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Cannoli Cake Recipe

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4.1 from 72 reviews

  • Author: Amina
  • Total Time: 13 hours 13 minutes (including straining and cooling times)
  • Yield: 14 servings

Description

This Cannoli Cake is a decadent layered dessert inspired by traditional Italian cannoli flavors. It features moist buttermilk cake layers combined with a creamy, ricotta and mascarpone-based frosting infused with vanilla and cinnamon, sprinkled with mini chocolate chips for an authentic touch. Perfect for special occasions or any time you crave an indulgent treat with the classic cannoli taste.

Ingredients

Cake Ingredients

  • 2 ⅔ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar (firmly packed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon table salt
  • 12 Tablespoons unsalted butter (cut into 12 pieces and softened)
  • 1 ½ cups buttermilk (room temperature preferred)
  • 2 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract

Frosting Ingredients

  • 16 oz whole milk ricotta cheese
  • 16 oz mascarpone cheese (softened for 15-20 minutes)
  • 4 cups powdered sugar
  • 1 Tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon table salt
  • ¾ cups mini chocolate chips (divided)

Instructions

  1. Strain the Ricotta: Line a large strainer with two layers of cheesecloth, place the ricotta cheese on top and wrap the cheesecloth around it. Place something heavy on top and press firmly to help drain excess liquid. Position the strainer over a bowl ensuring space below. Refrigerate for at least 4 hours or overnight to achieve a thick consistency.
  2. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour your cake pans thoroughly, and line the bottoms with parchment paper rounds to prevent sticking.
  3. Combine Dry Ingredients: In a large bowl or stand mixer bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
  4. Add Butter: Using an electric mixer on low speed, add softened butter one tablespoon at a time, fully incorporating each addition before adding more. The mixture should become slightly sandy in texture.
  5. Mix Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla extract until combined.
  6. Combine Wet and Dry: With the mixer on low, slowly pour the buttermilk mixture into the batter. Mix until the batter is smooth and silky, pausing occasionally to scrape the bowl’s sides and bottom for even mixing.
  7. Bake Cake Layers: Divide the batter evenly between the prepared pans and bake for 28-30 minutes. Test with a toothpick inserted in the center; it should come out clean or with few moist crumbs.
  8. Cool Cakes: Let the cakes cool in their pans for 10-15 minutes. Then, run a knife around the edges and invert onto cooling racks. Allow them to cool completely before frosting.
  9. Prepare Frosting: Remove the strained ricotta and mascarpone from the refrigerator 15-20 minutes before frosting to soften slightly. In a large bowl, blend ricotta and mascarpone with an electric mixer on low until smooth.
  10. Add Sugar and Flavorings: Gradually add powdered sugar while mixing until the frosting is smooth. Stir in vanilla extract, ground cinnamon, and salt until combined.
  11. Assemble the Cake: If necessary, level the cooled cakes. Place one cake layer on a serving plate and spread a moderately thick, even layer of frosting over it. Sprinkle 2-4 tablespoons of mini chocolate chips evenly on top. Repeat with the next layer. Place the final cake layer on top, then spread the remaining frosting evenly over the top and sides.
  12. Decorate: Press the remaining mini chocolate chips about one-third up from the bottom edge of the cake and sprinkle some on the top for a decorative finish.

Notes

  • Straining the ricotta is crucial to remove excess moisture and create a creamy, stable frosting.
  • Room temperature ingredients (buttermilk, eggs, butter) ensure a smooth batter and better cake texture.
  • Lining pans with parchment paper helps prevent cake layers from sticking and breaking.
  • Softening mascarpone slightly before mixing makes it easier to blend and results in a smoother frosting.
  • The mini chocolate chips layered between the frosting enhance the traditional cannoli experience.
  • Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes (plus 4+ hours for ricotta straining)
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://aminabakes.com/cannoli-cake-recipe/