italian wedding cake recipe

Written ByJenny Smyth Posted on
italian wedding cake recipe
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The Best italian wedding cake recipe

I’ve been making Italian Wedding Cake for years, and it’s still a family favorite. This recipe originated in Italy, where it’s known as ‘Torta di Matrimonio.’

It’s a traditional dessert made with ground almonds, sugar, and eggs. The cake is moist, flavorful, and has a delicate texture that’s hard to resist.

I love serving it at family gatherings and special occasions because it’s easy to make ahead of time and looks beautiful on a plate. The combination of flavors is simply amazing – the sweetness of the cake pairs perfectly with the richness of the almond flavor.

I’ve even made it for my kids’ birthday parties, and they always request it. It’s a versatile dessert that can be served with or without frosting, making it perfect for any occasion.

I’ve tried various recipes over the years, but this one remains my go-to because of its simplicity and deliciousness. The key to making a great Italian Wedding Cake is to not overmix the batter – it’s essential to keep it light and airy.

I also like to add a sprinkle of powdered sugar on top before serving, which adds an extra touch of elegance.

Italian Wedding Cake

Italian Wedding Cake

4.8 from 549 votes

Italian Wedding Cake is a traditional Italian dessert featuring layers of sponge cake soaked in a rum or liqueur syrup, filled with a creamy mascarpone and ricotta cheese mixture, and covered in a layer of whipped cream and powdered sugar. It is a rich and decadent treat that is perfect for celebrations.

Prep Time45 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 10Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Sponge Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup whole milk

For the Syrup

1/2 cup water
1/2 cup granulated sugar
1/4 cup rum or liqueur

For the Filling

2 cups mascarpone cheese
1 cup ricotta cheese
1/2 cup powdered sugar
1 tsp vanilla extract

For the Topping

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans and set aside.
3In a medium bowl, sift together the flour, baking powder, and salt.
Set aside.
4In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Divide the batter evenly between the prepared cake pans.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
12While the cakes are cooling, prepare the syrup.
13In a small saucepan, combine the water and granulated sugar over medium heat.
14Stir until the sugar is dissolved.
15Remove from heat and stir in the rum or liqueur.
16Set aside to cool.
17In a large mixing bowl, beat the mascarpone and ricotta cheeses together until smooth.
18Add the powdered sugar and vanilla extract, and mix until well combined.
Set aside.
19Once the cakes are completely cooled, use a serrated knife to carefully slice each cake horizontally, creating two layers.
20Brush the syrup over the cut sides of each cake layer.
21Place one layer on a serving plate or cake stand.
22Spread a layer of the cheese filling over the top, then place the second layer on top.
23Spread the remaining cheese filling over the top and sides of the cake, creating an even layer.
24In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
25Spread the whipped cream over the top and sides of the cake, creating an even layer.
26Use a piping bag fitted with your desired tip to pipe decorative borders or designs around the top and bottom edges of the cake.
27Dust the top of the cake with additional powdered sugar, if desired.
28Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
29Slice and serve the cake, enjoying the rich and creamy flavors of this traditional Italian dessert.
30Store any leftovers in an airtight container in the refrigerator for up to 3 days.

🔧Equipment

9-inch round cake pans
Mixing bowls
Electric mixer
Sifter
Wire rack
Spatula
Piping bag
Piping tips
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 145mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 7g

📝Notes

Tips: For a booze-free version, substitute the rum or liqueur in the syrup with orange juice or milk. You can also add a layer of fresh berries or fruit preserves between the cake layers for added flavor and texture. To make the cake even more decadent, consider adding a layer of chocolate ganache or a dusting of cocoa powder to the top of the cake.

Watch Video Of How Italian Wedding Cake Works

This Italian Wedding Cake recipe has been a staple in my household for years – it’s perfect for any occasion whether you’re celebrating a wedding or just need a delicious dessert for family dinner night! One thing I love about this recipe is how versatile it is: you can serve it plain or top it with your favorite frosting or glaze – either way, it’s sure to impress!

If you’re looking for a show-stopping dessert that’s both impressive and easy to make (yes, you read that right!) , look no further than this tried-and-true Italian Wedding Cake recipe.

❓ Frequently Asked Questions About Italian Wedding Cake

1. What is Italian Wedding Cake?

Italian Wedding Cake is a traditional Italian dessert made with ground almonds, sugar, and eggs. It’s often served at weddings and other special occasions due to its elegant appearance and delicious taste.

2. Is Italian Wedding Cake difficult to make?

No, Italian Wedding Cake is relatively easy to make, especially if you have experience with baking cakes from scratch. The key is to not overmix the batter – this will help ensure that your cake turns out light and fluffy.

3. Can I use almond extract instead of ground almonds?

You can use almond extract instead of ground almonds if you prefer, but keep in mind that the flavor will be slightly different. Ground almonds provide a rich, nutty flavor that’s hard to replicate with extract alone.

4. How do I store Italian Wedding Cake?

Italian Wedding Cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. It’s best to store it in an airtight container to maintain freshness.

5. Can I freeze Italian Wedding Cake?

No, freezing Italian Wedding Cake is not recommended because it can become dry and crumbly when thawed.

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