Punschkrapfen (Viennese Rum Punch Cakes)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

Punschkrapfen (Viennese Rum Punch Cakes)

A rum, apricot and chocolate sponge filling is pressed between two thin sponge layers, glazed with apricot, cut into squares and dipped in a pink rum glaze. It needs an overnight rest, so plan ahead. Makes 16 cakes in about 15 hr 25 min.

Prep 60 min

Cook 25 min

Cooling 14 hr

Total 15 hr 25 min

Servings 16

Ingredients

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servings

3 (150 g)eggs, room temperature, for the base and top sponge
½ cup (90 g)granulated sugar, for the base and top sponge
⅔ cup (75 g)all-purpose flour, for the base and top sponge
2 tbsp (15 g)cornstarch, for the base and top sponge
1 ½ tbsp (20 g)unsalted butter, melted and cooled, for the base and top sponge
2 (100 g)eggs, room temperature, for the crumb sponge
⅓ cup (60 g)granulated sugar, for the crumb sponge
6 tbsp (50 g)all-purpose flour, for the crumb sponge
1 tbsp (10 g)cornstarch, for the crumb sponge
1 tbsp (15 g)unsalted butter, melted and cooled, for the crumb sponge
½ cup (150 g)apricot jam, warmed and smooth, for the punch filling
3 tbsp (45 ml)dark rum, for the punch filling
1 ½ oz (40 g)dark chocolate, melted
1 ½ tbsp (8 g)unsweetened cocoa powder
1 ½ tsp (3 g)orange zest
1 tsp (2 g)lemon zest
⅓ cup (100 g)apricot jam, sieved, for the apricot coat
1 tbsp (15 ml)water, for the apricot coat
3 cups (350 g)powdered sugar, sifted
2 tbsp (30 ml)dark rum, for the pink glaze
2 tbsp (30 ml)water, for the pink glaze
2 tsp (10 ml)lemon juice
1 pinchpink food coloring, gel

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Instructions

Heat the oven to 375 F (190 C). For the base and top sponge, whisk 3 eggs and 90 g sugar over simmering water to 110 F (43 C), then whip off the heat until tripled, about 8 minutes. Fold in the sifted flour and cornstarch, then the butter.
Spread thinly on a parchment-lined 10 by 14 inch (25 by 35 cm) pan and bake 9 to 11 minutes until pale gold. Cool, then cut two 8-inch (20 cm) squares.
Make the crumb sponge the same way, bake in a smaller lined pan for 10 to 12 minutes, cool completely and crumble finely along with the sponge trimmings.
Stir the warm jam, rum, melted chocolate, cocoa and zests into the crumbs until moist, compact and not runny. Add a little more crumb or rum to adjust. Cover and rest at least 2 hours, or overnight.
Line an 8-inch (20 cm) square pan with plastic. Fit one sponge square in the bottom, press the filling evenly on top to about 1 inch (2.5 cm), and cover with the second sponge. Press lightly and chill at least 8 hours.
Warm the apricot coat jam and water, brush a thin layer over the top, and let dry 20 minutes. Turn out and cut with a hot knife into 16 squares.
Stir the glaze ingredients until thick but pourable; warm gently to no more than 105 F (40 C) if needed. Dip each cube, let excess drip off over a rack, and dry 1 hour.

Tips

Warm and dry the knife between cuts for clean sides.
The apricot coat keeps the pink glaze from soaking into the sponge.
Colored glaze deepens as it dries, so start with a lighter pink.
Good with strong coffee.

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Recipe FAQ

How long does it take to make punschkrapfen (viennese rum punch cakes)?

Plan on 60 minutes of prep and 25 minutes of cooking, plus 14 hours to chill. The recipe makes 16 cakes (16 servings).

How should I store punschkrapfen (viennese rum punch cakes)?

Refrigerate in an airtight container up to 5 days; let sit 20 minutes before serving.

Can I make punschkrapfen (viennese rum punch cakes) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Punschkrapfen are a rum-soaked Viennese cake cube, typically filled with apricot jam and coated in a pink rum glaze. Serve it with strong coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

250 Calories / serving

3.4g Fat

50.7g Carbs

3.0g Protein

39.4g Sugar

Whole recipe (16 servings): ~4000 cal · 54g fat · 811g carbs · 48g protein · 630g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.