Soft and Fragrant Sand Cake

This Sand Cake is a soft, delicate dessert with a tender crumb and buttery flavor, perfect for breakfast, brunch, or an afternoon treat with tea or coffee. It’s made primarily with cornstarch, giving it a melt-in-your-mouth texture that truly lives up to its name. Infused with a hint of grappa, this Italian-inspired cake offers a light yet aromatic bite that’s perfect for any occasion.

Why Everyone Will Love This Recipe

• Feathery soft texture thanks to cornstarch.
• Elegant yet easy—perfect for beginners and experienced bakers alike.
• A whisper of grappa adds depth without overwhelming the palate.
• Great for slicing and sharing with family or guests.
• A nostalgic dessert that pairs beautifully with a warm beverage.

What Is Sand Cake?

Known in Italian as torta sabbiosa, Sand Cake gets its name from its tender, almost sandy crumb. This cake became popular in Northern Italy as a simple yet refined treat often served during holidays or family gatherings. It’s made without flour—only cornstarch—resulting in an incredibly light, powdery texture. The grappa adds subtle complexity, making it feel special without requiring complicated techniques or ingredients.

Pro Tips for the Best Sand Cake

• Use room-temperature butter and eggs for a smoother batter.
• Sift the cornstarch and baking powder to avoid clumps.
• Avoid overmixing once dry ingredients are added—this preserves the cake’s delicate crumb.
• Use a 10-inch (25 cm) cake mold lined with parchment for even baking.
• Let it cool before slicing to prevent crumbling.

Frequently Asked Questions

What Can I Use Instead of Grappa?

You can replace grappa with rum, brandy, or even milk if you prefer a non-alcoholic version. The flavor will change slightly but remain delicious.

Can I Make This Cake Without Cornstarch?

Cornstarch is essential to the unique texture of Sand Cake. Substituting with flour will create a denser, less delicate cake.

How Do I Know When It’s Done Baking?

The cake should be lightly golden on top and a toothpick inserted in the center should come out clean after about 40 minutes at 180°C (360°F).

Can I Add Flavors or Extras?

Absolutely! A touch of vanilla, lemon zest, or orange zest can add brightness. You can also fold in finely chopped nuts for a crunchier bite.

Why Did My Cake Crack on Top?

A cracked top is normal for this type of cake. It adds to the rustic charm and doesn’t affect the taste or texture.

How to Store

Once fully cooled, wrap the Sand Cake in plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to 4 days. To revive its softness, you can warm individual slices in the microwave for a few seconds.

How to Freeze

To freeze, let the cake cool completely. Wrap the whole cake or individual slices in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature, uncovered, to prevent sogginess.

How to Make Sand Cake

Preheat your oven to 180°C (360°F). Line a 10-inch (25 cm) round cake pan with parchment paper.

In a large bowl, beat the butter with an electric mixer until creamy.

Add sugar and continue mixing until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Pour in the grappa and stir to combine.

Sift in the cornstarch and baking powder, then mix until the batter is smooth and lump-free.

Pour the batter into the prepared cake mold and smooth the top.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar, slice, and serve.