Cipriani Cake Recipe

The Cipriani cake recipe is a luxurious yet simple vanilla dessert made famous by the Cipriani family. It’s built with soft sponge layers, a creamy vanilla filling, and finished with a toasted meringue. While it looks like something from a high-end bakery, it’s totally doable at home. In this guide, you’ll learn how to recreate the full cake from scratch, using everyday ingredients for impressive results.

The History Behind the Cipriani Cake

The Origin of the Cipriani Meringue Cake

This cake comes from the world-renowned Cipriani brand, famous for its restaurant Harry’s Bar in Venice. What began as a simple layered cake with Italian roots became one of their signature desserts.

Why It Became a Dessert Icon

People love this cake for its light layers, silky filling, and dramatic meringue topping. It’s elegant, balanced, and instantly recognizable. Today, it’s considered a classic among European-style desserts.

What Makes the Cipriani Cake So Special

Flavor and Texture Profile

The Cipriani cake recipe stands out for its balanced layers and refined texture. The sponge cake is airy yet moist, made from a base of whipped eggs, oil, and milk. It has just enough sweetness to pair beautifully with the light vanilla cream inside.

The real star, though, is the meringue topping. Silky, glossy, and lightly torched, it adds a soft bite with a subtle caramelized flavor. Unlike buttercream-heavy cakes, the Cipriani version feels delicate and not overly rich. It’s ideal for celebrations when you want something elegant and refreshing rather than heavy.

Each bite gives you a blend of soft cake, cool vanilla cream, and sweet toasted meringue. That layered combination is what elevates it beyond a typical vanilla cake.

Key Components of the Cake

Here’s a quick breakdown of what makes this cake unique:

What makes the Cipriani cake recipe especially successful is the harmony of these parts. Each layer has its own texture and role but comes together seamlessly.

Ingredients You’ll Need for the Cipriani Cake Recipe

Breakdown of Ingredients for Each Component

The Cipriani cake recipe is made up of three parts: the sponge cake layers, the vanilla cream filling, and the meringue topping. Each uses basic ingredients you likely already have at home, but the key is how you combine and treat them.

Here’s a full list of what you’ll need:

For the Cake Layers:

• 4 egg yolks, room temperature
• 205 g regular white sugar
• 20 g vanilla sugar
• 2 tsp vanilla extract
• 100 ml oil
• 55 ml full-fat milk
• 240 g cake flour
• 12 g baking powder
• 4 egg whites, room temperature

For the Vanilla Cream Filling:

• 38 g vanilla pudding powder
• 500 ml semi-fat milk
• 500 ml cold whipping cream
• 3 tbsp full-fat milk
• 2 tsp vanilla extract
• 16 g cream stiffener

For the Meringue Topping:

• 4 egg whites
• 200 g regular white sugar
• Juice from 1 lime
• 1 tsp vanilla extract
• 100 ml water

This cipriani cake recipe uses familiar pantry items, but don’t skip on the vanilla extract and pudding powder—they’re essential to creating that signature flavor and texture.

Tips on Choosing the Best Quality Ingredients

• Eggs: Use fresh, room-temperature eggs for better volume when whipping.
• Vanilla Extract: Pure vanilla extract gives a stronger, cleaner flavor than artificial.
• Cream: Use full-fat whipping cream for a more stable and rich texture in your vanilla filling.
• Flour: Cake flour creates a finer crumb than all-purpose flour, giving the sponge its signature softness.

If you’re baking for a special occasion, go for organic or high-quality dairy for richer taste. The Cipriani cake might look simple, but premium ingredients will elevate it dramatically.

Cipriani Cake Recipe

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• Author: Jessica
• Total Time: 2 hours
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

A luxurious vanilla sponge cake with velvety cream and golden meringue, inspired by the classic Cipriani dessert.

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Ingredients

Scale 1x2x3x

Cake Layers:

4 egg yolks, room temperature

205 g white sugar

20 g vanilla sugar

2 tsp vanilla extract

100 ml oil

55 ml full-fat milk

240 g cake flour

12 g baking powder

4 egg whites, room temperature

Vanilla Cream:

38 g vanilla pudding powder

500 ml semi-fat milk

500 ml whipping cream

3 tbsp full-fat milk

2 tsp vanilla extract

16 g cream stiffener

Meringue:

4 egg whites

200 g white sugar

Juice from 1 lime

1 tsp vanilla extract

100 ml water

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Instructions

1. Preheat oven to 170°C and prepare cake tin.

2. Whip egg yolks with sugars until fluffy.

3. Add vanilla extract, oil, milk and mix.

4. Fold in flour and baking powder.

5. Beat egg whites until stiff and fold in.

6. Pour batter into tin and bake for 30 minutes.

7. Cool cake completely and cut into 3–4 layers.

8. Prepare vanilla pudding and let it cool.

9. Mix cooled pudding with milk and vanilla extract.

10. Whip cream with stiffener and fold into pudding.

11. Layer cake with vanilla cream and refrigerate.

12. Make sugar syrup and boil it.

13. Whip egg whites and slowly pour syrup while beating.

14. Add lime juice and vanilla, whip to stiff peaks.

15. Spread meringue on cake and brown with torch.

Notes

Let the pudding cool completely before folding in whipped cream to avoid a runny texture.

Use a cake ring during assembly for even, clean layers.

Chill the cake for at least 2 hours before topping with meringue.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Cakes
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 325
• Sugar: 28g
• Sodium: 105mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 0.5g
• Protein: 6g
• Cholesterol: 105mg

Step-by-Step: Making the Cake Layers

Preparing and Mixing the Batter

The foundation of the Cipriani cake recipe lies in its sponge layers. They’re soft but structured, thanks to the combination of whipped eggs and gentle folding.

Here’s how to prepare the batter:

1. Preheat your oven to 170°C (340°F) and prepare one 25 cm cake tin or two smaller ones (15–18 cm) lined with parchment paper or lightly greased.
2. In a large bowl, whip 4 egg yolks with 205 g of white sugar and 20 g of vanilla sugar. Mix on high speed until the mixture becomes pale and fluffy (about 4–5 minutes).
3. Add in 2 teaspoons of vanilla extract, 100 ml of oil, and 55 ml of full-fat milk. Mix again for 5–6 minutes. The batter should be thick and smooth.
4. In a separate bowl, sift together 240 g of cake flour and 12 g of baking powder.
5. Fold the flour mixture gently into the wet batter using a rubber spatula. Mix until no dry flour remains, being careful not to deflate the mixture.
6. In another clean bowl, whip 4 egg whites to stiff peaks. Gently fold them into the batter in thirds. This step creates the light, fluffy texture the Cipriani sponge is known for.

Baking and Cooling the Cake Properly

1. Pour the finished batter into your prepared cake tin. Smooth out the top evenly with a spatula.
2. Bake for around 30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the Cipriani Cake Recipe cool completely in the pan for 10 minutes, then remove and place it on a wire rack to finish cooling.

Important Tip: Don’t try to slice the cake while it’s still warm. Wait until it’s completely cooled, or it may break. If you’re not confident with thin layers, go for 3 thicker ones instead of 4.

Once cooled, carefully slice the Cipriani Cake Recipe into even layers using a long, serrated knife. These layers will soon hold the vanilla cream and meringue topping.

Crafting the Perfect Vanilla Cream Filling

Making the Pudding Base from Scratch

The filling in the Cipriani cake recipe isn’t just any cream—it’s a light, pudding-based mixture that holds its shape between layers without feeling heavy.

Follow these steps to make the base:

1. In a medium saucepan, prepare 38 g of vanilla pudding powder with 500 ml of semi-fat milk according to the package instructions.
2. Stir constantly while heating to avoid lumps and remove from heat as soon as it thickens.
3. Allow the pudding to cool completely. This is key—warm pudding will ruin the texture of your whipped cream later.
4. Once cooled, whisk in 3 tablespoons of full-fat milk and 2 teaspoons of vanilla extract to loosen the texture slightly and enhance the flavor.

If you plan to make the Cipriani Cake Recipe ahead of time, consider boiling the milk before mixing it in to extend freshness.

Folding in the Whipped Cream Smoothly

1. In a chilled mixing bowl, whip 500 ml of cold whipping cream with 16 g of cream stiffener until soft peaks form.
2. Be careful not to overmix—it should hold its shape but still look smooth.
3. Using a rubber spatula, gently fold the whipped cream into the cooled pudding base. Do this in batches to avoid deflating the cream.
4. The final texture should be airy and creamy, not runny or overly thick.

This vanilla cream should be light enough to blend perfectly with the sponge layers but structured enough to hold the Cipriani Cake Recipe together. It’s mild, sweet, and carries just enough vanilla to enhance the cake without overpowering it.

How to Assemble the Cipriani Cake Like a Pro

Layering Techniques and Tips

Once your sponge cake layers and vanilla cream are ready, it’s time to bring the Cipriani cake together. Assembly is simple, but technique matters if you want clean layers and a stable cake.

Here’s how to assemble it step by step:

1. Place the first cake layer on a serving plate or cake stand. If the top is domed, slice it flat.
2. Spoon a generous layer of vanilla cream onto the sponge. Use a flat spatula to spread it evenly from center to edge.
3. Gently place the next sponge layer on top. Press lightly to level it without squeezing out the filling.
4. Repeat the process, alternating sponge and cream layers, until your top sponge layer is in place. You should have 3 to 4 layers total.
5. Don’t add cream on the very top yet—that’s where the meringue will go.

Pro Tip: Use a cake ring or acetate wrap around the sides while stacking. This helps maintain clean, even edges during chilling.

Refrigeration and Setting Time

After assembly, chill the cake before adding the meringue. This helps the filling firm up and keeps the cake from sliding or collapsing.

• Cover the Cipriani Cake Recipe lightly with plastic wrap or place it in a cake dome.
• Refrigerate for at least 2 hours, or overnight for the best structure.

Refrigeration not only helps the layers set, but it also deepens the flavor as the vanilla cream soaks slightly into the sponge. When properly chilled, the cake slices cleanly and holds its form.

Mastering the Meringue Topping

Making a Silky, Stable Meringue

The meringue topping is the finishing touch that turns the Cipriani cake recipe from simple to stunning. Italian-style meringue is preferred here because it’s glossy, holds shape well, and doesn’t collapse over time.

To make the meringue:

1. In a small saucepan, combine 200 g of white sugar and 100 ml of water.
2. Heat over high, stirring just until the sugar dissolves. Then stop stirring and allow it to boil until it reaches a soft-ball stage (235–240°F or about 112°C).
3. While the syrup heats, beat 4 egg whites in a stand mixer or large bowl on high speed until foamy.
4. When the syrup reaches temperature, slowly pour it in a thin stream into the egg whites while mixing continuously on high speed.
5. Add juice from 1 lime and 1 tsp of vanilla extract.
6. Continue whipping until stiff, glossy peaks form. This can take up to 8 minutes.

The key is to avoid overmixing once stiff peaks form. The meringue should be thick, smooth, and slightly warm.

How to Brown Meringue Without Burning It

Once the meringue is ready, apply it generously on the top and sides of the chilled cake.

How to finish the look:

• Use a spatula or back of a spoon to create swoops and peaks.
• Lightly brown the meringue using a butane kitchen torch. Move the flame slowly over the surface to toast evenly without burning.
• If you don’t have a torch, use your oven’s broiler on low for a few seconds, keeping a close eye to prevent scorching.

Don’t rush this step. A golden-brown finish adds both flavor and a beautiful texture contrast.

Pro Tips and Troubleshooting Your Cipriani Cake

Common Mistakes and How to Avoid Them

Even though the Cipriani cake recipe is straightforward, small missteps can affect the final result. Here’s how to dodge the most common problems:

Taking your time during each step—especially when folding and whipping—goes a long way toward success.

How to Store and Serve the Cake

Once the Cipriani Cake Recipe is fully assembled and topped with meringue, it needs proper storage to maintain its texture and flavor.

Storage Tips:

• Refrigerate the finished cake in a cake box or dome to protect the meringue.
• It’s best eaten within 48 to 72 hours, though it can technically hold for up to 3 days.
• Avoid freezing the cake, as the cream filling and meringue don’t thaw well.

Serving Tips:

• Use a sharp serrated knife and wipe clean between cuts.
• Serve chilled or let it sit at room temperature for 10–15 minutes to soften slightly.

Want a clean slice every time? Run the knife under hot water, then wipe dry before slicing.

Variations and Creative Twists on the Cipriani Cake Recipe

Seasonal and Dietary Alternatives

The original Cipriani cake recipe is a classic, but it’s also flexible. You can modify it to suit seasons, dietary preferences, or just for fun.

Here are a few ideas to get creative with:

Pro Tip: When experimenting, keep one part of the original intact—like the vanilla sponge or meringue—to preserve the signature balance of the Cipriani cake.

Creative Presentation Ideas

If you’re serving this Cipriani Cake Recipe at an event or want to impress guests, how you present it matters just as much as how it tastes.

Try these approaches:

• Mini Cipriani Cakes: Bake in small springform pans and stack into individual servings.
• Naked Cake Look: Leave the sides partially exposed with swirled cream and toasted meringue accents.
• Meringue Art: Use a piping bag to swirl the meringue into peaks or rosettes before torching.
• Dust of Elegance: Add a dusting of powdered sugar or edible gold leaf for upscale flair.

Conclusion

The Cipriani cake recipe brings together elegance, simplicity, and unforgettable flavor. With its light sponge layers, smooth vanilla cream, and signature toasted meringue topping, this dessert stands out as a refined centerpiece for any occasion. Whether you’re recreating it for a celebration or exploring classic European baking at home, this cake offers a rewarding experience from start to finish. Follow the steps closely, take your time with each layer, and you’ll end up with a showstopping dessert that tastes as incredible as it looks.

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