Easy Cassata Cake Simple and Delicious

Have you ever seen a traditional Sicilian Cassata Cake and thought, “Wow, that’s stunning!”? Then immediately felt a little intimidated by the marzipan, candied fruit, and hours of decorating? You’re not alone.

Easy Cassata Cake Recipe

The good news? You don’t need all that effort to enjoy the flavors of this Italian classic.

This recipe keeps the charm but makes it approachable. Start with a soft citrus sponge, brushed with golden honey. Next, add a creamy ricotta filling sprinkled with chocolate chips. Forget the marzipan. Skip the candied fruit. Enjoy the simplicity.

Think of it as cassata’s friendly little sibling. It highlights the essentials: tender sponge, bright citrus, and luscious ricotta cream with chocolate chips. You get all the flavor and festive charm—without the stress.

Perfect for holidays, dinner parties, or a cozy weekend treat, this simplified cake brings a taste of Sicilian tradition straight to your table, quick, easy, and utterly delicious.

Keep it simple. This cassata skips the elaborate marzipan and candied fruit of the traditional version. A gentle dusting of powdered sugar or a few chocolate shavings is all it takes to make it look festive and irresistible.

Typical Ingredients Easy Cassata Cake

Pan di Spagna – Sponge Cake
All-purpose flour
Baking powder
Eggs, room temperature
Sugar
Salt
Orange or Lemon
Vanilla extract

Ricotta Filling
Fresh ricotta, well-drained
Powdered sugar
Mini chocolate chips
Cinnamon (optional)
orange zest (optional)

Syrup
Honey
Water
Orange liqueur or granulated sugar (optional)

Finishing
Powdered sugar, for dusting
extra chocolate chips, candied orange peel or toasted sliced almonds (optional)

Easy Cassata Cake (Italian Sponge Cake)

This easy cassata cake is a relaxed, home-baker take on the classic Italian dessert. Light, citrus-kissed sponge cake is gently soaked with honey, then layered with a smooth, sweet ricotta filling studded with chocolate chips for a rich yet airy finish.

Easy Cassata Cake Recipe
Easy Cassata Cake: Simpler and Just as Delicious
This easy recipe captures all the magic of that classic dessert but makes it way more approachable. Forget about the fancy marzipan or those candied fruits. We’re going for pure, indulgent flavor here. Picture a soft, citrusy sponge cake brushed with golden honey, layered with a creamy ricotta filling that’s dotted with chocolate chips. It’s definitely simpler than the traditional version, but trust me, every bite is rich, festive, and sure to wow your guests.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pan di Spagna – Sponge Cake
  • 1 cup (120 g) all-purpose flour
  • 1 tsp baking powder
  • 4 large eggs, room temperature
  • ¾ cup (150 g) sugar
  • ¼ tsp salt
  • Zest of 1 orange or lemon
  • 1 tsp vanilla extract
Ricotta Filling
  • 2 cups (450 g) fresh ricotta, well-drained
  • ¾ cup (150 g) powdered sugar
  • ½ cup (90 g) mini chocolate chips
  • ½ tsp cinnamon (optional)
Syrup
  • ⅓ cup honey
  • ¼ cup warm water
  • 1 tbsp orange liqueur (optional)
Finishing
  • Powdered sugar, for dusting
  • extra chocolate chips, candied orange peel or toasted sliced almonds (optional)

Equipment

  • 9-inch spring form pan.

Instructions
 

Sponge Cake
  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
    In a bowl, whisk flour, baking powder, and salt.
    In a separate bowl, beat eggs and sugar on high speed until pale, thick, and tripled in volume (about 5 minutes).
    Gently fold in zest, vanilla, and flour mixture until just combined.
    Pour into pan and bake for 30–35 minutes, or until golden and a toothpick comes out clean. Cool completely.
Filling
  1. Beat ricotta, powdered sugar, and cinnamon (if using) until smooth.
    Fold in chocolate chips. Chill until ready to use.
Syrup
  1. Stir together honey, warm water, and liqueur. Set aside.
Assemble
  1. Slice cooled sponge into two even layers.
    Place one layer on a serving plate and brush generously with half the syrup.
    Spread ricotta filling evenly over the cake.
    Top with the second sponge layer and brush with remaining syrup.
Chill & Serve
  1. Cover loosely with plastic wrap and refrigerate at least 2 hours (or overnight for best flavor).
  2. Dust with powdered sugar before serving, and garnish with chocolate chips, candied orange or toasted sliced almonds if desired.

Nutrition

Calories: 380kcal

Notes

Use fresh ricotta – For the creamiest filling, drain your ricotta well. If it’s too wet, the filling can turn runny.
Citrus zest matters – Lemon or orange zest gives the sponge its signature Sicilian flavor. Fresh zest always beats bottled extract.
Honey soak, not syrup – Brushing the sponge with warm honey keeps the cake moist and adds a delicate sweetness. You can thin the honey with a splash of warm water if needed.
Chocolate chips trick – Use mini chocolate chips so they distribute evenly in the filling. Regular chips tend to sink or clump.
 
Nutrition Facts (Estimated)
Serving Size 1 slice (1/12 cake)
Calories 380
Total Fat 22g 28%
Saturated Fat 12g 60%
Cholesterol 95mg 32%
Sodium 260mg 11%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 4%
Total Sugars 26g  
Added Sugars 22g 44%
Protein 8g  
* Percent Daily Values are based on a 2,000-calorie diet.
Most of the calories and fat come from:
Whole-milk ricotta (major source of saturated fat)
Whipped cream frosting
Added sugars in both the filling and cake layers

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Original Sicilian Cassata Cake Recipe

The cassata is Sicily’s most iconic cake. A dessert that’s as much a piece of art as it is a treat. Between layers of sponge cake and creamy ricotta, wrapped in green marzipan and crowned with candied fruit, this cake tells the story of centuries of Sicilian tradition. Here’s how you can make it at home. Authentic Cassata Recipe

Festive Touches

Sliced toasted almonds – A more robust nutty flavor.
Dust with powdered sugar – A light snowfall of sugar adds elegance without extra work.
Chocolate drizzle – Melt a bit of dark or milk chocolate and drizzle it over the top for visual appeal.
Fresh fruit garnish – Slices of citrus, berries, or pomegranate seeds brighten the cake and add color.
Edible flowers – Small edible blooms like violets or pansies create a stunning, seasonal presentation.
Whipped cream accents – Pipe small dollops around the edges for a classic festive look.

Storage

Refrigerator: Store the cake in an airtight container or cover it tightly with plastic wrap. It will keep for 3–4 days and tastes even better after the flavors meld.

Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving. Ricotta cream may lose some smoothness after freezing, so freezing is a backup option, not the ideal one.

Keep cassata cold at all times; ricotta is highly perishable.
Avoid leaving it out for more than 1–2 hours, especially in warm weather.
If making ahead for a party, assemble the cake the night before, chill overnight, and decorate just before serving.