Italian Cassata Cake Recipe

Italian Cassata cake is more than just a dessert—it’s a vibrant symbol of Sicily’s rich culinary heritage.

Born in Palermo, this masterpiece weaves together layers of delicate sponge cake, sweetened ricotta, candied fruits, and a splash of liqueur, all embraced by a smooth marzipan shell.

Whether prepared for holidays, weddings, or family celebrations, Cassata is a true celebration of color, flavor, and tradition. With each bite, you taste the essence of Sicily—sweet, bright, and unforgettable.

Ingredients Checklist

The secret to a classic Cassata is in the details. Here’s a thorough breakdown of what you’ll need for a traditional Sicilian Cassata, with notes on substitutions and options for modern variations:

For the Sponge Cake:

• 1 1/4 cups (160 g) all-purpose flour, sifted

• 1 cup (200 g) granulated sugar

• 4 large eggs, room temperature

• 1/4 cup (60 ml) whole milk, room temperature

• 1/4 cup (60 g) unsalted butter, melted and cooled

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• Zest of 1 lemon or orange (optional)

• Pinch of salt

For the Ricotta Filling:

• 2 cups (500 g) fresh ricotta cheese, well-drained (ideally sheep’s milk for authenticity)

• 3/4 cup (90 g) powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup (90 g) mini dark chocolate chips

• 1/2 cup (75 g) finely chopped candied citrus peel (orange, lemon, citron)

• 1/4 teaspoon ground cinnamon (optional, for warmth)

• 2–3 tablespoons orange liqueur, Marsala, or rum

For Assembly and Decoration:

• 1 cup (250 ml) simple syrup (1:1 sugar and water, simmered until dissolved, cooled)

• 1/4 cup (60 ml) liqueur for brushing the cake (optional)

• 1 1/2 cups (170 g) marzipan (store-bought or homemade, see below)

• Food coloring (green, for traditional style)

• Assorted candied fruits (cherries, orange slices, citron)

• Powdered sugar, for dusting

Homemade Marzipan:

• 1 1/2 cups (150 g) almond flour

• 1 1/2 cups (180 g) powdered sugar

• 1 egg white (or 3 tbsp water for egg-free)

• 1/2 teaspoon almond extract

• Food coloring

Equipment:

• 9-inch (23 cm) springform or cake pan

• Mixing bowls

• Electric mixer or whisk

• Fine mesh sieve or cheesecloth (for draining ricotta)

• Rubber spatula and offset spatula

• Pastry brush

• Rolling pin (for marzipan)

• Serrated knife (for slicing cake)

• Parchment paper

• Cooling rack

Step-by-Step Instructions

Making Cassata is a rewarding, multi-step process. For best results, prepare the sponge and filling a day ahead and assemble the cake once the flavors have time to meld.

1. Bake the Sponge Cake

• Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan.

• Beat eggs and sugar together until thick, pale, and tripled in volume (about 5–7 minutes). Add vanilla and zest, mixing gently.

• Sift flour, baking powder, and salt together. Fold into the egg mixture in batches, alternating with melted butter and milk, until just combined.

• Pour batter into pan and bake 25–30 minutes, until golden and a toothpick comes out clean.

• Cool completely on a rack, then unmold. Slice horizontally into 2 or 3 thin layers.

2. Prepare the Ricotta Filling

• Drain ricotta overnight in a sieve or cheesecloth in the refrigerator.

• Beat ricotta with powdered sugar and vanilla until creamy and smooth.

• Fold in chocolate chips, candied fruit, cinnamon, and liqueur.

• Chill until ready to use.

3. Make the Marzipan

• Mix almond flour, powdered sugar, and almond extract.

• Add egg white (or water), and knead until smooth. Add a few drops of green food coloring for classic Sicilian style.

• Roll out into thin strips for the sides of the cake and a round for the top.

4. Assemble the Cassata

• Line the sides of your cake pan with strips of green marzipan.

• Lay the bottom sponge layer in the pan. Brush with simple syrup (and liqueur if using).

• Spread half the ricotta filling over the cake. Repeat with remaining layers and filling.

• Top with final layer of sponge cake, brush with syrup, and cover with marzipan round.

• Press gently to shape, cover with plastic wrap, and chill at least 4 hours, preferably overnight.

5. Decorate and Serve

• Unmold the cassata onto a platter. Smooth any rough edges with a warm knife.

• Decorate the top with candied fruits in a traditional geometric pattern. Dust lightly with powdered sugar.

• For extra flair, add piped icing, chocolate drizzle, or edible flowers.

Tips for Perfect Results

• Ricotta: Use the freshest ricotta and drain thoroughly. Sheep’s milk ricotta is most authentic.

• Cake Texture: Beat eggs and sugar well for a light, airy sponge.

• Marzipan Handling: If sticky, dust your work surface and rolling pin with powdered sugar.

• Assembly: Chill each layer as you go to help the filling set and make slicing easier.

• Serving: Cassata is best enjoyed slightly chilled, cut with a sharp serrated knife.

Serving Suggestions

Make your cassata the centerpiece of your dessert table:

• Classic: Serve chilled, sliced into neat wedges, with espresso or a glass of Marsala.

• Elegant Touch: Garnish each plate with extra candied fruit or chopped pistachios.

• For a Crowd: Assemble as cupcakes or in individual mini-molds for parties.

• Holiday Table: Arrange slices on a tiered tray with other Sicilian pastries.

Make-Ahead and Storage Tips

• Make-Ahead: Cassata improves as flavors meld. Can be assembled up to 2 days ahead.

• Storage: Keep tightly covered in the refrigerator for up to 5 days.

• Freezing: Wrap tightly (without fruit decoration) and freeze for up to 1 month. Thaw in fridge and decorate before serving.

Variations

• Cassata al Forno: Use shortcrust pastry and bake the filled cake for a rustic, pie-like version.

• Cassata Gelata: Layer with ricotta or pistachio gelato for a summer treat.

• Vegan Cassata: Use plant-based ricotta, egg replacer, and vegan marzipan.

• Flavor Twists: Add orange blossom water, swap in pistachio paste, or infuse syrup with lemon zest for a unique spin.

Final Thoughts

Italian Cassata is a celebration of tradition, artistry, and Sicilian sunshine on a plate. While the steps are detailed, every layer and bite rewards your effort with a riot of flavors and textures.

Follow the expert tips for flawless results, enjoy the creative process of decorating, and bring a taste of Palermo’s grandeur to your table—one dazzling slice at a time.