What’s Up, Hungry People

When people ask, “What food should I try when I’m in Cleveland?” the usual suspects come to mind: pierogies, paczki, wings, corned beef, and beer. But what many overlook is Cleveland’s best-kept dessert secret: cassata cake.

This isn’t just any cassata cake – it’s Cleveland-style, a variation that’s become an icon in its own right. Based on the famous cassata cake from Corbo’s Bakery, this cake takes everything you think you know about cassata and flips it on its head. Layers of Italian sponge cake, soaked in a rich, boozy syrup, are stacked with fresh strawberries and a velvety custard filling, all topped off with homemade whipped cream. It’s a cake that’s as much about tradition as it is about indulgence, and it holds a special place in the heart of anyone who calls Cleveland home.

Now, I won’t lie to you—this cake is a bit of a project. It’s one of the most intricate desserts I’ve ever tackled, but every step is worth it. If you’re up for the challenge, you’ll be rewarded with a cake that’s not only delicious but also a sweet slice of Cleveland history. Trust me, when you finally take that first bite, you’ll understand why this cake is a local legend.

Making Crème Pâtissière

Crème pâtissière is a thick custard that adds a creamy layer to the cake without soaking into the sponge.

Here’s What You Need:

Butter – Adds smoothness and depth to the custard.
Vanilla – Adds a fragrant and sweet undertone to the custard.
Half & Half – Creates a creamy base for the custard. You can substitute with milk and heavy cream.
Sugar – Sweetens the custard and helps with the thickening process.
Egg Yolks – Richens the custard and helps achieve the desired consistency.
Cornstarch – Thickens the custard to ensure it holds its shape.

Tempering the creme patissiere

In a separate bowl the sugar, yolks and cornstarch are whisked into a thick paste. In order to combine the paste with the hot milk liquid the eggs first need to be tempered.

I use a measuring cup to measure out about a half cup of hot liquid and then slowly pouring the hot liquid into the egg paste while whisking rapidly. You have to whisk fast so that the hot liquid doesn’t scramble the eggs. The end result should be a slightly warmed, more liquidy version of the eggs. It should not be clumpy or overly thick.

Then slowly pour the egg liquid back into the simmering half and half while whisking. Continue to simmer until the liquid starts to thicken and become more like custard. Then add in the butter.

Finally we will add in the butter. Keep whisking as the butter melts until a smooth custard comes together and all of the butter is whisked in.

From there we will place a sheet of plastic wrap on top of the creme patissiere and press it gently down on top of the custard so that the plastic is in direct contact. You do not want the creme pat exposed to the air. Let the custard cool to room temperature and then place in the fridge to chill overnight. It will continue to thicken up as it cools.

When ready, transfer the creme patissiere to a piping bag or a gallon baggie with the corner snipped for easy application to the cake!

Baking Italian Sponge Cakes

Italian sponge cakes rely on egg whites whipped until stiff, but not dry, to achieve a light and airy texture.

Special Supplies

9×9 cake pans – this is the ideal size for the amount of batter we will be making
parchment paper – pre-line the pans so that the cakes fall right out
butter or cooking spray oil – butter is better but spray can be used in a pinch

Here’s What You Need

Egg Whites – Whipped to stiff peaks for a light, fluffy cake.
Cream of Tartar – Stabilizes the egg whites for better structure.
Sugar – Adds sweetness and helps maintain the cake’s structure.
Cake Flour – Keeps the cake light and airy; avoid substituting with all-purpose flour if possible.
Baking Powder – Helps the cake rise properly.
Egg Yolks – Adds richness to the cake batter.
Lemon – Adds a touch of brightness to the batter.
Canola Oil – Ensures a smooth, even batter.

Bake That Cake!

When it comes to baking our cakes, it’s best to do it low and slow. Bake the cakes at 325°F for about 30 minutes or until a toothpick inserted into the center or each cake comes out clean. The cake should just be starting to pull away from the sides of the pan when it is ready. Take care not to over-bake the cake or else it may be dry.

After that the cooling process is just as important as the baking process! Let the cakes cool in their pans on a rack for about an hour then when the cakes are room temperature, flip them out of the pans and cool to room temperature. I then put the cakes back into their pans and tightly covered with plastic wrap.

You can make the cakes up to two days in advance. But no matter when you make them, they will need to be 100% chilled through on assembly day.

What the heck is “MACERATING” ???

In this recipe you will see me reference “macerating the strawberries.” We will be creating a liquid from the strawberries using a very simple method.

First the strawberries need to be roughly chopped and diced. You will notice as you cut the strawberries that they release a bit of juice already.

When the strawberries are chopped up, I put mine into a strainer suspended over a large bowl. Then I sprinkled sugar over the top of the strawberries and let the process do its thing!

As the strawberries draw in the sugar crystals, they will start to release a liquid. This liquid will drip through the strainer and into the bowl below – it should be the consistency of a sugary, strawberry flavored syrup!

We will use that syrup mixed with Grand Marnier to soak into our Italian sponge cakes – and the remaining strawberries will be spread onto each layer of cake below the creme patissiere.

Make the BEST Whipped Cream

The secret to making the perfect light and airy whipped cream is to use a metal bowl that has been chilled along with the whisk! They should be so cold that you have to use a towel to hold it as you whisk!

And FUN TIP

I chilled my metal bowl in 8 inches of freshly fallen CLE-snow. True story. I will have to remake this cake just to get a pic this year!

Assembling the Cake

Assembling the cake is actually the least daunting part of this bake! I recommend using a cake turn to help ice the cake at the end.

Special Tools

Cake turn table – makes frosting a breeze
flat dough scraper or cake scraper – to get the whipped frosting as even as possible
piping bags – you can also use a gallon baggie with the corner snipped off in a pinch
10×10 cardboard cake board – use a round board to make it easy to move the cake around as needed

Putting it all together!

IMPORTANT: Make sure everything is chilled 100% before assembly!
Slice each cake in half hortizontally to make 4 even layers.
Place a dab of whipped cream on the cake board in the middle to hold it in place, then put a dab on top of the board in the middle and place down the first layer of cake.
Brush the cake with the strawberry Grand Marnier syrup.
Spread a layer of strawberries
Pipe a layer of creme patissiere.
Place the second layer of cake.
Repeat with brushing, spreading and piping for the other layers until you have a stacked cake.
Use about a quarter of whipped cream to create a crumb coat on the cake then FREEZE for 20 minutes to set the crumb coat.
Pipe the rest of the whipped cream on the outside of the cake and use the cake turn table to get an even layer of whipped cream on the top and sides of the cake. It should be an even half inch on the top and quarter inch on the sides best you can get it!
Use any remaining strawberries to decorate the outside of the cake.
Chill until ready to serve.

Cassata Cake Troubleshooting Tips

Avoid Scrambled Eggs in Your Custard: Whisk quickly and constantly when tempering the eggs to avoid curdling.
Perfect Whipped Cream: Use a chilled metal bowl and whisk for the best results. This helps the cream whip faster and stay stable longer.
Prevent Overmixing the Cake Batter: Fold in the egg whites gently to avoid deflating the batter. Overmixing can result in a dense cake.
Crumb Coat Perfection: Freezing the crumb coat ensures a smooth final layer of frosting. Don’t skip this step, or you may end up with crumbs in your frosting.

Common Questions About My Cleveland-Style Cassata Cake

What if I don’t have Grand Marnier? You can substitute it with another orange liqueur or simply use orange juice if you want to skip the alcohol.
Can I use frozen strawberries? Fresh strawberries are best for this recipe, but if you must use frozen, thaw them completely and drain excess liquid before macerating.
Why is my sponge cake dense? This could be due to overmixing the batter or not whipping the egg whites enough. Ensure stiff peaks form, but don’t let the egg whites become dry.
Can I make this cake ahead of time? Absolutely! The components can be made up to two days in advance. Just make sure everything is fully chilled before assembly.
Is there a substitute for cake flour? Cake flour is ideal for a light and airy cake, but in a pinch, you can use a mix of all-purpose flour and cornstarch (for every cup of flour, remove 2 tablespoons and replace with cornstarch).

After all the effort that goes into making this Cleveland-style cassata cake, there’s nothing quite like the satisfaction of seeing it come together in all its layered glory. Each forkful brings together the tender sponge cake, sweet strawberries, and creamy custard in a way that’s pure Cleveland. It’s a cake that tells a story – one of tradition, love, and the little-known treasures of The Land.

So, if you’re looking to bring a piece of Cleveland into your kitchen, this cake is the way to do it. Sure, it’s a bit of a labor of love, but once you taste it, you’ll know it was time well spent. Plus, when you serve it up, you’ll be sharing more than just a dessert – you’ll be sharing a slice of Cleveland’s sweet side.

Cleveland Style Cassata Cake

The Starving Chef

Layers of rum soaked Italian sponge cake are stacked with fresh strawberries and custard sandwiched between. Then the entire thing is 'frosted' with a homemade whipped cream and topped with even more strawberries.

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Prep Time 8

Cook Time 1 30

Total Time 9 30

Course Cookies, Dessert

Cuisine Cake

Servings

Equipment

round cake pan
rotating cake stand
cake decorating kit
mixing bowl
whisk

Ingredients

FOR CREME PATISSIERE:

1 teaspoon vanilla
2 cups half & half or 1 cup milk + 1 cup heavy cream
½ cup sugar
6 egg yolks
3 tablespoons cornstarch
¼ teaspoon sea salt
6 tablespoons butter sliced

FOR ITALIAN SPONGE CAKE:

8 egg whites room temperature
1 teaspoon cream of tartar
2 ¼ cup cake flour
1 ½ cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
5 egg yolks
1 lemon juiced
½ cup canola oil
½ cup water

FOR STRAWBERRY SYRUP:

16 pz strawberries chopped, a few saved whole
1 ½ cup sugar
1 cup Grand Marnier

FOR WHIPPED CREAM TOPPING:

4 cups whipping cream
3 cups confectioners' sugar

Instructions

Crème Pâtissière (Custard Filling):

In a saucepan over medium-high heat, whisk together vanilla and half & half (or milk + heavy cream) until lightly simmering. Do NOT bring to a rolling boil.
In a small bowl, whisk together sugar, egg yolks, cornstarch, and sea salt until a thick paste forms.
Temper the mixture by slowly pouring in about ¼ to ½ cup of the hot milk mixture while whisking constantly. The egg mixture should be smooth and creamy with a golden color.
Slowly pour the tempered egg mixture into the simmering milk, whisking constantly. Simmer for 5-8 minutes until the mixture thickens into a custard consistency. Remove from heat.
Add sliced butter and whisk until fully melted and smooth.
Pour the custard into a new bowl, using a spatula to scrape every bit from the pan. Cool for 15 minutes, then cover with plastic wrap, pressing it directly onto the surface of the custard. Cool to room temperature, then refrigerate for 10+ hours or overnight. The custard can be made up to two days in advance.

Italian Sponge Cake:

Preheat the oven to 325°F. Grease two 9×9 cake pans and line them with parchment paper, cutting the paper to fit the bottom and sides. Grease the parchment paper.
In a stand mixer, whip egg whites and cream of tartar until very foamy. Gradually add sugar while whipping until stiff peaks form. Do not overmix.
In a separate bowl, sift together cake flour, baking powder, and sea salt.
In another bowl, combine egg yolks, lemon juice, water, and canola oil. Whisk until pale and creamy, about 2-3 minutes.
Stir the egg yolk mixture into the flour mixture, then gently fold in the whipped egg whites until a smooth batter forms.
Pour the batter into the prepared cake pans, filling them ⅔ full. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a rack for an hour. Then flip the cakes onto the rack and cool to room temperature. Do not remove the parchment.
Once cool, return the cakes to their pans, cover with plastic wrap, and chill overnight. The cakes can be prepared up to two days in advance.

Strawberry Syrup:

Chop the strawberries, saving a few whole for decoration. Place the chopped strawberries in a sieve over a bowl, stir in the sugar, and let the liquids drain for about an hour.
Whisk the strawberry syrup with Grand Marnier. Reserve the remaining strawberries. Chill the syrup and strawberries overnight. This can be made up to 24 hours in advance.

Whipped Cream Topping:

Whip the heavy cream and confectioners' sugar in a large bowl until thick and fluffy, about 10 minutes. Transfer the whipped cream to a piping bag.

Assembly:

Transfer the custard to a piping bag. Remove the cakes from their pans and carefully remove the parchment. Slice each cake in half to create four layers.
Place a dab of whipped cream on a cake board and a turntable. Place the first cake layer on the board and brush it with Grand Marnier syrup.
Spread a layer of macerated strawberries, followed by a layer of custard. Repeat with the remaining layers.
Pipe a thin layer of whipped cream over the top and sides of the cake. Freeze for 20 minutes to set the crumb coat.
Once set, pipe the remaining whipped cream over the top and sides, smoothing with a scraper.
Decorate with dabs of whipped cream and the reserved whole and sliced strawberries. Chill until ready to serve, up to 24 hours in advance. Enjoy while living in The Land!