Bundt cake is one of the easiest and most decorative cakes that you can bake for Easter. It’s fluffy, moist and ready in 65 minutes tops! So I hope that this convinced you to roll up your sleeves and get started!
Table of Contents
Recipe
German Eggnog Cake for Easter
- 5 eggs
- 220 g powdered sugar
- 125 g all purpose flour
- 125 g food starch
- 8 g baking powder
- 250 ml vegetable oil
- 250 ml egg nog
- bread crumbs for dusting the form
- butter for buttering the cake tin
Decoration & Glaze
- 100 g sifted powdered sugar
- 2 tbsp eggnog
- 2 tbsp milk
- 20 g peeled chopped pistachios (20g unpeeled pistachios makes 45g peeled pistachios)
- Butter bundt cake tin (approx. 23 cm) and dust it with bread crumbs.
- Preheat the oven to 175°C (345°F) top and bottom heat.
- Beat the eggs with the powdered sugar for a few minutes until fluffy in a large bowl (I am using whisk and kitchen machine).
- In a separate bowl mix flour, baking powder and cornstarch.
- Stir the dry ingredients into the egg mixture, add oil, and eggnog and mix until a smooth dough is formed.
- Pour the dough into the bundt cake tin.
- Bake the eggnog cake for about 50-55 minutes.
- Cover the cake with aluminium foil towards the end if it gets too dark. Allow the cake to cool down in the tin.
- Do a stick test before removing the cake from the oven.
- Combine sifted powdered sugar, eggnog and milk. Stir until smooth.
- Cover the cake with the glaze and decorate with chopped pistachios.
Video
German Eggnog Bundt Cake is one of my favorite cakes to bake for Easter. It is easy, extreamely tasty and very presentable on the Easter table.
You likely have most of its ingredients already in the kitchen: powdered sugar, all-purpose flour, starch, baking powder and vegetable oil. I hope that the key ingredient, eggnog, is also not that hard to find there where you live.
In our family, bundt cake and Easter are inseparable. Although I grew up eating the plain variation of the bundt cake, which has a lemon or vanilla flavour, a few years ago, I discovered this recipe. The whole family fell in love with it so much that from that time on, we could not imagine Easter without it.
Decorating Tips
I love serving my Eggnog Bundt Cake with Eggnog glaze and chopped pistachios. But this is not the only option. If you like, you might also try:
- Powdered sugar
- Sugar Glaze and Chocolate Shavings
- Chocolate Glaze
Tools that might come in handy
Storage
You can store the Eggnog bundt Cake in the fridge up to 3 days.
You can store the bundt cake in the freezer for up to 6 months.
Variations
If you are a fan of a bundt cakes you might want to try following recipes:
- German Marmorkuchen
- German Gugelhupf
- German Marzipan-Gugelhupf
- German Vanille-Gugelhupf
- German Zitronen-Gugelhupf
- German Chocolate Bundt Cake
Related Recipes
2 thoughts on “German Eggnog Bundt Cake”
The use of powdered sugar as the main sweetener was something that caught my eye about this recipe, as well as the absence of butter. I have never made a cake with that combination before. I reworked the recipe for 3 eggs for a mini-bundt pan, and used potato starch instead of corn starch. This cake really is eggnog in a slice! (Eating now) The flavor is dreamy and texture is light, but still gives a great chew. I love this cake. The only thing I would change next time is to rework the recipe for two eggs so that no batter was left over for my 6-cup mini-bundt pan. Looking forward to other CTW recipes.
Thanks Pam! So glad you loved the recipe!