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ByRosemary
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This Classic Italian Bundt Cake or better known as a Ciambellone is a must bake in every Italian household. A soft and delicious cake that is perfect with a morning cappuccino or afternoon espresso!
This was the first cake I tasted when I arrived in Italy. I tried many different types, some made with Orange, some with Cream and some plain. But this cake has always been one of our favourites, especially the Italian. I hope you enjoy it too!
Table of Contents
Recipe Ingredients
- Pastry/Cake Flour – Homemade or store bought
- Salt
- Baking Powder
- Sugar
- Eggs – Room Temperature
- Vanilla
- Vegetable Oil – I usually use sunflower or corn oil
- Milk – Either 2% or whole milk
How to make it
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In a large bowl whisk together the flour, baking powder and salt. Set aside.
In the mixing bowl beat together the sugar, eggs, egg yolk and vanilla until light and fluffy. Drizzle in the oil while continuing to beat, add the flour mixture and milk, beat on medium speed until completely combined.
Transfer the batter to the prepared ban and bake. A bundt pan similar to mine is this Bundt pan.
Let the cake cool in the pan, then remove. Dust with powdered sugar before serving.
What is a bundt cake
ABundt cakeis acakethat is shaped basically like a donut, a cake with a hole in the middle. The shape is inspired by a traditional European cakeknown as Gugelhupf, butBundt cakes are not associated with any particular recipe. Pretty well any cake can be made in a bundt pan. If your cake sometimes doesn’t bake on the inside, then try baking it in a bundt pan, this will help it bake up perfect.
What is the difference between a Ciambella and a Ciambellone?
A Ciambella translated to English is a Donut, a yeast dough that is usually fried in hot oil. Whereas a Ciambellone isa donut-shaped cake that is generallya kind of Margherita cake. In Italian direct translation would be Ciambella – Donut and Ciambellone – Big Donut.
Why are some yolks more orange?
The colour of the yolk is determined from what the hen eats, so if the hen eats natural foods and is free roaming then the yolk will be a more orangey colour. Making it also healthier.
How to Make Pastry/Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Can I add flavouring?
Yes you can you can replace the vanilla with your favourite extract such as almond, lemon etc, or you can add grated zest of an orange, lemon or even lime. Change it up to suit your tastes.
How to store a Bundt Cake
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days.
How to freeze it
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
More Delicious Italian Cakes
- Easy Yogurt Cake
- Homemade Limoncello Cake
- Chocolate Chip Ricotta Cake
- Italian Mother-in-law Cake
So if you are looking for an easy delicious Italian cake to serve for Breakfast or Snack then this is the cake for you, a Classic Italian Bundt Cake/Ciabellone. Enjoy!
Classic Italian Bundt Cake/Ciambellone
Rosemary Molloy
This Classic Italian Bundt Cake or better known as a Ciambellone is a soft and delicious cake that is perfect with a cappuccino, coffee or tea!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Breakfast, Dessert, Snack
Cuisine Italian
Servings 10 slices
Calories 365 kcal
Print Recipe Pin Recipe
Ingredients
- 2½ cups flour (pastry / cake flour)
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup sugar
- 3 large eggs (room temperature)
- 1 large egg yolk
- 1-2 teaspoons vanilla
- ¾ cup + 1 tablespoon vegetable oil (I use sunflower or corn oil) (165 grams total, if you double or triple the recipe double or triple this amount)
- ⅓ cup + 1 tablespoon milk (room temperature – I use 2%) (100 grams total, if you double or triple the recipe double or triple this amount)
Instructions
Pre-heat oven to 350F (180C). Grease and flour a 10 inch (25cm) bundt pan.
In a large bowl whisk together the flour, baking powder and salt. Set aside.
In the mixing bowl beat (speed #3) together the sugar, eggs, egg yolk and vanilla until light and fluffy, about 3-4 minutes. Drizzle in the oil while continuing to beat (speed #2), add the flour and milk and beat on speed #1 when almost combined raise the speed to #3 and beat approximately 2 minutes until smooth.
Transfer the batter to the prepared ban and bake for approximately 40-45 minutes. Test with a toothpick for doneness. Let cool in the bundt pan before removing from the pan. Dust with powdered sugar before serving if desired. Enjoy!
Notes
For room temperature ingredients remove from the fridge 30-45 minutes before using.
For homemade pastry flour for every cup of all purpose flour remove 2 tablespoons of flour and substitute with cornstarch, sift to combine well and remove any lumps, (you can use all purpose flour although pastry or cake flour makes a cake softer).
Nutrition
Calories: 365kcal | Carbohydrates: 44g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 85mg | Potassium: 146mg | Fiber: 1g | Sugar: 21g | Vitamin A: 119IU | Calcium: 59mg | Iron: 1mg
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