Ciambellone: How to Make the Classic Italian Ring Cake

Almost everyone I know grew up with what we call ciambellone (big doughnut). Back in the 70s and 80s in Italy, it seemed like every woman knew how to bake this delicious cake, with each household having its own recipe.

Unfortunately, in the past two decades, many moms have replaced homemade, healthy snacks with ready-made options loaded with sugar and preservatives. Lately, though, there’s been a shift—more parents are recognizing the importance of healthy eating habits and are returning to baking their own cakes.

You don’t need to be an expert chef to make this simple cake, and it’s a joy to prepare with kids. In fact, it’s so easy that they can often make it themselves! Ciambellone tastes like the good old days and is the perfect comfort food. Could anything be simpler?

When I was a little girl, my mom baked this cake, along with many variations, almost twice a week to give me and my sister a healthy afternoon snack. Today, I’d add that it’s not only healthy but also incredibly inexpensive—you only need five simple ingredients. You can customize it, too, by adding raisins, chocolate chips, nuts, or whatever you like. I’ve even tried it with matcha green tea, and it was fantastic. Some of my favorite variations include chocolate chips and pecans or a blend of ground spices like ginger, cinnamon, cardamom, and cloves—it always turns out perfect.

To get the traditional shape, you’ll need a ring-shaped pan, but if you don’t have one, a loaf pan or a 23cm (9-inch) round pan will work just as well.

How to Make Ciambellone: Classic Italian Ring Cake

1. Preheat the Oven

• Preheat your oven to 350°F (180°C) for a lighter bake or 390°F (200°C) for a slightly darker crust.
• Prepare your baking pan by greasing it with butter, then lightly dusting it with flour. Tap out any excess flour.

2. Combine the Ingredients

• In a large mixing bowl, crack the eggs and add the sugar. Whisk until the mixture is pale and slightly frothy.
• Add the vegetable oil, milk, and zest of an orange or lemon. Mix until smooth.

3. Add the Dry Ingredients

• Sift in the flour and baking powder. Gently whisk or use a hand mixer until the batter is smooth and free of lumps. Avoid overmixing to keep the cake light.

4. Pour the Batter into the Pan

• Pour the batter into the prepared pan, smoothing the surface with a spatula for an even bake.

5. Bake the Cake

• Place the pan in the preheated oven. Bake for 40 minutes.
• Important: Do not open the oven for the first 25 minutes to avoid the cake collapsing.

6. Check for Doneness

• Insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready.
• Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Ciambellone 101: Tips for Success

1. Don’t Skip the Zest: The citrus zest is key to the signature flavor of Ciambellone. Use fresh oranges or lemons for the best result.
2. Accurate Measurements: Use a kitchen scale for precision, especially when substituting whole wheat flour.
3. Prevent Collapsing: Avoid opening the oven too early; the cake needs steady heat to rise.
4. Customizations: Add chocolate chips, nuts, or dried fruit to the batter for variety.

Recipe Notes

• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
• Serving Suggestions: Dust with powdered sugar or pair with whipped cream, jam, or fresh fruit.

Some Delicious Alterations You Can Make:

1. Richer taste: You can substitute milk with yogurt, or cream if you want to prepare a richer cake.
2. To make a marble cake: you use 250gr of all purpose flour, then divide the batter into two bowls and add 50 gr of cocoa powder into one. Then pour the dough into the pan alternately.
3. Apple variation: slice two apples and line them over the batter in the pan, dust with caster sugar and bake.
4. Whole grain variation: use whole grain flour – spelt, oat, wheat or a mix
5. Dairy free: use soy milk instead of regular milk

Ciambellone: The Classic Italian Ring Cake

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5 from 12 reviews

• Author: Elisa Gennari
• Total Time: 55 minutes
• Yield: Serves 12 1x
• Diet: Omnivore

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Description

A classic Italian treat, this soft ring cake is perfect with coffee or tea. Enjoy it for breakfast, dessert, or an afternoon snack!

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Ingredients

Units USM Scale 1x2x3x

• 3 large eggs
• 2 1/2 cups (300 g) all-purpose flour
• 1 1/2 cups (200 g) sugar
• 1/2 cup (120 ml) vegetable oil
• 1 cup (240 ml) milk
• 2 1/2 tsp (15 g) baking powder
• Zest of 1 orange or lemon (grated)
• Butter for greasing the pan
• Flour for dusting the pan

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Instructions

1. Preheat your oven to 350°F (180°C) for a lighter bake or 390°F (200°C) for a slightly darker crust.
2. Prepare your baking pan by greasing it with butter, then lightly dusting it with flour. Tap out any excess flour.
3. In a large mixing bowl, crack the eggs and add the sugar. Whisk until the mixture is pale and slightly frothy.
4. Add the vegetable oil, milk, and zest of an orange or lemon. Mix until smooth.
5. Sift in the flour and baking powder. Gently whisk or use a hand mixer until the batter is smooth and free of lumps. Avoid overmixing to keep the cake light.
6. Pour the batter into the prepared pan, smoothing the surface with a spatula for an even bake.
7. Place the pan in the preheated oven. Bake for 40 minutes. Do not open the oven for the first 25 minutes to avoid the cake collapsing.
8. Insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

• For a richer flavor, use whole milk instead of vegetable milk.
• To prevent sticking, use parchment paper in addition to greasing and flouring the pan.
• Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 25
• Sodium: 100
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 60

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