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Home » Popular » Cakes & Cupcakes » Italian Margherita Cake (Torta Margherita)

Italian Margherita Cake (Torta Margherita)

By: Rosemary Published: August 14, 2020

Jump to Recipe Print Recipe

This Simple Italian Margherita Cake is the perfect addition to your morning coffee or tea. With a layer of your favourite hazelnut filling it becomes the perfect snack or dessert cake!

cake on a black stand with a slice on a black plate with a fork

I have eaten many Italian cakes in my time here, from a simple Ciambellone (bundt cake) to a fancier Layer Cake. Some were served in the afternoon with an espresso, during a friendly gossip session between friends. A fancier cake was served for a birthday or festive day.

Table of Contents

  • How to make it
  • What does light and fluffy mean?
  • Why should ingredients be room temperature?
  • Where is a Margherita Cake
  • When do Italians eat cake?
  • How to tell when a cake is done
  • What is cake flour?
  • How to make homemade cake flour
      • Never Miss a Recipe!
  • How to store it
  • Different ways to serve it
  • Related Recipes
  • Italian Margherita Cake / Torta Margherita
    • Ingredients  1x2x3x
      • *Room temperature, remove from the fridge 30-45 minutes before using.
      • EXTRAS
    • Instructions 
    • Notes
    • Nutrition

How to make it

In a medium bowl whisk together the flour, baking powder and salt.

In the mixing bowl beat the eggs, vanilla and sugar until light fluffy, gradually add the melted butter while beating. alternately add the dry ingredients and milk, beating until smooth.

beating ingredients until fluffy, and making the cake batter in a mixing bowl

Pour half the mixture in the prepared bundt pan, drizzle the Hazelnut Cream on top and cover with remaining batter. Bake in the pre-heated oven. Let cool before dusting with powdered sugar.

adding it to the bundt pan, layering with hazelnut cream and covering with remaining batter ready for baking

What does light and fluffy mean?

This is usually done combining the butter and sugar on moderate speed until they become well blended, and fluffy and light in colour, this should take about 3-4 minutes. Doing this will distribute the sugar helping to dissolve it into the butter. It helps make a cake lighter textured.

Why should ingredients be room temperature?

Room temperature ingredients, such as eggs, milk, butter etc will gain a lot more volume than cold ingredients, making for a fluffier cake.

Where is a Margherita Cake

It is a traditional holiday cake which was originally prepared in northern and central Italy. It probably gets its name because of the daisy shape it had when it was cut into wedges. It was also considered a peasant cake that was originally made with just a few ingredients, such as flour, cornstarch, sugar and eggs.

margherita cake on a black cake stand

When do Italians eat cake?

Italians will eat cake any time of the day, from breakfast to snack to a festive occasion. Dessert is rarely served after dinner, unless it is a Fruit Salad or fresh fruit. When you go into a bar in Italy there will always be some sort of cake to purchase to eat along with your morning espresso or cappuccino.

How to tell when a cake is done

The best way to tell if a cake is done is by sticking a toothpick in the middle, if comes clean or with one or two crumbs stuck to it it’s definitely ready to be removed from the oven.

What is cake flour?

Cake flour is a specialty flour, it is finely ground and low in protein. It produces a cake that has a finer and softer texture than regular all purpose flour.

How to make homemade cake flour

For every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Be sure to sift them together to remove any lumps.

a slice of cake on a black plate

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    How to store it

    The cake is best kept in an airtight container or on a cake plate under glass, at room temperature. It should keep for about 4-5 days. It can also be frozen in a freezer safe container. It will be keep for up to a month in the freezer.

    Different ways to serve it

    You can actually serve it plain with no hazelnut filling. Or you can layer it after it’s baked. Fill it with your filling of choice or even a delicious Italian Pastry Cream.

    Related Recipes

    Ciambella Romagnola Italian Cake

    Tablespoon Italian Lemon Cake

    La Torta Tenerina / Italian Brownie Cake

    So if you are looking for an Italian Cake why not try this Italian Margherita Cake and let me know what you think. Enjoy!

    a slice of margherita cake on a black plate

    cake on a black stand with a slice on a black plate with a fork

    Italian Margherita Cake / Torta Margherita

    Rosemary Molloy
    This Simple Italian Margherita Cake is the perfect addition to your morning coffee or tea add a layer of your favourite hazelnut filling.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Breakfast, Dessert, Snack
    Cuisine Italian
    Servings 10 servings
    Calories 342 kcal

    Ingredients
      

    • 2 cups cake flour (235 grams)
    • 1 1/2 teaspoons baking powder
    • 1 pinch salt
    • 2 large eggs*
    • 1 large egg yolk*
    • 3/4 cup granulated sugar (150 grams)
    • 1 teaspoon vanilla
    • 1/2 cup + 2 1/2 tablespoons butter (melted & cooled) (138 grams)
    • 1/4 cup + 2 tablespoons milk* (I used 2%) (90 grams)
    • 1/2-3/4 cup Hazelnut cream (Nutella) (148-222 grams)

    *Room temperature, remove from the fridge 30-45 minutes before using.

      EXTRAS

      • 2-3 tablespoons powdered/icing sugar

      Instructions
       

      • Pre-heat oven 350F (180C). Grease and flour an 8 1/2 inch (20-22 cm) bundt pan.
      • In a medium bowl whisk together the flour, baking powder and salt. 
      • In the mixing bowl beat the eggs, yolk, vanilla and sugar until light fluffy about 3-4 minutes, gradually add the melted cooled butter while beating. Then alternately add the dry ingredients and milk, beating until smooth.
      • Pour half the mixture in the prepared bundt pan, drizzle the hazelnut cream on top and cover with remaining batter. Bake for about 30-35 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar if desired. Enjoy!

      Notes

      If you don't have cake or pastry flour then you can make your own,for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Be sure to sift them together to remove any lumps.

      Nutrition

      Calories: 342kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 7gCholesterol: 56mgSodium: 136mgPotassium: 173mgFiber: 1gSugar: 25gVitamin A: 491IUCalcium: 64mgIron: 1mg
      Keyword Italian cake, Italian cake recipe fast and easy, Italian Margherita cake
      Tried this recipe?Let us know how it was!

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        1. Neera says

          November 27, 2022 at 11:39 am

          I love ur recipes but I am allergic to egg. Can you tell me the substitution fir it

          Reply
          • Rosemary says

            November 27, 2022 at 6:28 pm

            Hi Neera, apparently you can substitute yogurt for eggs, for every egg substitute 1/4 cup of yogurt. I have never tried that but I imagine it would work. I would use 1/2 cup + 2 tablespoons of yogurt for the 2 eggs and 1 egg yolk. Let me know how it goes. Take care!

            Reply
        2. Patricia says

          June 21, 2022 at 4:03 am

          5 stars
          Attracted by the inclusion of Nutella, I made this cake on Sunday for our family lunch. Two of our family who ‘ don’t eat sweets’ ate two pieces each. The cake was light with a delicate crumb and the Nutella was the perfect sticky chocolate nutty glory. Thank you for an easy and delicious recipe.

          Reply
          • Rosemary says

            June 24, 2022 at 4:58 pm

            Hi Patricia, thanks so much so glad your family enjoyed it. Take care and have a wonderful weekend.

            Reply
        3. Jacq says

          September 27, 2020 at 9:55 am

          5 stars
          Great cake, everyoneoved it.

          Reply
          • Rosemary says

            September 27, 2020 at 2:10 pm

            Thank Jacq, glad everyone liked it. Have a great Sunday.

            Reply
        4. Randa says

          August 31, 2020 at 1:41 am

          5 stars
          Hi Rosemary,

          Thank you for your delicious recipes! I made this cake yesterday. It tasted amazing and my friends loved the flavors. I had trouble with the texture, however. The cake was not light and fluffy; it was heavy and dense like a pound cake (but it still tasted great!). I used Swan cake flour. I also used a large bundt pan (12 cups), but I increased the recipe by half to account for that, and I cooked it for 35 minutes (although it was probably ready after 30 minutes). Do you think the larger pan size could have caused this? If not, do you know what else could have made it heavier? Thank you so much – I am looking forward to making this again!

          Reply
          • Rosemary says

            September 1, 2020 at 8:36 am

            Hi Randa, it could have been the size of the pan, and the extra baking time. I used a smaller pan this time so it did come up higher, although Italian are on the denser side usually. Hope that helps.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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