Classic Italian Bundt Cake Recipe / Ciambellone
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!
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
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
A Bundt cake is a cake that is shaped basically like a donut, a cake with a hole in the middle. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt 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 is a donut-shaped cake that is generally a 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
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
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!
Even though I added 2 teaspoons of vanilla, I found it needing something in flavoring.
Also, in order for it to brown on bottom, I left it in the oven for approximately 45 minutes, but it ended up being a little dry.
Hi Marge, you might have baked it a bit too much to cause it to be dry. Take care!
Hi! I made this cake 5 times and each time the inside of the cake is still raw( not liquid but not fully cooked) , also the top is whiteish- it doesn’t brown.The cake is also very heavy. Would you know what I’m doing wrong and why this would be happening, TIA
Hi Michelle, it could be your oven temperature is off, if not try covering it with foil the first 20 minutes then uncover for the remaining. Let me know. Take care!
This looks delicious. Could the oil be replaced with olive oil?
Hi Lovett, yes it could, although I would use a light olive oil. Let me know how it goes. Take care!
We went to Italy in April. I love to bake and really enjoyed their breakfast tortes and desserts. I am looking forward to trying your recipes. While looking up recipes, I found your website. Italy will always hold a special place in my heart. This will help me remember our time there. Maybe I will learn how to cook some authentic dishes.
Hi Rachelle, so glad you enjoyed your visit to Italy. I hope you enjoy the recipes. Let me know what ones you try. Take care!
The cake was great but I made the following changes: used Canola Oil, used Almond Silk Milk, & I added Blueberries. Next time I make it will try with cream cheese frosting.
Hi Judy, thanks so much, glad you enjoyed it. Take care and have a great weekend!
Hi!
Are the images shown using a regular bundt pan? The shape looks very unusual and interesting. I was wondering what pan in particular was used?
Thanks,
Christina
Hi Christina, yes it’s a bundt pan that they sell here in Italy, I did include a similar one in the “How to make” in the post. Hope that helps. Take care.
I haven’t made this cake but in my husband’s Italian family they call chubby babies Ciambellone 😂 I have his aunt’s recipe for it and hers was delicious.
Hi Mary, haha that’s a cute name. Take care!
Buenisima pagina. Muchas gracias, Un saludo
Muchas gracias. 🙂
The cake looks delicious, I would like to make it. I only have extra large eggs at the moment, could I use just 3 in making this?
Hi VPS, no need just use the same amount, the only difference would be if you had small eggs. So still 3 eggs and 1 egg yolk. Let me know how it goes.
Can sifting all purpose flour work as well as pastry flour?
Hi Victoria, you can use all purpose flour but pastry flour has a lower protein count and it also contains corn starch which makes it softer, although sifting the flour will help to make the cake more tender. Let me know how it goes. Take care!
Looks delicious! Will have to make this cake soon!
Hi Kathryn, thanks so much, let me know if you try it.
I just tried this recipe. I loved it but need to tweak it a bit. I found it too dry. I would prefer it to be more moist and a tad lighter. Any suggestions? Only change I made was using 1 tsp vanilla and 1 teaspoon of almond extract.
It came out looking just like your picture, light golden color.
Hi Barbara, yes Italian cakes are drier, what you could do is use 2 whole eggs and 2 egg yolks. That should help, let me know.