This rich, creamy Italian Cassata Cake is made with sweet ricotta and candied citrus, ready in about 5 hours. Cutting into the bright green marzipan shell reveals a gorgeous mosaic of sweet filling and rum-soaked sponge. I love making this traditional dessert for special family gatherings.

Try More Cakes Recipes:

Jump to Recipe

Why You Will Love This Italian Cassata Cake Recipe:

The Ultimate “Special Occasion” Cake: With its striking green marzipan, white icing, and candied fruit decorations, it is a visual showstopper that looks like it came straight from a professional Italian bakery.
Complex Flavor Profile: It offers a sophisticated balance of flavors—sweet sponge cake, creamy ricotta, citrusy notes from orange zest, and the nuttiness of almond paste or marzipan.
The Ricotta Filling: Unlike standard cakes filled with buttercream, this uses a cannoli-style ricotta cream mixed with chocolate chips or candied fruit, providing a rich yet refreshing “cheesecake-like” center.
Moist and Boozy: The sponge layers (Pan di Spagna) are traditionally soaked in a liqueur-spiked simple syrup (like Maraschino or Cointreau), ensuring the cake is incredibly moist and flavorful.
Textural Surprise: Between the soft cake, the smooth cream, and the slight “snap” of the chocolate chips or candied bits, every bite is a different experience.
Authentic Heritage: It’s a wonderful way to celebrate Italian culture and tradition. Making it feels like a labor of love that pays homage to centuries of Mediterranean pastry-making.
Better with Age: Like many layered cakes, Cassata actually tastes better the next day after the syrup and ricotta cream have had time to fully soak into the sponge layers.

Italian Cassata Cake Ingredients

1 store-bought or homemade sponge cake (about 9-inch)
2 lbs (900g) whole milk ricotta cheese
1 cup (120g) powdered sugar
1/2 cup (100g) candied orange peel, diced
1/3 cup (60g) mini chocolate chips
1/4 cup (60ml) dark rum
1/4 cup (60ml) water
14 oz (400g) green marzipan or almond paste
Glacé cherries for decoration

How To Make Italian Cassata Cake

Drain the Ricotta: Place ricotta in a fine mesh sieve over a bowl and let it drain overnight in the fridge.
Mix the Filling: Combine the drained ricotta, powdered sugar, diced candied orange peel, and mini chocolate chips in a large mixing bowl.
Prepare the Sponge: Slice the sponge cake horizontally into three even layers and mix the dark rum with water in a small bowl.
Assemble the Layers: Line a 9-inch round cake pan with plastic wrap, place the first cake layer down, and brush with the rum syrup. Spread half the ricotta filling over the cake layer.
Repeat and Chill: Add the second cake layer, brush with syrup, and spread the remaining ricotta before topping with the final sponge layer. Cover tightly and chill for at least 4 hours.
Decorate with Marzipan: Roll out the green marzipan into a thin circle. Invert the chilled cake onto a serving plate, drape the marzipan over the top, trim the edges, and garnish with glacé cherries.

Recipe Tips

Drain the ricotta: Removing excess moisture is crucial to avoid a soggy cake structure.
Use quality candied fruit: Real candied citrus peel provides an authentic bite and a fragrant aroma.
Chill thoroughly: Resting the assembled cake helps the flavors meld and the filling firm up for neat slicing.

What To Serve With Cassata Cake?

Serve this classic Cassata Cake dessert alongside a hot cup of espresso or an after-dinner digest if like limoncello. The bitter notes of the strong coffee perfectly balance the rich sweetness of the ricotta and marzipan.

How To Store Leftovers Cassata Cake?

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended as the fresh ricotta filling will become grainy when thawed.

How To Reheat Leftovers Cassata Cake?

Room Temperature Method (Best way): Take the Cassata Cake out of the fridge and let it sit at room temperature for 20 to 30 minutes. This helps soften the cream and sponge naturally without melting or ruining the texture. Do not use heat directly, as it can damage the filling.

Microwave (Quick method – careful): Place a slice on a plate and microwave on very low power for 5 to 10 seconds only. This slightly softens the sponge but be careful—the cream and ricotta filling can melt quickly if overheated.

FAQs

Can I use a different cheese?
Whole milk ricotta is traditional and necessary for the right texture, though a mix containing mascarpone can work in a pinch.

Is the rum necessary?
You can easily swap the rum for a simple syrup made with orange juice or plain water if you prefer an alcohol-free version.

Where do I find green marzipan?
Most large supermarkets sell plain marzipan which you can easily tint at home by kneading in a few drops of green food coloring.

More Cakes Recipes:

Cassata Cake Nutrition Fact

Calories: 450
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 210mg
Total Carbohydrate: 55g
Protein: 12g

Italian Cassata Cake

Recipe by PaulaCourse: Cake, Dessert, BreakfastCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Calories

450

kcal

Total time

minutes

Italian Cassata Cake features rich, creamy ricotta layered with rum-soaked sponge and sweet candied fruit. Ready in about 5 hours, this impressive dessert is encased in smooth green marzipan. It makes an unforgettable centerpiece for your next special occasion.

Ingredients

1 store-bought or homemade sponge cake (about 9-inch)
2 lbs (900g) whole milk ricotta cheese
1 cup (120g) powdered sugar
1/2 cup (100g) candied orange peel, diced
1/3 cup (60g) mini chocolate chips
1/4 cup (60ml) dark rum
1/4 cup (60ml) water
14 oz (400g) green marzipan or almond paste
Glacé cherries for decoration

Directions

1. Drain the Ricotta: Place ricotta in a fine mesh sieve over a bowl and let it drain overnight in the fridge.
2. Mix the Filling: Combine the drained ricotta, powdered sugar, diced candied orange peel, and mini chocolate chips in a large mixing bowl.
3. Prepare the Sponge: Slice the sponge cake horizontally into three even layers and mix the dark rum with water in a small bowl.
4. Assemble the Layers: Line a 9-inch round cake pan with plastic wrap, place the first cake layer down, and brush with the rum syrup. Spread half the ricotta filling over the cake layer.
5. Repeat and Chill: Add the second cake layer, brush with syrup, and spread the remaining ricotta before topping with the final sponge layer. Cover tightly and chill for at least 4 hours.
6. Decorate with Marzipan: Roll out the green marzipan into a thin circle. Invert the chilled cake onto a serving plate, drape the marzipan over the top, trim the edges, and garnish with glacé cherries.