• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Easy Italian Water Cake

Easy Italian Water Cake

By: Rosemary Published: April 1, 2020 Updated on: May 28, 2020

Share

Share
Pin
Email
Jump to Recipe

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 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.

water cake on a black wire rack with 2 pieces cut

Table of Contents

  • Easy Italian Water Cake
  • How to make a Water Cake
  • Is sifting necessary?
  • How to make homemade powdered / icing sugar
  • Different ways to make it
      • Never Miss a Recipe!
  • The perfect pans to use
  • How to store the Cake
  • More Italian Cakes
  • Easy Italian Water Cake
    • Ingredients  1x2x3x
    • Instructions 
    • Nutrition

Easy Italian Water Cake

Who would have thought that I would be remaking this Italian Cake that has absolutely no eggs, milk or butter in it? And here I am sharing it with you.

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. No sharing these days but soon I hope.

How to make a Water Cake

Sift the flour, sugar, baking powder and salt into a large bowl.

the sifted dry ingredients in a glass bowl

Add the water, vegetable oil and vanilla, beat on medium speed until completely combined.

the batter in a glass bowl

Pour into the prepared cake pan and bake for about 40-45 minutes.

in a tube pan ready for baking

Let cool completely then dust with powdered sugar.

Is sifting necessary?

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.

How to make homemade powdered / icing sugar

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.

Different ways to make it

This is easy cake be changed up by adding the zest of a lemon or orange if you prefer or even some ground cinnamon.

water cake on a black wire rack

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    The perfect pans to use

    I used a 24cm tube pan and a 9 inch loaf pan, they both turned out perfectly, my daughter preferred the loaf pan. But if you prefer an 8 or 9 inch cake pan would definitely work also.

    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. You can also freeze it, wrapped tightly in plastic then place in a freezer safe bag or container. It will keep for up to three months in the freezer.

    More Italian Cakes

    Easy Italian Cappuccino Cake

    Easy Italian Carrot Cake

    Chocolate Chip Yogurt Cake

    So if you are looking for a simple Italian Cake then this Italian Water Cake would make the perfect choice. Enjoy and stay safe!

     

    water cake on a black wire rack with 2 pieces cut

    water cake on a black wire rack with 2 pieces cut

    Easy Italian Water Cake

    Rosemary Molloy
    This Italian Water Cake is an easy soft and delicious cake recipe. No eggs, butter or milk necessary. One bowl is all you need.
    5 from 8 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Breakfast, Dessert, Snack
    Cuisine Italian
    Servings 10 servings
    Calories 190 kcal

    Ingredients
      

    • 2 cups all purpose flour (or cake flour) (250 grams)
    • 1 1/4 cups powdered / icing sugar (150 grams)
    • 2 teaspoons baking powder
    • 1 pinch salt
    • 1 cup + 2 1/2 tablespoons water (room temperature) (270 grams)
    • 3 1/4 tablespoons vegetable oil (I used corn or sunflower) (40 grams)
    • 1 teaspoon vanilla

    Instructions
     

    • Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch cake 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 it's done. Let cool completely then dust with powdered sugar.  

    Nutrition

    Calories: 190kcalCarbohydrates: 34gProtein: 3gFat: 5gSaturated Fat: 4gSodium: 5mgPotassium: 108mgFiber: 1gSugar: 15gCalcium: 38mgIron: 1mg
    Keyword Italian water cake
    Tried this recipe?Let us know how it was!

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      Cakes & Cupcakes, Most Posts

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Arfa Omer says

        January 31, 2021 at 7:45 pm

        5 stars
        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?

        Reply
        • Rosemary says

          February 2, 2021 at 6:23 pm

          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.

          Reply
      2. Aarti says

        July 11, 2020 at 7:37 am

        5 stars
        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!

        Reply
        • Rosemary says

          July 11, 2020 at 3:14 pm

          Hi Aarti, thanks so much, so glad everyone enjoyed it. And Happy Birthday to your MIL!

          Reply
      3. Lida says

        April 14, 2020 at 1:33 am

        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.

        Reply
        • Rosemary says

          April 14, 2020 at 7:37 pm

          Thanks so much Lida, you made my day today. Hopefully it is over soon. Take care.

          Reply
      4. Linda says

        April 12, 2020 at 8:06 pm

        5 stars
        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.

        Reply
        • Rosemary says

          April 12, 2020 at 8:39 pm

          Hi Linda, thanks glad you enjoyed it and letting me know. Take care.

          Reply
      5. Linda says

        April 11, 2020 at 3:48 pm

        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.

        Reply
      6. Angela Sciurca says

        April 10, 2020 at 6:41 pm

        5 stars
        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.)

        Reply
        • Rosemary says

          April 11, 2020 at 8:52 pm

          Hi Angela, thanks I have never substituted with Splenda, but if you try it, let me know. Thanks take care. Buona Pasqua.

          Reply
      7. Scott says

        April 9, 2020 at 11:58 pm

        About how much cinnamon would you recommend? Or zest?

        Thank you.

        Reply
        • Rosemary says

          April 10, 2020 at 12:09 am

          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.

          Reply
      8. Donna Pace says

        April 9, 2020 at 10:32 pm

        5 stars
        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.

        Reply
        • Rosemary says

          April 9, 2020 at 11:50 pm

          Thanks Donna, glad you enjoyed it. Take care.

          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

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      Ricotta cake on a glass cake stand.

      Italian Lemon Ricotta Cake

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs