Easy Italian Water Cake
This Italian Water Cake is an easy soft and delicious cake recipe. No eggs, butter or milk necessary. One bowl is all you need. The perfect dairy-free cake for a snack or even dessert. Or eat like an Italian and have a slice for breakfast!
I loved learning that Italians would eat a slice of cake for breakfast and a couple of our favourites are Italian Fresh Cream Lemon Cake and Italian Breakfast Cake.
This one bowl cake is very popular in Italy. Italians love to eat it for breakfast with a cafe latte or dunk it (and the Italian does just that). Or share it with friends in the afternoon over a strong espresso.
Recipe Ingredients
- Flour – pastry / cake flour
- Powdered sugar – also known as icing sugar or confectioners sugar
- Baking powder
- Salt
- Water – room temperature
- Oil – vegetable oil such as corn or sunflower oil, a light olive oil or melted butter
- Vanilla – vanilla extract
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.
How To Make A Water Cake Recipe
Sift in the flour, sugar, baking powder and salt into a large bowl.
Add the water, vegetable oil and vanilla, beat on medium speed until completely combined.
Pour the cake batter into the prepared cake pan and bake until done, test with a toothpick, if it comes out clean or with a few crumbs attached it’s done.
Let cool for a a bit in the pan then move to a wire rack to cool completely, then dust with powdered sugar or drizzle with a glaze if desired.
Why Use Room Temperature Ingredients?
When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. So be sure to remove the ingredients from the fridge 45-60 minutes before baking.
Can The Cake Be Frosted?
I usually serve Italian cakes dusted with powdered sugar unless I make a Tiramisu cake or a Mimosa cake. A simple vanilla or lemon glaze would be the perfect addition if you prefer or frosted with your choice of vegan or traditional frosting. Just ensure the cake has completely cooled before applying any frosting.
How To Make A Simple Glaze
In a small bowl mix together until smooth, a cup of powdered sugar, 1/2 -1 vanilla extract (or flavor of choice) and 1-2 tablespoons of liquid, such as cream, milk or lemon or orange juice. It should be quite thick. If you like your glaze very thick then just add more icing sugar, thinner then more liquid.
How To Make It A Chocolate Water Cake?
Yes, you can make this a chocolate cake, add about 1/4 cup of cocoa powder to the dry ingredients to make a chocolate version, but you may need to adjust the water amount slightly.
Recipe FAQs
It is important to sift the dry ingredients before beating because this gives the water cake the delicate and lighter crumb you want. I used all purpose flour but if you have pastry flour that would work also.
In a blender add 1 cup of granulated sugar and 1 tablespoon of cornstarch, the cornstarch is used to keep the sugar dry. Blend until very fine, about 4-5 minutes. Keep the sugar stored in an airtight container.
This is easy cake be changed up by adding a tablespoon or so of lemon or orange zest, if you prefer or even some ground cinnamon or change up the flavoring from vanilla to almond, lemon or your favorite. Or why not add 1/4 cup of chocolate chips?
I used an 8 inch round cake pan, although you could a small bundt pan or a 9 inch loaf pan. I have made this cake in the loaf pan and it turned out perfectly, my daughter really enjoyed it in the loaf pan. To prepare the pans you can grease and flour, spray or line the pan with parchment paper.
Yes, you can make this a chocolate cake, add about 1/4 cup of cocoa powder to the dry ingredients to make a chocolate version, but you will probably need to adjust the water amount slightly.
How To Store The Cake
The cake should be stored either in a covered cake dish or container. It will keep up to three days at room temperature. If you store it in the fridge, wrap it 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 three months. When ready to thaw place the wrapped cake in the refrigerator to thaw then bring to room temperature before serving.
More Italian Cakes
So if you are looking for a simple Italian Cake then this Italian Water Cake would make the perfect choice. Enjoy!
Easy Italian Water Cake
Ingredients
- 2 cups cake / pastry flour
- 1¼ cups powdered / icing sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup + 2 1/2 tablespoons water (room temperature) (270 grams total, if you double the recipe then double this amount)
- 3¼ tablespoons vegetable oil (I use corn or sunflower) (or melted butter or light olive oil)
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a round 8 inch cake pan or 9 inch bundt pan.
- Sift the flour, sugar, baking powder and salt into a large bowl. Add the water, vegetable oil and vanilla, beat on medium speed until completely combined. Pour into the prepared cake pan and bake for about 40-45 minutes. Test for doneness with a toothpick, when it comes out dry or a few crumbs attached it's done. Let cool completely then dust with powdered sugar. Enjoy!
Notes
Nutrition
Updated from April 1, 2020.
cake was really heavy and almost looked raw, although it was well done and even crunchy on the bottom, will admit it tastes good
Hi Carol, yes Italian cakes are denser. Glad it tasted good. Take care.
No eggs? No milk? No time? No problem! I had little time to make a dessert and this one fascinated me bc of the few ingredients. It came out looking exactly as the illustration. I had both bleached and unbleached cake flour in my freezer. I googled it and was told that bleached flour gives more “lift” so w/o any eggs I thought I’d use the unbleached. But I figure either flour works well. Good to have a recipe like this when you need it.
Hi Joanne, thanks so much, so glad you enjoyed it. Quick and easy! Take care.
I think I just contradicted myself. Bleached flour is supposed to give more rise/lift, so I did bleached flour not inbleached. Sorry about that mistake
Do you think this would work with gluten free flour or almond flour, please?
Thanks
Hi Helen, you could try, I have never made it with gluten free flour. If you try it let me know. Take care!
I have made this recipe and loved it. I was wondering if I could split the batter in half and add cocoa powder to one half to make marble cake?
Hi Arfa, thanks so much glad you liked the recipe. Yes you probably could but I would add 1- 1 1/2 tablespoons to start (be sure to remove the same amount of flour). Let me know how it goes.
Thank you so much for this beautiful recipe! I made it this morning for my mother-in-law’s 88th birthday. Added in some cinnamon and orange zest. My home smelled incredible, and the happy faces eating this were everything!
Hi Aarti, thanks so much, so glad everyone enjoyed it. And Happy Birthday to your MIL!
All recipes that I have made have been a success! So pleased 😁 that I have made contact with your e mail. Once this convirus is over, will make a trip to the. Bookstore for your books, for myself and my daughter in law. Thank you for sharing.
Thanks so much Lida, you made my day today. Hopefully it is over soon. Take care.
I made it and everyone loved it. I added the cinnamon. This recipe it a keeper!! I was the one that asked about Stevia. I used the powered sugar anyways. Just cut smaller pieces.
Hi Linda, thanks glad you enjoyed it and letting me know. Take care.
Has anyone use stevia in place of the powered sugar? We’re both dietetics any will love to try. Or even 1/2 sugar and 1/2 powdered sugar.
Sounds peefect to me. Would it turn out the same if I substituted Splenda for the sugar? Have a Happy and Safe Eastee. Buon Natale.( not sure of the spelling.)
Hi Angela, thanks I have never substituted with Splenda, but if you try it, let me know. Thanks take care. Buona Pasqua.
About how much cinnamon would you recommend? Or zest?
Thank you.
Hi Scott, well for cinnamon I would recommend 1/2-1 teaspoon and I would add the zest of one lemon or orange which would be about 1 tablespoon. Hope that helps. Let me know how it goes.
I am not a cake person. But since we all have to stay at home at this time and I got a new mixer I decided to make the cake. I added some cinnamon to the batter. I could eat this whole thing. It is so yummy. I will be making it again.
Thanks Donna, glad you enjoyed it. Take care.