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Coffee & Milk Gugelhupf

A delicious moist and soft Gugelhupf, flavoured with coffee.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Servings: 4


For the cake

  • 140 g butter softened
  • 240 g sugar
  • 3 eggs
  • 180 g flour
  • 1 tsp baking powder
  • 120 ml milk
  • 60 g sour cream
  • 120 ml strong coffee
  • 2 tbsp deoiled cocoa

For the glaze

  • 200 g dark chocolate
  • 50 g white chocolate


  • Preheat your oven to 180°C / 356°F
  • Grease your gugelhupf cake tin with a knob of soft butter and dust it with flour. Set aside.
  • In a large bowl cream together butter and sugar. Add eggs and mix until everything comes together.
  • Mix in the flour and the baking powder.
  • Add the milk, coffee and sour cream.
  • Pour half the batter into a seperate bowl and add the cocoa powder to it.
  • Spoon half the light batter into the cake tin and spread it out. Add half the dark batter and carefully swirl through the two layers with a small spoon. Don't overdo it or you won't have a pattern in the end. Repeat with the remaining batter.
  • Bake the cake for 40-45 minutes or until a wooden toothpick comes out clean.
  • Remove the cake from the tin and let it cool.
  • In a bain marie very slowly melt 2/3 of the dark chocolate. When it's melted, take it out of the bain marie and stir in the remaining 1/3 of the dark chocolate. Stir until it's melted and pour it over the cake immediately.
  • Roughly chop the white chocolate and sprinkle it over the top of the glaze.


If you want to make a regular sized gugelhupf cake, just double the recipe.