A simple chocolate swirl cake to enjoy for breakfast or your afternoon snack with coffee or tea. And best of all, this Italian marble bundt cake can be prepared in very little time!
A basic ciambella or Italian bundt cake is quick and effortless to put together. This simple, yet delicious, sponge cake is what Italians enjoy for breakfast dunked in a cup of coffee or midday snack.
I adapted my mother's orange ciambella recipe and created this chocolate marble bundt cake or ciambella marmorizzata.
The result is a not overly sweet cake with a chocolate flavored swirl. So before you head out to buy cake from the grocery store, wait until you see how easy it is to make marble cake from scratch!
List of Ingredients
- Eggs: I use large sized eggs
- Granulated sugar
- Oil: vegetable; corn; sunflower or avocato oil. May be substituted with olive oil.
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Unsweetened cocoa powder
- Milk: non dairy options such as almond milk may be used
- Powdered sugar: for serving (optional)
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 10 inch bundt pan or tube pan.
- Whisk together the eggs; sugar and oil in a large mixing bowl until pale and frothy.
- Stir in the vanilla extract.
- Sift the flour, baking powder and salt over the bowl with the wet ingredients.
- Use a spatula to combine all the ingredients.
- Pour about ⅔ of the batter in the prepared pan.
- Stir cocoa powder and milk into the remaining batter in the mixing bowl.
- Pour the chocolate batter over the vanilla batter in the pan.
- Use a skewer or butter knife to swirl the batters together.
- Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.
- Transfer to a wire rack and let sit for 15 minutes before unmolding the cake onto the wire rack.
- Let cool completely before serving with a dusting of powdered sugar (optional).
Recipe Notes
The vegetable oil may be replaced with olive oil, if you prefer.
Keep leftover marble bundt cake, well wrapped, at room temperature for 4-5 days.
Wrap well in plastic wrap and freeze for up to 1 month. Defrost at room temperature.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Italian cake recipes!
- Orange Ciambella
- Italian Amaretti Cake
- Nonna's Sponge Cake
- Gluten Free Pan di Spagna Cake
- Blueberry Lemon Ricotta Cake
- Blueberry Olive Oil Cake
- Sicilian Hazelnut Cake
- Pistachio Orange Polenta Cake
- Plum Almond Cake
- Sicilian Pistachio and Nutella Cake
- Italian Apple Yogurt Cake
Ingredients
- 6 large eggs
- 1½ cups granulated sugar
- 1 cup vegetable oil corn, sunflower or avocado oil work well
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 3 tbsp. unsweetened cocoa powder
- ⅓ cup milk
- powdered sugar optional, for serving
- butter or cooking spray for greasing the pan
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan or tube pan.
- Whisk together the eggs; sugar and oil in a large mixing bowl until pale and frothy. Stir in the vanilla extract.
- Sift the flour, baking powder and salt over the bowl with the wet ingredients. Use a spatula or wooden spoon to combine all the ingredients.
- Pour about ⅔ of the batter in the prepared pan.
- Stir cocoa powder and milk into the remaining batter in the mixing bowl.
- Pour the chocolate batter over the vanilla batter in the pan. Use a skewer or butter knife to swirl the batters together.
- Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.
- Transfer to a wire rack and let sit for 15 minutes before unmolding the cake onto the wire rack.
- Let cool completely before serving with a dusting of powdered sugar (optional).
Notes
Nutrition
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