15 Italian Cakes You Need To Try At Least Once

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Industry statistics by IBISWorld show that, as of 2023, the US had over 1,512 Patisserie and Cake Shops businesses, showing how much we love cakes and baking. Italian cakes are a delightful blend of rich history and mouthwatering flavors, capturing the essence of Italy’s culinary tradition. 

These Italian desserts offer a glimpse into the country’s diverse regional tastes and time-honored recipes. Here are 15 must-try Italian cakes that will tantalize the taste buds.

Tiramisu

Tiramisu is considered the most famous Italian dessert worldwide. According to reports by Business Research Insights, the global boxed tiramisu market was USD 856 million in 2021. 

This coffee-flavored cake layers mascarpone cheese and ladyfingers dipped in coffee and cocoa powder. Stephen Collucci, a veteran pastry chef now with the Tavern, says Tiramisu is the “perfect” item to conclude a meal because “you can have your dessert and coffee all in one place.” 

Zuccotto

This dome-shaped cake from Florence is made with layers of sponge cake, chocolate, and cream. Zuccotto’s shape is inspired by the shape of the Brunelleschi dome. 

Italia a Tavola, a culinary magazine, highlights that Zuccotto has seen a 25% increase in popularity among Italian households in the past five years. Zuccotto blends textures and flavors, creating a unique experience with every bite.

Pastiera Napoletana

Pastiera Napoletana is a traditional Easter pie from Naples. It combines ricotta cheese, cooked wheat, and citrus zest.

According to True Italian, this cake has been cherished for years as a symbol of renewal and rebirth. 

Torta Caprese

Torta Caprese is a flour-free chocolate cake made with almonds from the island of Capri. This cake’s dense, rich texture is unforgettable. 

A study published in the Journal of Food Composition and Analysis states that the lack of flour gives Torta Caprese its fudgy texture, making it a popular gluten-free option.

Torta Setteveli

Combining hazelnut and chocolate, Torta Setteveli from Palermo features seven decadent layers. Each of these layers offers a different texture and flavor profile, making it a luxurious treat.

Chef Alessandro Ferrara states, “Torta Setteveli is an intricate creation that showcases Palermo’s pastry expertise.” Nearly half of pastry shops in Palermo offer this cake.

Cassata Siciliana

Cassata Siciliana is a traditional Sicilian cake made with sponge cake, ricotta, and marzipan. This vibrantly decorated dessert is a feast for the eyes and palate. 

Food historian Carla Marino remarks, “Cassata reflects the multicultural influences on Sicilian cuisine.” According to Tasting Table, The first written record of Cassata dates back to the 10th century and was said to have been made for a celebration in honor of King Roger II of Sicily.

Torta della Nonna

“Grandma’s Cake” or Torta della Nonna is a Tuscan treat filled with citrus-flavored custard and topped with pine nuts. The comforting flavors make it a family favorite. 

Reports by Leonardo Da Vinci Art School show that Torta della Nonna was created for a bet by the chef Guido Samorini in his restaurant. The cake was an instant success and has captivated Florentines and other enthusiasts to date. 

Struffoli

Struffoli are Neapolitan honey balls, small fried dough balls coated in honey and often decorated with colorful sprinkles. Served in small mounds, these are a Christmas favorite. 

According to Massa Lubrense, Struffoli was initially prepared in convents by nuns and given as Christmas gifts to nobles who had distinguished themselves for acts of charity.

Babà

Babà is a rum-soaked cake from Naples, often served with whipped cream or fruit. Its spongy texture and rich flavor make it a standout dessert. 

My Country? Europe notes that the Baba cake has a rich history. It started as a German-made cake, was exported and modified to suit a Polish king during his exile in France, and was subsequently imported by Neapolitan cooks.

Sbrisolona

Sbrisolona is a crumbly cake from Mantua, made with almonds and cornmeal. It is characterized by a rustic texture and nutty flavor, which are incredibly satisfying. 

Historian Lucia Bartoli comments, “Sbrisolona is a symbol of Mantua’s agricultural tradition.” The Italian National Institute of Statistics reports that Sbrisolona remains a staple in northern Italian households.

Panforte

Panforte is a dense, chewy cake from Siena, filled with nuts, honey, and dried fruit. This medieval dessert has stood the test of time. 

Delicious Italy states that Panforte originated from an Abbess tasked with making cakes for a banquet attended by the religious aristocrats of Tuscany. The name stands for “strong bread,” portraying its longevity and ability to remain fresh for long periods.

Castagnaccio

Castagnaccio is a traditional Tuscan chestnut cake enriched with pine nuts, raisins, and rosemary. Its earthy flavors are a delightful departure from typical sweet cakes. 

Chef Matteo Ricci states, “Castagnaccio is a celebration of Tuscany’s autumn harvest.” Culinary surveys highlight that Castagnaccio is particularly popular during the fall season when chestnuts are in season.

Sfogliatelle

Sfogliatelle, also known as “lobster tails,” are shells of crispy pastry filled with sweet, creamy ricotta. Their crispy layers and creamy core make them a delightful breakfast indulgence. This specialty from Campania is considered a labor of love, requiring careful preparation. 

According to the renowned baker Korena of Korena in the Kitchen, “The lobster tail is the American version of the Sfogliatelle Ricci, made larger and filled with choux paste before baking, causing the pastry to puff up in the oven and create a space to fill with diplomat cream.

Panettone

Originating from Milan, Panettone is a sweet bread traditionally enjoyed during Christmas. It has a fluffy texture, studded with raisins and candied fruits, and has a distinct dome shape. 

The Macrina Bakery reports that Italy produces over 100 million Panettone every holiday season, demonstrating its prominence in Italian culture. 

Cannoli

Cannoli, originally from Sicily, features crispy pastry tubes filled with sweetened ricotta cheese, often adorned with chocolate chips or candied fruit. The combination of crunchy shells and creamy filling creates a delightful contrast.

“Cannoli represents Sicily’s rich history and love for sweet treats,” says culinary historian Maria Esposito. In 2023, The Global Cannoli Dessert Market was valued at USD 40.6 billion, according to Virtue Market Research. 

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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