💡 At a Glance
- •The Cake: A classic, ultra-moist egg liqueur (Eierlikör) bundt cake that is perfect for making ahead for Easter.
- •Prep Time: Super quick and easy batter that comes together in just a few simple steps.
- •Method: Light and fluffy batter thanks to the butterfly whisk attachment in the Thermomix®, baked to perfection in a classic bundt pan.
There is really nothing quite like a classic German egg liqueur cake. It is light, tender, and incredibly moist—just like Grandma used to bake—and guaranteed to put a huge smile on everyone’s face the second you bring it to the table.
Best of all? Making this delicious bundt cake is ridiculously easy and totally foolproof.
The quick prep in your Thermomix® does all the heavy lifting for you, turning baking into pure joy.
In this quick and easy recipe with simple step-by-step instructions, I’ll show you just how effortlessly you can whip up an ultra-moist German Egg Liqueur Cake in no time!
Why You’ll Love This Egg Liqueur Cake:
- Ultra-moist and insanely delicious
- Perfect for any occasion—and an absolute Easter classic!
- Super simple to whip together
- Budget-friendly, made with easy pantry staples
- Great to make ahead and freezes like a dream
My Best Tips for Baking Egg Liqueur Cake
Sift the flour together with the baking powder before mixing. This adds extra airiness and makes the cake amazingly light and fluffy.
Be sure to let the cake cool in the pan for 10 to 15 minutes before unmolding it onto a wire rack.
If it seems a bit stubborn, just let it cool for a few more minutes—it will release much easier once set!
How Long Does Egg Liqueur Cake Last?
Stored tightly covered in the fridge, this cake will stay fresh and delicious for 3 to 4 days.
It’s perfect for prepping ahead of time, and any leftover slices freeze beautifully for later!
Eggnog Cake FAQs
Ingredients for Eggnog Cake
- 4 large eggs, room temperature
- 250 g granulated sugar
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
- 250 g eggnog liqueur (like Verpoorten)
- 250 g neutral oil (sunflower or canola oil)
- 250 g all-purpose flour
- 1 packet baking powder (about 1 tbsp)
For the pan & topping:
- Butter or margarine and a little flour for prepping the pan
- Powdered sugar for dusting
Note: You’ll find the full ingredient amounts and detailed step-by-step instructions in the printable recipe card below.
How to Make This Egg Liqueur Bundt Cake
Prep Work:
Grease a Bundt pan thoroughly and dust it with flour. Preheat your oven to 325°F (160°C convection).
Step-by-Step Instructions:
Insert the butterfly whisk attachment. Add the eggs and sugar to the mixing bowl and whip until light and fluffy, 5 min. / Speed 4.
Next, pour in the egg liqueur, oil, and vanilla extract (or vanilla sugar) and mix for 30 sec. / Speed 4.
Remove the whisk attachment. Combine the flour and baking powder, then sift it right into the mixing bowl.
Fold everything together for 20 sec. / Speed 4.
Pour the batter into your prepared Bundt pan and set the pan on a baking sheet.
Bake for 45–50 minutes on the lower oven rack.
Toward the end of the baking time, test for doneness with a toothpick. Just insert a toothpick into the center of the cake.
If it comes out clean, your cake is ready! If there’s still wet batter sticking to it, pop it back in for a few more minutes.
Once baked, invert the cake onto a wire cooling rack, let it rest for 10 minutes, and then lift off the pan.
Let it cool completely, dust with powdered sugar, and slice it up to serve!
Enjoy!
Note: You’ll find the full ingredient measurements and step-by-step instructions further down in the recipe card.
The listed prep and cook times are an average.
Now, have fun baking and enjoy every single bite!
If you loved this quick egg liqueur cake recipe, you might also like my easy crustless cheesecake 🙂
Happy baking,
Christoph
PS: Don’t want to miss a single recipe? Come follow me on Pinterest or Instagram ❣
Did you try this recipe?
If you enjoyed it, I’d love for you to leave a comment and give it a 5-star rating below! 🙂
Moist Egg Liqueur Cake – Classic and Easy
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Zutaten
- 4 Eggs Medium, room temperature
- 250 g Sugar
- 1 tsp Vanilla extract Or 1 packet vanilla sugar
- 250 g Egg liqueur
- 250 g Oil Sunflower or canola oil
- 250 g All-purpose flour
- 1 packet Baking powder
Also needed:
- Butter or margarine and a little flour for greasing the pan
- Powdered sugar for dusting
Zubereitung
Prep:
- Grease a Bundt pan and dust it with flour. Preheat your oven to 160° C convection.
Instructions:
- Insert the whisk attachment. Add the eggs and sugar to the mixing bowl and whip until light and foamy, 5 min / speed 4.
- Add the egg liqueur, oil, and vanilla extract (or vanilla sugar) and mix for 30 sec / speed 4.
- Remove the whisk attachment, combine the flour with the baking powder, and sift it into the mixing bowl.
- Gently fold together for 20 sec / speed 4.
- Pour the batter into your prepared Bundt pan and place it on a baking sheet.
- Bake the cake for 45-50 minutes on the lower rack of your oven.
- Toward the end of the baking time, do a toothpick test to check if the cake is done. Simply insert a toothpick into the thickest part of the cake. If it comes out clean, your cake is ready! If wet batter sticks to it, give it a few more minutes in the oven.
- Once baked, invert the cake onto a wire cooling rack, let it rest for 10 minutes, and then gently lift off the pan.
- Let cool completely, dust with powdered sugar, and enjoy!
Moist Egg Liqueur Cake - Classic and Easy
Click stars to rate now
Zutaten
- 4 Eggs Medium, room temperature
- 250 g Sugar
- 1 tsp Vanilla extract Or 1 packet vanilla sugar
- 250 g Egg liqueur
- 250 g Oil Sunflower or canola oil
- 250 g All-purpose flour
- 1 packet Baking powder
Also needed:
- Butter or margarine and a little flour for greasing the pan
- Powdered sugar for dusting
Zubereitung
Prep:
- Grease a Bundt pan and dust it with flour. Preheat your oven to 160° C convection.
Instructions:
- Insert the whisk attachment. Add the eggs and sugar to the mixing bowl and whip until light and foamy, 5 min / speed 4.
- Add the egg liqueur, oil, and vanilla extract (or vanilla sugar) and mix for 30 sec / speed 4.
- Remove the whisk attachment, combine the flour with the baking powder, and sift it into the mixing bowl.
- Gently fold together for 20 sec / speed 4.
- Pour the batter into your prepared Bundt pan and place it on a baking sheet.
- Bake the cake for 45-50 minutes on the lower rack of your oven.
- Toward the end of the baking time, do a toothpick test to check if the cake is done. Simply insert a toothpick into the thickest part of the cake. If it comes out clean, your cake is ready! If wet batter sticks to it, give it a few more minutes in the oven.
- Once baked, invert the cake onto a wire cooling rack, let it rest for 10 minutes, and then gently lift off the pan.
- Let cool completely, dust with powdered sugar, and enjoy!
