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Home » Popular » Cakes & Cupcakes » Italian Christmas Bundt Cake – Ciambellone

Italian Christmas Bundt Cake – Ciambellone

By: Rosemary Published: December 12, 2022

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Ciambellone is an Italian Bundt Cake that is perfect for Christmas. The soft cake is studded with dried figs and almonds – a slice of this Italian cake is perfect any time of day during the holiday season.

Bundt cake with a slice cut on a black plate.

There are so many traditional Italian cakes you can make for the Christmas season, but Ciambellone is one of my favorites. Every bite of this bundt cake has sweet dried figs and crunchy nuts that are baked inside. For us in Italy, it just tastes like holidays.

It’s easy to make, too. Ciambellone is not a fussy cake recipe – no frosting or fancy cake decorations are needed. I sprinkle some coarse raw sugar and nuts over the top before baking, and that’s it.

I also love it because it can be served pretty much any time of day. Whether you’re hosting a holiday breakfast, brunch, lunch, or dinner this Italian Christmas Bundt Cake is the perfect sweet treat to add to your menu.

Table of Contents

  • What is a bundt cake
  • What is the difference between a Ciambella and a Ciambellone?
  • Ingredients
  • How to Make Cake Flour
  • How to Make Italian Christmas Cake
      • Never Miss a Recipe!
  • How to store the cake
  • How to freeze the cake
  • More Bundt ​Cake Recipes
  • Italian Christmas Bundt Cake – Ciambellone
    • Ingredients US CustomaryMetric 1x2x3x
      • For room temperature remove the ingredients from the fridge approximately 60 minutes before using.
      • EXTRAS
    • Instructions 
    • Notes
    • Nutrition

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.

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 type of Margherita cake. In Italian direct translation would be Ciambella – Donut and Ciambellone – Big Donut.

Bundt cake on a black stand.

Ingredients

  • Flour – all-purpose flour or cake flour
  • Salt
  • Baking powder
  • Large eggs – room temperature
  • Large egg yolk – room temperature
  • Granulated sugar
  • Vegetable oil – or melted butter
  • Milk – room temperature
  • Hazelnuts
  • Sliced almonds
  • Chopped dried figs
  • Demerara sugar

Tip: For the best results, let the refrigerated ingredients stand at room temperature for an hour before you make the cake.

How to Make 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.

How to Make Italian Christmas Cake

Butter and flour a 10-inch bundt pan and preheat the oven to 350°F.

Chop the nuts and figs.

Chopped nuts and chopped figs.

Whisk the flour, salt, and baking powder in a mixing bowl. 

The whisked dry ingredients in a white bowl.

In a separate large bowl, beat the eggs, extra yolk, and sugar with a hand mixer until the mixture is creamy. Add the oil and beat to combine.

The wet ingredients beaten in a silver mixing bowl.
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    Add the dry ingredients and milk in batches, alternating between each. 

    The batter mixed in a silver bowl.

    Fold in the nuts and figs and then pour the batter into the prepared bundt cake pan. 

    The batter mixed and in the bundt pan.

    Sprinkle the nuts and coarse sugar over the top of the cake. Bake the cake for 30 to 40 minutes. Keep an eye on it during the bake time and take it out of the oven once a toothpick comes out clean. 

    The batter before and after baked in the bundt pan.

    Leave the cake in the pan to cool and then turn it out onto a serving plate. For an extra touch, you can dust the cake with a little confectioner’s sugar.

    Bundt cake with a slice cut on a black plate.

    How to store the cake

    Ciambellone will keep well as long as it’s wrapped in plastic wrap. Store it at room temperature for several days.

    How to freeze the cake

    Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.

    Whenever I make this cake, the aroma alone while it bakes just reminds me of Christmas. It’s a wonderful cake to make for your holiday dinner or make it to have during the season. Enjoy!

    A slice of cake on a black plate.

    More Bundt ​Cake Recipes

    • Homemade Raspberry Bundt Cake
    • Italian Lemon Bundt Cake
    • Classic Italian Bundt Cake
    • Chocolate Chip Banana Bundt Cake
    Bundt cake on a black cake stand.

    Italian Christmas Bundt Cake – Ciambellone

    Rosemary Molloy
    Ciambellone is an Italian Bundt Cake that is perfect for Christmas. The soft cake is studded with dried figs and almonds, perfect any time.
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    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Breakfast, Dessert, Snack
    Cuisine Italian
    Servings 10 servings
    Calories 389 kcal

    Ingredients
     
     

    • 2½ cups flour all purpose or cake flour
    • ¼ teaspoon salt
    • 1½ teaspoons baking powder
    • 2 large eggs (room temperature)
    • 1 large egg yolk (room temperature)
    • 1 cup granulated sugar
    • ⅓ cup + 1 tablespoon vegetable oil (I use corn or sunflower oil) (80 grams total)
    • ½ cup + 1 tablespoon milk (room temperature) (I use 2% or whole milk) (135 ml total)
    • ½ cup hazelnuts (coarsely chopped)
    • ½ cup almonds (coarsely chopped)
    • 8-10 dried figs (chopped)

    For room temperature remove the ingredients from the fridge approximately 60 minutes before using.

      EXTRAS

      • ¼-⅓ cup sliced almonds
      • 2 tablespoons Demerara sugar or granulated

      Instructions
       

      • Pre-heat oven to 350F (180C). Grease and flour a 9½-10 inch (24 cm) bundt pan.
      • In a medium bowl whisk together the flour, salt and baking powder. Set aside.
      • In the mixing bowl beat the eggs, yolk and sugar until creamy 2-3 minutes. Add the oil and beat to combine. Alternately add the dry ingredients and the milk. Fold in the chopped nuts and figs. Transfer to the prepared bundt pan. Sprinkle the top with the sliced almonds and Demerara or granulated sugar.
      • Bake for approximately 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan, then move to a plate. Enjoy!

      Notes

      Ciambellone will keep well as long as its wrapped in plastic wrap. Store it at room temperature for several days. 
      Freeze the cake when it is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.

      Nutrition

      Calories: 389kcalCarbohydrates: 51gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 57mgSodium: 80mgPotassium: 246mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 0.4mgCalcium: 88mgIron: 2mg
      Keyword bundt cake, Christmas bundt cake, Italian ciambellone
      Tried this recipe?Let us know how it was!

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        Hi, I'm Rosemary.

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