sour cream
1 tsp. vanilla extract
2 1/2 (325g) cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 pinch of salt
1 cup (240ml) Eierlikör (or eggnog)
For the glaze:
1 1/2 cups (200g) confectioner’s sugar
1 tbsp. butter, melted
2–4 tbsp. Eierlikör (or eggnog)
hazelnut brittle for decoration (optional)
Instructions
1. Preheat the oven to 180°C 350˚F). Grease a large bundt pan and dust with some flour. Set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the sour cream and vanilla extract and mix in. Mix the flour with baking powder, baking soda, nutmeg, and salt in a separate bowl. Add alternating with the Eierlikör (or eggnog) to the large bowl and mix until just combined. Pour the batter into the prepared bundt pan and bake for 45-55 minutes until done. Check with a wooden skewer in the center of the cake to see if it comes out clean. Let cool in the pan for some time, then remove carefully and let cool down completely on a wire rack.
3. For the glaze mix the confectioners‘ sugar with the melted butter. Add the Eierlikör (or eggnog) gradually until you get a nice thick glaze. Pour over the cake and sprinkle with some hazelnut brittle (optional).
Notes
Enjoy baking!