Marble Bundt Cake (Ciambella)

This marble bundt cake is a classic Italian breakfast cake called Ciambella Marmorizzata. The batter is made with simple ingredients you certainly have at home: flour, sugar, eggs, milk, butter, and baking powder. Half is flavored with vanilla and half with cocoa creating a nice black-and-white effect. We don't need frosting because, in Italy, we dip it in latte, cappuccino, hot chocolate, or tea. A simple cake perfect for eating on the go or packing for lunch.

I am creating a collection of cakes without frosting that Italians would eat for breakfast. This is an Italian recipe I had for breakfast growing up.

I learned to bake it myself when I was eleven years old. I make it on a Sunday and have it for breakfast for the rest of the week.

I would dip it into my milk, alternating vanilla and chocolate. It was like having two breakfasts in one.

That is why my marble cake is not too marble-like. I prefer to have the two half separated. To have a more marble effect, you need to add more swirls.

If you are interested in more cakes, you can bake them on a Sunday, and they will last for the week; you can check out jam crostata, orange cake loaf, and carrot loaf with walnuts.

Jump to:

• Ingredients
• Instructions
• Equipment
• Storage
• Top tips
• 📋Marble Bundt Cake (Ciambella)

Ingredients

To make this marble cake, you need two different batters, one with vanilla and the other with chocolate. These are the ingredients.

For the vanilla batter:

• Butter at room temperature
• Caster sugar
• Fresh eggs
• Flour
• Milk
• Vanilla extract
• Baking powder

For the chocolate batter:

• Butter at room temperature
• Caster sugar
• Fresh eggs
• Flour
• Milk
• Cocoa
• Baking powder

See recipe card for quantities.

Hint: Instead of making two different batters, I make one batch, then separate them into two to make the two different flavors.

Instructions

Preparing the base

Hint: remove the butter from the fridge for at least one hour before starting. The butter should be at room temperature, and it cannot be melted

Making the vanilla batter

Hint: If you want to have a marble effect, pour only half of the vanilla batter, then the chocolate and the rest of the vanilla at the end

Making the chocolate batter

Hint: if you used only half of the vanilla batter, you could pour the remaining over the chocolate to create a marble look

Assembling the cake

Hint: the cooking time is linked to the amount of batter. If you make half a cake, the baking time will be less. To check when the cake is cooked, pierce it with a metal skewer. The cake is cooked when the skewer comes out clean

Serving it

Hint: if you remove the cake from the pan before it cools down for 10 minutes, the cake may break

Equipment

To make this cake, make sure you buy the right size of the bundt pan: Bundt pan, 12 Cup - 2.8 lt capacity D 10 in - 25 cm.

The batter will rise when baking, and if the bundt pan is not large enough, it will overflow.

Other equipments you may need are:

• Electric mixer, I use KitchenAid
• Baking utensils

No other special tools are required.

Storage

This cake will keep for the week and doesn't need to be refrigerated.

It would be best to store it in a large airtight container or a cake plate with a dome.

If you don't have them, cover it with plastic wrap or aluminum foil.

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