Pandoro (Verona Christmas Cake)

Pandoro classic Christmas cake verona recipe

The Spruce / Cara Cormack

Prep: 60 mins
Cook: 60 mins
Rise/Rest Time:: 8 hrs
Total: 10 hrs
Servings: 6 servings
Nutritional Guidelines (per serving)
773 Calories
54g Fat
63g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 773
% Daily Value*
Total Fat 54g 69%
Saturated Fat 29g 147%
Cholesterol 322mg 107%
Sodium 796mg 35%
Total Carbohydrate 63g 23%
Dietary Fiber 4g 15%
Protein 13g
Calcium 152mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pandoro symbolizes Christmas in Italy like few other desserts (except for its sister cake, panettone, from Milan). It even looks like a Christmas tree—a towering, star-shaped cake topped with snow-white powdered sugar. It originates from the northern Italian town of Verona, the romantic city made famous by Romeo and Juliet.

Like panettone, pandoro (meaning literally, "golden bread") has a light, fluffy, yeast-risen golden interior and a brown outer surface. However, unlike panettone, it does not contain candied fruit or raisins, which makes it the preferred Christmas cake of many.

These days, commercial versions often contain some sort of filling, such as limoncello or chocolate cream. Most Italians prefer to buy commercially produced pandoro from their local baker or supermarket as it is a difficult and time-consuming to make, requiring four separate lengthy risings and three resting periods after being rolled out. If you are an accomplished and devoted baker, however, making it at home can be quite rewarding. You'll need a high-sided pandoro mold—the molds used in Verona are about 10 inches (25 cm) high, 8 inches (20 cm) across at the top, tapered, and star-shaped in cross-section, usually with 8 points. If you cannot find a Pandoro mold, a similarly tapered cylindrical mold will have to do.


  • For the Cake:
  • 2/3 ounce/20 grams active baker's yeast
  • 3 cups/300 grams all-purpose flour (divided)
  • 5 egg yolks (divided)
  • 2/3 cup/120 grams granulated sugar (divided)
  • 2 sticks/200 grams unsalted butter (at room temperature)
  • 1 whole egg
  • 1 lemon (zested)
  • 1 teaspoon vanilla extract
  • 1/2 cup cream
  • 1/3 cup/30 grams powdered sugar
  • For the Mold:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Pandoro classic Christmas cake
    The Spruce / Cara Cormack
  2. Crumble the yeast into a large bowl and combine it with 1/3 cup of the flour, 1 of the egg yolks, and 1 tablespoon of the sugar, plus enough water to make a soft dough. Cover the bowl with a kitchen towel and let rise in a warm place for 2 hours.

    Crumble yeast
    The Spruce / Cara Cormack
  3. Sift 1 1/3 cups of the remaining flour onto your work surface and combine it with 1/4 cup of the remaining sugar. Place the risen dough on top and add 3 egg yolks and 3 tablespoons of the butter. Knead well and then shape the dough into a ball.

    Sift flour
    The Spruce / Cara Cormack
  4. Lightly flour the large bowl, add the dough, and cover it with the cloth. Set aside to rise again for another 2 hours.

    Lightly flour large bowl
    The Spruce / Cara Cormack
  5. Combine the remaining 1/3 cup flour and remaining 1/4 cup sugar on your work surface and work it into the dough together with the whole egg and the remaining egg yolk. Knead the dough well until it is homogenous; put it in a floured bowl and cover it with a cloth, and let it rise for another 2 hours.

    Combine flour and sugar
    The Spruce / Cara Cormack
  6. Flour your work surface and return the dough to it. Add the lemon zest and the vanilla extract, then knead in the cream a little at a time until it is completely absorbed.

    Flour work surface
    The Spruce / Cara Cormack
  7. Spread the dough out on your work surface and shape it into a rectangle using a rolling pin. Cut the remaining 13 tablespoons butter into small bits and distribute them over the center of the sheet of dough.

    Spread dough out
    The Spruce / Cara Cormack
  8. Fold the sheet into thirds, and then roll it out again. Let it rest for 30 minutes, and repeat this folding and rolling two more times.

    Fold dough
    The Spruce / Cara Cormack
  9. Preheat the oven to 400 F/200 C. Butter and flour the cake mold, turn it upside down and tap it gently to remove excess flour.

    Butter and flour
    The Spruce / Cara Cormack
  10. Shape the dough into a ball and put it in the mold; it should fill the mold about halfway. Cover the mold with a cloth and put it into a warm place to rise until the dough reaches the top of the mold, about 20 minutes.

    Shape the dough
    The Spruce / Cara Cormack
  11. Bake the pandoro for 30 minutes, then reduce the heat to 360 F/180 C and bake for 30 minutes more.

  12. Unmold the pandoro immediately and cool it on a rack.

    Let cool
    The Spruce / Cara Cormack
  13. Before serving, dust it with abundant powdered sugar.

    Dust with powder
    The Spruce / Cara Cormack

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