🇩🇪 Germany · Dessert
Eierlikörkuchen (German Egg Liqueur Cake)
By eatmundo · July 6, 2026
This delightfully moist and aromatic German cake features the distinct, creamy flavor of Eierlikör (egg liqueur). Perfect for celebrations or a cozy afternoon coffee, its tender crumb and subtle sweetness make it a beloved classic that's easy to bake and even easier to enjoy.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 175°C (350°F) for conventional ovens or 160°C (325°F) for fan-assisted ovens. Grease and flour a 26 cm (10-inch) bundt cake pan or a springform pan, ensuring all crevices are coated to prevent sticking. This preparation is key for a clean release.
- 2
In a large mixing bowl, cream together 200 grams of softened butter and 200 grams of sugar with an electric mixer until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl to ensure even mixing.
- 3
Gradually add 4 large eggs, one at a time, to the butter-sugar mixture, beating well after each addition until fully incorporated. The mixture might look slightly curdled at first, but it will come together. Don't worry if it doesn't look perfectly smooth yet.
- 4
In a separate bowl, sift together 250 grams of flour, 1 packet (15g) of baking powder, 1 packet (8g) of vanilla sugar, and a pinch of salt. Sifting helps to aerate the dry ingredients and prevent lumps in the batter.
- 5
Slowly add the dry ingredients to the wet mixture in two additions, alternating with 200 ml of egg liqueur. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix, which can lead to a tough cake.
- 6
Pour the prepared batter evenly into your greased and floured bundt cake pan. Smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles, ensuring an even rise.
- 7
Bake the cake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil. Once baked, let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- 8
For an extra touch, you can drizzle additional egg liqueur over the cooled cake or dust it with powdered sugar. Slice and serve with a dollop of whipped cream and a sprinkle of chocolate shavings for a truly indulgent German coffee experience.
Frequently Asked Questions
What type of egg liqueur is best for Eierlikörkuchen, and can I substitute it?+
For authentic flavor, use a good quality store-bought German Eierlikör, or homemade if you prefer. While similar, Advocaat is an acceptable substitute if Eierlikör isn't available.
How can I tell if my Eierlikörkuchen is perfectly baked and not dry?+
Insert a wooden skewer or toothpick into the center of the cake; it should come out clean. Baking typically takes about 50-60 minutes at 175°C (350°F), but ovens vary.
What's a common mistake when making Eierlikörkuchen, and how can I avoid it?+
Overmixing the batter after adding the flour is a common mistake that can lead to a dense cake. Mix just until the ingredients are combined to keep the cake light and fluffy.
What is the best way to serve Eierlikörkuchen, and can it be prepared in advance?+
Eierlikörkuchen is traditionally served plain or with a simple Eierlikör glaze, and it tastes even better a day after baking. Store it in an airtight container at room temperature for up to 3-4 days.
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