NONNA’S SOFT ITALIAN BUNDT CAKE

A nostalgic Italian classic, soft, tall, and beautifully fragrant

This Ciambellone soffice della nonna is one of the most beloved traditional Italian cakes.

Every family has its own version, but all great ciambelloni share three essential qualities: they must be very fluffy, rise tall, and be deeply aromatic.

The recipe is simple, but it’s important to follow each step carefully—treating the batter gently and whipping the egg whites properly—to achieve that cloud-like texture.

If you want to bake a soft, high, and fragrant ciambellone for a perfect homemade breakfast, here is my family’s traditional version: soft, delicious, and infused with citrus and vanilla.

Servings, Prep & Cook Time

• Servings: 10–12

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Ingredients (for a 11-inch / 28 cm Bundt Pan)

• 3 ¼ cups (400 g) all-purpose flour

• ⅔ cup (150 ml) whole milk

• 4 large eggs, separated

• 1 ¼ cups (250 g) granulated sugar

• 2 teaspoons baking powder (vanilla-flavored if available)

• 3 tablespoons (40 g) unsalted butter, softened

• 1 teaspoon vanilla extract (or 1 packet vanillina)

• Zest of 1 lemon

• Zest of 1 orange

• Optional: coarse sugar for topping

Instructions

1. Prepare the egg whites

1. Separate the egg whites from the yolks.

2. Whip the egg whites to stiff peaks until fluffy and firm. Set aside.

2. Make the batter

1. In a large bowl, beat the egg yolks and sugar until pale and creamy.

2. Add the milk, then sift in the flour and baking powder.

3. Add the softened butter and mix until the batter is smooth.

4. Add the lemon zest, orange zest, and vanilla, stirring gently to combine.

3. Fold in the egg whites

1. Add the whipped egg whites in 3 batches.

2. Gently fold with a silicone spatula from bottom to top to avoid deflating the mixture.

4. Bake

1. Grease and flour a 28 cm / 11-inch Bundt pan.

2. Pour the batter into the pan and sprinkle with optional coarse sugar.

3. Bake at 350°F (180°C) for 40 minutes.

4. Check doneness with a toothpick—it must come out dry.

5. Let cool completely before slicing.

Chef’s Tips

• Serve with melted dark chocolate, or pair with vanilla or custard gelato.

• Replace the citrus zest with almond extract for a different aroma.

• For an extra-soft ciambellone, use room-temperature ingredients.

Nutritional Facts (per slice, approx. 12 servings)

• Calories: 295

• Carbs: 48 g

• Protein: 6 g

• Fat: 8 g

• Sugar: 25 g

NONNA'S SOFT BUNDT CAKE

The recipe is simple, but it’s important to follow each step carefully—treating the batter gently and whipping the egg whites properly—to achieve that cloud-like texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 10

Notes

Ingredients (for a 11-inch / 28 cm Bundt Pan)

• 3 ¼ cups (400 g) all-purpose flour
• ⅔ cup (150 ml) whole milk
• 4 large eggs, separated
• 1 ¼ cups (250 g) granulated sugar
• 2 teaspoons baking powder (vanilla-flavored if available)
• 3 tablespoons (40 g) unsalted butter, softened
• 1 teaspoon vanilla extract (or 1 packet vanillina)
• Zest of 1 lemon
• Zest of 1 orange
• Optional: coarse sugar for topping

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Instructions

1. Prepare the egg whites

1. Separate the egg whites from the yolks.
2. Whip the egg whites to stiff peaks until fluffy and firm. Set aside.

2. Make the batter

1. In a large bowl, beat the egg yolks and sugar until pale and creamy.
2. Add the milk, then sift in the flour and baking powder.
3. Add the softened butter and mix until the batter is smooth.
4. Add the lemon zest, orange zest, and vanilla, stirring gently to combine.

3. Fold in the egg whites

1. Add the whipped egg whites in 3 batches.
2. Gently fold with a silicone spatula from bottom to top to avoid deflating the mixture.

4. Bake

1. Grease and flour a 28 cm / 11-inch Bundt pan.
2. Pour the batter into the pan and sprinkle with optional coarse sugar.
3. Bake at 350°F (180°C) for 40 minutes.
4. Check doneness with a toothpick—it must come out dry.
5. Let cool completely before slicing.

Keyword ciambellone soffice della nonna, Italian bundt cake, fluffy ciambellone recipe, authentic Italian breakfast cake, nonna’s recipes, ciambellone easy recipe, traditional Italian cake, citrus bundt cake

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