Cannoli Layer Cake
This Cannoli Layer Cake is a light, moist cinnamon cake filled with mascarpone & ricotta filling, then frosted with mascarpone frosting! Covered in mini chocolate chips, this treat has all the best parts of a cannoli in one delicious cake!
And this cake is so darn delicious. Cannoli as a flavor for cakes and such always surprises me. It seems like a flavor that’s so light and primarily composed of a little cinnamon and a couple kinds of cheese would be fairly boring – and yet every cannoli dessert I make I totally fall in love with. They are anything but boring. Mascarpone cheese has easily become one of my favorite things to use in desserts. The flavor is incredibly light, but so darn good and just sweet enough. This cake really is exceptional. It takes a little time and finesse to work with the soft filling and frosting, but it’s totally worth it. You won’t want to share a single crumb with anyone.
Ingredients:
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 2 tsp vanilla extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp (15g) baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) water
FILLING
- 1 1/4 cups (315g/12 oz) ricotta cheese, room temperature
- 1 1/4 cups (283g/10 oz) mascarpone cheese, room temperature*
- 1 1/4 cup (144g) powdered sugar
- 2 tsp vanilla extract
FROSTING
- 2 1/2 cups (565g/20 oz) mascarpone cheese, room temperature*
- 2 1/2 cups (288g) powdered sugar
- 1 tsp vanilla
- 12 oz bag mini chocolate chips