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Marzipan bundt cake dusted with powdered sugar, sliced
Soft and tasty Bundt cake with marzipan and vanilla

Marzipan Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
The classic Bundt shape is a symbol of hospitality. In this version, the dense, buttery crumb (pound cake style) is enriched and moistened by marzipan. The almond oil content in marzipan ensures the cake stays soft for days without drying 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 pan
  • Electric mixer
  • Mixing bowls
  • Cooling rack
  • Sieve

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nut (Almond)

Instructions

1 ✓

Preheat oven to 350°F (180°C). Grease Bundt pan thoroughly with butter, getting into every crevice, then dust with flour and tap out excess.

Tip: Fat and flour create a physical barrier between dough and metal, preventing sticking.
2 ✓

Sift flour and baking powder together into a bowl.

Tip: Sifting loosens flour and distributes baking powder evenly, essential for even rising.
3 ✓

Cream soft butter and sugar until pale and fluffy (approx. 5 mins). Add eggs one by one, mixing well after each.

Tip: Creaming traps air bubbles in butter, which expand during baking to make the cake light.
4 ✓

Grate or finely dice marzipan and mix into butter mixture with vanilla.

Tip: Chilling marzipan beforehand makes it easier to grate.
5 ✓

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

Tip: Do not overmix once flour is added, or gluten development will make the cake dense and rubbery.
6 ✓

Pour batter into pan, smooth top, and bake for 45-50 minutes. Test with a toothpick: if it comes out clean, it's done.

Tip: Don't open oven door for first 30 minutes, or temperature drop (thermal shock) may cause cake to collapse.
7 ✓

Let cool in pan for 10 minutes, then invert onto a rack to cool completely. Dust with powdered sugar before serving.

Tip: Cooling on a rack allows air to circulate underneath, preventing a soggy bottom.

Recipe FAQ

Why did the top crack?
This is natural for this cake and adds rustic beauty. The crust sets first, and steam from inside forces its way out.
What if it sticks to the pan?
Wait until it cools to lukewarm (approx. 10 mins); the structure is stable, but butter on pan walls hasn't fully re-solidified. Gently tap the sides.

Ingredients

  • 2 1/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 10 tbsp Unsalted Butter (room temp)
  • 4 large Eggs (room temp)
  • 2/3 cup Milk (room temp)
  • 2 1/2 tsp Baking Powder
  • 7 oz Marzipan Paste
  • 1 tsp Vanilla Extract
  • 2 tbsp Powdered Sugar (for garnish)
  • 1 tbsp Butter (for pan)
  • 1 tbsp Flour (for pan)