The marbled cake has an old-fashioned flavor for me. A flavor from a time that no longer exists: it is the flavor of memories.
My grandma always used to make this marbled bundt cake and especially had it ready for us upon returning from summer vacation.
That’s why the marbled cake, for me, has no season; it can be made anytime and is especially liked by both adults and children.
The last time I made it, I found myself without cocoa at home, so I replaced this ingredient with Nutella: what can I say? Even better!
I invite you to try this new version of the marbled cake with Nutella.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 tbsp butter
- 5/8 cup sugar
- 1 pinch salt
- Half vial rum flavoring
- 3 eggs
- 1 1/4 cups flour
- 1/3 cup almond flour
- Half packet of baking powder
- 1/6 cup milk
- 3.5 oz Nutella®
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bundt pan
Steps
Preheat the oven to 356°F (180°C).
Whisk the butter with the sugar, using electric whisks or the whisk attachment on a stand mixer.
3-4 minutes will be enough to have a light, fluffy, and creamy mixture.
At this point, lower the speed to minimum and add the rum flavoring and the eggs, one at a time, making sure the mixture is well combined.
Now it’s time to add the flours previously sifted with the baking powder: add them in batches, alternating with the milk. Continue mixing with the whisks until the mixture is smooth and homogeneous.
Butter and flour a bundt pan with a diameter of 8.7 inches (22 cm).
If you want to keep the recipe butter-free, lightly oil and flour.
Pour half of the mixture into the pan.
Add the Nutella to the other half of the batter: to achieve a marbled effect, gently mix the two mixtures with a spoon or fork.
Bake in a preheated oven at 356°F (180°C) for 45 minutes. Do the toothpick test.
Let it cool for 10 minutes before turning it out onto a serving plate and allow it to cool completely.
Dust with powdered sugar to taste.
This Nutella marbled cake keeps well for several days at room temperature.
VARIANT: instead of Nutella, you can use 2.5 tbsp of unsweetened cocoa powder.
VARIANT: instead of Nutella, you can use 2.5 tbsp of unsweetened cocoa powder.
FAQ (Questions and Answers)
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