Italian Bundt Cake Recipe

Few desserts rival the elegant simplicity and irresistible aroma of an authentic Italian Bundt cake. Rooted in the heart of Italian tradition, these cakes blend rustic ingredients with bright flavors—lemon zest, almonds, vanilla, or ricotta—for a treat that’s as welcoming for a family breakfast as it is for a festive table.

Italian Bundt cakes are famed for their moist crumb, subtle sweetness, and their ability to bring people together, whether enjoyed with espresso or as a show-stopping finale to a meal.

This recipe will guide you through every detail, ensuring your Italian Bundt cake is as memorable and impressive as any you’d find in Italy.

Ingredients Checklist

Quality ingredients are essential for an authentic texture and flavor. Here’s everything you need, plus classic Italian variations and dietary substitutions:

For the Cake:

• 2 1/2 cups (310 g) all-purpose flour (or pastry flour for a lighter crumb)

• 1 1/2 cups (300 g) granulated sugar

• 1 cup (226 g) unsalted butter, room temperature
  Definition: Soft, but not melted, for easy creaming.

• 4 large eggs, at room temperature

• 1 cup (240 ml) whole milk, room temperature

• 1 tablespoon vanilla extract (real, not imitation)

• Zest of 1–2 lemons or 1 large orange (finely grated)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

Classic Variations:

• 1/2 cup (120 g) whole milk ricotta or sour cream (replace 1/2 cup milk for extra moisture)

• 1/2 cup (60 g) finely ground almonds or almond flour (replace 1/2 cup all-purpose flour)

• 1/2 cup mini chocolate chips, chopped candied citrus peel, or toasted nuts

• 1–2 tablespoons Amaretto, Limoncello, or Marsala wine for flavor depth (add with the milk)

For the Glaze:

• 1 cup (120 g) powdered sugar, sifted

• 2–3 tablespoons fresh lemon juice or orange juice

• 1/2 teaspoon vanilla extract

Optional Finishes:

• Powdered sugar for dusting

• Chopped pistachios, almonds, or toasted hazelnuts

• Fresh berries, candied fruit, or edible flowers

Allergy/Diet Adjustments:

• Dairy-free: Substitute with vegan butter and plant-based milk (oat, almond, or soy).

• Gluten-free: Use a 1:1 gluten-free flour blend containing xanthan gum.

Equipment Needed:

• 10–12 cup Bundt pan (well-greased and floured)

• Stand mixer or electric hand mixer

• Mixing bowls (various sizes)

• Sifter or fine-mesh sieve

• Zester or microplane

• Flexible spatula

• Measuring cups and spoons (or digital kitchen scale)

• Cooling rack

• Pastry brush (for greasing)

• Cake tester or toothpick

Step-by-Step Instructions

Careful technique is the secret to a moist, beautifully-shaped Italian Bundt cake. Follow these steps for foolproof results:

1. Prep the Pan and Oven

• Preheat oven to 350°F (175°C).

• Grease your Bundt pan thoroughly with butter or baking spray, making sure every crevice is covered. Dust lightly with flour, then tap out any excess.

• Sift the flour, baking powder, baking soda, and salt together for a lighter crumb.

2. Cream Butter and Sugar

• In a large mixing bowl, beat butter and sugar together on medium speed until pale and fluffy, about 3–5 minutes.

• Add zest and vanilla, beating until well blended.

3. Add Eggs

• Add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
  Tip: Room temperature eggs prevent curdling and ensure even texture.

4. Combine Wet and Dry Ingredients

• With the mixer on low, add one-third of the dry ingredients, then half the milk (or milk/ricotta mixture), alternating and finishing with the flour mixture.
  Definition: Start and end with dry for best batter consistency.

• Mix only until just combined; do not overmix.

5. Pour and Bake

• Pour the batter into the prepared Bundt pan, smoothing the top. Tap the pan gently on the counter to remove air bubbles.

• Bake 50–60 minutes, rotating halfway. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

6. Cool and Unmold

• Cool in the pan on a rack for 15 minutes. Gently loosen edges with a thin knife if needed.

• Invert cake onto a wire rack and let cool completely before glazing or decorating.

7. Glaze and Decorate

• Whisk powdered sugar with citrus juice and vanilla to make a pourable glaze.

• Drizzle over cooled cake and let set. Decorate with zest, nuts, berries, or a dusting of powdered sugar for an elegant finish.

Tips for Perfect Results

Pro tips and troubleshooting to guarantee success:

• Room Temperature Ingredients: Ensures smooth blending, a consistent rise, and even texture.

• Pan Prep: Grease and flour your Bundt pan meticulously, especially in the grooves—this is key for an intact, beautifully-shaped cake.

• Don’t Overmix: Overworking the batter leads to a dense crumb; mix only until flour is just absorbed.

• Baking Test: Begin checking at 50 minutes; overbaking can dry out the cake.

• Unmolding: Let the cake cool 10–15 minutes before inverting—too soon, it can fall apart; too late, it may stick.

• Flavor Depth: For extra authenticity, swap some vanilla for almond extract or add a splash of Italian liqueur.

• Substitute Cake Flour: For a finer crumb, use cake flour or make your own: Remove 2 tablespoons of flour per cup and replace with 2 tablespoons of cornstarch. Sift well.

Serving Suggestions

An Italian Bundt cake is delicious on its own, but creative serving ideas make it truly special:

• Classic: Simply dusted with powdered sugar and served with strong Italian coffee or espresso.

• With Fruit: Serve slices alongside macerated berries or roasted stone fruits for a light finish.

• Dressed Up: Garnish with whipped cream, a scoop of gelato, or a drizzle of chocolate or caramel sauce.

• Festive: Decorate with candied orange slices, edible flowers, or toasted nuts for holidays and celebrations.

• Brunch: Serve with yogurt and honey for a breakfast or brunch treat.

Storing and Freezing

Keep your cake fresh and flavorful with proper storage:

Short-Term Storage:

• Let the cake cool completely before wrapping tightly in plastic wrap or storing in an airtight container.

• Store at room temperature for up to 3 days.

Refrigeration:

• For up to 1 week; bring to room temperature before serving for best flavor and texture.

Freezing:

• Wrap cooled, unglazed cake tightly in plastic wrap, then foil.

• Freeze whole or in slices for up to 3 months.

• Thaw overnight in the fridge or at room temperature, then glaze before serving.

Decorating Ideas

Elevate your Italian Bundt cake with these easy decorating ideas:

• Citrus Glaze: Drizzle with lemon or orange glaze and top with candied zest.

• Chocolate Ganache: Pour warm ganache over the cake for a decadent finish.

• Nuts & Berries: Sprinkle with toasted nuts and fresh or sugared berries.

• Simple Elegance: Dust with powdered sugar and add a sprig of fresh mint or edible flowers.

Final Thoughts

Italian Bundt cake offers an irresistible combination of tradition, elegance, and comfort. With its moist crumb, delicate citrus notes, and endless options for personalization, it’s a treat that belongs at any table—be it for everyday joy or a grand celebration.

By using fresh ingredients, following expert baking techniques, and embracing simple yet beautiful decoration, you’ll create a cake that feels authentically Italian and genuinely special. Share it with loved ones, and enjoy a little taste of Italy, one memorable slice at a time.