The soft Margherita cake is a delicious dessert with a delicate flavor, made with just a few simple ingredients: eggs, sugar, flour, and butter. In less than an hour, we can prepare a soft and fragrant cake, perfect for breakfast or a wholesome snack.
This is the recipe of the great master Iginio Massari, a timeless classic of Italian pastry. The Margherita cake originated in the rural areas of central-northern Italy, and for generations, it has won over both young and old with its simplicity and goodness.
The name “Margherita” seems to derive from its shape: when cut into slices, the yellow color of the inside and the powdered sugar on top resemble the petals of a daisy. A soft dessert, beautiful to see and even better to taste.
Shall we make it together? Put on your apron, let’s discover the step-by-step recipe right away!
See you soon,
Susy
If you like soft desserts, don’t miss out on…
- Difficulty: Medium
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the soft Margherita cake
- 3/4 cup all-purpose flour
- 1/3 cup potato starch
- 3/4 cup sugar
- 6.3 oz eggs (3 medium eggs)
- 1.8 oz egg yolks (from 3 medium eggs)
- 6.3 tbsp butter
- 1 tsp baking powder
- 1 tsp aromatic mix for desserts
- 1 pinch salt
- to taste powdered sugar
Tools
- Stand mixer
- Cake pan
- Spatula
How to prepare the soft Margherita cake
I melt the butter and let it cool.
In the bowl of the stand mixer, I place the whole eggs with the sugar and start whipping at medium speed. I add the aromatic mix for desserts, a pinch of salt and then increase the speed to maximum, leaving it to whip for about 8 minutes, until I get a fluffy and light mixture.I add the egg yolks one by one, continuing to work at low speed. At this point, I incorporate the flours and baking powder sifted together in one go, then increase the speed again until I get a smooth and full-bodied batter.
I turn off the stand mixer and transfer a small part of the batter into a small bowl, where I add the melted butter. I mix well with a spatula, then recombine everything into the main bowl and mix gently, with movements from the bottom up, to avoid deflating the mixture.
I pour the batter into a 8-inch greased and floured pan and bake in a preheated static oven at 375°F for about 40 minutes. I perform the toothpick test to check the cooking.
Once ready, I remove the cake from the oven and let it cool completely on a wire rack, then I sprinkle it with plenty of powdered sugar
Storage and tips
The Margherita cake keeps at room temperature for 3 days, under a cake dome or wrapped in plastic wrap, in a cool and dry place. It remains soft even the next day, perfect for breakfast or with a cup of tea in the afternoon.
If you want to keep it even longer, you can freeze it already sliced: wrap each slice in plastic wrap and then place it in a food bag. When ready to eat, just let it reach room temperature or warm it slightly to make it fragrant again.
For an extra touch, you can fill it with pastry cream, jam, or a light ganache, cutting it in half after baking.
If you prefer a more fragrant variant, try adding grated lemon or orange zest to the batter.
You can also replace part of the flour with potato starch for an even softer and more delicate texture.
It’s perfect also as a base for birthday cakes, maybe filled with chantilly cream and fresh fruit!
Questions and Answers
Can I use only all-purpose flour?
Yes, you can use all-purpose flour if you don’t have cake flour. The cake will still be soft.
Can I replace butter with oil?
You can, but the texture will be slightly different: the cake will be a bit more moist and less “buttery”. If you want to learn more, take a look at my full article:
How to replace butter in dessertsCan I fill it?
Of course! It’s great with pastry cream, jam, or Nutella. Just cut it in half once it’s cold.
