Cannoli Cake
A slice of Cannoli Cake brings an unmistakable smile, beckoning with layers of fluffy cake and creamy, dreamy frosting. each bite balances the richness of ricotta and mascarpone, tantalizing the senses as you savor every forkful. The glances from your friends as you serve this cake say it all—this isn’t just dessert; it’s a celebration of indulgence.
This recipe isn’t just about flavors; it’s a charming treat suitable for any occasion—from casual gatherings to festive holidays. Whipping it together takes under an hour, and it feels achievable for even a novice baker. Imagine the delight on your loved ones’ faces when you present a cake that looks as good as it tastes! So give it a whirl; you won’t regret it.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in about an hour for a delightful treat.
- Irresistible Flavor: Creamy mascarpone meets ricotta for a delightful fusion of textures.
- Eye-Catching Appeal: Impress your guests with its gorgeous layers and decadent frosting.
- Flexible Serving: Perfect for parties, as a sweet snack, or even an indulgent breakfast!
- Diet-Friendly Options: Easily adaptable for gluten-free baking or to suit dietary restrictions.
Ingredients You’ll Need
- 2 ½ cups cake flour: Essential for a tender crumb; all-purpose can work too, but cake flour is preferred for its fine texture.
- 2 teaspoons baking powder: This leavening agent helps the cake rise; ensure it’s fresh for best results.
- ½ teaspoon baking soda: Adds extra lift and balances acidity in buttermilk.
- ½ teaspoon salt: A crucial element that enhances flavors.
- 1 ½ cups granulated sugar: Sweetness that balances the rich cheeses; brown sugar can add a subtle caramel note.
- ½ cup unsalted butter, at room temperature: Creates a soft, buttery texture; don’t use cold butter as it won’t incorporate well.
- 4 egg whites, at room temperature: Whipped to allow for a lighter cake; colder whites can lead to a denser result.
- ½ cup vegetable oil: Adds moisture—feel free to substitute with canola oil.
- 2 teaspoons clear vanilla extract: Pure flavoring that enhances the cake’s taste; synthetic extract can be a substitute, but the flavor may differ.
- 1¼ cups buttermilk: Adds moisture and a slight tang; you can use milk mixed with a bit of vinegar as a substitute.
- 15 ounces ricotta cheese, drained: The star of the filling; ensure it’s well-drained to avoid a wet mixture.
- 16 ounces mascarpone cheese, chilled: Rich and creamy; this is key to the cannoli flavor.
- 3 teaspoons clear vanilla extract: Adds depth to the frosting.
- ½ tablespoon orange zest, optional: Provides a delightful citrus kick; you can leave it out if you prefer pure cannoli flavor.
- 5 cups powdered sugar: Essential for the frosting; be sure to sift for a smooth texture.
- 2 cups mini chocolate chips: Chocolate goodness that provides texture; dark or semi-sweet chips work wonderfully too.
How to Make Cannoli Cake
- Preheat Oven: Set your oven to 350°F (175°C) for that perfect baking environment.
- Prepare Cake Pans: Grease two 8-inch or 9-inch cake pans and line the bottoms with parchment for easy release.
- Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt, then set aside.
- Cream Butter & Sugar: Using a hand mixer, beat the room-temperature butter for about 1 minute until it lightens in color. Add the granulated sugar and mix at medium speed until fluffy, which takes about 2 minutes. Don’t forget to scrape down the sides!
- Incorporate Egg Whites: Reduce mixer speed and slowly add the egg whites, beating until fully combined.
- Add Oil & Vanilla: Pour in the vegetable oil and clear vanilla extract, blending until just mixed.
- Combine Ingredients: Alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix on low speed and then increase to medium for an additional minute until well combined.
- Divide Batter: Pour the batter evenly into the two prepared pans (about 23 ounces each).
- Bake: Place in the preheated oven for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Ricotta: In cheesecloth or a fine mesh bag, squeeze out excess moisture from the ricotta. This step is key to achieving that desired frosting texture.
- Mix Cheeses: In a stand mixer with the paddle attachment, combine the drained ricotta and chilled mascarpone. Mix on medium speed for about 2 minutes until well combined.
- Add Flavors: Add the clear vanilla and orange zest, mixing again on low speed for approximately 1 minute.
- Sugar It Up: Gradually mix in the powdered sugar, about a cup at a time, until thoroughly combined—don’t rush this part!
- Prepare for Decoration: Use a piping bag fitted with a Wilton 1M star tip to fill with 12 ounces of frosting.
- Slice the Cakes: Once cooled, carefully slice each cake horizontally to create four layers. It’s best to freeze the layers for about 10-15 minutes first, as this helps prevent crumbling.
- Layering: On a serving plate, place your first layer. Spread with some frosting, and sprinkle ¼ cup of mini chocolate chips, gently pressing them into the frosting. Add the second layer and repeat.
- Final Touches: Place the last layer on top, spreading frosting over the top and sides. Get creative with additional swirls of frosting and mini chocolate chips as a garnish.
- Chill: Allow the cake to chill for at least an hour before serving. This helps the flavors meld together beautifully.
Storing & Reheating
Store any leftover Cannoli Cake in an airtight container at room temperature for up to 2 days. If you’d like to prolong its freshness, refrigeration extends its shelf life to around a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap for up to 3 months. When reheating, allow it to come to room temperature, as direct microwaving might alter the delicate frosting texture.
Chef’s Helpful Tips
- Always use room temperature ingredients to achieve a smoother batter and a fluffier cake.
- Be gentle when slicing the layers; a serrated knife or cake leveler works best.
- If using orange zest, make sure to only grate the outer skin, avoiding the bitter white pith underneath.
- You can customize the filling with additional flavors like almond extract or chocolate hazelnut spread for an interesting twist.
- Allow extra chilling time before serving; it enhances the flavors even more!
This Cannoli Cake is not just a treat; it’s an experience. With rich layers and an elegant appearance, it embodies both tradition and celebration. There’s something truly wonderful about the way flavors meld together, inviting folks to gather around the table. Enjoy each crumb, and let it inspire your own sweet tradition at home.
Recipe FAQs
Can I make this cake in advance?
What can I use instead of mascarpone?
Is this cake suitable for freezing?
How do I prevent the cake from drying out?
More Desserts & Appetizers Recipes
- Flourless Chocolate Cake
- Peach Jam
- One Bowl Buttermilk Chocolate Cake
- Funnel Cake
- Homemade Phyllo Cups for Appetizers
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Cannoli Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Description
Cannoli Cake blends the delightful flavors of traditional cannoli into an easy-to-make dessert. With its rich ricotta and mascarpone cheese filling, subtle vanilla notes, and chocolate chips sprinkled throughout, this cake is perfect for special occasions or simply satisfying your sweet tooth.
Ingredients
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, at room temperature
- 4 egg whites, at room temperature
- ½ cup vegetable oil
- 2 teaspoons clear vanilla extract
- 1¼ cups buttermilk
- 15 ounces ricotta cheese, drained
- 16 ounces mascarpone cheese, chilled
- 3 teaspoons clear vanilla extract
- ½ tablespoon orange zest, optional
- 5 cups powdered sugar
- 2 cups mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease two 8-inch or 9-inch cake pans and line the bottoms with parchment paper. Note that 8-inch pans will create thicker cake layers.
- Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
- In a large mixing bowl, beat the granulated sugar and butter until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.
- Mix in the vegetable oil and clear vanilla extract.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture, mixing until just combined.
- In another bowl, combine the ricotta cheese, mascarpone cheese, additional clear vanilla extract, orange zest, and powdered sugar until smooth.
- Transfer half of the cake batter into the prepared pans, spreading it evenly across the bottom.
- Spoon half of the cheese mixture over the batter followed by a layer of chocolate chips.
- Repeat with the remaining batter, cheese mixture, and chocolate chips.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pan for several minutes before transferring to a wire rack to cool completely.
Notes
For best results, make sure all dairy ingredients are at room temperature before starting.
The optional orange zest adds a fresh flavor that complements the cheese filling.
This cake can be served plain or dusted with additional powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 47g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg