📋Marble Bundt Cake (Ciambella)

📋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.

Course Dessert

Cuisine Italian

Keyword chocolate vanilla round cake, ciambella marmorizzata, marble bundt cake

Prep Time 15

Cook Time 1 15

Resting time 10

Total Time 1 40

Servings Slices

Calories 522kcal

Author Laura Tobin

Equipment

Ingredients

For the base dough

2 sticks butter at room temperature
2 ½ cup caster sugar
4 fresh eggs
5 cups flour
2 cup milk
4 tablespoon baking powder 2 packages

For the vanilla

⅔ cups flour
1 teaspoon vanilla extract

For the chocolate

1 cup cocoa powder
½ cup caster sugar

Topping

icing sugar for topping

US Customary - Metric

Instructions

Preparing the base

Sift flour and baking powder together with a fork
5 cups flour, 4 tablespoon baking powder
Whip the butter with the sugar with an electric mixture until the butter becomes creamy
2 sticks butter at room temperature, 2 ½ cup caster sugar
Add the eggs one at a time, making sure the first one is combined before adding the next one
4 fresh eggs
Gradually add the flour and the milk
2 cup milk
The main dough is ready
Pour half of the dough into another container
Keep the other half in the mixer bowl

Making the vanilla batter

Add the extra flour and the vanilla extract to the mixer bowl
⅔ cups flour, 1 teaspoon vanilla extract
Mix until combined
Coat with butter and flour in a round bundt pan
Pour the vanilla batter into the bundt pan and smooth it out with a spatula

Making the chocolate batter

Pour the other half batter into the mixer and add the cocoa and the sugar
1 cup cocoa powder, ½ cup caster sugar
Stir until the cocoa, and the sugar are combined
Pour the chocolate batter over the vanilla
Spread uniformly with a spatula

Assembling the cake

Swirl the batters with a knife
Smooth the top with a spatula
Bake in a hot oven at 355 F - 180 C for 1 hour and 15 minutes
Wait 10 minutes for the cake to cool down before removing it from the pan

Serving it

With a knife, make sure the edges are detached from the pan
Place a cutting board on top
Turn it upside down and lift the bundt pan
Dust the cake with icing sugar and serve
icing sugar

Video

Notes

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
Instead of making two different batters, I make one batch, then separate them into two to make the two different flavors.
If you want a marble effect, pour only half of the vanilla batter, then the chocolate and the rest of the vanilla at the end.
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.
Wait 10 minutes to cool down before removing the cake from the pan. If you remove it when it is too hot, the cake may break.

Nutrition