This Ricotta Marble Bundt Cake is a delightful combination of creamy ricotta, rich cocoa, and a hint of cinnamon, all swirled together into a gorgeous autumn treat. The cake is light yet satisfying, with layers of flavor that are perfect for cozy fall afternoons. Nutella adds an indulgent touch, making each bite irresistibly delicious.

Whipping Up the Perfect Ricotta Cake Base

Key Ingredients for a Rich, Marbled Effect

280 g ricotta (creamy and smooth for the perfect texture)
3 large eggs (helps the cake rise beautifully)
200 g sugar (balances the flavors)
150 g farina 00 (for a light and tender crumb)
50 g potato starch (adds extra softness)
20 g cocoa powder (preferably amaro for a rich, slightly bitter taste)
1 teaspoon vanilla extract (for warmth and depth)
80 ml seed oil (adds moisture to the batter)
1 sachet of baking powder (ensures the cake rises well)
Cinnamon to taste (optional, but adds a nice autumnal touch)
Nutella to taste (swirled for added richness)
Red food coloring (for an eye-catching effect)

How to Make the Ricotta Cake Batter

Begin by whipping the ricotta and sugar together using an electric whisk until the mixture is smooth and creamy. This will create the foundation of your cake and ensure it has a delicate texture.
Add the eggs one at a time, making sure each is fully incorporated before adding the next.
Slowly mix in the seed oil, vanilla extract, and a pinch of cinnamon. These ingredients add moisture and flavor, creating a batter that’s both rich and aromatic.
Gradually fold in the farina 00, potato starch, and baking powder, stirring until you achieve a smooth, lump-free consistency. Be careful not to overmix, as this can lead to a denser cake.

Creating the Marble Layers

Dividing and Flavoring the Batter

Once your base batter is ready, it’s time to create the signature marble effect:

Divide the batter into three equal portions:

Leave one part plain for the classic vanilla layer.
Mix cocoa powder into the second part to create a rich chocolate layer.
Add a few drops of red food coloring to the third part for a visually striking, vibrant red layer.

Butter and flour a Bundt cake mold to ensure the cake doesn’t stick and bakes evenly.

Layering the Cake Batter with a Nutella Surprise

In your prepared Bundt mold, alternate spoonfuls of each batter—the plain, cocoa, and red-colored mixtures. This layering will create the marble effect once the cake is sliced.
For an extra indulgent touch, add dollops of Nutella as you layer the batters. The Nutella will melt into the cake during baking, creating delicious swirls of hazelnut and chocolate.

Bake to Perfection

Preheat your oven to 180°C (static mode).
Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the mold for 10-15 minutes before transferring it to a wire rack to cool completely.

Serving and Enjoying the Ricotta Marble Bundt Cake

This cake is perfect for serving at autumn gatherings or as a cozy afternoon treat with a cup of coffee. The combination of vanilla, cocoa, and a pop of color makes it as beautiful as it is delicious. For a finishing touch, you can dust the cake with powdered sugar or drizzle a little extra Nutella on top for added decadence.

Why This Cake is Perfect for Autumn

The warmth of the cinnamon, the richness of the Nutella, and the lightness of the ricotta make this Ricotta Marble Bundt Cake an ideal choice for fall. The colorful marbling gives it a festive look, while the flavors create a comforting, cozy feel.

Enjoy a slice on a cool autumn day—this cake is sure to become a seasonal favorite! 🍁

Ricotta Marble Bundt Cake

This Ricotta Marble Bundt Cake is a delightful treat for cozy autumn days! Made with ricotta, cocoa, and a hint of cinnamon, this moist and flavorful cake is swirled with different colored batters, including a rich Nutella layer, making it perfect for a comforting, seasonal dessert.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine International, Italian

Servings 8 slices

Calories 350 kcal

Ingredients

280 g ricotta
3 large eggs
200 g sugar
150 g farina 00
50 g potato starch
20 g cocoa powder (amaro)
1 teaspoon vanilla extract
80 ml seed oil
1 sachet baking powder
Cinnamon to taste
Nutella to taste
Red food coloring

Instructions

Whip ricotta and sugar using an electric whisk until smooth. Add eggs and incorporate.
Mix in the oil, vanilla, and cinnamon. Gradually add the farina, potato starch, and baking powder, stirring to get a smooth mixture.
Divide the dough into three parts: leave one part plain, mix cocoa powder into the second part, and add a few drops of red food coloring to the third part.
Butter and flour a bundt mold, then alternate spoonfuls of each dough in the mold. Add some Nutella as you layer the batters.
Bake in a preheated oven at 180°C (static mode) for 40 minutes.
Let cool and enjoy!