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.
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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.
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.
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.
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
So if you are looking for a simple Italian Cake then this Italian Water Cake would make the perfect choice. Enjoy and stay safe!
Easy Italian Water Cake
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.
Arfa Omer says
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?
Rosemary says
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.
Aarti says
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!
Rosemary says
Hi Aarti, thanks so much, so glad everyone enjoyed it. And Happy Birthday to your MIL!
Lida says
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.
Rosemary says
Thanks so much Lida, you made my day today. Hopefully it is over soon. Take care.
Linda says
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.
Rosemary says
Hi Linda, thanks glad you enjoyed it and letting me know. Take care.
Linda says
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.
Angela Sciurca says
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.)
Rosemary says
Hi Angela, thanks I have never substituted with Splenda, but if you try it, let me know. Thanks take care. Buona Pasqua.
Scott says
About how much cinnamon would you recommend? Or zest?
Thank you.
Rosemary says
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.
Donna Pace says
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.
Rosemary says
Thanks Donna, glad you enjoyed it. Take care.