Classic Marble Bundt Cake Recipe with Vanilla and Cocoa Swirl

Marble Bundt Cake (Ciambella Marmorizzata) Recipe

Indulge in the timeless delight of Ciambella Marmorizzata, the Italian marble bundt cake that combines the richness of vanilla and cocoa in a beautifully swirled dessert. Perfect for a cozy afternoon tea or a festive celebration, this cake is a harmonious balance of flavors and textures. Follow this step-by-step guide to create a soft, moist, and visually stunning treat that will impress everyone who takes a bite.

Ingredients for Ciambella Marmorizzata (Marble Bundt Cake)

Instructions to Prepare the Ciambella Marmorizzata

1. Prepare the Cake Batter:
   Begin by placing the softened butter, cut into small pieces, into the bowl of a stand mixer. Add the granulated sugar and beat on medium speed using the whisk attachment until the mixture becomes light, fluffy, and pale in color. This should take about 5 minutes of mixing.

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2. Add the Eggs:
   Crack the eggs into a separate bowl (to check for any impurities) and beat them lightly. Gradually add the eggs, a little at a time, to the butter-sugar mixture while continuing to beat at a low speed. This ensures the eggs are fully incorporated without curdling the batter. Allow the mixture to become smooth and uniform.

3. Sift and Add the Dry Ingredients:
   In a separate bowl, sift together the 455g of all-purpose flour and the baking powder. Gradually add this dry mixture to the batter, one spoonful at a time. Ensure that the flour is fully absorbed before adding more. This slow integration prevents clumping and keeps the batter smooth.

4. Incorporate the Milk:
   Slowly pour in 250g of whole milk at room temperature. Add it in a steady stream, allowing it to blend in seamlessly with the batter. Continue mixing until the batter is fully combined and smooth.

5. Divide the Batter:
   Now that you have your base batter, divide it into two equal parts (approximately 745g each). Transfer each half to a separate bowl for the white and cocoa batters.

6. Prepare the Cocoa Batter:
   To one of the divided batters, add the sifted 45g of all-purpose flour and 15g of whole milk. Mix gently until fully incorporated. This will be your white base batter.

   In the other bowl, add the sifted cocoa powder and mix until the chocolate batter is smooth and uniform. This gives the cake its signature marble effect.

7. Assemble the Cake:
   Now comes the fun part! Take two separate piping bags and fill one with the white batter and the other with the chocolate batter. To create a more streamlined piping process, place both piping bags inside a larger piping bag and trim the tips of all three bags to allow the batters to converge. This method will help you control the placement of each batter more easily.

8. Prepare the Bundt Pan:
   Grease and flour a 24cm round bundt pan thoroughly to prevent the cake from sticking. Using the piping bag, start piping both batters into the pan, alternating the white and chocolate batters in concentric circles. Create a swirl pattern by gently running a fork through the batter in a circular motion to enhance the marble effect.

9. Bake the Cake:
   Preheat the oven to 170°C (340°F) and place the pan in the center of the oven. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown and slightly cracked.

10. Cool and Serve:
    Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully remove it from the pan and transfer it to a wire rack to cool completely.

11. Finishing Touches:
    Once the cake has cooled completely, dust it with powdered sugar for a final touch of sweetness and elegance. Slice and serve for a delightful dessert or afternoon treat.

Nutritional Information (Per Serving)

Tips for the Perfect Ciambella Marmorizzata

• Room Temperature Ingredients: Make sure the eggs and milk are at room temperature before adding them to the batter. This helps them blend smoothly and prevents the batter from curdling.
• Don’t Overmix the Batter: Overmixing the batter after adding the flour can lead to a dense cake. Mix just until combined to maintain a light texture.
• Swirl for a Beautiful Effect: The key to a beautiful marble cake is the swirling technique. Don’t overmix the batters—just a few swirls with a fork will give you the perfect marbled look.
• Use Fresh Baking Powder: For the best rise, make sure your baking powder is fresh. This ensures your cake will have a light and airy texture.

Why You’ll Love This Marble Bundt Cake

This Ciambella Marmorizzata is not just a dessert; it’s a celebration of flavors and textures. The soft, buttery base contrasts beautifully with the rich cocoa, creating a stunning visual and flavorful experience. Whether served as a dessert at a family gathering or paired with a cup of coffee, this marble bundt cake will quickly become a go-to favorite.

Perfectly moist, with a sweet and slightly creamy taste, it’s an excellent treat for any occasion. The addition of vanilla and cocoa adds just the right depth of flavor without overwhelming the palate, making each bite a harmonious blend of sweet and slightly bitter notes. For those who appreciate the simple beauty of homemade cakes, this marble bundt cake is sure to win hearts every time.

Enjoy making and sharing this delightful Marble Bundt Cake, and let it bring warmth and smiles to every gathering. It’s a true example of how classic desserts can be both simple and impressive!