Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (2024)

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ByRosemaryFebruary 13, 2021March 2, 2024March 2, 2024

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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.

Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (1)

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.

Table of Contents

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.

Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (2)

Add the flour, baking powder and salt beat for about 1 minute. Pour into the prepared pan and bake.

Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (3)

Let the cake slightly cool in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving.

Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (4)

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.

Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (5)

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

Rosemary Molloy

This Italian Mother-in-Law Cake also known as la Torta della Suocera is a quick and easy cake. Perfect for Breakfast or Snack.

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Italian

Servings 8 servings

Calories 223 kcal

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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

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.

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.

Nutrition

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

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