You know those days when you just need cake, but you don’t want a project? That’s how I discovered this Italian Cake with 12 Spoons recipe—my go-to when I want something simple, foolproof, and absolutely delicious. I can’t count how many times I’ve whipped this up last-minute for unexpected guests or a late-night craving. The magic? It’s all in the easy-to-remember measurements—just 12 tablespoons of each main ingredient. No kitchen scale, no fuss. This cake is tender, buttery, and the kind of dessert that makes people think you worked way harder than you actually did. Trust me, it’s a keeper.
Why You’ll Love This Italian Cake with 12 Spoons
This cake has saved me more times than I can count, and here’s why you’ll adore it too:
- Foolproof ratios: Just remember “12 spoons” for flour, sugar, and butter—no measuring cups needed!
- Pantry staples only: Eggs, butter, flour, sugar… chances are you’ve got everything right now.
- One-bowl wonder: Minimal cleanup means more time enjoying that first warm slice.
- Adaptable base: Dress it up with citrus zest or keep it simple—it’s perfect either way.
My nonna swears by this recipe, and after one bite, you’ll understand why.
Ingredients for Italian Cake with 12 Spoons
Here’s the beautiful part – you probably have everything in your kitchen right now! Just grab:
- 12 tablespoons all-purpose flour (that’s 3/4 cup if you must measure, but I just count spoonfuls!)
- 12 tablespoons sugar – regular granulated works perfectly
- 12 tablespoons unsalted butter, softened (yes, that’s 1 1/2 sticks – leave it out for 30 minutes first)
- 4 large eggs at room temperature (trust me, cold eggs don’t blend as well)
- 1 teaspoon vanilla extract – the good stuff if you’ve got it
- 1 teaspoon baking powder for that perfect rise
- Pinch of salt to balance the sweetness
See? Nothing fancy – just honest ingredients that make magic together.
How to Make Italian Cake with 12 Spoons
Okay, let’s get to the best part – turning those simple ingredients into cake magic! This method is so easy you could do it half-asleep (not that I’ve ever baked at 2am… ahem). Just follow these steps, and you’ll have a perfect cake every time.
Preparing the Batter
First, grab your butter and sugar – they need to become best friends. I beat mine with a wooden spoon (or a hand mixer if I’m feeling lazy) until they’re pale and fluffy, about 2-3 minutes. This is KEY for that perfect texture. Then add eggs one at a time, mixing well after each – rushing this means a dense cake, and nobody wants that! The vanilla goes in last for that lovely aroma.
Now, sift your dry ingredients together – it seems fussy but prevents lumps. Gently fold them into the wet mix until just combined. I swear, overmixing is the devil here – a few flour streaks are fine! The batter should be thick but pourable, like cozy sweater weather in cake form.
Baking the Cake
While you mixed, your oven should’ve been heating to 350°F (175°C). Grease your pan well – I use butter and a dusting of flour, but baking spray works too. Pour in that gorgeous batter and smooth the top. Into the oven it goes for about 30-35 minutes.
Here’s my doneness test: edges pulling away from the pan, golden top, and a toothpick that comes out with moist crumbs (not wet batter). Let it cool 10 minutes in the pan – I know it’s hard to wait! Then transfer to a rack. The hardest part? Not cutting into it immediately… but it slices cleaner when cooled. (Who am I kidding, warm cake is worth messy slices!)
Tips for Perfect Italian Cake with 12 Spoons
After making this cake more times than I can count (okay, maybe I should count…), here are my foolproof secrets:
- Butter temperature matters! Too soft and your cake spreads; too cold and it won’t cream properly. It should leave a slight indent when pressed.
- Fold, don’t beat when adding dry ingredients. I count to 15 stirs max – overmixed batter means tough cake.
- The toothpick lie: Pull the cake when the tester has a few moist crumbs, not when it’s completely clean. It keeps baking out of the oven!
- Cooling patience: Let it rest 10 minutes in the pan before transferring. I know, torture – but it prevents that sad broken cake look.
Follow these, and you’ll get golden perfection every single time.
Variations for Italian Cake with 12 Spoons
Here’s the fun part – this cake is like your favorite little black dress, just begging for accessories! Try stirring in a tablespoon of lemon zest for a sunny burst of flavor (my go-to for spring). Feeling chocolaty? Swap 2 tablespoons of flour for cocoa powder – instant decadence! Or replace the vanilla with almond extract for that classic Italian bakery aroma. The best part? Even with these tweaks, it’s still that same foolproof 12-spoons magic.
Serving Suggestions for Italian Cake with 12 Spoons
Oh, how I love serving this cake! It’s perfect straight from the pan (no shame), but here’s how I dress it up when company’s coming: a snowy dusting of powdered sugar through a sieve makes it instantly elegant. My husband swears by dunking slices in strong espresso – the bitter coffee plays so nicely with the cake’s sweetness. In summer, I pile on fresh berries and a dollop of barely sweetened whipped cream. Honestly though? Even plain with just your fingers counts as “serving” in my book!
Storing and Reheating Italian Cake with 12 Spoons
This cake stays surprisingly fresh thanks to all that butter! I keep mine in an airtight container at room temperature for up to 3 days (if it lasts that long). For longer storage, wrap slices in plastic, then foil, and freeze for up to 2 months. To revive, just pop a slice in the microwave for 10 seconds—it’ll taste like it just came out of the oven. My secret? I always stash an extra slice in the freezer for emergencies… you know, like Tuesdays.
Nutritional Information for Italian Cake with 12 Spoons
Here’s the scoop on what’s in each delicious slice (based on 8 servings): about 280 calories with 15g of that glorious butter fat. Remember, these are estimates – your exact results will vary slightly depending on your specific ingredients. I don’t count calories when eating this cake though… some things are just worth every bite!
Frequently Asked Questions About Italian Cake with 12 Spoons
Can I substitute margarine for the butter?
Please don’t! I’ve tried it in a pinch, and the texture just isn’t the same. Butter gives that rich, tender crumb that makes this cake special. If you must substitute, use high-quality European-style margarine, but really – splurge on the real thing!
What size pan works best?
My trusty 9-inch round cake pan is perfect, but an 8×8 square works too. Just watch the baking time – smaller pans may need 5-10 extra minutes. The cake should rise beautifully without overflowing if you don’t overfill the pan.
Why did my cake turn out dense?
Ah, the usual suspects: cold ingredients or overmixing! Make sure everything’s room temperature, and stop stirring the batter the moment the flour disappears. Those few streaks are your friends – they’ll bake out just fine.
Can I add mix-ins like chocolate chips?
Absolutely! Fold in about 1/2 cup of your favorite additions after mixing the batter. Chocolate chips, nuts, or even chopped dried fruit all work beautifully. Just don’t go overboard – you don’t want to throw off that perfect 12-spoons balance.
Share Your Italian Cake with 12 Spoons Experience
Now it’s your turn! Did you add a fun twist? Burn it slightly (no judgment – I’ve been there)? Snap a pic and tell me how it turned out in the comments below. This recipe only gets better when we share our kitchen adventures!
Print
12-Spoon Italian Cake: the Foolproof Family Favorite
- Total Time: 50 minutes
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A simple and foolproof Italian cake recipe that uses 12 tablespoons of key ingredients for a delicious result.
Ingredients
- 12 tablespoons all-purpose flour
- 12 tablespoons sugar
- 12 tablespoons unsalted butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Sift flour, baking powder, and salt together, then fold into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let it cool before serving.
Notes
- Use room-temperature ingredients for best results.
- Do not overmix the batter to keep the cake tender.
- Dust with powdered sugar before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Italian cake, easy cake recipe, 12 spoons cake, foolproof dessert