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0 from 9 votes

Italian Margherita Cake / Torta Margherita

This Simple Italian Margherita Cake is the perfect addition to your morning coffee or tea add a layer of your favourite hazelnut filling.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 10 servings
Calories: 342 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian

Ingredients

  • 2 cups cake flour (235 grams)
  • 1½ teaspoons baking powder
  • 1 pinch salt
  • 2 large eggs*
  • 1 large egg yolk*
  • ¾ cup granulated sugar (150 grams)
  • 1 teaspoon vanilla
  • ½ cup + 2½ tablespoons butter (melted & cooled) (147 grams, total, if doubling the recipe then double this amount)
  • ¼ cup + 2 tablespoons milk* (I used 2%) (90 grams total, if doubling the recipe then double this amount)
  • ½-¾ cup hazelnut cream (Nutella) (148-222 grams)
*Room temperature, remove from the fridge 30-45 minutes before using.
EXTRAS
  • 2-3 tablespoons powdered/icing sugar

Instructions

    Cup of Yum
  1. Pre-heat oven 350F (180C). Grease and flour a 9-10 inch (23-25 cm) bundt pan.
  2. In a medium bowl whisk together the flour, baking powder and salt. 
  3. In the mixing bowl beat the eggs, yolk, vanilla and sugar until light fluffy about 3-4 minutes, gradually add the melted cooled butter while beating. Then alternately add the dry ingredients and milk, beating until smooth.
  4. Pour half the mixture in the prepared bundt pan, drizzle the hazelnut cream on top and cover with remaining batter. Bake for about 30-35 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar if desired. Enjoy!

Notes

  • If you don't have cake or pastry flour then you can make your own,for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Be sure to sift them together to remove any lumps.
  • The cake is best kept in an airtight container or on a cake plate under glass, at room temperature. It should keep for about 4-5 days. It can also be frozen in a freezer safe container. It will be keep for up to a month in the freezer.
  • The cake is best kept in an airtight container or on a cake plate under glass, at room temperature. It should keep for about 4-5 days. It can also be frozen in a freezer safe container. It will be keep for up to a month in the freezer.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 45g (15%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 56mg (19%) Sodium 136mg (6%) Potassium 173mg (5%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 491IU (10%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 45g 15%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 56mg 19%
Sodium 136mg 6%
Potassium 173mg 4%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 491IU 10%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.