Easy Gugelhupf Cake with Eierlikör

Method8 steps · about 1 hr 25 min

1. 1

   Step 1: Preheat the oven to 355°F /180°C.

2. 2

   Step 2: Beat the 5 large eggs, 250 g batter sugar and 2 tsp batter vanilla until foamy.

   Uses 5 large eggs · 250 grams sugar · 2 teaspoons pure vanilla extract

3. 3

   Step 3: Gradually beat the 250 ml oil and 250 ml ready Eierlikör into the foamy mixture. Add the optional single shot of spiced rum (1) only if desired.

   Uses foamy egg-sugar mixture · 250 milliliters vegetable oil (I use avocado oil) · 250 milliliters Verpoorten Eierlikör · 1 shot spiced rum, optional

4. 4

   Step 4: Sift the 250 g cake flour with 16 g baking powder. Gradually incorporate into the liquid batter, mixing only until combined.

   Uses egg-liqueur liquid batter · 250 grams cake flour · 16 grams baking powder

5. 5

   Step 5: Coat a Bundt pan with non-stick cooking spray. Pour in the prepared batter and place the pan on a baking sheet for stability.

   Uses finished Gugelhupf batter · non-stick cooking spray

6. 6

   Step 6: Bake on the middle rack for about 50 minutes until a toothpick comes out clean, continuing as needed for doneness.

   Bake Gugelhupf · 50 minUses Gugelhupf batter in prepared pan

7. 7

   Step 7: Cool the cake in its pan for 15 minutes before turning it out. Serve slightly warm or allow to cool completely, as preferred.

   Cool before unmoulding Gugelhupf · 15 minUses baked Gugelhupf

8. 8

   Step 8: While the cake bakes or cools, whip the separate 240 ml cream with 2 tbsp powdered sugar and 1 tsp cream vanilla until stiff. Fold in the chopped 60 g dark chocolate. Refrigerate the prepared whipped cream until serving alongside the cake. Cut the cake into 16 slices.

   Uses released warm or cooled Gugelhupf · 240 milliliters heavy whipping cream · 2 Tablespoons powdered sugar · 1 teaspoon pure vanilla extract · 60 g dark chocolate, chopped, for whipped cream