Ciambella is a traditional Italian breakfast treat that’s made with just a few simple ingredients. This ring-shaped cake is flavored with lemon zest and perfect served with a cup of coffee or tea.
Ciambella, which literally translates to “donut”, is a common Italian breakfast item that is found in most cafes and bars around Italy. The texture is similar to a dense cake and is traditionally flavored with citrus and vanilla.
If you love ciambellas, don’t miss my Zucchini Ricotta Ciambella or this Orange Mascarpone Ciambella. And, for another tasty Italian breakfast option, don’t miss this Asparagus Ricotta Frittata, Brioche col Tuppo, Italian Chocolate Bread, or these Lemon Ricotta Muffins. And, if you love classic ricotta cakes, don’t miss this Orange Ricotta Cake recipe!
Why You Will Love this Recipe!
This Ciambella recipe is just like what you’d find served in Italy. It’s is perfectly sweet and slightly dense, and great for a breakfast treat.
If you’ve never had Ciambella before, it’s a traditional Italian cake that is typically round or ring-shaped, similar to a bundt cake. It’s often served as a breakfast or dessert cake, and can be enjoyed on its own or with a cup of strong espresso.
This recipe is made from simple ingredients including flour, sugar, eggs, and baking powder, and is often flavored with lemon zest and vanilla.
Ciambella can be found in various regions of Italy. Each area has its own unique recipe and variation. This version is similar to the one that I grew up eating.
This is a great recipe to make ahead of time too. It stays fresh and moist for days and is perfect for entertaining or just snacking on during the day.
Ingredients and Substitutions
- Eggs: use large room temperature eggs. You will need to separate the egg yolks from the whites for this recipe.
- Sugar: granulated sugar works best.
- Lemon Zest: this recipe calls for only lemon zest, not juice. You could substitute orange zest.
- Milk: any milk from skim to whole works here. Milk alternatives work too.
- Olive Oil: Italians use olive oil for all of their baking. A nice fruity olive oil would be delicious in Ciambella.
- Flour: all purpose flour works great here.
- Vanilla extract: to add a bit of flavor.
- Baking Powder: to help the cake rise. If you have a packet of Paneangeli Vanillina, that could substitute the baking powder and vanilla in this recipe.
- Salt: a bit of kosher salt to help balance out the sweetness.
How to Make Authentic Italian Ciambella
Bake your ciambella in a bundt cake pan or ring-shaped pan. Be sure to grease the pan well with nonstick cooking spray before adding the batter.
Step 1: Separate the eggs
Firstly, you will need to separate the eggs and place the whites in one bowl, yolks in another. Be sure you are using a large enough bowl to whisk the egg whites into peaks.
Use a handheld mixer to beat the egg whites until they stiffen into peaks. This should take about 2 minutes on high speed.
Step 2: mix the egg yolks, sugar, and zest
Next, use the handheld mixer to mix together the yolks, sugar and zest. I’m using the zest of a whole lemon, which is about a tablespoon.
Then, mix in the olive oil, milk, and vanilla. Continue mixing until well incorporated. Then, add in the baking powder and salt, and finish with the flour, adding in three batches.
Step 3: fold in the egg whites
Use a rubber spatula to fold the egg whites into the batter. Work in two batches. Also, don’t worry about being too gently when incorporating the batter.
Step 4: bake
Lastly, pour the batter into the prepared pan. Smooth the top of the ciambella batter. Bake for about 40-45 minutes, depending on your pan size. Larger pans will need less time, smaller pans will need more.
The cake is ready when a toothpick inserted in the center comes out clean. Let cool on a wire baking rack in the pan for 10 minutes. Then carefully remove from pan and let cool completely.
Once the cake has cooled, finish with a light dusting of powdered sugar. Cut into slices and enjoy!
Recipe Tips
- Italians usually make Ciambella in a ring-shaped pan, however, a standard (12 cup) bundt cake pan works well for this recipe.
- Use room temperature eggs. If your eggs are cold, let them sit in a bowl of warm water for five minutes before using.
- I usually separate the egg whites from the yolks by cracking the egg in half and using the shell to hold the yolk while the white drips out. You could also crack the egg into a bowl and scoop out the yolk with clean hands, letting the whites drip out through your fingers.
- Don’t worry about being too gentle when incorporating the beaten egg whites into the batter.
- Grease your pan well before adding the batter. Don’t forget to grease the inside tube part of the pan.
- Test the cake for doneness using a toothpick. Be careful not to over bake.
- Leftover Ciambella can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for a week.
Frequently Asked Questions
The translation of “ciambella” from Italian to English is “donut” or “ring-shaped cake”.
Ciambella is an Italian sweet pastry that is typically baked in a circular or ring shape pan and may be flavored with lemon, vanilla, or other ingredients. It is often enjoyed as a breakfast pastry or snack with coffee or tea.
Italians are known for enjoying sweet pastries for breakfast such as croissants, brioche, or ciambella, but not all Italians eat sweets for breakfast. The tradition began in the early 20th century when cafes opened and people began enjoying these sweet treats with coffee or cappuccino. Some Italians do prefer savory items for breakfast like bread with cheese or cold cuts, eggs, or yogurt with fruit.
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Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Ciambella
Equipment
- standard bundt cake or ring-shaped pan (12 cup)
Ingredients
- 5 large eggs (room temperature)
- 1 ¼ cup granulated sugar
- 1 tablespoon lemon zest (from about one lemon)
- ½ cup milk any milk works
- ⅓ cup olive oil
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 ½ cups all purpose flour (330 grams)
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees and position your oven rack in the middle of the oven. Grease a standard bundt cake pan or ring-shaped pan with nonstick cooking spray or shortening; set aside.
- Separate the eggs yolks and egg whites into two large bowls. Use a handheld mixer to beat the egg whites until stiff peaks form; set aside.
- In the bowl with the egg yolks, add in the granulated sugar and lemon zest. Mix until well combined; about two minutes. Add in the milk, oil, vanilla, baking powder, and salt and mix until combined. Next, mix in the flour, working in three batches, until the flour is just incorporated into the batter.
- Use a rubber spatula to fold the egg whites into the the batter. Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the cake comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. Once the ciambella has cooled, dust the top with powdered sugar and serve.
Notes
- Italians usually make Ciambella in a ring-shaped pan, however, a standard (12 cup) bundt cake pan works well for this recipe.
- Use room temperature eggs. If your eggs are cold, let them sit in a bowl of warm water for five minutes before using.
- I usually separate the egg whites from the yolks by cracking the egg in half and using the shell to hold the yolk while the white drips out. You could also crack the egg into a bowl and scoop out the yolk with clean hands, letting the whites drip out through your fingers.
- Don’t worry about being too gentle when incorporating the beaten egg whites into the batter.
- Grease your pan well before adding the batter. Don’t forget to grease the inside tube part of the pan.
- Test the cake for doneness using a toothpick. Be careful not to over bake.
- Store leftover Ciambella in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
Are you using F or C for oven temperature please?
350 degrees Fahrenheit or 180 degrees celsius.
I made this yesterday right after I booked my flight to Italy. I cannot tell you how great it is. It tastes exactly like the cakes my family serves when I’m in Italy. Thank you. I only hope I don’t eat the whole thing. You know, the little sliver you cut when you walk by…
Hi Teresa! Your comment made my day!! I’m so happy you enjoyed it. I love to make Ciambella whenever I’m missing Italy 🙂
Ciambella is a totally different thing where I’m from in italy..its a bread not sweet at all
Yes! That’s why I mention that every region has a different way of making Ciambella. I hope you try my version 🙂
Can you use buttermilk for the milk portion?
That should work!
Can I substitute baking powder for Paneangeli lievito .Thankyou Venna
Yes! That would work great!
My Nana (and, thereafter, my Mom) made Ciabella for just about every Holiday and/or occasion I can remember, regardless of the season. And while I, personally, had not carried on their tradition, I decided that 2023 was the year when I would (finally) “get with the program”. So I made it (using my Bundt pan and following your recipe EXACTLY) as one of my Dessert offerings on Thanksgiving Day, brought it to a Holiday party I attended earlier this month, and set it out as one of our Christmas Day Desserts. Encouraged by my Ciabella successes (dare I say “raves”?), I’ll be making it again for New Year’s Day and (in likelihood) for “just about every Holiday and/or occasion, regardless of the season” pretty much from here on out. Your recipe is a tad different from what I remember being my Nana’s or my Mom’s, but it is EXCELLENT and the recipe I will be entering into our Family’s history of phenomenal Dessert offerings. (My adult Daughter was among many who asked me for the recipe. I gave all the link to your site/blog instead. I mean why should I be the only one in our circle who’s aware of the wonderful recipes you share with the World, right?!) Thank you, Angela, for this recipe. I’ll be returning often for further inspirations.
Hi JoAnn. I love this so much. Thanks so much for sharing 🙂
Use Crisco instead of olive oil.
Hi i tried your recipe you have said 2and a half cups flour or 330 grms but the grms are incorrect 2 and1/2 cups are 375grms i did the 330grms and found it very runny have it in the oven hope it turns out.
Hi! Because a cup of flour can be measured so many different ways (depending how to pack it into the measuring cup), I always recommend weighing the flour to get a precise measurement when baking. I hope the cake turned out great for you!
Amazing!! I substituted gluten free flour and it turned out even better than I had hoped – light and airy but not dry – possibly the best cake I’ve eaten since being diagnosed coeliac. Thank you for sharing this wonderful recipe!
This looks like a wonderful recipe. I will make it soon.
Please help me understand the following sentence: “Don’t worry about being too gentle when incorporating the beaten egg whites into the batter.” Does it mean that we should be very gentle when we perform that step?
No need to be gentle here. Sorry for the confusion!