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Marzipan Bundt cake dusted with icing sugar, cut into slices
Elegant Bundt cake enriched with grated marzipan and vanilla

Marzipan Bundt cake

Author: Flavelo
Recipes Cakes and Desserts
The classic shape of the Bundt cake is a symbol of hospitality and abundance. In this version, the dense, buttery structure of the cake (pound cake style) is made even richer and moister by marzipan. The almond oil content of the marzipan ensures the cake stays soft for days and doesn't dry out.
🕒 Prep Time 25 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bundt tin
  • Electric whisk
  • Mixing bowls
  • Cooling rack
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Preheat the oven to 180°C. Grease the Bundt tin thoroughly with butter, getting into every crevice, then dust with flour, tapping out the excess.

Tip: The layer of fat and flour forms a physical barrier between the batter and the metal, preventing sticking.
2 ✓

Sift the flour and baking powder together into a bowl.

Tip: Sifting aerates the flour and distributes the baking powder evenly, which is essential for an even rise.
3 ✓

Beat the soft butter and sugar until pale and fluffy (approx. 5 mins). Add the eggs one by one, beating thoroughly after each addition.

Tip: This process (creaming) traps air bubbles in the butter which expand during baking, making the cake light.
4 ✓

Grate or cut the marzipan into very small cubes, and mix into the butter mixture along with the vanilla.

Tip: If you put the marzipan in the fridge beforehand, it will be easier to grate.
5 ✓

Alternately add the milk and flour mixture to the batter, starting and finishing with the flour. Mix only until combined.

Tip: Do not overmix after the flour is added, because excessive gluten development can make the cake dense and rubbery.
6 ✓

Pour the batter into the tin, smooth the top, and bake for 45-50 minutes. Perform a skewer test: if a skewer inserted into the centre comes out clean, it is ready.

Tip: Do not open the oven door for the first 30 minutes, as the sudden temperature drop (thermal shock) can cause the cake to collapse.
7 ✓

Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar before serving.

Tip: The rack allows air to circulate underneath, so the bottom of the cake doesn't get soggy.

Recipe FAQ

Why does the top of the Bundt cake crack?
This is natural for this cake, indeed, it gives it a rustic beauty. The outer crust of the dense batter bakes sooner, and the steam generated inside forces its way out.
What should I do if it sticks to the tin?
Wait until it cools to lukewarm (approx. 10 mins); at this point the cake structure is stable, but the butter on the tin wall hasn't fully set yet. Gently tap the side of the tin.

Ingredients

  • 300 g Plain flour
  • 150 g Caster sugar
  • 150 g Butter (room temperature)
  • 4 Eggs (room temperature)
  • 150 ml Milk (room temperature)
  • 1 pack Baking powder
  • 200 g Marzipan
  • 1 tsp Vanilla extract
  • 20 g Icing sugar (for decoration)
  • 10 g Butter (for the tin)
  • 1 tbsp Flour (for the tin)