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.
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.
Add the flour, baking powder and salt beat for about 1 minute. Pour into the prepared pan and bake.
Let the cake slightly cool in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving.
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.
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 The Cake
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
How To Freeze The Cake
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
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!
Italian Mother-in-Law Cake
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
- 1¼ cups cake flour*
- 1½ 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!
Notes
Nutrition
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy
Is it possible to substitute almond flour for cake flour? My daughter-in-law has a severe gluten allergy.
Hi Candice, I never tried it with almond flour, you can try, if you do let me know how it goes. Take care!
I made the cake and it was delicious. I made the 1X recipe. However I checked the 2X and the 3X recipe and it says to still pour it into a 8 inch cake pan, do you think I can use a bigger pan for the 2X or 3 X recipe?
Hi Barbara, yes unfortunately when doubling or tripling it doesn’t change the pan size, but yes you have to use a bigger pan. Or two pans. Take care!
I am away and did not have the round pan. I had a glass pyrex and doubles the recipe. It rose beautifully but as it cooled it collapsed. It tastes good just a bit dense.
Hi Mary, it was probably the glass pan, glass pans heat up slowly, which can lead to a collapsed cake, and it also holds onto heat for an extended period. Hope that helps. Take care!
The cake fell super flat once cooled but was fully cooked through and it even browned more than I was expecting. Not light and fuffy, but I am hoping I can save it with some strawberries and whip cream. I followed all the steps perfectly. I am not sure what happened?
Hi Jenn, the cake could have fallen because your oven temperature is off, it could be heating too hot or too cold, and make sure you don’t open the oven door while the cake is baking before 30 minutes has passed. Also check out the video. Take care!
I think it’s pretty hilarious how these mother in law stressors seem to transcend all cultures/countries/languages. Having some irritations with my own MIL, that made me smile!
On a different note, in our household we go wild for some nice homemade whipped cream… so to pour this into the batter, where it disappears into the cake… I don’t know how I feel about that! 😆 May just go with the lemon ricotta cake and have my whipped cream on top, where I can see it. 😃
Hi LP, I was lucky I had a wonderful MIL, why not have the cream in the batter and on top? :), although the lemon ricotta is a good idea too! Take care and have a great weekend!
Is this a moist cake and what do you think about adding lemon or almond flavoring?
Hi JoAnn, yes it is quite moist and either flavouring would be a good idea. I hope you enjoy it! Take care.
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.
Hi Jen, thanks so much, so glad everyone enjoyed it. Take care!
I want to try making this soon…and was curious if the batter can hold the addition of fresh blueberries?
I would say it could. Let me know how it goes. Take care!
Will erythritol work as a sugar substitute?
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!
Very easy to make. Very good. Will definitely make again.
Hi Lorraine, thanks so much, so glad you liked it. Take care and have a great weekend!