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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 25 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method 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.

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.