Red Velvet Cassata
Indulge in the ultimate fusion dessert with this Red Velvet Cassata—a luxurious twist on the classic Italian ricotta-filled cake. This stunning confection features layers of moist, vibrant red velvet cake alternated with a creamy ricotta filling studded with mini chocolate chips, topped off with a fluffy whipped cream frosting. Each bite harmoniously balances the rich cocoa flavor of the cake, the light sweetness of the ricotta, and the airy creaminess of the topping. Perfect for special occasions or when you want to impress, this decadent dessert is easy to make yet irresistibly sophisticated. With its eye-catching presentation and layers of incredible flavor, this Red Velvet Cassata is a showstopping treat that will leave everyone asking for seconds.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 15 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 240 milliliters Buttermilk
- 120 milliliters Vegetable oil
- 2 large Eggs
- 1 tablespoon Red food coloring
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract
- 450 grams Ricotta cheese
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract (for ricotta filling)
- 75 grams Mini chocolate chips
- 240 milliliters Heavy cream
- 30 grams Powdered sugar (for whipped cream)
- 1 teaspoon Vanilla extract (for whipped cream)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
Step 2
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Step 3
In another bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and 2 teaspoons of vanilla extract until fully combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and lump-free.
Step 5
Divide the batter equally between the prepared pans and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7
While the cakes cool, prepare the ricotta filling. In a medium bowl, mix the ricotta cheese, powdered sugar, 1 teaspoon of vanilla extract, and mini chocolate chips until smooth. Refrigerate until ready to use.
Step 8
For the whipped cream topping, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract in a clean mixing bowl until stiff peaks form. Refrigerate until needed.
Step 9
Once the cakes have cooled completely, trim the tops to create an even surface. Slice each cake horizontally into two thin layers, creating four layers total.
Step 10
Place the first cake layer on a serving plate. Spread a generous amount of the ricotta filling evenly across the top. Repeat with the next two layers, ending with the fourth cake layer on top.
Step 11
Frost the top and sides of the cassata with the whipped cream, smoothing it out with a spatula.
Step 12
Decorate as desired with additional mini chocolate chips, red velvet cake crumbs, or a dusting of cocoa powder.
Step 13
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the layers to set.
Step 14
Slice and serve chilled. Enjoy your luscious Red Velvet Cassata!
Nutrition Facts
| Serving size | 1854.2 grams (1854.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5268 |
| Total Fat 275.50g | 353% |
| Saturated Fat 115.20g | 576% |
| Polyunsaturated Fat 68.70g | |
| Cholesterol 915mg | 305% |
| Sodium 3382mg | 147% |
| Total Carbohydrate 622.00g | 226% |
| Dietary Fiber 17.20g | 61% |
| Total Sugars 384.20g | |
| Protein 105.20g | 210% |
| Vitamin D 211IU | 1054% |
| Calcium 2292mg | 176% |
| Iron 20mg | 111% |
| Potassium 1446mg | 31% |
Source of Calories