Hungarian Kuglof (Marvanyos Kuglof)


I remember making Kuglof with my mother when I was younger, it was one of my favourite things to bake. I’m glad to say that I have perfected it! It came out so moist and it has a slight coffee flavor. It’s amazing with a nice steaming cup of tea or coffee. If your not familiar with this, it’s the equivalent to a bundt cake. Sorry for the poor picture quality, I made it pretty late in the evening so the lighting wasn’t the best. I was also a bit impatient and I didn’t let it cool down for that long so it did break slightly when taking it out of the silicone mould.

Here is the recipe for this wonderful kuglof!

  • 2 Cups all purpose flour
  • 2 Tsp baking powder
  • 1/2 Tsp salt
  • 1 1/2 Cup sugar
  • 1/3 Cup cocoa powder
  • 1 Tbsp instant coffee
  • 3/4 Cup butter (I used vegan butter), softened
  • 4 Eggs
  • 1 Tsp vanilla extract
  • 1/3 Cup hot water

Now to start off you will need 2 medium sized bowls, one will be for the vanilla colour and the second will be for the chocolate colour. Start off in one of the bowls with the eggs, beat them (I used a whisk for the entire thing). Then take the butter and soften it in the microwave quickly for a couple seconds. Let it cool a bit before adding it to the eggs. Give it all a good stir and add in the vanilla extract. Next your going to add all the dry ingredients in, so the flour, sugar, baking powder, and salt. It will be hard to stir but try your best. In a cup add in the instant coffee and the water, add that to the mixture and it will make it easier to stir.

Now for the second step! Turn your oven on to preheat, set it to 350F. Now in the second bowl add the cocoa powder, your then going to take half of the batter and it to the cocoa. Give it a good stir and you now have the two different coloured batters.

Prepare your bundt cake mould, I used a silicone one. I simply just gave it a light dusting of flour. Then add your vanilla coloured batter and follow that with the chocolate, continue doing this until you run out. Next thing I did was take either a butter knife or chopstick and swirl it a bit. This will give it a unique marbled look when you cut it.

When the oven is ready throw in your kuglof for 55 minutes. When the timer goes off, insert a toothpick and test it to see if it is fully baked. Mine was good to go but everyone’s oven is different. Let it sit for about 20 minutes to cool down before flipping it out of the mould. I made the error of not waiting and only half of it came out :/

Hope you guys enjoy this recipe as much as I do!




2 Comments Add yours

  1. This really grabbed my eye! Looks so good!

    Liked by 1 person

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