Italian Tramezzino Cake (Sandwich Cake): The Star of Your Appetizer Table!

Elegant in presentation and vibrant in flavor, the tramezzino cake is a striking centerpiece. Built in layers with soft sandwich bread and an assortment of savory spreads, cheeses, and cold cuts, this dish is both versatile and celebratory.

Each tier introduces a distinct combination of textures and tastes, from the richness of dried tomato mascarpone to the freshness of lemony salmon and the briny depth of olives. Finished with a smooth coat of mayonnaise, encircled by crisp breadsticks, and topped with a colorful garnish of prawns, olives, and greens, it’s a dish designed to impress.

It is Perfect for parties, buffets, or festive gatherings, as this cake is as delightful to eat as it is to behold.

What is Tramezzino Cake?

The concept of a sandwich cake, or smörgåstårta, finds its origins in Sweden and Finland, where it became popular in the mid-20th century. It was traditionally made by layering white or rye bread with creamy fillings such as shrimp salad, liver pâté, ham, or smoked salmon. Overall, the finished "cake" is frosted with a savory spread and decorated like a traditional dessert cake.

Italy’s version, the tramezzino cake, adapts this idea with local ingredients, such as mascarpone, dried tomatoes, cured meats, and creamy cheeses. These ingredients are then layered with typical sandwich bread to form a tiered creation that’s easy to slice. Unlike the sweet cakes it's modeled after, this cake is ideal for antipasto spreads and social dining, where guests can enjoy slices packed with flavor in every bite.

Pro Tips for the Best Tramezzino Cake

• Opt for crustless, moist bread that’s pliable and easy to mold without tearing. Slightly pressing the bread helps compact the layers.
• Letting each filling firm up slightly in the fridge makes spreading easier and helps layers stay defined.
• Spread evenly to the edges. Consistent coverage across the entire bread slice ensures neat, colorful layers when sliced.
• Spread mayonnaise gently on the outside with a flat spatula for a smooth “frosted” appearance. A cold cake helps the mayo stick better.

Frequently Asked Questions

Can I make tramezzino cake ahead of time?

Yes! In fact, it’s even better when made in advance. Prepare it the night before, cover it well with plastic wrap, and refrigerate. This gives the flavors time to mingle and the structure time to firm up.

Can I use other fillings?

Absolutely. You can swap in tuna mousse, egg salad, grilled vegetables, or even pesto cream. Just keep a balance between creamy and firm textures.

What if I don’t have a round mold?

No problem! You can make a rectangular or square cake using regular bread slices stacked like bricks. Just trim the edges for clean sides.

Is it served cold or warm?

Tramezzino cake is always served cold or at room temperature, and never warm. It's designed to be fresh and perfect for summer spreads.

How to Store Tramezzino Cake

Wrap any leftover slices and store in the fridge. It will stay fresh for up to 2 days and the bread may start to dry out after that. Also, you can’t freeze this dish because the texture of the bread and creamy fillings doesn’t hold up well after thawing.

How to Make Tramezzino Cake

In a bowl, mix mascarpone, chopped dried tomatoes, capers, a pinch of salt, dry oregano, pepper, and stir.

In another bowl, combine cream cheese with lemon zest, salt, and pepper.

Mash the cream cheese with chopped black olives in a third bowl until combined.

Using a round mold or cookie cutter, punch out circular pieces from the sandwich bread.

On your serving plate, lay two bread rounds as the base.

Spread a thick layer of the dried tomato cream on top.

Add four bread rounds on top and spread with the lemon cream cheese. Top with pieces of smoked salmon and a few valerian leaves.

Top with four more bread rounds. Spread the black olive cream and layer slices of cooked ham.

Top with the final four bread rounds. Using a spatula or butter knife, coat the entire cake with mayonnaise on all sides.

Gently press breadsticks all around the sides of the cake.

Crown your creation with prawns, cherry tomatoes, green olives, sprigs of valerian, and slice.

Serve your cake and enjoy every bite.