There’s something magical about the Classic Sicilian Cassata Cake—its pastel marzipan exterior, jeweled candied fruits, and the surprise of creamy ricotta inside. This isn’t just dessert; it’s a celebration wrapped in sponge cake and tradition. Every time I make it, I’m instantly transported back to my Nonna’s kitchen in spring, when Easter gatherings meant cousins running around, the scent of cinnamon in the air, and one glorious cassata in the center of the table.

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Overview of Recipe Content

The Classic Sicilian Cassata Cake is a show-stopping layered dessert perfect for Easter, weddings, or any festive occasion. It’s part cake, part pastry, part candy—bringing together soft sponge cake, a creamy sweet ricotta filling, and a marzipan shell.

Why you’ll love it:

It’s stunning to look at and irresistible to taste.
It balances creamy, crunchy, and tender textures in one bite.
It’s a make-ahead masterpiece, freeing you up on the big day.

Taste:
Delicate sponge soaked in syrup, creamy ricotta laced with chocolate and candied fruit, a whisper of cinnamon, and the sweet almond aroma of marzipan.

Seasonal note:
Traditionally served at Easter, but there’s no reason not to make it for Christmas or a birthday.

Ingredients:

1 pound ricotta cheese, drained
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup candied fruit, chopped
1/2 cup chocolate chips
1 pound sponge cake, cut into layers
1 cup marzipan
1/2 cup apricot jam
1/4 cup water
Food coloring (optional)
Sprinkles for decoration (optional)

Tools Needed:

Mixing bowls
Electric mixer or whisk
Serrated knife
Rolling pin
Cake plate or stand

Substitutions & Additions:

Ricotta → mascarpone for a richer filling.
Candied fruit → dried cherries or apricots.
Chocolate chips → chopped dark chocolate.

How to Make Classic Sicilian Cassata Cake

Prepare the ricotta filling: In a large bowl, beat ricotta until smooth. Mix in powdered sugar, vanilla, and cinnamon until creamy. Fold in candied fruit and chocolate chips.
Layer the sponge: Slice sponge cake into thin layers. Line a round cake pan with plastic wrap, then place slices of sponge inside to form a base and sides.
Add the filling: Spoon ricotta mixture into the cake shell, smoothing the top. Cover with remaining sponge slices.
Seal and chill: Wrap tightly and refrigerate for at least 4 hours, preferably overnight.
Marzipan magic: Roll marzipan between sheets of parchment to about 1/4 inch thick. Add food coloring if desired. Drape over cake, smoothing gently.
Apricot glaze: Warm jam with water until smooth; brush over marzipan for a glossy finish.
Decorate: Top with candied fruit slices and sprinkles.

What to Serve with Cassata Cake

Pair with a cup of espresso, a glass of Vin Santo, or a scoop of pistachio gelato for the ultimate Italian dessert experience.

Tips for Making It Perfect

Drain ricotta overnight for the creamiest texture.
Chill the cake before covering with marzipan to prevent slipping.
Use a serrated knife for neat sponge layers.

Storage Instructions

Refrigerator: Keeps up to 4 days.
Freezer: Not recommended, as the ricotta can separate.

General Information

The Cassata’s origins trace back to Palermo, blending Arab, Spanish, and Italian influences over centuries. Marzipan came from the Moors, while ricotta fillings are purely Sicilian.

Frequently Asked Questions

1. Can I make it without marzipan?
Yes, simply frost with whipped cream instead.

2. Can I use store-bought sponge cake?
Absolutely—it’s a great time saver.

3. Is it overly sweet?
Not at all—the ricotta filling keeps it balanced.

Conclusion

This Classic Sicilian Cassata Cake is more than dessert—it’s a slice of history. If you loved this, you might also enjoy my Italian Ricotta Pie or Homemade Cannoli. Until next time, bake with love!