Torta 7 Vasetti

Torta 7 Vasetti is a popular Italian yogurt cake very simple and easy to make! It is moist, soft, and perfect to enjoy with cappuccino as a breakfast or a snack in the afternoon.

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The name Torta 7 Vasetti comes from the way you’ll measure the ingredients, using a small jar of yogurt which contains about 125ml of product, so you don’t need a kitchen scale or other type of cups to make this delicious Seven-Jar Cake!

Ingredients Needed

• 1 cup yogurt – Any type, but I prefer plain yogurt
• 2 cups all-purpose flour
• 1 cup potato starch or cornstarch
• 2 cups sugar
• 1 cup vegetable oil – like sunflower, corn, or canola
• 3 eggs, medium
• 1 pack baking powder – this is about 4 teaspoons
• aromas like zest of lemon and/or orange, plus some vanilla extract

Torta 7 Vasetti Recipe Step by Step

To make this torta 7 vasetti first, go ahead and preheat your oven to 356°F (180°C). I know, it’s a bit of an odd number, but that’s the sweet spot for this cake.

While that’s warming up, grease and flour a 9-inch (22 cm) cake pan. I usually just use a bit of butter and a sprinkle of flour, works like a charm.

Now, grab a mixing bowl and add the two vasetti (jars) of sugar, a splash of vanilla extract, the zest of one lemon and one orange (trust me, this makes the whole kitchen smell amazing), and the eggs.

Beat everything together on high speed for about 5 minutes, what you’re looking for is a light, fluffy, almost foamy mixture. It should look pale and airy, like a cloud in a bowl.

Once that’s ready, pour in a jar of oil and mix until it’s fully blended in. Then, little by little, start adding the yogurt while mixing on low.

Don’t rush it, we want everything to come together gently and smoothly.

In a separate bowl, sift the flour, cornstarch, baking powder, and just a pinch of salt. I always do this step even if I’m tempted to skip it, it really helps the cake stay nice and soft.

Now comes the trickiest part, but don’t worry, you’ve got this! Add the dry ingredients to the wet mixture in three batches.

Mix on medium speed just until you get a nice, lump-free batter. If you dump everything in at once, you’ll end up chasing lumps for ages, and nobody wants that.

Pour the batter into your prepared pan, smoothing out the top with a spatula. Pop it into the oven and bake for at least 35 minutes.

Then do the classic toothpick test, if it comes out clean or with just a few crumbs, it’s ready. If not, give it another 5 to 10 minutes, keeping an eye on it until the top is nice golden and springy to the touch.

Once it’s done, take it out of the oven and let it rest in the pan on a cooling rack for about 5 minutes, this helps it settle. Then gently remove it from the pan and let it cool completely on the rack.

And that’s it! Once it’s cool, give it a nice dusting of powdered sugar (I always go a little overboard here), slice it up, and serve.

Torta 7 vasetti is the kind of cake that feels like a warm hug, soft, fragrant, and just sweet enough. Perfect with a cup of tea or coffee… or for sneaking a slice while standing in the kitchen, like I usually do.

Baking Tips & Notes

• I always let the eggs and yogurt come to room temp first, cold ingredients can mess with the batter and stop it from rising well. If I forget (which happens often), I warm them up in a bowl of warm water for a few minutes.
• Add the flour in parts. I’ve made the mistake of dumping it all in and ended up with lumps and overmixed batter. Go gently, it makes a big difference on this torta 7 vasetti.
• If your oven runs hot like mine, check the cake at 30 minutes. And try not to open the door too soon! A cold draft can make the middle sink (been there…).
• Let it cool completely before dusting with sugar or slicing. I know it smells amazing, but it’s worth waiting, the texture sets up beautifully as it cools.

How I keep My 7 Vasetti Torta

Once my torta 7 vasetti is completely cool, I usually just wrap it in a clean kitchen towel or pop it into a cake dome and leave it on the counter. It stays soft and moist for about 2 to 3 days.

If your kitchen gets really warm, it’s better to store it in an airtight container in the fridge. Just make sure to bring it back to room temperature before serving.

And if you want to freeze it, that works too! Just slice it up, wrap the pieces in plastic wrap, then store them in a freezer bag. I thaw them at room temp, and sometimes give them a quick 10-second zap in the microwave to make them feel fresh again.

More Italian Desserts

• Crostata di marmellata
• Sporcamuss
• Cannoncini alla crema
• Sette vasetti torta al cioccolato

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