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Einfacher Eierlikör Kuchen | Bake to the roots

German Eierlikör Cake

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 01:00
  • Total Time: 02:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: Germany
  • Diet: Vegetarian


A classic German cake for Ester – German Eierlikör Cake. Fluffy, moist, and packed with flavors (and a little bit of alcohol)! ;)



For the cake batter:
4 medium eggs
1/2 cup (100g) sugar
3/4 cup (180ml) rapeseed oil
1 tsp. vanilla extract
1 1/2 cups (200g) cake flour
3.5 oz. (100g) cornstarch
2 tsp. baking powder
1 pinch of salt
1/2 cup (120ml) Eierlikör

For the decoration:
1 cup (130g) confectioners’ sugar
23 tbsp. Eierlikör
some chopped pistachios


1. Preheat the oven to 350°F (180°C). Lightly grease a loaf tin* (approx. 9×5 inches) and line with a piece of baking parchment. Set aside.

2. Add eggs and sugar to a large bowl and mix until very light and fluffy. Gradually add the oil and continue mixing until you get a very thick, glossy mixture. Add the vanilla extract and stir in. Mix the flour with cornstarch, baking powder, and salt. Add in two batches to the large bowl, alternating with the Eierlikör, and fold in.

3. Pour the batter into the prepared baking tin and bake for about 55-60 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down inside the baking tin for some time, then lift out with the baking parchment and let cool down completely on a wire rack.

4. For the glaze, mix the confectioners’ sugar with the Eierlikör until smooth – you want a thick glaze that does not run off the cake immediately. Brush the cake with the glaze and sprinkle with some chopped pistachios.


Let the baking begin!