Torta Paradiso (Traditional Italian Paradise Cake)

Quick Summary: Torta Paradiso is a classic Italian sponge cake from Pavia, made with butter, sugar, eggs, flour, and potato starch, scented with lemon and vanilla. It has a perfect, pillowy-soft texture, so fluffy that it is also called Heaven Cake. It bakes in about 45 minutes, then gets dusted with powdered sugar.

What is Paradiso cake?

The name "Paradiso" means paradise, and the cake earned it: after one taste, a noblewoman is said to have called it a "cake of paradise." It is a traditional butter sponge from Pavia, in the Lombardy region of northern Italy.

The cake has Lombard origins and was probably first made by an herbalist monk at the Certosa di Pavia monastery. In 1878, the Pavia pastry chef Enrico Vigoni recreated the recipe at the invitation of the Marquis Cusani Visconti.

The cake went on to win a prize in Rome in 1888 and had great success at the 1906 Milan International Exhibition, becoming a symbol of Pavia, now enjoyed all over Italy and beyond.

Why you'll love this recipe

• A true Italian classic: The traditional Paradise cake from Pavia, made with just a handful of simple ingredients.
• Soft and fluffy: A tender, melt-in-your-mouth sponge with a light lemon and vanilla scent.
• Quick and easy: Ready in about 45 minutes, with no fancy decoration needed beyond powdered sugar.
• Perfect any time: Great for breakfast, an afternoon snack, or served with tea, coffee, or milk.
• Versatile base: Slice and fill it with cream or jam to turn it into a birthday or party cake.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure all the ingredients are at the same temperature.

• Butter: Use high-quality, European-style butter with a high fat content, softened at room temperature for 1 to 2 hours so it is soft but not melted. You can substitute 80 g of oil for every 100 g of butter.

• Sugar: Use granulated sugar as the original recipe calls for, or replace it with powdered or homemade icing sugar.

• Eggs: Use large eggs at room temperature, lightly beaten with a fork before adding to the batter.

• Flour: The authentic Italian recipe calls for 00 flour, but you can substitute all-purpose flour or rice flour to make the cake gluten-free.

• Starch: Torta Paradiso calls for potato starch, which gives the cake its tender, delicate crumb. Cornstarch works in a pinch, though the crumb will be slightly less delicate.

• Lemon: Make fresh zest from an untreated lemon for the best scent and flavor, using a zester or grater. You can swap it for orange or mandarin zest, or a little vanilla, to change the scent.

• Vanilla bean: Use a fragrant Madagascar vanilla bean for the classic flavor.

• Baking powder: This leavening agent is optional; add ½ teaspoon for a little extra rise.

• Salt: A pinch of salt brings out the cake's flavor.

Equipment

Here are the main tools you need to make this torta Paradiso:

• stand mixer
• zester grater
• cake pan
• parchment paper round
• flour sifter
• rubber spatula
• wire rack
• cake tester

How to make torta Paradiso

Step 1. Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) cake pan and line the bottom with a parchment paper round.

Step 2. Beat the eggs (at room temperature) lightly with a fork, then set aside.

Step 3. Using a flour sifter, sift flour, salt, and baking powder (if used) twice into a medium bowl.

Step 4. To make the cake batter, place the softened butter, sugar, lemon zest, and scraped seeds of the vanilla pod in a large bowl or the bowl of a stand mixer.

Step 5. Using an electric or stand mixer fitted with a whisk attachment, whip it for about 15 minutes until the mixture reaches a white, velvety consistency.

Step 6. Reduce the speed to low and continue whisking. Add the egg mixture one tablespoon at a time, incorporating each spoonful until fully combined. Continue until the eggs are used up.

Step 7. Remove the mixer bowl and add the sifted flour mixture a little at a time (1 tablespoon), incorporating it with large movements using a rubber spatula.

Step 8. Wait for the flour to be fully absorbed; then add the next spoonful. Continue until the dry ingredients are mixed into a creamy mixture.

Step 9. Pour the batter into the prepared cake pan and smooth it with a rubber spatula.

Step 10. Bake it in the preheated oven for 30 to 40 minutes. Check the cake's doneness with a toothpick: it must come out dry.

Step 11. Remove the cake from the oven and, while it is hot, invert it on a flat serving platter lined with parchment.

Step 12. Let it rest for about 15 minutes, no longer, to prevent condensation on the paper.

Step 13. Then, using a plate or a cutting board, turn it over again. This little trick helps obtain a perfectly flat top.

Step 14. Let the cake cool completely on a wire rack (it may take up to an hour). Sprinkle generously with powdered sugar.

Recipe variations

Torta Paradiso is a light, versatile cake, so you can vary it in a few simple ways:

• Add citrus or liqueur: Stir in a tablespoon of lemon juice, Grand Marnier, or Limoncello for extra scent.
• Fill it: Slice it in half and add whipped cream, chocolate cream, jam, Italian custard, or Nutella.
• Make it a birthday cake: Top it with fresh fruit and mint leaves for a simple celebration cake.
• Kinder Paradiso: Fill it with rich milk cream (crema al latte) to make a Kinder Paradiso cake.
• Chocolate version: Replace ⅓ cup (40 g) of the flour with cocoa powder.

What to serve with torta Paradiso

The cake is great on its own with a dusting of powdered sugar, but it also pairs well with a few simple additions:

• Hot drinks: Serve a slice with tea, coffee, or a glass of milk for breakfast or an afternoon snack.
• Cream and custard: Add whipped cream, mascarpone cream, or crema pasticcera on the side.
• Fresh fruit: Fresh berries or citrus segments balance the buttery crumb.
• Jam or Nutella: Spread a little jam or chocolate-hazelnut spread over each slice.
• A sweet wine: A small glass of Moscato or Vin Santo makes it feel like a proper Italian dessert.

Storing & freezing

The Paradise sponge cake is best served the day it's baked, but it stays soft, fragrant, and flavorful for a couple of days.

Store it under a bell jar or a glass dome cake stand at room temperature. If the cake is made with cream, refrigerate it for no more than 2 days.

You can freeze it plain, without icing sugar, cream, or another frosting. Cover your cake with plastic wrap and freeze for 1 month.

To thaw, refrigerate overnight or leave on the counter for a few hours.

Expert tips

1. Use ingredients at room temperature.
2. Don't decrease the time necessary to whip the batter at each step.
3. Add the egg and flour mixtures one spoonful at a time.
4. Bake the cake in a static oven and don't open the oven door during the first 30 minutes.
5. The baking time can vary, so test the cake with a toothpick or a cake tester.
6. Keep the flat bottom of the cake as a top if desired.

Recipe FAQ

What is torta?
Torta means "cake" in Italian and Spanish, though the word means different things across languages, from flatbread in Spain to a type of sandwich in Mexico.

What is paradise in Italian?
Paradise is paradiso in Italian, a single word, while English uses two words: paradise and heaven.

Where does torta Paradiso come from?
It comes from Pavia in the Lombardy region of Italy and was popularized in 1878 by pastry chef Enrico Vigoni.

Are torta Paradiso and torta Margherita the same?
No. Torta Paradiso is made by beating butter and sugar first, then adding the eggs, while Torta Margherita starts by beating the eggs and sugar together.

How do I make torta Paradiso gluten-free?
Substitute the 00 flour with the same amount of rice flour.

How many calories are in a slice?
One slice has about 302 calories.

How should I store it?
Keep it under a cake dome at room temperature for a couple of days, or freeze it plain (without sugar or cream), wrapped in plastic, for up to 1 month.

Love Italian desserts? Try these next!

• Kinder Paradiso Cake (Torta Kinder Paradiso)
• Torta Mimosa (Italian Mimosa Cake)
• Cucidati (Italian Fig Cookies)
• Cantucci (Italian Almond Biscotti)
• Crema Pasticcera (Italian Pastry Cream)
• Browse all the Cake Recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.