Bundt cake with mulled wine

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Glühweingugelhupf (Mulled wine gugelhupf)


  • 250 g (1 1/8 cups) butter
  • 100 g (1/2 cup) confectioner's sugar
  • 5 egg yolks
  • 5 egg whites
  • 200 g (1 cup) baking chocolate (melted)
  • 125 ml (0,2 pt) mulled wine (cold)
  • 100 g (1/2 cup) granulated sugar
  • 250 g (2 1/4 cups) cake flour
  • pinch of salt
  • 1 package vanilla sugar
  • 1/2 package baking powder
  • pinch of allspice
  • pinch of cinnamon (ground)
  • 1 tsp ginger (finely grated)
  • Butter (for the pan)
  • confectioner's sugar (for sprinkling)


Whisk the butter with the confectioner's sugar and egg yolks into a foam. After melting it in a water bath, stir in the chocolate along with the cold mulled wine. Season with allspice, cinnamon and ginger. Beat the egg whites and granulated sugar until stiff, then fold into the butter mixture. Finish by carefully stirring in the flour and baking powder. Coat a gugelhupf pan with butter and fill with the dough. In a pre-heated oven, bake for about 50 minutes at 180° C (350° F). After baking, flip onto a baking sheet, let cool and sprinkle with confectioner's sugar.

Recommended for this recipe: Sweet noble wines

Another suggestion: Marble bundt cake à la Sacher

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at/Viennese-Cuisine/

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