Italian Celebration Cake
Submitted by ameth
Italian celebration cake with pound cake layers soaked in orange liqueur, filled with sieved ricotta, candied fruit, and chocolate chips, frosted with cocoa-mocha buttercream. No baking required.
YIELD
2 servingsPREP
20 minCOOK
0 minREADY
20 minThis Italian celebration cake is a no-bake showpiece inspired by cassata: store-bought pound cake sliced into layers, sprinkled with orange liqueur, filled with a sweetened ricotta mixture studded with mini chocolate chips and candied fruit, then wrapped in a rich cocoa-mocha frosting.
Pressing the ricotta through a fine sieve is the step that separates a grainy filling from a silky one. Raw ricotta has a curdy texture, but sieving breaks it down into something smooth enough to spread between the layers without lumps.
The orange liqueur (or plain orange juice if you prefer) soaks into each cake layer and keeps it moist after hours of chilling. Without it, the pound cake dries out in the fridge and the whole thing tastes stale.
Kitchen Tips
- Trim the rounded top and ends off the pound cake to create flat, even layers that stack neatly.
- Chill for a full 2 to 3 hours before frosting. The filling needs time to firm up so it doesn’t squeeze out the sides.
- The mocha frosting uses European-style cocoa, which is darker and less acidic than regular cocoa. Dutch-process cocoa is the closest substitute.
- Make this a day ahead. It slices cleaner and the flavors meld beautifully after an overnight rest in the fridge.
Variations
- Rum version: Replace the orange liqueur with dark rum for a more Caribbean spin on the Italian original.
- Pistachio filling: Fold chopped pistachios into the ricotta mixture instead of candied fruit for a more traditional Sicilian cassata.
Ingredients
Directions
Slice top and end pieces off pound cake to form rectangle.
Slice crosswise to form three even layers.
Sprinkle top of each layer with liqueur or juice.
Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta thru sieve.
Fold in canndied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil.
Spread evenly with half of cheese mixture.
Top with 2 nd layer of cake, top with remaining cheese.
Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled.
Cover top and sides with mocha frosting.
Cover and refrigerate.
Cocoa-mocha Frosting: ½ cup butter, softened 3 tablespoon warm water 3 teaspoon powdered instant coffee ⅓ cup European style cocoa 1½ cup powdered sugar In sm mixer bowl, beat butter until creamy.
In sm c, mix coffee powder and warm water.
Mix cocoa and powdered sugar, add alternately to butter with the coffee mixture.
Beat until smooth and creamy. Frost top and sides of cake.
Makes about 2 cup frosting.
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