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Italian Mother-in-Law Cake

This Italian Mother-in-Law Cake also known as la Torta della Suocera is a quick and easy cake. Perfect for Breakfast or Snack and for serving unexpected guests, even your Mother-in-Law! Add a dusting of powdered sugar and it’s ready to serve.

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


 

If there’s one thing I learned from living in Italy all these years it’s that cake is a way to show off your baking ability. Everyone is proud of their creation. Whether you serve it as a Breakfast treat with a caffe latte or in the afternoon with an espresso.

How to make it

In a large bowl beat together the eggs, yolk and sugar until light and fluffy. Add the cream and beat on low to combine.

eggs & sugar beaten and cream added and beaten in a mixing bowl

Add the flour, baking powder and salt beat for about 1 minute. Pour into the prepared pan and bake.

batter mixed and poured into the pan to be baked

Let the cake slightly cool in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving.

baked cake in black cake pan

Why is it called Mother-in-Law Cake?

Apparently the reason it is called this is because it can be made very quickly, so when your Mother-in-law phones at the last minute to say she is on her way, you can bake her a quick delicious cake in no time!

How to Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Why use whole or heavy cream?

Whole, heavy or whipping cream all have a higher fat content (around 30%) then lower fat or half and half cream. The higher fat is needed since this recipes does not contain butter or oil. If you use a lower fat cream I cannot guarantee the results.

cake dusted with powdered sugar on a black cake stand

What makes a cake fall?

  • There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven  thermometer to check this. You open the oven door too early.
  • Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
  • Your baking powder or soda has expired and is no long active.
  • The pan size might not be the correct size, sometimes using a bundt pan will help.

How to store a Homemade Cake

The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 4-5 days. The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe  bag or container. It will keep for up to three months in the freezer.

More Delicious Italian Cakes

Italian Lemon Bundt Cake

Italian Sponge Cake

Italian Chocolate Chip Ricotta Cake

Easy Italian Apple Cake

So if you are looking for an easy cake to make whether it’s for your mother-in-law or not, I hope you try this Italian Mother-in-Law Cake and let me know how it is. Enjoy!

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

Italian Mother-in-Law Cake

Rosemary Molloy
This Italian Mother-in-Law Cake also known as la Torta della Suocera is a quick and easy cake. Perfect for Breakfast or Snack.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine Italian
Servings 8 servings
Calories 223 kcal

Ingredients
 
 

  • 2 large eggs
  • 1 large egg yolk
  • ½ cup + 1 tablespoon granulated sugar (112 grams total)
  • ¾ cup + 2 ½ tablespoons whole/heavy/whipping cream (200 grams total)
  • 1 teaspoon vanilla
  • cups cake flour*
  • teaspoons baking powder
  • 1 pinch salt

*To make homemade cake flour, for every cup of flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together.

    Instructions
     

    • Pre-heat oven to 340F (170C). Grease and flour an 8 inch (20 cm) round cake pan.
    • In a large bowl (or stand up mixer using the whisk attachment) beat together the eggs, yolk and sugar until light and fluffy. About 4-5 minutes. Add the cream and vanilla and beat on low to combine.
    • Add the flour, baking powder and salt beat for 1 minute. Pour the batter into the prepared pan and bake for approximately 40-45 minutes, check for doneness with a toothpick.
    • Let the cake slightly cool (about 10 minutes) in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!

    Nutrition

    Calories: 223kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 33mg | Potassium: 133mg | Fiber: 1g | Sugar: 13g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    42 Comments

    1. 5 stars
      This cake was soooo easy and quick and my family loved it so much it was literally gone in minutes. This one is going in my personal keep recipe book.

    2. I want to try making this soon…and was curious if the batter can hold the addition of fresh blueberries?

        1. Hi Joy, I can’t really say because I have never used a sugar substitute before. If you try it let me know how it turned out. Take care!

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