A traditional French Bundt cake, rich with butter, topped with powdered sugar, and occasionally adorned with fruit or chocolate for a deliciously indulgent treat.
Why You’ll Love This Recipe
Kugelhopf is a classic French cake with deep roots in Alsatian baking. It’s beautifully buttery, subtly sweet, and often filled with raisins and nuts for texture. Its golden crust and tender crumb make it a delightful centerpiece for any table, especially when dusted with powdered sugar or glazed with chocolate. Whether served with afternoon tea, as a breakfast indulgence, or a festive dessert, this elegant Bundt cake brings timeless charm and flavor.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons active dry yeast
1/4 cup warm milk
1/2 cup unsalted butter, softened
1 cup sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Powdered sugar for dusting
1/4 cup melted dark chocolate (optional, for glazing)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Dough
In a small bowl, combine the warm milk and yeast. Let it sit for about 10 minutes until foamy. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour and salt to the mixture, mixing until combined. Pour in the yeast mixture and stir until a dough forms.
Kneading and Rising
If using raisins and walnuts, fold them into the dough. Knead the dough for about 5 minutes until smooth and elastic. Grease a Bundt pan and place the dough inside, spreading it evenly. Cover with a kitchen towel and let it rise in a warm spot for 1–2 hours, or until doubled in size.
Baking
Preheat the oven to 350°F (175°C). Once risen, bake the Kugelhopf for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Finishing Touches
Dust the cooled cake with powdered sugar. If desired, drizzle with melted dark chocolate for a decadent finish.
Servings and timing
Makes 10 servings
Prep time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 10 minutes
Calories: Approximately 300 kcal per serving
Variations
- Soak raisins in rum or orange juice for extra flavor before folding into the dough.
- Add a touch of citrus zest (lemon or orange) to the batter for brightness.
- Use slivered almonds instead of walnuts for a lighter nutty note.
- Create a marble effect by swirling in a spoonful of cocoa powder into half the batter.
- Serve with a dollop of whipped cream or fruit preserves for a café-style treat.
Storage/Reheating
Store the Kugelhopf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm slices in a 300°F (150°C) oven for about 10 minutes.
FAQs
Can I make Kugelhopf without raisins or nuts?
Yes, the base dough is delicious on its own. Simply omit the add-ins for a plain version.
What type of Bundt pan should I use?
A classic fluted Bundt pan or a Kugelhopf mold (if available) works well.
Can I use instant yeast instead of active dry?
Yes, use the same amount and skip the blooming step—mix directly with the dry ingredients.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or baking spray and dust lightly with flour.
Is Kugelhopf a bread or a cake?
It’s a hybrid—a yeasted cake with a bread-like texture, rich from butter and eggs.
Can I use a stand mixer to knead the dough?
Yes, use the dough hook attachment and knead for 3–5 minutes on medium speed.
Can I use chocolate chips instead of fruit?
Absolutely—dark or semi-sweet chocolate chips make a delicious alternative.
What’s the origin of Kugelhopf?
Kugelhopf hails from Alsace, France, and is popular in Central European baking traditions.
Is it served warm or cold?
It’s traditionally served at room temperature, but slightly warmed slices are lovely too.
Can I glaze the whole cake with chocolate?
Yes, pour the melted chocolate over the top for a striking presentation.
Conclusion
Kugelhopf French Bundt Cake is a timeless recipe that offers elegance and flavor in every bite. With its buttery texture, delicate sweetness, and customizable fillings, this cake is a versatile favorite for breakfast tables, dessert spreads, or festive occasions. Whether you keep it classic or add your personal twist, Kugelhopf is a delightful celebration of French baking heritage.
Kugelhopf French Bundt Cake
A traditional French Bundt cake, rich with butter, topped with powdered sugar, and occasionally adorned with fruit or chocolate for a deliciously indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons active dry yeast
- 1/4 cup warm milk
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
- Powdered sugar for dusting
- 1/4 cup melted dark chocolate (optional, for glazing)
Instructions
- In a small bowl, combine the warm milk and yeast. Let it sit for about 10 minutes until foamy.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour and salt to the wet mixture, mixing until combined. Add the yeast mixture and stir until a dough forms.
- Fold in the raisins and walnuts if using.
- Knead the dough for about 5 minutes until smooth and elastic.
- Grease a Bundt pan and place the dough inside, spreading it evenly.
- Cover with a kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat oven to 350°F (175°C). Bake for 40-45 minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and drizzle with melted dark chocolate if desired before serving.
Notes
- Use room temperature ingredients for better dough consistency.
- Raisins can be soaked in warm water or rum for extra moisture and flavor.
- Ensure dough is not over-proofed to maintain good texture and rise.
- This cake is perfect served with coffee or tea and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: Approx. 22 g
- Sodium: Approx. 120 mg
- Fat: Approx. 15 g
- Saturated Fat: Approx. 8 g
- Unsaturated Fat: Approx. 6 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 36 g
- Fiber: Approx. 1 g
- Protein: Approx. 5 g
- Cholesterol: Approx. 105 mg