Treat yourself to this slice of this authentic Eierlikörkuchen, which was always a popular treat in my family. This classic egg liqueur cake is moist and fluffy at the same time and comes with the unique taste of Eierlikör. You don't need many ingredients to make this cake, and it's perfect for any occasion.
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What is Eierlikör
Eierlikör is an egg liqueur made from alcohol, raw egg yolks, and sugar. It is also often flavored with vanilla and thickened with whipped cream. In Germany, it is one of the most popular liqueurs. A popular drink at Easter and Christmas.
It originates from the Brazilian "Abacate" liqueur based on avocado pulp. The Dutch colonists refined the recipe and replaced the avocados, which were unavailable in Europe, with eggs. They called the liquer "Advocaat". So you can use the name Advocaat and Eierlikör (the German name) synonymously.
How to use Eierlikör
It was trendy in Germany in the 80s. It is a popular ingredient that gives classic German desserts a boozy flavor. For example during Easter, the Berliner Donuts is filled with with Eierlikör and the classic German Vanilla Pudding can be refined with a bit of egg liqueur.
It is also often used as a basic dessert sauce and poured over ice creams or cakes. It is also a cake ingredient, like in this recipe. Eierlikörtorte is a special kind of layer cake, where the filling is made with Eierlikör.
Where can I get Eierlikör?
I have an easy Eierlikör recipe, so you can make it from scratch. It is pretty simple, all you need is raw eggs, cream, powdered sugar, and alcohol. Find the Eierlikör recipe here.
Eierlikör is available at specialist shops. You can also find it under the Dutch name "Advocaat".
I have found some retailers that you can get Advocaat from. In the UK you can just get it at large supermarkets, such as Tesco.
Places to buy Advocaat online (Affiliate links)
Buy Now → 
Buy Now → (affiliate link)
How to make Eierlikörkuchen
This advocaat cake is a simple sponge cake that is refined with egg liqueur. You will often find it as a German Gugelhupf cake or in a Bundt pan. But nothing speaks against baking it as a sheet cake or loaf form, but the baking times may vary. It is a versatile cake, like the German Marble cake, and can be
Ingredients you will need:
(make sure to check the recipe card for a full list of ingredients and quantities)
- eggs - medium size
- sugar - not too much because the Eierlikör is pretty sweet
- salt
- lemon zest
- neutral oil, such as sunflower, vegetable, or rapeseed oil
- baking powder (affiliate link)
- flour
- corn starch
- egg liqueur
Eierlikörkuchen Recipe Steps
- Preheat your oven to 200°C/390°F top to-bottom heat.
- Grease your Gugelhupf or bundt cake form with butter and dust with breadcrumbs.
- Add the eggs, salt, and sugar into a large bowl and whisk with an electric mixer with a paddle attachment, until the eggs foam for approximately for approximately 10 minutes.
- Add the Eierlikör or Advocaat and mix everything to the egg foam and mix. Then add the vegetable oil and lemon zest.
- Combine the flour, baking powder (affiliate link), and cornstarch into a separate bowl. Add the dry ingredients to the cake batter and briefly mix the batter.
- Pour the batter into your prepared pan and place it in the preheated oven.
- Bake for approximately 50-60 minutes. Your cake is done when a toothpick comes out clean.
- Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a wire rack over the cake pan and invert the cake onto the rack. Cool the cake for 90 minutes.
Eierlikörkuchen Decoration Options
There are several ways you can make your egg liqueur cake even more appealing. The classic and easiest way is to simply dust the top of the cake with powdered sugar. Another popular option is to make an egg liqueur icing. For this, you mix the Eierlikör with powdered sugar until you get a smooth batter. Pour this over the cake. You can add chocolate sprinkles or crushed pistachios on top for extra contrast.
Storage Instructions
Keep this egg liqueur cake in an airtight container for 3-4 days. However, it is also a great cake to freeze. In the freezer, it should last for up to three months.
More classic Gugelhupf Cakes
Recipe
Easy Eierlikörkuchen (German Egg liqueur / Advocaat Cake)
Equipment
- 1 Bundt Cake Form 22 cm OR
- 1 Gugelhupf form 22 cm
Ingredients
For the cake form
- 1 teaspoon butter
- breadcrumbs optional
Cake Ingredients
- 5 eggs medium size, at room temperature
- 1 cups (120 gr) powdered sugar 1 cup / 4 oz icing sugar /confectioners sugar
- 1 pinch salt
- 1 cups (250 ml) Eierlikör 1 cup or Advocaat - or use homemade Eierlikör
- 1 teaspoon lemon zest
- 1 cups (250 ml) vegetable oil 1 cup, or any other neutral oil such as sunflower oil or rapeseed oil
- 4.5 oz (125 gr) flour 1 cup/ 4.5 oz Germany type 405, UK plain flour, USA all-purpose flour
- 1 cups (125 gr) corn starch/corn flour 1 cup/ 4.5 oz
- 2 teaspoon baking powder
To decorate
- ½ cups (50 gr) powdered sugar ½ cup/ 2oz icing sugar /confectioners sugar
Instructions
- Preheat your oven to 200°C/390°F top to-bottom heat.
- Grease your Gugelhupf or bundt cake form with butter and dust with breadcrumbs.1 teaspoon butter, breadcrumbs
- Add the eggs, salt, and sugar into a large bowl and whisk with an electric mixer with a paddle attachment, until the eggs foam for approximately for approximately 10 minutes.5 eggs, 1 cups powdered sugar, 1 pinch salt
- Add the Eierlikör or Advocaat and mix everything to the egg foam and mix. Then add the vegetable oil and lemon zest.1 cups Eierlikör, 1 cups vegetable oil, 1 teaspoon lemon zest
- Combine the flour, baking powder (affiliate link), and cornstarch in a separate bowl. Add the dry ingredients to the cake batter and briefly mix the batter.
- Pour the batter into your prepared cake pan and place it in the preheated oven.
- Bake for approximately 50-60 minutes. The cake is done when a toothpick comes out clean.
- Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a wire rack over the cake pan and invert the cake onto the rack. Cool the cake for 90 minutes.
- Dust with powdered sugar before serving.½ cups powdered sugar
Ruth says
Delicate flavour and light textured cake. Not too sweet either. Lovely
Marita Sinden says
Thank you Ruth,
I am glad you enjoyed it.
Raji says
I baked it yesterday and took it work. Fabulous!!! Can’t wait to bake it again. I used to bake this but somehow I lost the recipe. I tried a couple other but nothing was the same as the one I used to bake. But your recipe is excellent and my cake turned out well.
Marita Sinden says
Thanks for your email. I am glad you liked it.