If you loved our Gianduia and Hazelnut Bundt Cake recipe, get ready to fall for the rich indulgence of the Marble Cake! Known in Italian as ciambella bicolore, this classic dessert earns its name from its beautiful light-and-dark swirls—evoking the veining of marble. With its soft texture and timeless vanilla-chocolate flavor pairing, this cake is a treat for every occasion. Marble Cake Recipe Ingredients 3 medium eggs 250 g all-purpose flour 150 g sugar 125 ml milk (or plant-based alternative) 80 g melted butter 1 sachet baking powder 1 vanilla bean 40 g Venchi cocoa powder Preparation Time 1 hour (15 min prep + 45 min baking) Difficulty Easy Method First, prepare the base by whisking eggs and sugar in a stand mixer (or with a whisk) until light and fluffy. Add the vanilla seeds. Gradually pour in the milk and melted butter. Sift in flour and baking powder, mixing until smooth. Divide the batter in half: in one bowl, add sifted Venchi cocoa to create the chocolate mixture. Grease your cake tin (or bundt pan) and alternate spoonfuls of the two batters. For a mesmerizing marble effect, swirl through the batter with a skewer. Bake in a preheated oven at 175–180°C for about 45 minutes. Allow the cake to cool completely before removing from the tin. Serve as is—or accompany slices with a scoop of gelato or whipped cream for a decadent touch! Marble Cake Variants Simple recipes are often the most versatile—and this one is no exception. Here’s how to make it your own: Marble Cake with Yogurt Replace milk with yogurt for an even softer, richer crumb. Perfect for breakfast or an afternoon tea treat. No-Butter Marble Cake Swap butter for 100 ml sunflower oil for a lighter cake—without compromising on flavor. No-Egg Marble Cake Replace each egg with 2 tbsp potato starch or 50 ml milk—or use half a mashed banana for natural sweetness and moisture. Extra Chocolate Marble Cake Add energy and intensity by incorporating 50 g finely chopped Venchi Dark Chocolate into the cocoa batter. Gluten-Free Marble Cake Simply replace wheat flour with rice flour (swap 50 g for potato starch for best texture). This variation is so good, everyone will love it—whether they follow a gluten-free diet or not!
