I always look for new things to bake for Easter – this holiday is just perfect for everything baked. Better than Christmas :P For Easter you usually have the same (hopefully nice) people around you (like Christmas), there is a lot to eat, but (unlike Christmas) the weather is normally better, and you can go out to celebrate. That’s much better, right?! ;) This simple Eierlikör Gugelhupf (Bundt Cake) with Chocolate Glaze is one of my latest discovery for Easter. Great texture, fluffy and »moist« thanks to the Eierlikör. I know you don’t like the word »moist« but that’s just a fact ;P
When it comes to planning for Easter, there is normally a lot on my agenda – depending on how we are planning to »celebrate« Easter that particular year. Some families throw a big fish in the pan or prepare other elaborate meals. In our home prefer an extended brunch for Easter Sunday – no fancy dinner ;) Instead of breakfast and later lunch we eat from morning til late afternoon instead. This means typical breakfast items are served as well as a few hot dishes and, of course, desserts and cakes. All at once ;P
Doing all of that needs some preparations, of course. If you plan properly, this is normally not a big problem. This bunt cake here, for example, is something you can do a day in advance… or early in the morning before guests arrive. Since this cake is super simple to prepare this should be easy. So easy you could prepare a Sweet Braided Loaf along with the cake. Maybe with a little help. Four hands are quicker than two and can do much more ;P The Eierlikör for the cake and the Easter brunch, by the way, is something you can also do at home. No need to buy it in a store. This one should be done some time in advance though… we don’t want to have too many tasks on a Sunday morning, right? ;P
Otherwise, there is not much to say about this cake – the Gugelhupf batter is done in an instant and baked quite quickly. Make sure to grease the mold properly and don’t forget to dust it with some flour, so the cake comes out easily. You don’t want it to stick to the mold and break. If it does, don’t worry… it can be fixed. Just gently remove the stuck cake with a rubber spatula and place the piece(s) back on the cake. Happens to me over and over again because my baking molds get stickier over the years ;P The chocolate glaze is perfect to cover up any cracks and broken pieces…
Here are a few of my Easter brunch favorites – maybe you also want to try some of them. I can only recommend trying them. All nice ;)
INGREDIENTS / ZUTATEN
For the cake:
5 medium eggs
1 tsp. vanilla extract
1 cup (240ml) sunflower oil
1 cup (240ml) Eierlikör (or eggnog)
1 cup (130g) all-purpose flour
1 cup (120g) cornstarch
1 1/4 cups (150g) confectioners’ sugar
3 tsp. baking powder
1 pinch of salt
For the decoration:
5 oz. (140g) semi-sweet chocolate
0.7 oz. (20g) heavy cream
some coconut oil (optional)
some colorful Easter eggs (chocolate)
Für den Kuchen:
5 Eier (M)
1 TL Vanille Extrakt
240ml Sonnenblumenöl
240ml Eierlikör
130g Mehl (Type 405)
120g Speisestärke
150g Puderzucker
3 TL Backpulver
1 Prise Salz
Für die Dekoration:
140g Zartbitterschokolade
20g Schlagsahne
etwas Kokosöl (optional)
einige bunte Ostereier (Schokolade)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease a bundt pan* (10 cups) well and dust with flour. Set aside.
2. Add the eggs to a large mixing bowl and beat on high for about 2-3 minutes until very light and fluffy. Add vanilla extract, oil, and Eierlikör (eggnog) and mix until well combined. Mix flour, cornstarch, confectioners’ sugar, baking powder and salt, sift in 2-3 batches into the large bowl and gently fold/stir in. You don’t want any lumps of flour in the batter and as much volume from the eggs as possible. Pour the batter into the prepared bundt pan and bake for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let the cake cool down inside the bundt pan for 10-15 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
3. Coarsely chop the chocolate and add to a microwave-safe bowl together with the heavy cream. Melt the chocolate in short intervals in the microwave and mix with the cream. If the glaze is too thick, add a little coconut oil and stir it in. Drizzle the glaze over the cake and decorate with colored chocolate Easter eggs if desired (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gugelhupfform* (ca. 2,5l) gut einfetten und gut mit Mehl ausstauben. Zur Seite stellen.
2. Die Eier in eine große Rührschüssel geben und für 2-3 Minuten hell und luftig aufschlagen. Vanille Extrakt, Öl und Eierlikör dazugeben und alles gut verrühren. Mehl, Stärke, Puderzucker, Backpulver und Salz gut vermengen, in 2-3 Durchgängen in die große Schüssel sieben und vorsichtig unterheben/unterrühren – es sollten keine Klümpchen zu sehen sein, das Volumen der Eier sollte aber möglichst erhalten bleiben. Den Teig in die vorbereitete Form füllen und dann für etwa 50-55 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Gugelhupf erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und etwa 10-15 Minuten in der Form abkühlen lassen, dann vorsichtig aus der Form herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Schokolade grob hacken und zusammen mit der Sahne in eine mikrowellensichere Schüssel geben. Die Schokolade in kurzen Intervallen in der Mikrowelle schmelzen und mit der Sahne verrühren. Sollte die Glasur zu dickflüssig sein, etwas Kokosöl dazugeben und unterrühren. Den Gugelhupf mit der Glasur beträufeln und nach Belieben noch mit bunten Schoko-Ostereiern verzieren.
By the way, the pictures and the recipe got a little update (2023) – this is how it looked back in 2015 when I published the recipe and pictures initially. Everything still a little simple and minimal. You could also just say that I did not yet know exactly how to set a table ;P
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Here is a version of the recipe you can print easily.
Print
Eierlikör Gugelhupf (Bundt Cake) with Chocolate Glaze
- Prep Time: 00:10
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A delicious treat for Easter: classic German Eierlikör Bundt Cake (Gugelhupf) with Chocolate Glaze. The perfect cake for your next Easter brunch or breakfast.
Ingredients
For the cake:
5 medium eggs
1 tsp. vanilla extract
1 cup (240ml) sunflower oil
1 cup (240ml) Eierlikör (or eggnog)
1 cup (130g) all-purpose flour
1 cup (120g) cornstarch
1 1/4 cups (150g) confectioners’ sugar
3 tsp. baking powder
1 pinch of salt
For the decoration:
5 oz. (140g) semi-sweet chocolate
0.7 oz. (20g) heavy cream
some coconut oil (optional)
some colorful Easter eggs (chocolate)
Instructions
1. Preheat the oven to 350°F (180°C). Grease a bundt pan* (10 cups) well and dust with flour. Set aside.
2. Add the eggs to a large mixing bowl and beat on high for about 2-3 minutes until very light and fluffy. Add vanilla extract, oil, and Eierlikör (eggnog) and mix until well combined. Mix flour, cornstarch, confectioners’ sugar, baking powder and salt, sift in 2-3 batches into the large bowl and gently fold/stir in. You don’t want any lumps of flour in the batter and as much volume from the eggs as possible. Pour the batter into the prepared bundt pan and bake for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let the cake cool down inside the bundt pan for 10-15 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
3. Coarsely chop the chocolate and add to a microwave-safe bowl together with the heavy cream. Melt the chocolate in short intervals in the microwave and mix with the cream. If the glaze is too thick, add a little coconut oil and stir it in. Drizzle the glaze over the cake and decorate with colored chocolate Easter eggs if desired (optional).
Notes
Happy Easter!
Keywords: cakes, Gugelhupf, bundt cake, Eierlikör, Easter
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Eggcellent – haha love this word!
No, eggstremely love it:)
Needless to mention the cake is lovely too Marc!
Thxs Ben! I am eggcited to hear that from you! ;)
Cheers,
Marc
And I am not eggsaggerating – it’s awesome!:)
(love this game too).
This gugelhupf looks VERY delicious. Never tried eierlikor before though.. but if it’s similar to eggnog, I know I will love it!