Gugelhupf Cake Recipe in Individual Serving Sizes (2024)

This Gugelhupf cake is made with yeast instead of baking powder and the difference in flavour is wonderful. The yeast is easy to use and I promise worth trying. My originalrecipe is a very large full sized cake but for today’s post I updated the recipe to these make individual size Gugelhupf cakes.

This cake is delicious served warm with ice cream for coffee. But I prefer to eat it plain in the morning with coffee.

What is a Gugelhupf Cake?

Gugelhupf cake is a special cake that comes from Europe, Germany, France, Austria and Switzerland all claim it originated there. Its a German bread cake made for Christmas with raisins butter egg yoke, and yeast. Its a very old traditional cake recipe and if you haven’t tried it your in for a treat.

Traditionally its served with a hot beverage, with tea during the day. Its not meant to be eaten as a after dinner dessert.

Gugelhupf Christmas Cake Ingredients

Step 1 – Preparation

Grease either individual gugelhupf cake pan, or a large gugelhupf cake pan. You can use a bundt cake pan, or an angel food cake pan as well. As long as the cake pan as long as it has a center tube to the pan.

Step 2 – Softening the Dried Fruit

Add 1/2 cup raisins and 1/2 cup currants to a small bowl. Cover with the rum (optional) and boiling water let stand until the water is cool. Drain off the water and place the raisins and current onto a towel to dry.

Step 3 – Making the Cake Batter

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Sift 3 cups of flour into a large mixing bowl. Make a large well in the center of the flour. Warm up 1/3 of a cup of milk in the microwave until warm, pour half of the milk into the well. Then add 3/4 tsp yeast, 1/4 cup of sugar. Stir the yeast, milk, and sugar together in the well and the incorporate a little bit of the flour.

Set in a warm place and let rise for 20 minutes.

Melt 1 cup of butter in a medium sized saucepan, let cool a bit so you don’t inadvertently cook the eggs. A 1 tsp vanilla, 4 eggs, 1/4 cup sugar, a pinch of salt, and the lemon zest. Pour the buttery mixture into the yeast mixture.

Add the raisins and currants. Stir the mixture very well until well incorporated. You will find the dough kind of sticky. Spoon the dough into your baking pan.

Cover the pan with a towel, place in a warm place and let rise for 40 minutes.Preheat the oven to 350F and bake for about 20 minutes until golden.

If you want to serve it as a cake full size cake, spoon into a bundt cake pan and let bake for 50 minutes.

Serving Gugelhupf Cake

Sprinkle with icing sugar and serve with coffee or tea.

Other Special Christmas Dessert Ideas

No Bake Chocolate Cheesecake for Special Occasions

You can make this no bake chocolate cheesecake on its own, or take it to an entirely different level by adding a spectacular chocolate cake collar. This is a dessert recipe meant to impress.