Easter Cake from Caserta: Casatiello Dolce Recipe

Recently, my close friend Danila from Caserta, a lovely city in the Campania region, shared with me her plan to make a traditional cake which she uses to enjoy on Easter morning by dipping it in milk. Eager to experience it myself, I didn’t want to miss out on the chance to learn how to prepare it.

Casatiello dolce, also known as Easter-sweet-bread is a sweet variation of the traditional savory one. It is a fragrant bread that is usually made with flour, sugar, eggs, butter, and lemon zest, and it is typically shaped like a ring, braided loaf, or rounded loaf. The bread may be decorated with icing, colorful eggs, and sprinkles, making it a delicious and festive addition to any Easter table.

So, without further ado, here is the recipe for Casatiello dolce Cake.


Sweet Casatiello Cake

Resting time: 1 day + 5 h
Preparation time: 20 min Baking time: 1h 20 min
Total time: 1 day and half



  • 100g (3.5 oz) flour Manitoba
  • 14g (1 ½ tbsp) fresh brewer’s yeast 
  • 2 eggs
  • 1 pics of salt
  • 1 pinch of sugar
  • half glass of lightly warm water


  • 500g (17 oz) Manitoba flour
  • 5 eggs
  • 200g (7oz) sugar
  • 100g (3.5 oz) seed oil
  • zest from a lemon
  • 1 tsp dry vanilla
  • 1 small glass of Rum, or sambuca liqueur
  • butter and flour to grease the cake pan


  • 2 tbsp of water
  • 100g (3.5 oz) icing sugar


STEP 1: Make the sourdough

  • In a bowl add flour, 2 eggs and salt. In a glass with warm water dissolve sugar and yeast. Add the mixture to the bowl. Knead until obtaining a smooth dough.
  • Let the sourdough rest and rise for 24 h covered with a kitchen towel.

STEP 2: Make the dough

  • In a large mixing bowl, combine flour, sugar, eggs, sourdough, lemon zest and vanilla and oil.
  • Using a stand mixer, or by hand, knead until a smooth and elastic dough forms. If you use a stand mixer, knead for 15 min at low speed.
  • Grease a round cake pan with high edges (20 x 10 cm – 7×3 inch) with butter and then dust with flour. Let the flour cover the entire inner surface. Remove any excess flour.
  • Put the dough into the round cake pan and cover it with plastic wrap. Let it rise in a warm, draft-free place for about 5 hours, or until it has doubled in size. You can let it rise in a cold oven with the door closed until the dough is nearly double in volume.
  • Preheat the oven to 350°F (180°C) at static type.
  • Bake the Casatiello Dolce for 1h and 20 min, or until it is golden brow. Arrange the cake pan in the middle part of the oven. Place the oven dripping pan immediately under the grill coil to bake it evenly and gently.
  • Allow it to cool on a wire rack before serving.

STEP 3: Decorate it

  • Place the sugar in a bowl, ad a spoon of water and mix with a spoon. You have to get a smooth, white icing. Add and bit more of water and mix. Decorate the cake with the icing and sprinkle it with coloured sprinkles.
How to make the perfect icing