This Easy Ciambella Recipe brings the charm of an Italian breakfast cake to your kitchen in just over an hour. With a golden, tender crumb and a hint of citrus, it’s a delightful balance of simplicity and flavor.
Perfect for mornings or afternoon tea, its light, airy texture pairs beautifully with coffee or a dollop of jam. Prep takes just 20 minutes, leaving you plenty of time to savor the aroma as it bakes to perfection.
In under 45 minutes of baking, you’ll have a cake that’s moist, subtly sweet, and irresistibly comforting. The crisp outer crust gives way to a soft interior, making every bite a treat.
Whether you’re hosting or treating yourself, this ciambella is a crowd-pleaser that feels both special and effortless. It’s Italian baking made simple, with results that taste like a little slice of heaven.
Ingredients for Easy Ciambella (Italian Breakfast Cake)
- 6 large eggs (at room temperature for better mixing)
- 1 ¼ cups (10oz/284g) granulated sugar
- 1 cup (8floz/240ml) olive oil (use a mild-flavored olive oil for a lighter taste)
- Zest and juice of 1 orange (freshly zested and juiced for the best flavor)
- 2 cups (10oz/284g) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Generously butter and flour a 12-cup (3.85 liters) capacity bundt pan. Set aside.
- In a large bowl, whisk the eggs and sugar together until well combined. Add the olive oil, orange zest, and orange juice. Whisk until smooth.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture in three increments, mixing until just combined (do not overmix).
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Perfect Pairings: Sauce and Topping Ideas
While this Easy Ciambella is delicious on its own, you can elevate it with a drizzle of orange glaze made from powdered sugar and fresh orange juice. For a creamy twist, serve it with a dollop of whipped mascarpone or a side of vanilla yogurt. If you’re feeling indulgent, a scoop of vanilla gelato pairs wonderfully with this Italian breakfast cake.
Serve It Right: Presentation Tips
Dust the cooled cake with a generous layer of powdered sugar for a classic look. Slice it into even portions and serve on a rustic wooden board for a charming presentation. Pair it with a cup of espresso or a glass of sparkling Prosecco for a truly Italian experience. This cake also makes a lovely addition to brunch spreads or afternoon tea.
Make It Your Own: Recipe Variations
Swap the orange zest and juice for lemon for a tangy twist, or add a handful of chopped almonds or chocolate chips to the batter for extra texture. For a richer flavor, substitute half the olive oil with melted butter. If you’re feeling adventurous, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw at room temperature or warm individual slices in the microwave for 10-15 seconds. This cake tastes just as good the next day, making it a great make-ahead treat!
Baking Made Easy: Equipment Guidance
A 12-cup bundt pan is essential for this recipe, ensuring the cake bakes evenly and has that classic ring shape. If you don’t have one, a 10-inch round cake pan works too, but adjust the baking time slightly. Don’t forget to butter and flour the pan generously to prevent sticking. A wire rack is also handy for cooling the cake properly before serving.
Easy Ciambella Recipe (Italian Breakfast Cake)
Ingredients
- 6 large eggs (at room temperature)
- 1 1/4 cups granulated sugar (10oz/284g)
- 1 cup olive oil (8floz/240ml)
- Zest and juice of 1 orange
- 2 cups all-purpose flour (10oz/284g)
- 4 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and generously butter and flour a 12-cup (3.85 liters) capacity bundt pan. Set aside.
- In a large bowl, whisk the eggs and sugar together, and then add the olive oil and orange zest, and juice. Whisk until combined.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt and then fold into the wet ingredients in three increments until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, and then invert it onto a wire rack to cool completely.
- Dust with some powdered sugar before serving. Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.