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classic Cassata Sicilian cake

Cassata Sicilian Cake

Cassata is a rich and colorful Sicilian dessert made with layers of sponge cake, sweet ricotta filling, candied fruits, and optional marzipan. It’s chilled, glazed, and decorated to look as stunning as it tastes.
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Prep Time 45 minutes
Cook Time 30 minutes
chilling time 4 hours 45 minutes
Total Time 6 hours
Servings: 10 slices
Course: Dessert
Cuisine: Italian, Sicilian
Calories: 400
Ingredients Method Notes

Ingredients
  

Sponge Cake:
  • 6 large eggs
  • ¾ cup granulated sugar
  • 1 cup cake flour sifted
  • 1 tsp vanilla extract
  • Pinch of salt
Ricotta Filling:
  • 2½ cups whole milk ricotta drained overnight
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • ½ tsp orange zest
  • ½ cup dark chocolate chips or finely chopped dark chocolate
  • ⅓ cup chopped candied citrus peel orange, citron, etc.
For Assembly:
  • 1 cup orange juice or sweet liqueur like Marsala or Grand Marnier
  • 12 oz marzipan optional, for sides
  • Green food coloring if using marzipan
  • Powdered sugar glaze ½ cup powdered sugar + 2 tbsp milk
  • Assorted candied fruit for topping

Method
 

Bake the Sponge Cake:
  1. Preheat your oven to 350°F (175°C).
  2. Grease and line a 9-inch round cake pan.
  3. Beat eggs, sugar, and vanilla until light and fluffy (about 7–8 minutes).
  4. Gently fold in sifted flour and salt using a spatula.
  5. Pour into the pan and bake for 25–30 minutes.
  6. Cool completely, then slice into 2–3 horizontal layers.
Make the Ricotta Filling:
  1. In a mixing bowl, combine drained ricotta and powdered sugar.
  2. Stir in cinnamon, orange zest, chocolate chips, and candied citrus.
  3. Mix until smooth and creamy.
Optional Marzipan Wrap:
  1. Knead green food coloring into marzipan.
  2. Roll it out between two sheets of parchment paper.
  3. Line the inner sides of your cake ring or springform pan with it.
Assemble the Cake:
  1. Line the bottom of the pan with parchment.
  2. Place the first layer of sponge at the base.
  3. Brush with juice or liqueur until evenly soaked.
  4. Spread a thick layer of ricotta filling.
  5. Repeat for the next layer(s).
  6. Finish with sponge layer on top.
  7. Cover and refrigerate for at least 4 hours (or overnight).
Glaze and Decorate:
  1. Unmold the cake.
  2. Drizzle glaze over the top.
  3. Decorate with colorful candied fruits.
  4. Chill again if needed before serving.

Notes

  • Make sure the ricotta is well-drained, or your filling will be watery.
  • Don’t skip chilling the cake — the flavors and texture improve with time.
  • You can make mini versions in ramekins for easy serving.
  • If you skip marzipan, you can line the pan with acetate strips or just press layers gently into a lined cake ring.