Gugelhupf Basic Recipe
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3.5 from 2 votes

German Bundt Cake - Classic Gugelhupf with yeast dough

The german version of a bundt cake, a popular classic made from stirred yeast dough: Grandma's simple Gugelhupf with almonds and raisins becomes wonderfully fluffy and juicy! The recipe can also be varied.
Prep Time15 mins
Cook Time40 mins
1 hr
Total Time55 mins
Course: Dessert
Cuisine: German
Servings: 1 large bundt cake form
Calories: 562kcal


  • 30 grams yeast fresh
  • 20 grams sugar
  • 250 milliliters milk lukewarm
  • 150 grams butter soft
  • 120 grams sugar
  • 3 eggs
  • 500 grams flour type 550
  • 100 grams raisins
  • 1 tbsp apple juice and/or rum
  • 50 grams almond flakes
  • 1 tbsp icing sugar for dusting


  • Pour the juice or rum over the raisins. Crumble the yeast with the sugar into the lukewarm milk and stir until it dissolves. Leave to stand for 5 minutes. Meanwhile, grease the mold (and sprinkle with the almond flakes on the bottom. The dough is enough for a large cake tin with a diameter of at least 24 cm or 2 small ones.
  • Beat the soft butter with the remaining sugar until frothy and stir in the eggs well one by one. Add the flour with the yeast water to the mixture. Mix everything to a smooth dough.
  • Sprinkle the raisins with a little flour and carefully fold into the dough. Pour the dough into the prepared mold (and leave to rise in a warm place for 1-1.5 hours until the volume has doubled.
  • Preheat oven to 350 degrees top and bottom heat. Bake Gugelhupf for approx. 45 minutes; cover towards the end if necessary. Small molds need only about 35-40 minutes. Allow to cool and sprinkle with plenty of icing sugar.


The recipe is sufficient for one large or two small baking tins.


Serving: 1piece | Calories: 562kcal | Carbohydrates: 81g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 178mg | Potassium: 318mg | Fiber: 4g | Sugar: 21g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 4mg