Cassata Cake

Our version of cassata cake combines a mixture of citrus liqueur and ricotta studded with almonds, dried fruit, and chocolate chips, layered between soft pound cake that soaks up all the flavors. Finally, top with a rich chocolate frosting and gorgeous candied fruits!

Why this recipe works

Cassata cake, a beautiful Sicilian layered cake studded with ricotta and liqueur-soaked cake, chocolate chips, almonds, and colorful dried fruit. This beauty is in a league of its own. Just look at it! Instead of marzipan, this sweet concoction is covered with a simple chocolate frosting then finished with sliced almonds and lovely candied fruit decorations.

I first made this recipe back in 2012 and originally used cream sherry instead of orange liqueur. At the time, I had sherry in the pantry due to recently making my English Trifle. I definitely wanted to try it again with the more traditional ingredient of orange liqueur. I was also excited to decorate this cake, considering the traditional Sicilian version is usually covered in marzipan and then topped with various candied fruits.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – Traditional Sicilian cassata cakes use sponge cake, also known as pan di Spagna. To save some time, I’ve opted for pound cake. I actually baked our Whipping Cream Pound Cake, which makes 2 loaves. We have frozen the other for another day. You can easily purchase a store-bought pound cake instead!

RICOTTA – Whole milk ricotta is best, be sure to drain it well. Traditional recipes typically use sheep’s milk ricotta, feel free to substitute if preferred.

LIQUEUR – Triple sec, or any orange liqueur such as Cointreau or Grand Marnier, is ideal for this cake. Orange liqueur is popular because Sicily is known for its citrus! Some versions use marsala or rum, and as I mentioned above, I’ve also tried it with cream sherry.

ADDITIONS – Those gorgeous layers are studded with dried fruit, chopped almonds, and mini semi-sweet chocolate chips.

GARNISH – You can totally enjoy this cake without all the fancy garnishes, but they make for a beautiful presentation if making it for a holiday. If you would like to add the garnishes, I made our candied citrus peels, and I rolled some blueberries in simple syrup and coated in granulated sugar.

How to Make Cassata Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine ricotta, sugar, and Triple Sec in bowl of a food processor; process 2 1/2 minutes until silky (set a timer).
2. Fold in dried fruit, chopped almonds, and 1/4 cup of the chocolate chips; set aside.
3. Cut pound cake in half horizontally using sharp or serrated knife. Cut each half again horizontally. Place bottom layer of pound cake on serving platter lined with parchment paper.
4. Spread one-third of the ricotta mixture evenly over cake. Repeat procedure twice. Top with remaining cake layer; press lightly to compact layers. Cover with plastic wrap; chill for 2 hours.
5. Meanwhile, heat water to boiling and stir in coffee granules.
6. Heat remaining 1 cup of mini chocolate chips and prepared coffee in top of a double boiler over hot, not boiling, water. Stir constantly until chocolate is melted.
7. Add butter pieces, one by one, stirring constantly, until all butter is added and melted. Remove from heat; chill to spreading consistency, about 2 hours.
   
   EXPERT TIP – You can speed up this process by lining a baking sheet with parchment paper then pouring the warm melted chocolate mixture onto it and spreading it out. Place in the refrigerator for 10-20 minutes, or until spreadable.
   
   
8. Spread top and sides of cake with a crumb coat of chocolate frosting. Continue frosting the entire cake.
9. Garnish sides of cake by pressing sliced almonds into the frosting and topping with candied and/or sugared fruits.

Frequently Asked Questions & Expert Tips

If you don’t want to use alcohol, you can substitute with orange juice mixed with a little sugar, or use white grape juice and add a teaspoon of orange extract.

Yes, of course. This cake actually tastes better on the second day once the flavors have had a chance to meld. Prepare the cake as normal, then store in the refrigerator covered with an airtight lid or tightly wrapped with plastic wrap. I would also suggest allowing it to sit at room temperature for an hour or so for the best flavor and texture.

Cassata cake should be kept in the refrigerator in an airtight container or stored in a cake carrier. It’s best enjoyed within 3 days.

Serving Suggestions

Keep your cassata cake refrigerated, but it’s best to let it rest at room temperature for about an hour before serving. We’ve opted for a simple chocolate frosting, but you can substitute with whipped cream, or go the more traditional route and add a layer of marzipan.

There are so many different ways to garnish cassata cake, from candied fruits like cherries, blueberries, and orange peels to chopped pistachios or sliced almonds. You can also top the cake with additional chocolate chips or citrus zest. It’s supposed to look like a celebration cake, which makes it great for holidays or parties!

More Cake Recipes

• Chantilly Cake
• Tiramisu Cake
• Hummingbird Cake
• German Chocolate Cake

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This post originally published on this blog: Apr 5, 2012 and has since been updated with new photos and expert tips.