Are you ready to indulge in a world of rich, decadent, and utterly delicious cakes? Look no further! Italian cakes are renowned for their bold flavors, tender textures, and stunning presentation. From classic Tiramisu to innovative creations, Italian desserts never fail to impress. In this article, we’ll take you on a culinary journey through 18 show-stopping Italian cake recipes that will leave you weak in the knees.
Classic Italian Tiramisu Cake
Experience the rich flavors of Italy with this timeless dessert recipe. This classic tiramisu cake is a must-have for any special occasion, with layers of creamy mascarpone cheese and espresso-soaked ladyfingers.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee or espresso
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1/4 teaspoon vanilla extract
– Powdered sugar, for dusting
Instructions:
1. Dip ladyfingers into the cooled coffee for about 3-5 seconds on each side.
2. In a separate bowl, whisk together mascarpone cheese, granulated sugar, egg yolks, and vanilla extract until smooth.
3. To assemble the cake, start with a layer of ladyfingers in a large serving dish. Spread half of the mascarpone mixture over the ladyfingers.
4. Repeat the layers, finishing with a layer of mascarpone on top.
5. Dust the top with powdered sugar and refrigerate for at least 3 hours or overnight.
Cooking Time: 3-4 hours (including chilling time)
Lemon Ricotta Cake with Almond Glaze
Lemon Ricotta Cake with Almond Glaze: A Bright and Airy Treat
This moist and flavorful cake is infused with the brightness of lemon zest and the creaminess of ricotta, topped with a rich almond glaze.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup whole milk
– 1/2 cup ricotta cheese
– 1 tsp vanilla extract
– 1/4 cup lemon zest
– Salt to taste
For the glaze:
– 1/2 cup powdered sugar
– 2 tbsp unsalted butter, softened
– 1/4 cup sliced almonds
– 2 tbsp lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, eggs, milk, ricotta, and vanilla extract in a large bowl.
3. Fold in lemon zest and salt.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely before glazing: whisk together powdered sugar, butter, and lemon juice. Drizzle over cooled cakes and sprinkle with sliced almonds.
Cooking Time: 50-60 minutes
Chocolate Hazelnut Torta Caprese
A decadent Italian-inspired dessert, this Chocolate Hazelnut Torta Caprese combines rich chocolate, creamy hazelnuts, and sweet caramelized figs. This show-stopping torta is perfect for special occasions or as a indulgent treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsweetened cocoa powder
– 1/2 cup hazelnut spread (such as Nutella)
– 1/4 cup caramelized figs, chopped
– 1/2 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk together eggs, cocoa powder, hazelnut spread, and chopped figs.
4. Gradually add dry ingredients to wet ingredients, mixing until smooth.
5. Pour batter into a 9-inch springform pan lined with parchment paper.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Traditional Italian Cassata Cake
This classic Italian dessert is a show-stopper, featuring layers of moist sponge cake soaked in sweet syrup, filled with creamy ricotta and candied fruit. A traditional Cassata cake is a must-have for special occasions.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup ricotta cheese
– 1 cup candied fruit (orange and citron)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat egg whites until stiff peaks form. Gradually add milk and softened butter; mix until smooth.
4. Fold in the dry ingredients until just combined.
5. Divide batter evenly between prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely.
7. Soak cakes in sweet syrup (1 cup sugar, 1 cup water).
8. Assemble cake by spreading ricotta cheese on top of one cake layer, followed by candied fruit. Top with second cake layer.
Cooking Time: 40-45 minutes
Espresso Infused Pan di Spagna
Pan di Spagna is a beloved Italian sponge cake, typically served as a base for creamy desserts or on its own. This recipe takes the classic to new heights by infusing it with the rich flavors of espresso.
Ingredients:
– 3 large eggs
– 1 cup (200g) granulated sugar
– 2 cups (250g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (240ml) whole milk, at room temperature
– 2 tablespoons espresso extract or 4-6 shots of strong brewed espresso
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together eggs, sugar, and flour.
3. Add milk, espresso extract or brewed espresso, and melted butter. Whisk until smooth.
4. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
5. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Amaretto Peach Pound Cake
Elevate your dessert game with this decadent Amaretto Peach Pound Cake, perfect for special occasions or a sweet treat anytime.
Ingredients:
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1 cup chopped fresh peaches (about 3 medium)
• 1/4 cup Amaretto liqueur (optional)
Instructions:
1. Preheat oven to 325°F. Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together butter, sugar, eggs, and vanilla extract until smooth.
3. Add flour, baking powder, and salt; whisk until just combined.
4. Pour in heavy cream and whisk until batter is smooth.
5. Fold in chopped peaches and Amaretto liqueur (if using).
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Zabaglione Sponge Cake with Berries
This classic Italian sponge cake is infused with the rich flavors of zabaglione, a custard-like mixture of eggs, sugar, and wine. When paired with fresh berries, it becomes a show-stopping dessert perfect for special occasions.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons unsalted butter, melted
– 2 teaspoons vanilla extract
– 1/4 cup (30g) all-purpose flour
– 1/4 cup zabaglione mixture (see below)
– Fresh berries (strawberries, blueberries, raspberries)
Zabaglione Mixture:
– 2 large egg yolks
– 1/2 cup (100g) granulated sugar
– 2 tablespoons Marsala wine
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together egg whites and sugar until stiff peaks form.
3. In a separate bowl, whisk together milk, melted butter, and vanilla extract.
4. Fold the egg mixture into the milk mixture.
5. Add flour and zabaglione mixture; fold gently until combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Allow cake to cool before serving with fresh berries.
Cooking Time: 30-35 minutes
Pistachio and Rosewater Semolina Cake
This moist and fragrant cake combines the nutty flavor of pistachios with the delicate essence of rosewater, perfect for a special occasion or a unique dessert.
Ingredients:
– 1 cup semolina flour
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup pistachio meal
– 1 tablespoon rosewater
– 3 large eggs
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and set aside.
2. In a medium bowl, whisk together semolina flour, all-purpose flour, sugar, and salt.
3. Add melted butter, pistachio meal, and rosewater to the dry ingredients. Whisk until smooth.
4. Beat in eggs until well combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before serving.
Cooking Time: 40-45 minutes
Venetian Carnival Fritelle Cake
As the Venetian carnival approaches, celebrate with this traditional Italian dessert – Fritelle cake, a sweet and airy delight.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons vegetable oil
– 1 tablespoon rum (optional)
– Candied citrus peel, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, whisk together milk, egg, and oil.
4. Add the dry ingredients to the wet mixture; whisk until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown.
6. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
Cooking Time: 30-35 minutes
Tips:
– Use high-quality ingredients, like fresh eggs and real vanilla extract, for the best flavor.
– Fritelle cake is traditionally served at Venetian carnival celebrations. Garnish with candied citrus peel for an authentic touch.
Orange Olive Oil Cake with Rosemary
This moist and fragrant cake combines the brightness of orange zest with the earthy sweetness of rosemary, all tied together by a generous drizzle of olive oil. Perfect for a warm afternoon treat or as a unique dessert for your next gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup orange juice, freshly squeezed
– 1/4 cup olive oil
– 2 large eggs
– 1 tablespoon grated orange zest
– 2 sprigs of fresh rosemary, chopped (about 1 tablespoon)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together orange juice, olive oil, eggs, and grated orange zest.
4. Add chopped rosemary to the wet ingredients and stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Dark Chocolate Sacher Torte Italian-Style
Experience the rich flavors of Italy with this decadent Dark Chocolate Sacher Torte, featuring a velvety ganache and crispy hazelnut crust.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (100g) unsalted butter, softened
– 1/4 cup (50g) granulated sugar
– 2 large eggs
– 1/2 teaspoon pure vanilla extract
– 1/4 cup (30g) hazelnuts, toasted and chopped
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9-inch (23cm) springform pan with parchment paper.
2. In a medium bowl, whisk together chocolate chips, butter, and sugar until smooth.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Stir in chopped hazelnuts.
5. Pour batter into prepared pan and bake for 35-40 minutes or until set.
6. Allow to cool completely before spreading with ganache (see note).
7. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Note: For the ganache, melt 1/2 cup (100g) dark chocolate chips with 1 tablespoon heavy cream in a double boiler or microwave-safe bowl. Stir until smooth and spread over cooled torte.
Ricotta and Honey Polenta Cake
A sweet and savory twist on traditional cake, this Ricotta and Honey Polenta Cake combines the creamy texture of ricotta with the warm, comforting flavor of polenta. Perfect for a unique dessert or brunch option.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1/4 cup ricotta cheese
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 large egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) springform pan.
2. Cook polenta according to package instructions using 2 cups of water. Stir in ricotta cheese, honey, salt, and baking powder until smooth.
3. Add beaten egg and mix until fully incorporated.
4. Pour batter into prepared pan and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Limoncello Drenched Bundt Cake
Limoncello Drenched Bundt Cake: A refreshing twist on the classic bundt cake, this recipe combines the brightness of lemon with the sweetness of vanilla and the warmth of limoncello. Perfect for a summer evening or as a unique dessert option.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup limoncello liqueur (or substitute with lemon juice)
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Pour in limoncello liqueur (or lemon juice) and mix until the batter is smooth.
6. Pour batter into prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 45-50 minutes
Almond Flour Torta della Nonna
This classic Italian cake recipe gets a modern twist by replacing traditional wheat flour with almond flour, resulting in a moist and flavorful dessert perfect for any occasion.
Ingredients:
– 1 1/2 cups almond flour
– 1 cup granulated sugar
– 4 large eggs, at room temperature
– 1/2 cup whole milk, at room temperature
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a large bowl, whisk together eggs, milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Cherry and Marzipan Crostata Cake
This sweet and tangy crostata cake combines the flavors of cherry preserves, marzipan, and a buttery crust, perfect for a dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup cherry preserves
– 1/2 cup marzipan, finely chopped
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms.
3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer to prepared baking sheet.
4. Spread cherry preserves over the dough, leaving a 1-inch border around edges. Top with chopped marzipan.
5. Fold edges of the crust up over the filling, pressing gently to seal.
6. Brush egg wash over the crust and sprinkle with confectioners’ sugar.
7. Bake for 40-45 minutes or until golden brown. Let cool completely before serving.
Cooking Time: 40-45 minutes
Espresso Chocolate Chip Cannoli Cake
This decadent cake combines the richness of espresso and chocolate with the crispy, cheesy goodness of cannoli. A perfect treat for coffee lovers and chocolate enthusiasts alike!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup espresso powder
– 1 cup semi-sweet chocolate chips
– 1/4 cup confectioners’ sugar
– Cannoli shells, for serving
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. Whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and espresso powder.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
8. Let cool completely before serving with cannoli shells and confectioners’ sugar.
Cooking Time: 35-40 minutes
Fig and Walnut Spice Cake
Satisfy your sweet tooth with this moist and flavorful cake, infused with the sweetness of figs and the earthiness of walnuts.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup chopped dried figs
– 1/2 cup chopped walnuts
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat butter until creamy. Add egg and beat until well combined.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Fold in chopped figs and walnuts.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 40-45 minutes
Vanilla Bean Panna Cotta Layer Cake
This show-stopping cake combines creamy vanilla bean panna cotta with moist vanilla sponge, perfect for special occasions or just a sweet treat.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk
– 1 tsp vanilla extract
– 1/4 cup (30g) unsalted butter, melted
– 1 cup (240ml) heavy cream
– 1/2 cup (120g) granulated sugar
– 1/2 tsp kosher salt
– 1/2 tsp vanilla bean paste
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch (20cm) round cake pans.
2. Whisk together flour, sugar, eggs, and milk in a medium bowl. Add melted butter and whisk until smooth.
3. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
4. Allow cakes to cool completely. In a separate bowl, whip heavy cream, granulated sugar, salt, and vanilla bean paste until stiff peaks form.
5. Assemble cake by spreading panna cotta mixture between layers and topping with whipped cream.
Cooking Time: 25-30 minutes per layer
Summary
Indulge in the rich flavors of Italy with these decadent cake recipes. From classic Tiramisu to innovative twists like Lemon Ricotta Cake and Espresso Infused Pan di Spagna, there’s something for every sweet tooth. Try traditional Italian Cassata Cake or Pistachio and Rosewater Semolina Cake for a taste of la dolce vita. Or, opt for modern creations like Zabaglione Sponge Cake with Berries or Dark Chocolate Sacher Torte Italian-Style. Whatever your pleasure, these 18 irresistible Italian cake recipes are sure to satisfy your cravings.
