Cannoli Cake
Jun 15, 2024 03:45 AM
Cannoli cake combines soft vanilla cake layers with a ricotta and mascarpone cannoli-filling-inspired frosting. I add mini chocolate chips, but you can of course use your favorite toppings like chopped pistachios or candied fruit.
Why You’ll Love This Recipe
Seriously irresistible frosting that tastes just like cannoli filling. This is the true star of this recipe! It’s made without butter, and is perfectly balanced with the right sweetness level. I could eat it by the spoonful.
Uses the reverse creaming method, which creates a tender, slightly dense crumb AND as a plus, is very hard to over-mix (so it’s great for beginner bakers!).
Easy decoration and assembly. I just use chocolate chips to decorate my cannoli cake, but you could get fancy with it and add chopped pistachios or even add some mini cannoli on top!
Perfect for a crowd. Instead of filling a bunch of cannoli shells, why not just serve an equally tasty cannoli cake?
Ingredients:
Cake
- 2 ⅔ cups (333 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons (170 g) unsalted butter cut into 12 pieces and softened
- 1 ½ cups (355 ml) buttermilk room temperature preferred
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
Frosting
- 16 oz (454 g) whole milk ricotta cheese
- 16 oz (454 g) mascarpone cheese softened for 15-20 minutes
- 4 cups (500 g) powdered sugar
- 1 Tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¾ cups mini chocolate chips divided
Prep Time:
45 minutes
Cook Time:
28 minutes
Total Time:
793 minutes
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