Zesty, rich, and utterly irresistible—Italian cakes are a celebration of flavor that can turn any occasion into something special. Whether you’re craving the creamy delight of tiramisu or the rustic charm of a classic panettone, our roundup of 18 Delicious Italian Cake Recipes has something to sweeten every moment. Dive in and discover your next show-stopping dessert that’ll transport your taste buds straight to Italy!
Tiramisu Layer Cake
Zesty and bold, this Tiramisu Layer Cake twists the classic into a show-stopping dessert. Layer up espresso-soaked sponge with mascarpone cream for a bite that’s pure magic.
Ingredients
- For the sponge:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- For the espresso soak:
- 1 cup strong brewed espresso, cooled
- 2 tbsp coffee liqueur
- For the mascarpone cream:
- 16 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For dusting:
- 2 tbsp cocoa powder
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Beat eggs and granulated sugar in a large bowl until light and fluffy, about 5 minutes.
- Gently fold in the milk and melted butter into the egg mixture.
- Add the dry ingredients to the wet, folding until just combined. Tip: Overmixing leads to a tough sponge.
- Divide the batter evenly between the pans. Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool the sponges in the pans for 10 minutes, then transfer to a wire rack.
- Mix espresso and coffee liqueur in a shallow dish. Brush generously over the cooled sponges.
- For the cream, beat mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
- Place one sponge on a serving plate. Spread half the mascarpone cream over it. Top with the second sponge and remaining cream.
- Dust the top with cocoa powder. Tip: Use a fine sieve for an even dusting.
- Chill for at least 4 hours before serving to let the flavors meld.
Every bite of this cake is a cloud of creamy mascarpone and coffee-kissed sponge. Serve with a drizzle of chocolate sauce for extra decadence.
Lemon Ricotta Cake
Never underestimate the power of a lemon ricotta cake to brighten your day. This fluffy, citrusy delight is your next go-to dessert, blending tangy lemon with creamy ricotta for a match made in heaven.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat ricotta, butter, and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother batter.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla.
- Gradually fold in the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check the cake at 40 minutes to prevent overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
Ultra-moist with a delicate crumb, this cake boasts a perfect balance of sweet and tart. Serve it with a dollop of whipped cream or fresh berries for an extra special touch.
Chocolate Amaretto Cake
Bold flavors collide in this Chocolate Amaretto Cake, where rich cocoa meets the nutty sweetness of amaretto for a dessert that’s anything but ordinary.
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the amaretto glaze:
- 1/2 cup unsalted butter
- 1/4 cup amaretto liqueur
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is smooth. The batter will be thin; this is normal.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, melt butter in a saucepan over low heat. Remove from heat and whisk in amaretto and powdered sugar until smooth.
- Drizzle the glaze over the cooled cake. Let it set for 10 minutes before serving.
Heavenly moist with a deep chocolate flavor, the amaretto glaze adds a glossy finish and a hint of almond. Serve with a scoop of vanilla ice cream for an extra indulgent treat.
Classic Italian Cream Cake
Unleash your inner baker with this Classic Italian Cream Cake—moist layers, rich frosting, and a nutty crunch that’s pure bliss.
Ingredients
- For the cake:
- 1 cup buttermilk
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a small bowl, mix buttermilk and baking soda; set aside.
- In a large bowl, cream butter, oil, and sugar until light and fluffy. Tip: Scrape the bowl sides to ensure even mixing.
- Beat in egg yolks one at a time, then stir in vanilla.
- Alternately add flour and buttermilk mixture to the creamed mixture, starting and ending with flour.
- Fold in coconut and pecans.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter. Tip: Fold gently to keep the air in the egg whites for a lighter cake.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Tip: Rotate pans halfway for even baking.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- For frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar, beating until fluffy.
- Spread frosting between layers and over top and sides of cake. Garnish with pecans.
Crave-worthy layers of tender cake meet a creamy, tangy frosting with a delightful crunch. Serve chilled with a drizzle of caramel for an extra indulgent twist.
Panettone Cake
Whip up this Panettone Cake and watch it disappear faster than your last TikTok video. Perfect for holiday mornings or when you’re craving something sweet and fluffy.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp active dry yeast
- 1 cup warm milk (110°F)
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- For the mix-ins:
- 1 cup mixed dried fruits (raisins, candied orange peel, etc.)
- 1/2 cup chopped almonds
Instructions
- In a large bowl, combine flour, sugar, and yeast. Mix well.
- Add warm milk, eggs, melted butter, vanilla extract, and salt to the dry ingredients. Stir until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and knead in the mixed dried fruits and chopped almonds until evenly distributed.
- Transfer the dough to a greased Panettone mold or a tall, round cake pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F. Bake the Panettone for 40-45 minutes or until golden brown and a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
- Let the Panettone cool in the mold for 10 minutes, then transfer to a wire rack to cool completely.
Outrageously fluffy and rich with flavors, this Panettone Cake is a showstopper. Serve it toasted with a smear of butter or as the base for an indulgent bread pudding.
Espresso Chocolate Cake
Need a dessert that packs a punch? This Espresso Chocolate Cake is a rich, bold treat that’ll wake up your taste buds. Perfect for coffee lovers and chocoholics alike.
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 2 tbsp instant espresso powder
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 tsp pure vanilla extract
- 1 tbsp instant espresso powder
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water and espresso powder until the batter is smooth. Tip: The batter will be thin, but that’s normal.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the frosting from melting.
- For the frosting, beat butter until creamy. Gradually add cocoa powder, powdered sugar, milk, vanilla, and espresso powder, beating until smooth and spreadable. Tip: If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
- Frost the cooled cakes, then serve. Tip: For an extra kick, sprinkle the top with a little espresso powder before serving.
Rich in flavor with a moist, tender crumb, this cake is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the bold espresso notes.
Almond Flour Cake
Unleash your inner baker with this gluten-free Almond Flour Cake—moist, nutty, and irresistibly tender. Perfect for any occasion, it’s a game-changer for those avoiding traditional flour.
Ingredients
- For the cake:
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- For the glaze (optional):
- 1/4 cup powdered sugar
- 1 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt until well combined.
- Add the eggs, melted coconut oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and uniform. Tip: For a lighter texture, let the batter sit for 5 minutes before baking.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over the cooled cake. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
Now, this Almond Flour Cake boasts a delicate crumb and a rich, nutty flavor that’s subtly sweet. Serve it with fresh berries or a dollop of whipped cream for an extra indulgent treat.
Pistachio Cake with Mascarpone Frosting
Unleash your inner baker with this show-stopping pistachio cake that’s as easy to make as it is to devour. Perfectly moist, nutty, and topped with a creamy mascarpone frosting that’ll have everyone asking for seconds.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shelled pistachios, finely ground
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- For the frosting:
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, ground pistachios, baking powder, and salt.
- Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat on medium speed until just combined, about 2 minutes. Tip: Don’t overmix to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the mascarpone, powdered sugar, heavy cream, and vanilla extract on high speed until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters for a fluffier frosting.
- Spread the frosting evenly over the cooled cake. Garnish with chopped pistachios if desired.
Absolutely divine, this cake boasts a tender crumb and a rich, nutty flavor that pairs beautifully with the light, tangy frosting. Serve it at your next brunch or slice it up for a sweet afternoon treat.
Hazelnut Chocolate Cake
Slice into decadence with this hazelnut chocolate cake that’s a showstopper. Perfect for when you crave something rich, nutty, and utterly indulgent.
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1 cup finely chopped hazelnuts, toasted
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with cream and vanilla, beating until smooth.
- Stir in toasted hazelnuts. Frost the cooled cake layers, stacking as you go.
Outrageously moist with a deep chocolate flavor, this cake gets a crunchy contrast from the hazelnuts. Serve with a dusting of cocoa powder or a scoop of vanilla ice cream for an extra treat.
Limoncello Cake
Vibrant and zesty, this Limoncello Cake is your next showstopper. **Whip up** this sunny delight for a burst of lemon flavor in every bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup Limoncello liqueur
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp salt
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp Limoncello liqueur
- 1 tbsp fresh lemon juice
Instructions
- **Preheat** your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, **cream together** butter and sugar until light and fluffy, about 3 minutes.
- **Beat in** eggs one at a time, then stir in Limoncello, lemon juice, and zest.
- In another bowl, **whisk together** flour, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
- **Pour** batter into prepared pan. **Bake** for 35-40 minutes, or until a toothpick comes out clean.
- **Cool** cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- **Whisk together** powdered sugar, Limoncello, and lemon juice for the glaze. Drizzle over cooled cake.
- **Let** glaze set for 10 minutes before slicing.
Heavenly moist with a tangy kick, this cake pairs perfectly with a scoop of vanilla ice cream. **Garnish** with lemon slices for an Instagram-worthy finish.
Orange Olive Oil Cake
Zesty and vibrant, this Orange Olive Oil Cake is a game-changer. **Whip up** this moist, citrusy delight in no time—your taste buds will thank you.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1/2 tsp vanilla extract
Instructions
- **Preheat** your oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, **whisk together** flour, sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, **beat** the eggs, then **mix in** olive oil, orange juice, orange zest, and vanilla extract.
- **Pour** the wet ingredients into the dry ingredients. **Stir** until just combined—don’t overmix.
- **Transfer** the batter to the prepared pan. **Bake** for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool** the cake in the pan for 10 minutes, then **turn out** onto a wire rack to cool completely.
Light and fluffy with a bright orange flavor, this cake is perfect with a dusting of powdered sugar or a dollop of whipped cream. **Serve** it at brunch or as an afternoon pick-me-up.
Ricotta Almond Cake
Yield to your sweet tooth with this Ricotta Almond Cake—moist, nutty, and effortlessly elegant. Perfect for brunch or dessert, it’s a crowd-pleaser that bakes up golden every time.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup ricotta cheese
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- For the topping:
- 1/4 cup sliced almonds
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
- In another bowl, mix the ricotta cheese, melted butter, eggs, vanilla extract, and almond extract until smooth.
- Fold the wet ingredients into the dry ingredients until just combined—avoid overmixing to keep the cake light.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sprinkle the sliced almonds evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving for a sweet finish.
Rich with almond flavor and a tender crumb, this cake pairs beautifully with fresh berries or a dollop of whipped cream. Serve it slightly warm to highlight its comforting, creamy texture.
Dark Cherry Chocolate Cake
Slice into decadence with this Dark Cherry Chocolate Cake—rich, fudgy layers meet tart cherries for a bite that’s pure magic.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the cherry filling:
- 2 cups dark cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the chocolate ganache:
- 1 cup heavy cream
- 1 1/2 cups dark chocolate chips
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is smooth. Tip: The batter will be thin—this is normal.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- While cakes bake, combine cherries, sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until cherries soften. Tip: Let the filling cool to thicken.
- For the ganache, heat heavy cream until it simmers. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Tip: Cool ganache slightly for a spreadable consistency.
- Once cakes are cooled, spread cherry filling over one layer, top with the second layer, and cover with ganache.
Zesty cherries cut through the deep chocolate for a balanced bite. Serve chilled with a scoop of vanilla ice cream to contrast the richness.
Vanilla Bean Panna Cotta Cake
Never settle for basic desserts when you can whip up this Vanilla Bean Panna Cotta Cake that’s as elegant as it is effortless. Layer creamy panna cotta with a buttery crust for a dessert that’ll steal the spotlight at any dinner party.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the panna cotta:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 2 1/4 tsp unflavored gelatin
- 3 tbsp cold water
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to even it out.
- Bake for 10 minutes, then let cool completely.
- Sprinkle gelatin over cold water in a small bowl; let sit for 5 minutes to bloom.
- Combine cream, milk, sugar, and vanilla bean seeds in a saucepan over medium heat. Stir until sugar dissolves and mixture is warm (about 5 minutes).
- Remove from heat; whisk in bloomed gelatin until fully dissolved. Tip: Strain the mixture for a smoother texture.
- Pour over the cooled crust. Refrigerate for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent a skin from forming.
Zesty vanilla flavor meets a silky, melt-in-your-mouth texture that’s downright divine. Serve with fresh berries or a drizzle of caramel for an extra touch of luxury.
Amaretti Cake with Berries
Yes, you need this Amaretti Cake with Berries in your life—crispy, chewy, and bursting with juicy berries. Perfect for any occasion, it’s a showstopper that’s surprisingly simple to whip up.
Ingredients
- For the cake:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- For the topping:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, granulated sugar, eggs, vanilla extract, and salt until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Scatter the mixed berries evenly over the batter. Tip: Lightly coat the berries in flour to prevent them from sinking.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from collapsing.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Delight in every bite of this Amaretti Cake with Berries—its moist almond base pairs perfectly with the tartness of fresh berries. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Cinnamon Polenta Cake
Zesty and bold, this Cinnamon Polenta Cake is your next kitchen adventure. Grab your whisk—let’s bake magic into every bite.
Ingredients
- For the cake:
- 1 cup polenta
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan.
- In a bowl, whisk together polenta, flour, baking powder, salt, and cinnamon. Tip: Sifting the dry ingredients ensures a smoother batter.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined. Tip: Overmixing leads to a dense cake.
- Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Tip: Check at 30 minutes to avoid overbaking.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Golden and fragrant, this cake boasts a crumbly yet moist texture with a warm cinnamon kick. Serve it dusted with powdered sugar or alongside a scoop of vanilla ice cream for a delightful contrast.
White Chocolate Raspberry Cake
Now, let’s dive into a dessert that’s as Instagram-worthy as it is delicious. This white chocolate raspberry cake is a showstopper, blending sweet and tart in every bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- For the raspberry filling:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the white chocolate frosting:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F and grease two 8-inch round cake pans.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
- Alternately add 2 cups flour and 1 cup milk to the creamed mixture, starting and ending with flour.
- Stir in 1 tsp baking powder until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cakes cool, mash 1 cup raspberries with 1/4 cup sugar and 1 tbsp lemon juice in a small saucepan over medium heat until thickened, about 10 minutes.
- For the frosting, melt 1 cup white chocolate chips with 1/2 cup heavy cream over a double boiler, stirring until smooth.
- Beat 1/2 cup butter until creamy, then gradually add the white chocolate mixture, beating until fluffy.
- Assemble the cake by spreading raspberry filling between the layers and frosting the outside with white chocolate frosting.
Every bite of this cake offers a perfect balance of creamy white chocolate and tangy raspberry. Serve it chilled for a refreshing summer dessert, or at room temperature to enjoy the full richness of the frosting.
Fig and Honey Cake
Dig into this Fig and Honey Cake—where sweet meets earthy in every bite. Perfect for brunch or dessert, it’s a showstopper that’s surprisingly simple to whip up.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the topping:
- 6 fresh figs, halved
- 2 tbsp honey
- 1 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and honey until light and fluffy. Tip: Ensure the butter is at room temperature for a smoother mix.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan. Arrange the fig halves cut side up on top of the batter.
- Drizzle the figs with 2 tbsp honey and 1 tbsp melted butter. Tip: This adds a glossy finish and enhances the figs’ natural sweetness.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Light, moist, and bursting with flavor, this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. The figs caramelize slightly in the oven, offering a delightful contrast to the tender crumb.
Conclusion
Concluding our culinary journey, these 18 Italian cake recipes offer a slice of Italy for every celebration. Whether you’re a novice or a seasoned baker, there’s a dessert here to delight your palate. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your baking adventures and this article with fellow foodies on Pinterest. Happy baking!
