Cannoli Cake Recipe
Cannoli Cake is a layered cannoli cake recipe. This layered cake is a delicious cannoli inspired cake. A 3-layered cake with a cannoli filling and mascarpone frosting.
Servings 1 cake
Calories 1138kcal
Equipment
Ingredients
Cinnamon Cake
- 3/4 cup unsalted butter softened
- 3/4 cup milk
- 2 1/2 cups all purpose flour
- 1 1/2 cup granulated sugar
- 3/4 cup sour cream
- 6 large egg whites room temperature
- 2 teaspoon vanilla
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup water
- 1/4 teaspoon salt
Cannoli Cake Filling
- 1 1/4 cup mascarpone cheese let rest on counter 15 minutes before using
- 1 1/4 cup ricotta cheese let rest on counter 15 minutes before using
- 1 teaspoon vanilla
- 1 1/4 cup powdered sugar
Mascarpone Frosting
- 2 1/2 cups mascarpone cheese let rest on counter 15 minutes before using
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Toppings
- 12 ounces mini chocolate chips
- 6 chocolate chip Cannoli's cut in half
- 1/2 cup semi-sweet chocolate chips
Instructions
Cinnamon Cake
- Preheat the oven to 350 degrees. Then grease all three of the 8 inch cakes and place parchment paper on the bottom.
- In a stand mixer you will cream your softened butter, and granulated sugar for 4 minutes. It is important to cream it for this long.
- Add in the sour cream, and vanilla extract. Next you will add in the egg whites mixing well, and scraping down the sides.
- Next you will add your dry ingredients into a bowl. Then add part of the dry followed by the milk. Mixing well and scraping down the sides of the bowl.
- Divide the batter into the 3 pans, and bake for 18-22 minutes or until the cakes are baked.
- Remove cakes from the oven and allow the cakes to cool completely.
Cannoli Cake Filling
- Strain the ricotta if it is very watery.
- While the cakes are cooling you can work on the cannoli filling. In a mixing bowl you will add all your mascarpone ingredients in the bowl. Mix until combined, Don't overmix.
- Refrigerate the cake filling in a container in the fridge for 2-3 hours to set up.
Mascarpone Frosting
- Next, you want to work on the frosting. In a stand mixer or bowl you will add your mascarpone, powdered sugar, and vanilla and mix well. Once combined, place in the fridge and allow it to set up as well for 2-3 hours.
Chocolate Ganache
- In a pot on the stove heat your whipping cream and bring to a boil.
- Remove from the heat and pour into a bowl of chocolate chips.
- Allow it to sit for a few minutes, then mix until it is smooth.
- Pour the ganache into a squeeze bottle.
How to Assemble Cannoli Cake
- Place your first cake on a cake circle or cake stand. Then you will spoon around 1 1/2 cup of the cannoli filling. Spread it out, Then sprinkle a little bit of chocolate chips on top.
- Next you will place the next layer of cake on top, and repeat with the cannoli filling.
- Place the final cake layer on top, and then use the rest of the cannoli filling to spread on as the crumb layer.
- Place your cake in the fridge for an hour.
- Next, take your mascarpone frosting and spread around 1/2 cup of frosting around the border of the cake.
- Take your mini chocolate chips and press into the side of the cake. Work your way all around the cake.
- Next you will frost the top of your cake, and pipe an edge around the cake.
- Then take your chocolate ganache then drizzle over the sides of the cake. Add on some chocolate chips on top, and top with your cannoli's on the dollops of frosting.
- Cut and serve.
Notes
Storage - Store your cake in the fridge for up to 5 days. Or freeze for 1-2 months. You will find the cannoli's won't freeze that well.
Ricotta Cheese - You will need to strain your ricotta cheese if it is too watery.
Nutrition
Serving: 1g | Calories: 1138kcal | Carbohydrates: 101g | Protein: 14g | Fat: 81g | Saturated Fat: 48g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 672mg | Fiber: 4g | Sugar: 77g