Italian American Cassata Cake
For the Classic Yellow Cake:
  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • 1 teaspoon fine salt
  • ¾ cup (1 ½ sticks, 12 ounces) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
For the Cannoli Filling:
  • 8 ounces mascarpone cheese, softened
  • 8 ounces impastata, softened
  • 1⅔ cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup mini chocolate chips
For the Strawberry Cream Cheese Frosting:
  • ¾ cup (1 ½ sticks, 12 ounces) unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 1 ½ pounds powdered sugar
  • ½ teaspoon fine salt
  • 2 teaspoons vanilla extract
  • ⅓ cup strawberry puree
  • red food gel
To make the Classic Yellow Cake:
  1. Preheat oven to 350 degrees F. Grease the baking dome, dome insert, and cake pan with baking spray, set aside.
  2. Sift cake flour, baking powder, baking soda, and salt in a bowl, set aside.
  3. In a stand mixer fitted with a paddle attachment, beat butter on medium-high speed until smooth and pale in color, about 1 minute. Scrape the bowl and paddle down, add the sugar, and beat on medium-high speed again, creaming for 2 minutes. Lower the speed to medium, add the eggs on at a time, beating welling after each addition. After the last egg, scrape sides and bottom of the bowl down.
  4. Whisk the sour cream, milk, and vanilla in a small bowl. On the lowest speed, begin adding dry-mixture in 3 additions alternately with the wet-mixture in 2 additions, beginning and ending with the dry-mixture, mixing until the flour just disappears. Use a rubber spatula to give the batter a few stirs. Divide batter between pans, filling the pans only to the preset line. Bake the round cake for 20 to 25 minutes until a toothpick inserted comes out clean with a few moist, not wet, crumbs. Invert cake onto a wire rack to cool completely The dome cake will take 50 to 65 minutes to cook. It'll be hard to check the cake in the dome. Let cake cool completely in the dome, keep it in the dome until assembly.
To make the Cannoli Filling:
  1. Use a rubber spatula to smooth out the mascarpone. Add imapastata and blend by hand until incorporated. Do not think of using a mixer of electric beater, it will make the cheese super grainy. Stir in powdered sugar and vanilla. Fold in chocolate chips. Refrigerate until ready to assemble.
To make the Strawberry Cream Cheese Frosting:
  1. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese on a medium-high speed until smooth and lump free, about 2 to 3 minutes. Scrape the sides and bottom of the bowl down. The with mixer on low, slowly add powdered sugar, salt, vanilla, and strawberry puree. Raise speed, beating until smooth and combined. It may look a little softer than normal frosting, but this is okay. Put into a container and refrigerate until firmed up, about 2 hours.
To assemble the Italian American Cassata Cake:
  1. Dollop frosting onto a cake board and secure round cake layer. Apply an even layer of strawberry frosting to layer. Spoon cannoli filling into cake dome and invert dome onto frosted cake round. Cover cake with remaining strawberry frosting. Use the back of a spoon to create swirls.
Cake recipe adapted from Sally's Baking Addiction, frosting and filling by Layer Cake Parade
Recipe by Layer Cake Parade at