Cannoli Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Allow to Cool
10 mins
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Total Time
1 hr
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Servings
15
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Calories
640 kcal
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Course
Main Course
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Cuisine
Italian
Cannoli Cake
Description
This Cannoli Cake recipe features three 8-inch cake layers made from a batter of all-purpose flour, baking powder, baking soda, salt, sugar, butter, eggs, vanilla extract, and buttermilk. The buttermilk provides moisture and a slight tang that complements the sweet frosting. After baking, the cakes are cooled completely before assembling.
The frosting blends whole milk ricotta cheese with softened mascarpone, powdered sugar, vanilla, and mini chocolate chips into a smooth, creamy mixture that imitates traditional cannoli filling flavors and texture. The cake's tender crumb contrasts with the slightly dense and rich frosting studded with chocolate.
This cake can be served chilled to maintain frosting stability and flavor. The softness of the frosting may require an initial crumb coat layer to create a neat finished appearance. It is best stored refrigerated and enjoyed chilled for the fullest taste experience.
Refrigerate leftovers and keep the cake covered for up to five days. Because the frosting is soft, applying a light crumb layer before the final frosting helps prevent loose crumbs showing on the surface.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 2/3 cup butter softened, unsalted
- 2 egg room temp, large
- 1 Tablespoon vanilla extract
- 1 1/2 cups buttermilk room temp
For the Frosting:
- 16 ounces ricotta cheese whole milk
- 16 Ounces mascarpone cheese softened
- 4 cups powdered sugar
- 1 Tablespoon vanilla extract
- 1 cup mini chocolate chips divided
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease and flour 3 8 inch circle cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Place the butter and sugar in a bowl of a stand up mixer. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.
- Add in the eggs and vanilla and mxi until combined.
- Add in approximately half of the flour mixture and mix until combined. Add in half of the buttermilk and mix.
- Repeat with the remaining flour and buttermilk until all in mixed together.
- Pour the batter evenly into the prepared pans.
- Bake for 28-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pans for 10 minutes.
- Use a knife to carefully loosen the cakes from the pan and move them to a cooling rack to cool completely before topping with the frosting.
For the Frosting:
- Place the ricotta cheese in between 2 paper towels or cheesecloths and press firmly down on the ricotta cheese to get as much moisture out of the cheese as possible.
- Place the ricotta cheese in a mixing bowl. Add in the mascarpone cheese, powdered sugar and vanilla extract.
- Mix with an electric mixture until all the ingredients are combined and smooth.
To Assemble the cake:
- Cut the round portion off of the top of the cakes with a serrated knife to make the cakes level.
- Put 1 of the cakes on a serving platter or cake stand. Top the cake with the frosting and mini chocolate chips (approximately 1/4 cup).
- Continue this process with the next 2 cakes.
- Frost the top of the cake and the sides of the cake with the remaining frosting.
- Sprinkle the remaining chocolate chips on top.
- Then the cake is ready to slice, serve and enjoy!
Notes
- Refrigerate leftover Cannoli Cake covered for up to five days to maintain freshness.
- Apply a thin crumb coat of frosting first to secure crumbs due to the softness of the ricotta-mascarpone frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 82g | 27% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 229mg | 10% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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