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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 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

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

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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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: 190kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Calcium: 38mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

15 Comments

  1. 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?

    1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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.)

    1. 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.

  7. 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.

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