Italian Cassata

Italian Cassata

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"We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation."
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servings 553 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.
  2. With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur.
  3. In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
  4. Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
  5. Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.
  6. To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time.
  7. To serve, decorate top with candied fruits, if desired. Or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.


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Lovely flavors, the icing is especially good. I am not a fan of candied fruit so I used orange zest that had been microwaved with a tiny bit of confectioners sugar and orange juice (2 tsp zest, ...


Unexpected company! Dessert emergency! Used frozen poundcake. Had leftover candied fruit from Xmas. No orange liqueur so used bourbon. Was delightful, anyhow. Wows all around and this one ...

I made this recipe for the second time tonight. The first time I couldn't find candied fruit (wrong time of year) so I used dried fruit that I had soaked in Triple Sec. YUM. Even people who didn...

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