About the Gugelhupf

Who doesn’t love it, the delicious smell of a freshly baked “Gugelhupf” (bunt cake). Childhood memories are awakened, and all too easily, one longs for a little chat with the culinary accompaniment of the fluffy cake. As a delicious protagonist of Austrian style of baking since the Biedermeier era, it has conquered hearts of connoisseurs around the globe. We have adapted the old recipes and created multiple tasty reinterpretations from them.

No other metropolis worldwide is as well known for making outstanding desserts as the city of Vienna. The great coffee houses with their evocative names have become hidden landmarks, and the small bakeries and pastry shops indispensable venues of Viennese life.

Traditionally enjoyed with coffee specialties such as the Viennese Mélange, the Gugelhupf is a cherished and integral part of Austrian coffee house culture. Even today, the former favorite dish of Emperor Franz Joseph I claims its culinary place at celebrations and festive occasions.

Historic cookbooks show that for a long time, there was no standard recipe for “the” Gugelhupf. Depending on the region, festive occasion, or economic assets, it was prepared from yeast dough, mixing dough, or sponge mixture, either simply or with plenty of butter, eggs, almonds, lemons, or raisins.

The “Germgugelhupf”, the Viennese Gugelhupf with raisins, and the Emperor Gugelhupf with sultanas and almonds are considered classic variants. Depending on the flavor-giving ingredient, there are also recipes for rum, curd cheese, or poppy seed Gugelhupf. The fluffy sponge cake Gugelhupf is particularly rich in eggs.

All variants have one thing in common: They are always baked in the typically curved crown cake pan with a “chimney” in the middle, and they are refined generously with powdered sugar or glaze before serving. The Gugelhupf is as varied as the stories that it tells. It is, however, one thing above all – a delicious treat!