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Sicilian Cassata Cake
There’s something magical about the Authentic Sicilian Cassata Cake. It’s more than dessert. Its tradition wrapped in sweetness. Imagine layers of soft sponge, gently soaked and filled with creamy ricotta kissed with a touch of citrus and chocolate chips. Each bite feels rich yet surprisingly light. Traditionally, Cassata is dressed in marzipan and jeweled with candied fruits, making it as beautiful as it is delicious. Whether you’re celebrating a holiday, gathering with family, or just want to treat yourself, baking this cake at home is like bringing a little piece of Sicily straight to your table.
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 6 hours
Total Time 7 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake (Pan di Spagna)
  • 1 cup (120 g) all-purpose flour, sifted
  • ¾ cup (150 g) granulated sugar
  • 6 large eggs, room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
Syrup
  • ¼ cup (50 g) sugar
  • ½ cup (120 ml) water
  • 3 tbsp Marsala wine, rum, or orange liqueur
Ricotta Filling
  • 2 lbs. (900 g) fresh ricotta
  • 1 cup (200 g) powdered sugar, sifted
  • ½ cup (90 g) dark chocolate chips or chopped chocolate
  • ½ cup (80 g) candied orange peel or mixed candied fruit, finely diced
  • 1 tsp vanilla extract
Marzipan Shell (Pasta Reale)
  • 10 oz (300 g) marzipan or almond paste
  • Green food coloring (or pistachio paste, for natural coloring)
Icing and Decoration
  • 1 cup (200 g) powdered sugar
  • 2–3 tbsp water
  • Assorted candied fruit (orange slices, cherries, citron, etc.)

Equipment

  • 9-inch (23 cm) round cake pans (2)
  • Electric mixer or whisk
  • piping bag for decoration (optional)

Instructions
 

Sponge Cake
  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan.
  2. Beat eggs, sugar, vanilla, and salt for 8 minutes until pale and tripled in volume.
    Gently fold in sifted flour without deflating the batter.
    Pour into the pan and bake for 30–35 minutes. Let cool completely, then slice into three layers.
Prepare Syrup
  1. Heat water and sugar in a small pan until dissolved.
    Remove from heat and stir in Marsala or chosen liqueur. Let cool.
Ricotta Cream
  1. Drain ricotta overnight if watery.
    Beat ricotta with powdered sugar until smooth.
    Stir in chocolate chips, candied fruit, and vanilla. Refrigerate until needed.
Assemble
  1. Line a round cake pan with plastic wrap.
    Roll marzipan into a thin sheet, tint it green, and press it against the sides of the pan.
    Place one sponge layer at the bottom, brush with syrup.
    Spread half the ricotta cream evenly.
    Add the second sponge layer, brush with syrup, spread remaining ricotta cream.
    Top with the final sponge layer, brush with syrup, and press gently.
  2. Cover and refrigerate at least 6 hours or overnight.
Ice and Decorate
  1. Flip the cake onto a serving plate and remove the plastic wrap.
  2. Mix powdered sugar with water to create a smooth icing. Pour over the cake.
    Decorate with candied fruit in colorful patterns.

Notes

Use fresh ricotta: For the smoothest filling, drain your ricotta overnight in the fridge to remove excess liquid.
Don’t skip the citrus: Orange or lemon zest is what gives Cassata its signature Sicilian brightness.
Soak lightly: Brush the sponge with syrup, but don’t drench it—too much liquid can make the cake soggy.