The Story & Intro
Cleveland Cassata: A Local Legend with Italian Roots
I still remember the first time I tasted a Cleveland-style cassata cake. It was a humid June afternoon, and the cake had just been sliced at a wedding in Little Italy. I wasn’t expecting much. From a distance, it looked like a typical layered cake. But one bite told a different story. Layers of moist sponge soaked in Grand Marnier, silky custard, and juicy strawberries melted into whipped cream that somehow felt as light as air.It was the sort of dessert that made you stop and savor, eyes closed, for just a moment more.
Growing up in Asheville with my Greek grandmother’s baklava and spending a year in Cebu tasting bibingka and ube, I’ve always seen baking as a way to connect cultures. When I first encountered cassata cake, it felt familiar. Not just because of its textures and sweetness, but because it carried the same sense of celebration I recognized from other desserts around the world. At my bakery, Lila’s Table, this cake now stands proudly next to our Greek baklava and Mexican cinnamon cookies, each one telling its own story.
Cleveland’s take on cassata cake is different from the traditional Sicilian version, which often features candied fruit, liqueur, and marzipan. The Cleveland variety skips the richness of marzipan and swaps in vanilla sponge, fresh strawberries, and pastry cream.It feels fresher, more vibrant, and especially appealing to American tastes.
What I love most about cassata is how it doesn’t try to be showy. It’s not fussy. It’s honest. Just real, wholesome layers coming together to make something memorable. If you enjoy baking layered treats like bento cakes or American classics, you’ll fall in love with cassata too.
Table of Contents
Table of Contents
The Art of Building a Cassata Cake
Cassata Cake Ingredients: A Symphony of Layers
Cassata cake isn’t just about flavor, it’s about harmony. Each component is crafted to support the next, building a dessert that’s more than the sum of its parts. The Cleveland version starts with an Italian-style sponge, one that’s light and springy enough to soak up syrup without becoming soggy. This is no ordinary cake. It’s carefully layered with a rich crème pâtissière and fresh strawberries, all brought together under a smooth finish of whipped cream.
The ingredients are straightforward but intentional. The custard adds richness without overpowering the fruit. The whipped topping, made from heavy cream and confectioners’ sugar, gives an airy contrast to the dense layers beneath. And let’s not forget the syrup, made with macerated strawberries and Grand Marnier. It perfumes the sponge with a hint of citrus and berry that lingers after every bite.
You’ll find similar flavor combinations in other crowd-pleasers, like our strawberry cream cheese frosting, which pairs beautifully with anything vanilla-based. But cassata cake takes it a step further by integrating every element from the inside out.
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Cassata Cake Recipe, Cleveland’s Favorite Strawberry Custard Dessert
- Total Time: 9 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Layers of rum-soaked sponge cake with fresh strawberries and custard, finished with whipped cream—this Cleveland-style cassata cake is a celebration on a plate.
Ingredients
FOR CREME PATISSIERE:
1 teaspoon vanilla
2 cups half & half or 1 cup milk + 1 cup heavy cream
½ cup sugar
6 egg yolks
3 tablespoons cornstarch
¼ teaspoon sea salt
6 tablespoons butter, sliced
FOR ITALIAN SPONGE CAKE:
8 egg whites, room temperature
1 teaspoon cream of tartar
2 ¼ cups cake flour
1 ½ cups sugar
1 tablespoon baking powder
1 teaspoon sea salt
5 egg yolks
1 lemon, juiced
½ cup canola oil
½ cup water
FOR STRAWBERRY SYRUP:
16 oz strawberries, chopped, a few whole reserved
1 ½ cups sugar
1 cup Grand Marnier
FOR WHIPPED CREAM TOPPING:
4 cups whipping cream
3 cups confectioners’ sugar
Instructions
1. Make custard: heat milk mixture until simmering. In a bowl, whisk sugar, yolks, cornstarch, and salt. Temper with hot milk, then combine and cook until thick. Stir in butter. Cool and chill overnight.
2. Preheat oven to 325°F. Grease and line cake pans. Whip egg whites and cream of tartar to stiff peaks with sugar.
3. Sift dry ingredients. In a separate bowl, combine yolks, lemon juice, water, and oil. Mix into flour. Fold in egg whites. Pour into pans and bake 30–35 minutes. Cool and chill overnight.
4. Macerate strawberries with sugar. Drain syrup, combine with Grand Marnier. Chill both separately overnight.
5. Whip cream and sugar until stiff. Transfer to piping bag.
6. Slice each cake into two layers. Brush each with syrup, then layer custard and strawberries. Repeat for all layers.
7. Apply a crumb coat with whipped cream. Chill for 20 minutes.
8. Finish with a thick layer of whipped cream. Pipe decorations. Garnish with strawberries. Chill until ready to serve.
Notes
Best made a day ahead for full flavor development. Store in fridge for up to 2 days. Do not freeze.
- Prep Time: 8 hours
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cake
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 215mg
Why the Layers Matter (And How to Get Them Right)
When building a cassata cake, precision matters. Chilling the sponge before slicing makes cleaner layers. Using a piping bag for the custard ensures even distribution. And brushing on the syrup with care keeps the sponge moist, not soggy.
The secret is patience. Allow time for each layer to chill and set before moving to the next. This is especially true when working with homemade whipped cream, which can lose volume if rushed. For beginners, it helps to start with simpler bakes like banana cake mix to get familiar with layering and textures.
Cassata Cake and Cleveland’s Sweet Identity
Is Cassata Cake Really a Cleveland Thing?
Ask anyone from Cleveland about cassata cake and you’ll see their eyes light up. This isn’t just a dessert. It’s a rite of passage. The cake is believed to have Sicilian roots, but the version known across Northeast Ohio is distinct and fiercely local. Cleveland’s Little Italy gave cassata its signature twist, replacing the original’s marzipan and candied fruit with vanilla sponge, pastry cream, and strawberries.
Famed bakeries like Corbo’s and Presti’s helped shape what Clevelanders now call cassata cake. You’ll find it at weddings, baptisms, and birthdays. It’s a staple on any celebration table. Unlike the traditional cassata from Palermo, which leans dense and ornate, Cleveland’s cassata feels fresh, delicate, and joyful.
Just like how our Mexican cinnamon cookies showcasing flavors from abroad, cassata cake stands as Cleveland’s version of cultural adaptation. It honors Italian heritage while embracing the lighter, fruit-forward flavors Americans love.
Why Is Cassata So Expensive?
Cassata cake isn’t the kind of dessert you throw together in an afternoon. Each component , custard, sponge, syrup, whipped cream , requires time, skill, and quality ingredients. Strawberries must be fresh. The custard has to be cooled overnight. The whipped cream must be thick but not heavy. When done right, this cake can take close to ten hours of hands-on time.
And let’s not forget the finishing touches. A good cassata cake demands real cream, not whipped topping, and liqueur-infused syrup, not strawberry jam. It’s a handcrafted dessert, much like our layered RumChata cupcakes, where each bite tells a story. The cost reflects the love and labor behind it.
How to Make Cassata Cake at Home
How to Make Cassata Cake Step-by-Step
Making cassata cake at home might sound intimidating at first, but it becomes approachable when you break it into parts. The key is preparation.Make the custard in advance, ideally one day ahead.This allows it to cool and set properly, giving your cake firm but creamy layers. The sponge cake is also best when chilled overnight, which makes slicing easier and cleaner.
Next, you’ll create a strawberry syrup by macerating chopped berries with sugar, then stirring in Grand Marnier. This adds a subtle citrusy punch and soaks perfectly into the sponge. The whipped cream topping should be made last, just before assembling.
To build the cake, slice the sponges in half to create four layers.Alternate between custard and strawberries, adding a light coat of strawberry syrup to every layer.Finish with a crumb coat of whipped cream and chill briefly before decorating the outside with a thick layer of whipped topping and fresh berries.
It’s a project, yes, but a deeply rewarding one. If you’re new to multi-step bakes, start with something simpler like lemon cake mix cookies to gain confidence before diving into a cassata.
Serving & Storing This Showstopper
Cassata cake is best served chilled after resting for at least 12 to 24 hours.This pause lets the syrup sink in while the flavors harmonize.Store it in a cake box or covered stand in the fridge, and consume within two days for the freshest texture. Avoid freezing, it ruins the whipped cream texture.
For presentation, add piped whipped cream swirls and whole strawberries just before serving. This cake deserves to be the centerpiece. It’s elegant, nostalgic, and unforgettable, just like a celebration should be.
Conclusion
Cassata cake may have started in Sicily, but in Cleveland, it’s something entirely its own. With layers of tender sponge, luscious custard, and juicy strawberries wrapped in airy whipped cream, this cake offers more than just sweetness.It speaks of tradition, festivity, and the warmth of homemade care.Whether you’re baking it for a wedding, a birthday, or simply to share joy, cassata cake brings people together at the table. If you’re inspired by cultural desserts, you’ll also enjoy making something like this Greek baklava, a true tribute to tradition and flavor.
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FAQs About Cassata Cake
Is cassata cake a Cleveland thing?
Today, cassata cake is considered a true Cleveland classic. While it originated from Sicily, Cleveland’s Italian-American community reinvented it using sponge cake, strawberries, custard, and whipped cream. Today, it’s a staple dessert at events throughout Northeast Ohio.
Why is cassata so expensive?
Cassata cake is labor-intensive and requires high-quality ingredients. Each element, sponge, custard, syrup, and whipped cream, is made from scratch. Fresh strawberries, real dairy, and hours of prep time all contribute to its price. The effort behind the cake justifies its cost.
What is the flavor of cassata?
Cassata cake has a light and creamy flavor profile. It blends the sweetness of custard with tart strawberries and the freshness of whipped cream. The sponge, soaked in strawberry liqueur syrup, adds a subtle citrusy note that makes every bite bright and balanced.