Two-Tone Bundt Cake

Name: Two-Tone Bundt Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Ingredients: Sugar 1 cup; Type 00 flour 2 ½ cups; Butter (at room temperature) 5.3 oz; Whole milk (at room temperature) 0.67 cup; Eggs (medium at room temperature) 4; Vanilla bean 1; Fine salt 1 pinch; Baking powder 1.7 tsp; Type 00 flour 0.4 cup; Unsweetened cocoa powder 1 ½ tbsp; Butter to taste; Type 00 flour to taste

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458

Calories per serving

Vegetarian

Energy Kcal 458
Carbohydrates g 61.5
of which sugars g 28
Protein g 9.4
Fats g 19.4
of which saturated fat g 10.7
Fiber g 1.5
Cholesterol mg 151
Sodium mg 209

Difficulty: Very easy
Prep time: 25 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

And let's dive into the delicious world of the two-tone cake. It's this sweet staple from Central Italy, and let me tell you, it's a big hit at breakfast and snack time all over the place. Known locally as ciambella bicolore, it's a great mix of chocolate and vanilla cake in a soft bundt shape. Really, really good stuff. The moist layers create a beautiful swirl, and as soon as you slice it, that fragrant aroma takes over, bringing back memories of childhood treats with milk or coffee.

Honestly, this cake is wonderfully simple—no fussy steps here—just a go-to when you're craving something tender and special. So many Italian families have their own twist on this marble cake. You'll find versions with orange or even packed with raisins. And here's the thing: the classic chocolate-and-vanilla swirl is a favorite for a reason.

Enjoying a slice of this marble loaf cake with friends or family is just perfect. Creates such a relaxed vibe. The golden crust on the outside and the soft inside practically invite you to gather around, whether it's a lazy Sunday or a quick after-school snack. The sweet, familiar cocoa and vanilla flavors complement each other perfectly, making every bite way, way better than the last.

In lots of Italian homes, this homemade marble cake is baked ahead and left on the counter. And you know what? It’s just waiting for anyone to grab a piece. It is not just about the taste; it's the comfort and welcome it brings. That’s why it's a long-standing favorite. Whether you call it ciambella bicolore, marble bundt cake, or just your family's trusty snack, this cake turns any house into a home—moist, simple, and always ready to be shared with love. For sure.

INGREDIENTS

458

Calories per serving

Ingredients for a 9-inch diameter pan: Sugar 1 cup (200 g); Type 00 flour 2 ½ cups (300 g); Butter 5.3 oz (150 g) - (at room temperature); Whole milk 0.67 cup (170 g) - (at room temperature); Eggs 4 - (medium at room temperature); Vanilla bean 1; Fine salt 1 pinch; Baking powder 1.7 tsp (8 g)

For the light batter: Type 00 flour 0.4 cup (50 g)

For the dark batter: Unsweetened cocoa powder 1 ½ tbsp (10 g)

For greasing and flouring the pan: Butter to taste; Type 00 flour to taste

Preparation

How to prepare Two-Tone Bundt Cake

To prepare the two-tone cake, start by preparing the batter: in the stand mixer, place the room-temperature butter cut into chunks 1, add the sugar 2, and a pinch of salt 3.

Start the mixer and also add the seeds from a vanilla pod 4. While the mixer is running, sift the 2 1/2 cups of flour with the baking powder 5 and set them aside for a moment. Crack the eggs, beat them with a fork, and then gradually pour them into the mixer while it's running 6.

At this point, you can add the previously sifted powders, one tablespoon at a time 7 and, once they are fully combined, also slowly add the room-temperature milk 8. Once you've obtained a smooth batter, turn off the mixer and divide the batter into two bowls: in the first bowl, pour 2/3 of the batter, and in the second bowl, the remaining 9.

Now take the bowl with more batter and add another 6 tablespoons of flour, sifting it with a sieve 10. Mix well 11 to incorporate all the flour and set it aside for a moment. Then take the bowl with the other batter and add 2 tablespoons of unsweetened cocoa powder, also sifting it with a sieve 12.

Mix well 13 until the cocoa is completely incorporated 14. Grease and flour a 9-inch bundt pan and proceed to pour in half of the light batter 15. Distribute the light batter evenly, filling the pan about one-third full.

At this point, gently pour all the cocoa batter into the pan 16 and finish by pouring in the rest of the light batter 17. Once you have poured all the batter 18, bake the cake in a preheated oven at 340°F for 50 minutes. Place the pan on the middle rack of the oven in static mode. When baking is complete, perform the toothpick test: if the toothpick comes out dry and clean when inserted, it means the cake is perfectly baked.

Remove the cake from the oven 19 and, once it has cooled, turn it out by inverting the pan onto a cooling rack 20. Flip the cake again onto a serving plate to display both the light and dark batter 21, and then serve: your two-tone bundt cake is ready to be enjoyed!

Storage

The two-tone bundt cake can be stored at room temperature for 2-3 days, covered with a glass dome. It can also be frozen, even in portions.

Tip

You can enrich your two-tone bundt cake by adding chopped hazelnuts to one of the batters. You can also prepare a water glaze to decorate the surface of your cake.

For the translation of some texts, artificial intelligence tools may have been used.

Two-Tone Bundt Cake

PRESENTATION

INGREDIENTS

How to prepare Two-Tone Bundt Cake

Storage

Tip

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