This Cassata Cake is the perfect way to end your Italian feast on a sweet note. Learn how to make Cassata cake in this easy step-by-step recipe.
It’s time for another challenge for the month of February. Last month’s challenge was the rare recipe challenge. The topic for this month is Cakes we have to try. The judges for this month’s challenge are Suzanne and Jhuls.
I was pretty impressed with the list of cakes Lina came up with for all of us. I chose to make a Sicilian cassata cake. Funny I never knew cassata was a cake since in India it’s quite popular as layered ice cream. And frankly, the cake is no different as it’s a layered one too. Let me brief you up on a little about this cake if you have never heard about it like me.
Table of Contents
WHAT IS CASSATA CAKE?
Cassata is a traditional Italian dessert, specific to its origin in Sicily. Basically, it’s made of normal sponge cake, moistened with liqueur, layered with ricotta cheese mixture and then frosted with sweetened whipped cream topped with candied fruits, nuts etc.
The traditional cassata cake has a shell of marzipan as it’s outer covering. The ricotta filling is quite similar to the one that is used to fill a cannoli, one of my favorite Italian desserts. Except for a cannoli, the ricotta mixture is mixed with whipped cream, and here, it isn’t.
I found a fairly simple version of this Italian cake with ricotta filling on the web, followed it practically to the T. The only changes I did was I used half of the quantity of the whipping cream as I wanted the cake to have a naked sided look. I baked this in a 7-inch cake pan to give it that tall look.
Upon some further research, I learned that this is not an authentic Sicilian Cassata cake recipe, but is more of the version that you will find in Cleaveland, Ohio. There are two kinds of cassata cake that show up on Google, one is the American version and the other is the traditional Italian recipe complete with marzipan and candied fruits. I’d definitely like to try that someday!
HOW TO MAKE A CASSATA CAKE?
You need 4 elements to make this Cassata Ricotta Cake-
- Sponge cake
- The rum mixture to moisten the cake layers
- The ricotta cheese filling
- Whipped cream and toasted almonds
- If you want to go the traditional route, then you will need marzipan for the outer covering.
I used my vanilla cake recipe, the one that I shared a couple of days back. You can use that as the base, skip the tutti frutti. If you have a favorite sponge cake recipe, feel free to use that. Or if you aren’t feeling that adventurous to bake a cake from scratch, then use a boxed cake mix. I leave that to you 🙂
So how did the cake turn out? Well, it was really nice, quite an unusual one. I love how the toasted almonds gave the cake such a pretty and contrasting look. It was moist from the all that rum mixture. Basically there are so many layers of texture in one slice of this cake, there’s the moist sponge with a feeble hint of rum, then comes the creamy ricotta cheese mixture that has been flavored with cinnamon & vanilla, you get the crunch from the chocolate chips, and finally that sweet whipped cream frosting along with the toasted almonds to finish it all off! Now isn’t that a big list and reason enough for you to try this easy Cassata cake recipe?
YOU MAY ALSO LIKE THESE CAKES,
Eggless Kit Kat cake from scratch
Eggless Red velvet cake with cream cheese frosting
STEP BY STEP INSTRUCTIONS TO MAKE CASSATA CAKE
{You will find the complete printable recipe card below after the stepwise pictorials}
1.Bake the cake batter according to package directions for two 9-inch round layers or you can use my basic vanilla cake recipe to make an 8 or 7-inch cake. Transfer the pan to a wire rack, let it cool for 15 minutes. Then remove the cake from the pan let it cool completely on the wire rack.
2.In a medium mixing bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, vanilla, and cinnamon, mix well, cover the bowl and refrigerate until ready to use.
3.In a small bowl, combine rum and water along with remaining granulated sugar, mix well. For a non-alcoholic version, simply use some fruit juice and add sugar accordingly.
4.Divide the cake into 2 layers with the help of a serrated knife.
5.Drizzle half of the prepared rum/fruit juice mixture over each cake layer until liquid soaks completely.
6.Place one cake layer on a serving platter, spread the ricotta cheese mixture and top it off with the second cake layer.
7.In the bowl of your stand mixer fitted with whisk attachment, beat heavy cream and confectioners’ sugar on high speed for 5 to 6 minutes, or until stiff peaks form. Do not over beat, or you will end up with butter. Frost the cake with whipped cream and sprinkle toasted almonds. Cover loosely and refrigerate it for at least 2 hours before serving.
HOW TO MAKE CASSATA CAKE?

Cassata Cake Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature.
- 1 (18-1/4-ounce) oz package yellow cake mix
- 1 (15) oz container ricotta cheese
- 1 cup miniature semisweet chocolate chips
- 1/4 cup + 2 tbsp granulated sugar, divided
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp dark rum
- 1/4 cup water
- 1 cup heavy cream, I reduced it to 1/2 as I did not frost the entire cake
- 2 tbsp confectioners' sugar
- 1 cup sliced almonds, toasted (I used 1/4 cup)
Instructions
- Bake the cake batter according to package directions for two 9-inch round layers or you can use my basic vanilla cake recipe to make an 8 or 7-inch cake. Transfer the pan to a wire rack, let it cool for 15 minutes. Then remove the cake from the pan let it cool completely on the wire rack.
- In a medium mixing bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, vanilla, and cinnamon, mix well, cover the bowl and refrigerate until ready to use.
- In a small bowl, combine rum and water along with remaining granulated sugar, mix well. For a non-alcoholic version, simply use some fruit juice and add sugar accordingly.
- Divide the cake into 2 layers with the help of a serrated knife.
- Drizzle half of the prepared rum/fruit juice mixture over each cake layer until liquid soaks completely.
- Place one cake layer on a serving platter, spread the ricotta cheese mixture and top it off with the second cake layer.
- In the bowl of your stand mixer fitted with whisk attachment, beat heavy cream and confectioners' sugar on high speed for 5 to 6 minutes, or until stiff peaks form. Do not over beat, or you will end up with butter. Frost the cake with whipped cream and sprinkle toasted almonds. Cover loosely and refrigerate it for at least 2 hours before serving.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Do you have to strain the ricotta or just use as is ?
Hi Noelle, you don’t need to strain the ricotta.
Freda, I tried couple of your cake recipes and they were delicious. Any idea how I can replace all purpose flour with almond flour for eggless cakes? I tried online but every receipe has eggs in it for almond flour.will be very helpful if you can guide me through and please do provide the measurements.thanks in advance
Hi Kp! Glad to know you liked the recipes, I haven’t tried cakes with almond flour yet, sorry I can’t really guide you . If I do try, will surely share ☺
Did you slice off some of the top of the cake first before you drizzled the rum on it?
Hi Kathy, yes I did slice a thin layer off the top of the cake, so the rum would soak better.
Just one word comes to my mind after seeing the cake: YUMMY
Thanks so much dear 🙂
This looks delicious! Kind of reminds me of cannoli filling with the chocolate chips in there. I would love a slice.
It looks amazing! I love all the photos too. Such an enjoyable challenge, isn’t it? And so sweet ?
Thanks Daniela! yes indeed!Thoroughly enjoyed it and seeing all the lovely posts too 🙂
The presentation looks wonderful as always..love looking at it…????????
Thanks Neethu 🙂
This is so awesome. Love it. 🙂
Such a beautiful looking cake! It’s so gorgeous Freda 🙂 In love with the naked side look of the cake 🙂
Thanks a lot dear 🙂
I have never worked with ricotta cheese before. Now I am wondering is it is close to cream cheese. Hmm…
I have never heard of this cake before and Lina is so creative to search for unusually named recipes. You did an amazing job again, Freda. I just love the simplicity and the sound of this cake. I love how you can see the beauty of the cake sponge cake. Just lovely!
Thanks for participating again. 🙂 x
Hi Jhuls! Thanks so much:) Glad you liked it! I would say the closest to ricotta is cottage cheese 🙂 I had fun taking part in this challenge, I have one more to post 🙂
The cake itself looks like a work of art!
I’m such a novice when it comes to frosting cakes , so this means a lot ! Thank you so much 🙂
It is beautiful!
Thanks once again Maria 🙂
My wife made a similar one on my birthday in Dec, but without cassata cream.
Looks pretty good and inviting ?
This is beautiful! I love the filling and the look of the cake! Just lovely Freda! Excellent job!
Wow cassata -one of my most favourite dessert -looks fantastic Freda…
Thanks dear 🙂
Can I have a piece of that fabulous cake Freda?? You kill me every time with your wonderful creations! ? btw totally was thinking about Cassata ice cream as I read the title of your post and then saw that you have mentioned about it lol ?
haha 😀 thanks sweetie! that’s the only cassata we probably all know of 🙂
Hahaa that’s so true but now thanks to you I know the cake version ???
Thanks to Lina, I now know it too 😀 have a nice day ahead 🙂
You too my love ?
:*
Great job Freda! The cake looks magnificent and I love your decision to leave the sides bare 😀
Thanks Antonia 🙂
What a gorgeous cake? Loved the filling and the toasted almonds on top
Thanks a lot dear 🙂
Wow!!! This cake looks dam delicious
Thanks a ton 🙂
Yummy cake Freda! 🙂 🙂
Thanks Linda 🙂
Gorgeous cake!
Thank you 🙂
Looks gorgeous, Freda. Love the flavors and the addition of the toasted almonds on the top! 🙂
Thanks so much Linda 🙂
Wow, this looks stunning! And sounds very delicious! I’d love to give it a go, actually! I love the flavour of dark rum!
Thanks so much Rebecca 🙂
Looks super yumm. Glad to know about cassata cake. I also knew just the ice cream. ?
hehe:D thanks dear 🙂
What a lovely cake!
Thanks Aruna 🙂
Beautiful cake! All those flavors together sound phenomenal! Yummmm!
Thank you 🙂
What a lovely cake Freda! I find icings can be too much as well so I like that the “naked” cake look is very in vogue, and it turned out wonderfully here! (Though I’ll admit, I am very much okay with an overabundance of lightly sweetened whipped cream… 🙂 )
Thanks so much!! I have a big sweet too, but I’m more partial towards chocolates :p
Your cake is gorgeous!! I am always trying to make a layer cake, but they never look this pretty. Love the idea of not icing the sides.
Thanks so much Cathleen 🙂
Beautiful cake… I love the naked sides! And that filling looks so delicious, it reminds me a little bit of cannoli filling. ?
Thanks Jean 🙂 Actually yes, similar to cannoli filling, I was going to mention that in my post, and completely forgot about it. Thanks for stopping by 🙂
This reminds me of Italy and my family. I adore Cassata ans you did a beautiful job, I prefer without the marzipan so IMHO you knocked it out of the park
If you say so, then I’d like to believe I nailed it! Thanks so much Suzanne 🙂
Freda this is so good.. Good luck girl ?
Thanks Anjali 🙂
Looks amazing Freda ✨✨✨
Thanks Frances 🙂
What an absolutely beautiful cake! Very nice job, Freda!
Thanks a lot Kathryn 🙂
Looks delicious!
Thanks 🙂
wow 🙂 looks so good. interesting.. even i always thought cassatta was icecream.. and the cake would be sandwiched with ice cream.. hehe !
lol 😀 Thanks sweetie 🙂
It looks delicious! I love the toasted almonds on top and the addition of a bit of rum for richness.
Thanks so much Mary 🙂
Just fabulous Freda! Loving the ingredients as I go through it, it does not appear overly sweet either. Is there a good way to slice the cake the way you have? Any tips on that? I was thinking of joining Lina’s challenge too, but decided against it, as I cannot resist temptation when it comes to desserts :). I wouldn’t mind trying a slice of yours though, it is perfect!
Thanks so much Loretta! Yes the cake isn’t really sweet at all! Just perfect 🙂 I didn’t use any special techniques to slice the cake, just used a regular knife. I guess refrigerating it helps . I still have one more cake to post. I’m pretty sure I won’t be posting anymore cakes for the next couple of months 😀
I love this! Ricotta and rum in a cake! It looks PERFECT!!!!
Thanks Natascha 🙂 when will the link for the pancake open ?
The beginning of March! Xxxx
Ok…I will post it on the 28th, which is Sunday! ???
Okies ! I still have to make it 🙂
??????
Love your cake! Yum yum!
Thank you 🙂
Looks yum Freda!????
Thanks Pushpita 🙂
Love all the flavors of this wonderful looking cake. Looks amazing! 🙂
Thanks Ronit 🙂
Dark rum and ricotta cheese!!!This cake sounds delicious as is your presentation. Why am I on a diet eating sugar free candy?
haha!! thanks a ton 🙂
Oh my goodness!!! What a GORGEOUS cake!! And it sounds delicious!
Thanks so much 🙂
Yum!
Thanks Cheryl 🙂
x
Loved the pics as well as your wonderful introduction to the cake! The came has come out so well! What a great choice as always! Atb Freda! You are talented and really amazing!
Thanks a lot girl 🙂
Reblogged this on The Militant Negro™.
Thanks sir 🙂
Good HuMpDaY to you
To you too 🙂
Beautiful Freda!
Thanks Sadie 🙂
Looks wonderful, Freda! 🙂
Thanks so much dear Anna 🙂