Cassata Cake Recipe
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.
Servings 8 people
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
Recipe adapted from here.