Bundt cake day

Historical overview: The origin of the bundt cake

The Bundt cake is not only a traditional cake at Dr. Oetker. It was already made in ancient Rome with its typical shape: round with grooves on the side and a hole in the middle. Excavations of former Roman cities, where the well-known bronze or copper molds were found, prove that the cake has been baked for thousands of years. However, there is a big gap in the history of our bundt cake. It was not until the 15th century that recipes for the cake reappeared, particularly in the Alpine regions. But the bundt cake wasn’t so well known as today until the 18th century, where it became very popular among the bourgeoisie of the so-called Biedermeier period, spreading rapidly, especially in Austria and Vienna. Legend has it that the Austrian Emperor Franz Joseph I – the husband of Empress Sissi – regularly had bundt cake served for breakfast at his summer residence in Bad Ischl. It is also said that Marie Antoinette brought the cake, which was very popular in her native home Vienna, to the French court. However, there are some molds from the 15th and 16th centuries in France that show that the bundt cake has already had a long tradition there, especially in Alsace, where the pastry is an important part of the food culture. 

In German, the most popular name for the bundt cake is Gugelhupf, but there are many other names for the cake, especially in older recipes. There it is often called Aschkuchen (similar to the word Asche which means ash), Napf- or Topfkuchen (bowl or pod cake) and Rodonkuchen. The exact name often depends on the region; in Saxony, for example, it is sometimes called “Bäbe,” and in French, “kouglof,” which comes from the Alsatian word “Kougelhopf.” The recipes can be as diverse as the names of the cake: The pastry can be made from shortcrust or yeast dough, with the option of adding lots of butter, eggs, almonds, lemons, or raisins. Savory variations with cheese and bacon, for example, are also common. The exact preparation varies much depending on the occasion, the region, and the economic status of the household. In the past, the cake was popular among both the nobility and the simpler middle classes. The term bundt cake generally refers less to the recipe and more to its typical shape: the typical wreath- or round-shaped baking tins have grooves around the edge and a so-called chimney in the middle, which creates a hole in the cake. This increases the baking surface and ensures that the dough is baked thoroughly everywhere and does not remain raw in the middle.

Dr.  Oetker and the bundt cake

In the history of our company the bundt cake has always played a very important role. Many variations of the cake can already be found in our earliest booklets and recipe books, and also in our advertisement the image of the bundt cake has been frequently used until today. The bundt cake is our symbol for cake par excellence and can therefore be found almost everywhere in our company. For example, on the product packaging of Original Backin baking powder and in several places in the Dr. Oetker world. It also decorated the cover of our classic baking book “Backen macht Freude” (Baking is Fun) for many years.

Apart from our edible products we also sell many important baking utensils, such as baking forms for bundt cake. In our collection we have a variety of forms that show the diversity of the cake.

25 years of the bundt cake baking mixture

One highlight this year is the 25th anniversary of Dr. Oetker's bundt cake baking mix. In 2000, the company expanded its range of cake mixes and simplified the production of the classic cake. To enable everyone to bake their favorite version, four different recipes were printed on the back of the packaging. However, despite its long tradition and presence in the company, the bundt cake is a latecomer to the range of baking mixes that Dr. Oetker launched back in 1971.

The baking club and the magazine 

The bundt cake is not only a very classic cake, but also the centerpiece of the Dr. Oetker Baking Club. The exclusive club magazine “Gugelhupf,” which is published every two months, is dedicated to this popular cake and presents creative, failsafe recipes—from the traditional bundt cake to seasonal and special baking ideas. 

The baking club is a community of baking enthusiasts who are united by their passion and enjoyment of their hobby. In addition to the magazine, members benefit from regular baking seminars, personal advice, and exclusive access to new products and recipe ideas straight from the test kitchen.

Recipe ideas from the test kitchen

There are countless ways to bake a bundt cake: in addition to the classic recipe, numerous creative variations have become popular. Particularly trendy is the matcha bundt cake, which has a very special flavor thanks to its delicate green tea taste. There are also savory variations that are perfect for cozy evenings when combined with ingredients such as cheese, herbs, or bacon.  

In our test kitchen, new and exciting recipes are regularly developed, that show just how diverse bundt cake can be. Let yourself be inspired by our recipes—we wish you great enjoyment while baking them!

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