16 Traditional Italian Cake Recipes for Every Occasion
Italian cakes bring together simple ingredients to create extraordinary desserts that have delighted families for generations. These traditional recipes showcase the beauty of authentic Italian baking.
From creamy ricotta cheesecakes to citrus-scented sponges, each cake tells a story of regional Italian traditions and timeless flavors.
01. Crumbly Almond Cornmeal Cake

This rustic Italian cake combines almonds and cornmeal for a delightfully crumbly texture. Perfect alongside your morning espresso or evening wine.
Ingredients: 2 cups all-purpose flour, 1 cup fine cornmeal, 1 cup sliced almonds, 1 cup unsalted butter (cold), ¾ cup granulated sugar, 2 large egg yolks, 1 teaspoon vanilla extract, ½ teaspoon salt, zest of 1 lemon.
How To Make Crumbly Almond Cornmeal Cake
1. Preheat your oven to 350°F and butter a 9-inch springform pan thoroughly. Mix flour, cornmeal, and salt in a large bowl, then cut cold butter into small cubes and work it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
2. Stir in sugar, sliced almonds, and lemon zest until evenly distributed. In a separate bowl, whisk egg yolks with vanilla extract, then pour over the flour mixture and gently combine until the dough just holds together when pressed.
3. Press two-thirds of the mixture into your prepared pan, creating an even layer. Sprinkle remaining mixture over the top, leaving some gaps for that authentic rustic appearance.
4. Bake for 35-40 minutes until golden brown and set. Cool completely in the pan before removing, as this cake is delicate when warm.
02. Rustic Grape Harvest Cake

This olive oil cake celebrates Italy’s grape harvest tradition with fresh purple grapes. Light and moist with subtle citrus notes throughout.
Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup extra virgin olive oil, 3 large eggs, 1 cup whole milk, 2 cups fresh purple grapes, 2 teaspoons baking powder, zest of 1 orange, zest of 1 lemon, ½ teaspoon salt.
How To Make Rustic Grape Harvest Cake
1. Preheat oven to 375°F and grease a 10-inch round cake pan. Wash grapes thoroughly and pat completely dry, then toss with 2 tablespoons flour to prevent sinking during baking.
2. Whisk eggs and sugar in a large bowl until pale and fluffy, about 3 minutes. Slowly drizzle in olive oil while continuing to whisk, creating a smooth emulsion that gives this cake its tender crumb.
3. Combine flour, baking powder, and salt in a separate bowl. Add dry ingredients to egg mixture alternating with milk, beginning and ending with flour mixture. Fold in orange and lemon zest.
4. Gently fold in floured grapes, being careful not to overmix. Pour batter into prepared pan and bake for 45-50 minutes until golden and a toothpick inserted in center comes out with just a few moist crumbs.
5. Cool in pan for 15 minutes before turning out onto a wire rack. This cake actually improves in flavor after sitting overnight.
03. Lemon Cornmeal Almond Cake

Six fresh lemons create the bright flavor in this naturally gluten-free cake. Ground almonds and cornmeal provide wonderful texture and richness.
Ingredients: 1½ cups ground almonds, ½ cup fine cornmeal, 6 large lemons (juiced and zested), 6 large eggs, 1 cup granulated sugar, ½ cup unsalted butter (melted), 1½ teaspoons baking powder, ½ teaspoon salt, ½ cup powdered sugar for glaze.
How To Make Lemon Cornmeal Almond Cake
1. Preheat oven to 325°F and line a 9-inch springform pan with parchment paper. Separate eggs, placing whites in a clean bowl and yolks in another large mixing bowl.
2. Beat egg yolks with ¾ cup granulated sugar until thick and pale. Stir in melted butter, lemon zest, and half the lemon juice. Mix ground almonds, cornmeal, baking powder, and salt in a separate bowl.
3. Whip egg whites until soft peaks form, then gradually add remaining ¼ cup sugar and beat until stiff peaks form. Fold almond mixture into yolk mixture, then gently fold in egg whites in two additions.
4. Pour into prepared pan and bake for 50-55 minutes until golden and pulling slightly from sides. While cake bakes, make glaze by whisking powdered sugar with remaining lemon juice until smooth.
5. Pierce warm cake all over with a skewer and slowly pour glaze over top, allowing it to soak in completely before serving.
04. Vanilla Coconut Pecan Sponge

This celebration-worthy cake layers fluffy vanilla sponge with coconut and pecans. Cream cheese frosting makes it absolutely irresistible for special occasions.
Ingredients: 2¼ cups cake flour, 1¾ cups granulated sugar, ½ cup unsalted butter (softened), 4 large eggs, 1 cup buttermilk, 1 cup sweetened shredded coconut, 1 cup chopped pecans, 2 teaspoons vanilla extract, 2 teaspoons baking powder, ½ teaspoon salt.
How To Make Vanilla Coconut Pecan Sponge
1. Preheat oven to 350°F and grease three 9-inch round pans, then dust with flour. Cream butter and sugar in a large bowl until light and fluffy, about 4 minutes with an electric mixer.
2. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Combine flour, baking powder, and salt in a separate bowl.
3. Add dry ingredients to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat just until combined, then fold in coconut and ¾ cup pecans by hand.
4. Divide batter evenly between prepared pans and bake for 25-30 minutes until golden and springs back when lightly touched. Cool in pans for 10 minutes before turning out.
5. Once completely cool, frost with cream cheese frosting and sprinkle remaining pecans on top for a beautiful finish that tastes as good as it looks.
05. Dual Cheese Italian Cheesecake

Cream cheese and ricotta create the perfect texture in this authentic Italian cheesecake. Rich and creamy with a delicate flavor that’s simply unforgettable.
Ingredients: 2 pounds cream cheese (room temperature), 1 pound whole milk ricotta cheese, 1¼ cups granulated sugar, 5 large eggs, ¼ cup all-purpose flour, 2 teaspoons vanilla extract, 1 teaspoon lemon zest, ¼ teaspoon salt, 2 tablespoons butter for pan.
How To Make Dual Cheese Italian Cheesecake
1. Preheat oven to 325°F and generously butter a 10-inch springform pan. Press ricotta through a fine-mesh sieve to remove any lumps, ensuring your cheesecake will have a perfectly smooth texture.
2. Beat cream cheese in a large bowl until completely smooth and fluffy, about 3 minutes. Gradually add sugar and beat until well combined, scraping down bowl sides frequently.
3. Add eggs one at a time, beating on low speed just until incorporated after each addition. Overmixing can cause cracks, so gentle handling is key here.
4. Mix in sieved ricotta, flour, vanilla, lemon zest, and salt until just combined. Pour into prepared pan and smooth the top with an offset spatula.
5. Bake for 70-80 minutes until center is almost set but still slightly jiggly. Turn off oven and crack door open, allowing cheesecake to cool gradually for 1 hour.
6. Refrigerate overnight before serving. This patience pays off with perfect texture and flavor that develops beautifully as it chills.
06. Coffee Mascarpone Layer Cake

All the beloved flavors of tiramisu transform into an elegant layer cake. Coffee-soaked layers with rich mascarpone create pure Italian dessert magic.
Ingredients: 1½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup strong coffee (cooled), ⅓ cup vegetable oil, 1 tablespoon white vinegar, 1 pound mascarpone cheese, ¾ cup powdered sugar, 3 tablespoons coffee liqueur.
How To Make Coffee Mascarpone Layer Cake
1. Preheat oven to 350°F and grease two 9-inch round pans. Whisk together flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
2. Create a well in center of dry ingredients and pour in cooled coffee, oil, and vinegar. Whisk until smooth batter forms, being careful not to overmix this delicate cake.
3. Divide batter between prepared pans and bake for 28-32 minutes until a toothpick inserted in center comes out clean. Cool completely in pans before removing.
4. For filling, beat mascarpone with powdered sugar and coffee liqueur until smooth and spreadable. If mixture seems too thick, add 1-2 tablespoons heavy cream.
5. Place one layer on serving plate and spread half the mascarpone mixture on top. Add second layer and spread remaining filling over top and sides.
6. Dust with cocoa powder just before serving for that classic tiramisu appearance that will have everyone asking for the recipe.
07. Classic Italian Apple Cake

Tender apples nestle into vanilla-scented cake batter in this comforting Italian dessert. Serve warm with vanilla gelato for the ultimate experience.
Ingredients: 3 large Granny Smith apples, 2 cups all-purpose flour, 1½ cups granulated sugar, ½ cup unsalted butter (melted), 4 large eggs, ½ cup whole milk, 2 teaspoons vanilla extract, 2 teaspoons baking powder, ½ teaspoon cinnamon, ½ teaspoon salt.
How To Make Classic Italian Apple Cake
1. Preheat oven to 350°F and butter a 10-inch springform pan thoroughly. Peel apples and cut into thin slices, then toss with 2 tablespoons sugar and set aside to macerate.
2. Whisk eggs and remaining sugar in a large bowl until pale and thick, about 4 minutes. Slowly drizzle in melted butter while whisking, then add milk and vanilla extract.
3. Combine flour, baking powder, cinnamon, and salt in a separate bowl. Fold dry ingredients into wet ingredients just until combined, creating a thick but pourable batter.
4. Fold in sliced apples along with any accumulated juices, distributing them evenly throughout the batter. Pour into prepared pan and smooth the top gently.
5. Bake for 55-65 minutes until golden brown and a toothpick inserted in center comes out with just a few moist crumbs. The apples will create natural moisture pockets.
08. Light Italian Sponge Cake

Whipped egg whites create the signature airy texture in this versatile Italian sponge. Perfect foundation for layered cakes with fruit or cream fillings.
Ingredients: 6 large eggs (separated), ¾ cup granulated sugar, ¾ cup all-purpose flour, ¼ cup unsalted butter (melted and cooled), 1 teaspoon vanilla extract, ¼ teaspoon salt, powdered sugar for dusting.
How To Make Light Italian Sponge Cake
1. Preheat oven to 350°F and line a 9-inch round pan with parchment paper, leaving overhang for easy removal. Sift flour twice to ensure the lightest possible texture.
2. Beat egg yolks with half the sugar until thick and pale ribbons form when beaters are lifted, about 5 minutes. Mix in vanilla extract and set aside.
3. In a spotlessly clean bowl, whip egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff, glossy peaks form but don’t overbeat.
4. Gently fold one-third of egg whites into yolk mixture to lighten it. Sift flour over mixture and fold in along with remaining egg whites in two additions, working quickly but gently.
5. Drizzle cooled melted butter around edges of batter and fold in with minimal strokes. Pour into prepared pan and bake for 25-30 minutes until golden and springs back when touched.
09. Chocolate Ricotta Celebration Cake

Rich ricotta cheese creates incredible moisture in this decadent chocolate cake. Chunks of bittersweet chocolate add delightful surprises in every bite.
Ingredients: 1¾ cups all-purpose flour, ¾ cup cocoa powder, 1½ cups granulated sugar, 1 pound whole milk ricotta, 4 large eggs, ½ cup unsalted butter (melted), 6 ounces bittersweet chocolate (chopped), 2 teaspoons vanilla extract, 1½ teaspoons baking powder, ½ teaspoon salt.
How To Make Chocolate Ricotta Celebration Cake
1. Preheat oven to 350°F and grease a 10-inch springform pan, then dust with cocoa powder. Press ricotta through a fine-mesh sieve to eliminate any lumps that could affect the final texture.
2. Whisk flour, cocoa powder, baking powder, and salt in a large bowl. In another bowl, beat eggs and sugar until thick and pale, about 4 minutes with an electric mixer.
3. Mix sieved ricotta into egg mixture until smooth, then stir in melted butter and vanilla extract. The ricotta should be completely incorporated without any visible lumps.
4. Fold dry ingredients into ricotta mixture just until combined, then gently fold in chopped chocolate pieces, reserving a handful for the top if desired.
5. Pour batter into prepared pan and sprinkle reserved chocolate on top. Bake for 60-70 minutes until a toothpick inserted in center comes out with a few moist crumbs.
6. Cool completely in pan before removing. Dust with powdered sugar or grated chocolate just before serving for an elegant presentation that highlights the rich chocolate flavor.
10. Dense Walnut Chocolate Torte

This intensely chocolate Italian torte uses ground walnuts instead of flour. Dense and fudgy with sophisticated flavor that chocolate lovers absolutely adore.
Ingredients: 8 ounces dark chocolate (chopped), ½ cup unsalted butter, 5 large eggs (separated), ¾ cup granulated sugar, 1½ cups ground walnuts, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract, ¼ teaspoon salt, powdered sugar for dusting.
How To Make Dense Walnut Chocolate Torte
1. Preheat oven to 325°F and line a 9-inch springform pan with parchment paper. Melt chocolate and butter together in a double boiler, stirring until smooth, then cool slightly.
2. Beat egg yolks with half the sugar until thick and pale. Stir in cooled chocolate mixture, ground walnuts, cocoa powder, and vanilla until well combined.
3. In a clean bowl, whip egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form but mixture still looks glossy.
4. Fold one-third of egg whites into chocolate mixture to lighten it, then gently fold in remaining whites in two additions, maintaining as much volume as possible.
5. Pour into prepared pan and bake for 45-50 minutes until center is just set but still slightly soft. This torte will sink slightly as it cools, which is completely normal.
6. Cool completely before removing from pan. Dust generously with powdered sugar just before serving for a beautiful contrast against the dark chocolate.
11. Florentine Orange Carnival Cake

This traditional Florence sponge cake celebrates Carnival season with bright orange flavors. Light and moist with citrus zest throughout every tender crumb.
Ingredients: 2 cups all-purpose flour, 1¼ cups granulated sugar, 6 large eggs, ½ cup fresh orange juice, ¼ cup unsalted butter (melted), zest of 3 oranges, 2 teaspoons baking powder, 1 teaspoon vanilla extract, ½ teaspoon salt, powdered sugar for decorating.
How To Make Florentine Orange Carnival Cake
1. Preheat oven to 350°F and grease a 10-inch round pan, then dust with flour. Beat whole eggs and sugar in a large bowl until very thick and pale, about 8 minutes with an electric mixer.
2. Gently fold in orange juice, melted butter, orange zest, and vanilla extract. The mixture should remain light and airy, so fold carefully to preserve volume.
3. Sift flour, baking powder, and salt together twice for maximum lightness. Fold dry ingredients into egg mixture in three additions, working quickly but gently to maintain the cake’s delicate structure.
4. Pour batter into prepared pan and bake for 35-40 minutes until golden and springs back when lightly touched. The cake should pull slightly from the pan sides.
5. Cool in pan for 10 minutes before turning out onto a wire rack. Once completely cool, dust with powdered sugar using a fleur-de-lis stencil for authentic Florentine decoration.
12. Cannoli Cream Roll Cake

Classic cannoli flavors transform into an impressive jelly roll cake. Sweet ricotta filling with chocolate chips creates authentic Italian dessert magic in cake form.
Ingredients: ¾ cup all-purpose flour, 4 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2 pounds whole milk ricotta, 1 cup powdered sugar, ½ cup mini chocolate chips, 2 teaspoons vanilla extract, ½ teaspoon cinnamon, extra powdered sugar for rolling.
How To Make Cannoli Cream Roll Cake
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving overhang. Beat eggs and granulated sugar until very thick and pale, about 6 minutes.
2. Fold in flour, vanilla, and salt just until combined. Spread batter evenly in prepared pan and bake for 12-15 minutes until golden and springs back when touched.
3. Immediately turn cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off parchment paper and roll cake up in towel, starting from short end.
4. Cool completely while rolled. For filling, press ricotta through a fine sieve, then beat with powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
5. Carefully unroll cooled cake and spread ricotta filling evenly over surface, leaving a 1-inch border. Roll up again without the towel, seam side down.
6. Wrap in plastic wrap and refrigerate at least 4 hours before slicing. Dust with powdered sugar just before serving for a beautiful presentation that rivals any bakery.
13. Gluten-Free Almond Ricotta Cake

Ground almonds replace flour in this naturally gluten-free Italian cake. Ricotta and lemon create incredible moisture and bright flavor in every slice.
Ingredients: 2 cups blanched almond flour, 1 pound whole milk ricotta cheese, 4 large eggs, 1 cup granulated sugar, zest and juice of 2 lemons, ¼ cup unsalted butter (melted), 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt, powdered sugar for dusting.
How To Make Gluten-Free Almond Ricotta Cake
1. Preheat oven to 325°F and grease a 9-inch springform pan thoroughly. Press ricotta through a fine-mesh sieve to ensure the smoothest possible texture in your finished cake.
2. Beat eggs and sugar in a large bowl until thick and pale, about 4 minutes. Mix in sieved ricotta, lemon zest, lemon juice, melted butter, and vanilla until completely smooth.
3. Whisk almond flour, baking powder, and salt in a separate bowl, breaking up any lumps. Fold dry ingredients into ricotta mixture just until combined, being careful not to overmix.
4. Pour batter into prepared pan and smooth the top with an offset spatula. Bake for 55-65 minutes until golden brown and center is just set but still slightly soft.
5. Cool completely in pan before removing, as this cake is delicate when warm. Dust generously with powdered sugar just before serving for extra sweetness and beautiful presentation.
14. Lemon Almond Coffee Cake

Sweet lemon glaze drizzles over tender almond cake in this Italian coffee shop favorite. Perfect alongside your morning espresso or afternoon tea service.
Ingredients: 1½ cups all-purpose flour, ½ cup almond flour, 1 cup granulated sugar, ½ cup unsalted butter (softened), 3 large eggs, ½ cup whole milk, zest of 3 lemons, 2 teaspoons baking powder, 1 teaspoon almond extract, ½ teaspoon salt, 1 cup powdered sugar, 3 tablespoons lemon juice.
How To Make Lemon Almond Coffee Cake
1. Preheat oven to 350°F and grease a 9-inch round cake pan. Cream butter and granulated sugar until light and fluffy, about 4 minutes with an electric mixer.
2. Add eggs one at a time, beating well after each addition, then mix in almond extract and lemon zest. The mixture should be smooth and well combined.
3. Whisk both flours, baking powder, and salt in a separate bowl. Add dry ingredients to butter mixture alternating with milk, beginning and ending with flour mixture.
4. Pour batter into prepared pan and bake for 40-45 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in pan for 15 minutes.
5. While cake cools, whisk powdered sugar with lemon juice until smooth. Turn cake out onto a serving plate and drizzle glaze over warm cake, allowing it to soak in slightly.
15. Orange Semolina Almond Cake

Whole oranges and semolina flour create incredible texture in this dairy-free Italian cake. Orange liqueur adds sophisticated flavor that makes this truly special.
Ingredients: 2 medium oranges (whole), 1 cup semolina flour, 1 cup ground almonds, 1¼ cups granulated sugar, 4 large eggs, ½ cup extra virgin olive oil, 2 tablespoons orange liqueur, 1½ teaspoons baking powder, ½ teaspoon vanilla extract, ¼ teaspoon salt.
How To Make Orange Semolina Almond Cake
1. Place whole oranges in a large pot, cover with water, and boil for 1 hour until very tender. Cool completely, then cut open and remove any seeds before pureeing entire oranges in a food processor.
2. Preheat oven to 350°F and grease a 9-inch springform pan. Beat eggs and sugar in a large bowl until thick and pale, about 5 minutes with an electric mixer.
3. Mix in orange puree, olive oil, orange liqueur, and vanilla extract until well combined. The mixture should be smooth with no lumps of orange remaining.
4. Whisk semolina flour, ground almonds, baking powder, and salt in a separate bowl. Fold dry ingredients into orange mixture just until combined, creating a thick but pourable batter.
5. Pour into prepared pan and bake for 50-60 minutes until golden brown and a toothpick inserted in center comes out clean. The whole orange creates incredible moisture.
6. Cool completely in pan before removing. This cake actually improves in flavor after sitting overnight, allowing all the citrus flavors to meld beautifully together.
16. Sicilian Layered Cassata Cake

This luxurious Sicilian masterpiece layers sponge cake with sweet ricotta, candied fruits, and chocolate. An impressive celebration cake worthy of special occasions.
Ingredients: 1 store-bought pound cake, 2 pounds whole milk ricotta, 1 cup powdered sugar, ¼ cup orange liqueur, ½ cup mixed candied fruits (chopped), ½ cup mini chocolate chips, 8 ounces dark chocolate (melted), ½ cup heavy cream, 2 tablespoons corn syrup, green food coloring (optional).
How To Make Sicilian Layered Cassata Cake
1. Line a 9-inch bowl with plastic wrap, leaving overhang. Slice pound cake into ½-inch thick pieces and brush each slice generously with orange liqueur for authentic flavor.
2. Press ricotta through a fine-mesh sieve, then beat with powdered sugar until smooth and creamy. Fold in chopped candied fruits and chocolate chips, creating the traditional cassata filling.
3. Line the prepared bowl with cake slices, fitting them tightly together and pressing gently to eliminate gaps. Reserve remaining cake slices for the top layer.
4. Spoon ricotta mixture into cake-lined bowl, pressing down gently to eliminate air pockets. Top with remaining cake slices, pressing firmly to compact the layers.
5. Cover tightly with plastic wrap and refrigerate overnight to set completely. This patience allows all flavors to meld together beautifully.
6. For frosting, heat cream and corn syrup until simmering, then pour over melted chocolate and stir until smooth. Cool slightly before unmolding cake and covering completely with chocolate frosting.
7. Add a drop of green food coloring to remaining frosting if desired, and pipe decorative borders. Refrigerate until serving time for the most authentic presentation.
Final Thoughts
These traditional Italian cakes bring authentic flavors and time-honored techniques right to your kitchen. Each recipe celebrates Italy’s rich baking heritage with simple ingredients.
Whether you choose a simple lemon cake or elaborate cassata, these desserts will create lasting memories around your family table.