Recipe by Kevin Ryan
"Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/4 cups
cream of tartar
whole milk ricotta cheese
2 1/4 cups
1 1/2 teaspoons
2 (1 ounce) squares
candied lemon peel
6 (1 ounce) squares
bittersweet chocolate, chopped
heavy whipping cream
unsalted butter, cubed
This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate glaze for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate glaze. The combination of this cake with that frosting is PERFECT!!! =)
YUCK! This was awful and didnt taste like any canolli I've ever tasted in my 27 years(and I'm from Philly and now live in NYC where there are awesome italian bakeries and restaurants). Using semi-sweet chocolate on the top was not a good idea because the filling wasnt sweet enough to offset the bitterness of the chocolate. Also, I found that the filling didnt thicken enough, it was way too runny.
I wouldnt recommend this to anyone.
This was a fantastic cake. Every year I purchase a cassata cake from a local italian bakery for my dad for father's day. This year I decided to give it a try on my own. He absolutely loved it. I did make a few substitutions based on the cassata cakes that we have enjoyed in the past. I substituted mini chocolate chips instead of the grated chocolate & I omitted the candied lemon peel. I also left off the chocolate glaze (I have never seen this on a cassata cake) and instead substituted a whipped cream frosting, also from this website. I also used a vanilla flavored light rum for the filling. My entire family loved this one, I'll definitely make it again.
this is an excellent recipe. i've used it at least five times since i found it. the cassata cake turns out better than the ones i had from the italian bakery when i was little, and those were pretty good!
If you put a circle of icing around the edge of the cake before you add the filling it will not ooze out. I usually fill a freezer zip bag and clip one of the ends. Run a big enough edge to prevent the filling from coming out.
I make this all the time for my 100% Italian In-laws. Its a great recipe! I make the filling and cake a day ahead and drain the filling so its not so "gooey". I also use a whipped cream frosting all over the cake and top it with dark chocolate shavings. Its really incredible.
This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a peice. it took me about 5 hours to make this cake. I only had one cake pan, and one mixer going, and made three instead of 2 layers, regurdless its very time consuming, but very worth it. now the reason i was upset was because the filling is so gewy it does not stay between the layers very well, especially since this is a pretty heavy cake. and i was prepared to do some very nice cake decorating, but the filling kept oozing out and mixing in with the frosting, witch by the way i used cheesecake frosting instead of what this recipe required...and it was a big hit, im sure especially because the filling and the cheescake frosting mixed a bit on the outside as well...yumm...also due to the three layers, witch i decided to do because two didnt look enough...the cake was tipping a little bit, i think if the filling wasnt so slippery and alittle more solid it would have worked better, but hey it taste good...sooo...i am definetly going to make this cake again...however, i am going to use two layers and make each layer with an extra 1/2 the amount to make them alittle bigger...before i put the filling in im gonna hallow the cake alittle bit so the filling will stay in better...and im still gonna use the cheesecake frosting because is was such a big hit...also im gonna buy another cake pan hahaha...
anyone making this recipe should be aware when you buy ricotta cheese, there are two types, one specifically for baking and one not! the baking variety has less water content therefore will not be as runny. The brands sold in most grocery stores have a high water content, especially Tre Sella brand. you could let it sit over a colander overnight to help release water or just buy different brand. I like Salerno from the grocery stores if i cannot get to the specialty store. Good cake everyone enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 601
** Calories from Fat: 213
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An ultra dark, ultra rich chocolate cake with a luscious chocolate icing.
See how to make a classic dark chocolate and cherry cake.
A yummy, rummy Bundt cake with a simple butter-rum glaze.