Cannoli Layer Cake | Life, Love, and Sugar

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This Cannoli Layer Cake is a lightweight, moist cinnamon cake layered with cannoli filling, chocolate chips and mascarpone frosting! All the most effective components of cannoli in a single irresistible cake!

Why You’ll Love This Cannoli Layer Cake

I’ve been making this cannoli layer cake for years and it stays certainly one of my favorites. I just lately up to date the recipe to make it even higher. I made a decision to alter the cake layers to my newer moist vanilla cake recipe. It makes use of entire eggs, as a substitute of egg whites, so that you aren’t losing the yolks, and it’s additionally a lighter cake. I additionally decreased the filling and added some mini chocolate chips and made the frosting a bit thicker and extra sturdy to carry the cake collectively higher.

This cake was wonderful earlier than so belief me once I say it’s merely irresistible now! Listed here are a couple of the reason why:

• All the most effective components of cannoli. Cannoli as a taste for truffles and different desserts all the time surprises me. It looks as if a taste that’s so gentle and primarily composed of a little bit cinnamon and a few sorts of cheese can be pretty boring – and but each cannoli dessert I make I completely fall in love with. They’re something however boring and this cannoli layer cake isn’t any exception.
• Mild & calmly candy. Mascarpone cheese has simply turn out to be certainly one of my favourite issues to make use of in desserts. The flavour is extremely gentle, however so darn good and simply candy sufficient. I used it for each the filling and the frosting on this cake.
• Absolute showstopper. This cake actually is phenomenal. It takes a little bit time and finesse to work with the mushy filling and frosting, but it surely’s completely value it. You gained’t need to share a single crumb with anybody. It’s so stunning as soon as assembled and doesn’t actually require any particular adorning expertise both.

Recipe Components

Right here’s a run-down of all the pieces you’ll must make this cake. Scroll right down to the recipe card under for the precise measurements.

Cannoli Filling

• Ricotta cheese – Ricotta is a should with regards to any cannoli filling. It would be best to pressure it.
• Mascarpone cheese – I exploit mine straight out of the fridge, however you can additionally let it sit out for 5-10 minutes. You simply don’t need it to get too heat. It’ll flip watery at that time and you’ll’t actually put it aside.
• Powdered sugar – Sweetens and helps to stabilize the filling.
• Mini chocolate chips

Cake Layers

• All-purpose flour – Remember to measure it correctly. I all the time suggest a meals scale, however the spoon and stage technique can even work.
• Baking powder & baking soda – Utilizing each helps to offer the cake a lightweight and tender crumb.
• Floor cinnamon – Provides only a bit of heat to the cake layers, which properly compliments the filling.
• Salt – Enhances the flavors already current. With no little salt, your cake will likely be bland.
• Unsalted butter – You may use salted butter, however you’d need to miss the added salt.
• Vegetable oil – Helps maintain the cake further moist.
• Sugar – This cake makes use of each white and brown sugar for the most effective texture and taste.
• Vanilla extract
• Eggs – It’s greatest to make use of room temperature eggs when making as they incorporate into the batter extra simply, which helps stop over mixing. Remember to use giant eggs, not medium or further giant.
• Milk – I sometimes use 2% however entire milk works too.
• Bitter cream – Bitter cream provides a bit of additional moisture to the cake.

Buttercream

• Unsalted butter – At room temperature.
• Mascarpone cheese – Once more, the mascarpone shouldn’t get too heat or it’ll turn out to be watery.
• Powdered sugar – Helps to sweeten, add quantity and stabilize the buttercream.
• Vanilla extract
• Mini chocolate chips

How To Make Cannoli Layer Cake

As a result of the filling and frosting for this cake are made with ricotta and mascarpone cheeses and on the softer aspect, you’ll must pay cautious consideration to the method of constructing the cake. There’s a little bit of ready concerned at a few factors to verify issues are agency. It’s value each second, although! You’ll find the printable model of the directions within the recipe card under.

Pressure the Ricotta

• Pressure the ricotta. Line a big strainer with two layers of cheesecloth. Add the ricotta and canopy with extra cheesecloth. Place the strainer in a bowl with at the least 1-2 inches on the backside of the bowl and place one thing heavy on prime of the cheesecloth to assist squeeze out the liquid. Refrigerate for at the least 4 hours.

Make the Filling

• Make the filling. Combine the strained ricotta, mascarpone, and powdered sugar on low pace till properly mixed. You may as well combine it by hand with a spatula. This can be a thinner filling and you do not need to over combine it.
• Chill. Refrigerate for 2-3 hours. (When you begin making the cake layers now, it’ll be prepared when the truffles have cooled.)

Make the Cake

• Prep. Line three 8-inch cake pans with parchment paper circles within the backside. Grease the perimeters and preheat the oven to 350F.
• Make the batter. Mix the dry components and put aside. Beat collectively the butter, oil, sugars, and vanilla till gentle in colour and fluffy. Add the eggs separately, mixing till principally mixed after every and scraping down the perimeters of the bowl as wanted.
• Mix. Combine in half of the dry components till principally mixed then slowly add within the milk and bitter cream. Add the remaining dry components, mixing till properly mixed and clean.
• Bake. Divide the batter evenly between the ready cake pans. Bake for 20-24 minutes, till a toothpick inserted within the middle comes out with a couple of crumbs.
• Cool. Take away the truffles from the oven. Enable to chill for 2-3 minutes then take away to cooling racks to chill fully.

Make the Buttercream

• Beat the mascarpone. Beat the mascarpone and butter simply till clean. Don’t overmix or the mascarpone will turn out to be too skinny and watery.
• Add the powdered sugar. Add the powdered sugar in two components, mixing till mixed and clean. It could look a bit separated however it would come collectively as you add extra. Gently stir within the vanilla extract.

Construct the Cake

• Prep the truffles. Use a big serrated knife to take away the domes from the tops of the truffles so that they’re fully flat.
• Assemble. Place the primary cake on a serving plate. Pipe a dam of frosting across the edge then fill with 1/2 of the filling. Add the second layer of cake, one other dam of frosting, and the remaining filling contained in the dam. Add the ultimate layer of cake on prime then add a skinny crumb coat of frosting to the skin of the cake.
• Chill. Refrigerate the cake for 1-2 hours, till agency and durable (Or you can too pop it within the freezer for half-hour). Place the remaining frosting within the fridge as properly however take away it about 20 minutes earlier than persevering with.
• Embellish. Frost the skin of the cake with the rest of the frosting. End by urgent some mini chocolate chips alongside the underside. Pipe the remaining frosting on the highest edge. I used Ateco tip 847. Refrigerate till able to serve.

Suggestions for Success

Listed here are a couple of ideas for making this beautiful cannoli layer cake.

• Pressure the ricotta properly. This actually isn’t one thing you need to skip, or your filling may be too skinny. I love to do it the night time earlier than to avoid wasting time. I normally get a couple of tablespoons of liquid after straining it.
• Combine the mascarpone with care. The large factor it’s important to watch out of when utilizing mascarpone cheese is that you just don’t need to over-mix it or combine it at a excessive pace. The bottom pace you could have is greatest. It simply will get watery in the event you aren’t cautious or it will get too heat.
• Can I exploit much less powdered sugar? The buttercream makes use of 8 ½ cups of powdered sugar. You’ll be able to add much less powdered sugar to the frosting in order that there isn’t a lot sugar, however you gained’t find yourself with as a lot frosting and it gained’t be as thick. You want it thick sufficient for the dam to remain in place and maintain the filling in place. I extremely suggest utilizing the complete quantity of powdered sugar.
• Thicken the filling. The filling is on the thinner aspect. I didn’t add an excessive amount of powdered sugar to the filling as a result of I just like the style of the cheeses, however you can add extra to thicken it additional in the event you’d like.
• Chill the filling. It’s necessary to make the filling forward of time and permit it to relax for a couple of hours earlier than utilizing it within the recipe, to permit it thicken a bit.
• Refrigerate the assembled cake. As soon as the cake layers are assembled, remember to give it time to relax and set. In any other case, the layers can slide in every single place as you attempt to frost the skin. When you’re in a rush, you may freeze it for about half-hour.

Correct Storage

Hold the cannoli layer refrigerated till able to serve. It ought to be saved well-covered or in an hermetic container, reminiscent of this cake provider. It’s greatest when loved inside 3-4 days.

To freeze the cake, flash freeze for 1-2 hours, then wrap properly. Thaw within the fridge earlier than serving. You may as well slice the cake and freeze the person slices. Wrap them individually or retailer them in an hermetic container.

Extra Cannoli Desserts To Strive

This recipe was up to date September 30, 2024 based mostly on reader suggestions. For the unique model, obtain this recipe PDF.

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Recipe

Cannoli Layer Cake

• 
  Prep Time: 1 hour 25 minutes
• 
  Cooling/Chilling Time: 7 hours
• 
  Prepare dinner Time: 20 minutes
• 
  Whole Time: 8 hours 45 minutes
• 
  Yield: 12-14 Servings
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

This Cannoli Layer Cake is a lightweight, moist cinnamon cake layered with cannoli filling, chocolate chips and mascarpone frosting! All the most effective components of cannoli in a single irresistible cake!

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Components

Cannoli Filling

• 3/4 cups (189g/6 oz) ricotta cheese
• 3/4 cups (170g/6 oz) mascarpone cheese*
• 1 1/3 cups (154g) powdered sugar
• 1/4 cup (43g) mini chocolate chips

Cake Layers

• 2 1/2 cups (325g) all-purpose flour (measured correctly)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp floor cinnamon
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 cup (207g) sugar
• 1/2 cup (112g) gentle brown sugar
• 1 tbsp vanilla extract
• 4 giant eggs
• 1/2 cup (120ml) milk
• 3/4 cup (173g) bitter cream

Buttercream

• 1 cup (280g) unsalted butter, room temperature
• 12 oz (339g) mascarpone cheese, cool, however not chilly*
• 8–9 cups (920g-1035g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (169g) mini chocolate chips

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Directions

Pressure the ricotta

1. Line a big strainer with two layers of cheesecloth and put the ricotta cheese on prime. Cowl the highest of the cheese with cheesecloth or some plastic wrap. Put the strainer on prime of a bowl with at the least an inch or two of area between the underside of the strainer and the underside of the bowl for liquid to empty to. You’ll be able to put one thing heavy on prime the cheese and cheesecloth to assist squeeze out liquid, in the event you’d like. Put within the fridge and let the ricotta pressure for at the least 4 hours, or in a single day. I ended up with about 2 tablespoons of liquid being faraway from my cheese.

Make the filling

1. Add the strained ricotta, mascarpone cheese and powdered sugar to a mixer bowl and blend on low pace simply till properly mixed. Don’t over combine or combine on a excessive pace or the mascarpone cheese can turn out to be skinny and watery. You’ll be able to even stir all of it collectively by hand with a spatula, simply to make sure you don’t over combine it. Understand that this can be a thinner filling.
2. Place the filling within the fridge to agency up a bit, about 2-3 hours. When you make the cake layers whereas this chills, it ought to be good to make use of when the truffles have totally cooled.

Make the Cake

1. Put together three 8-inch cake pans with parchment paper circles within the backside and grease the perimeters. Preheat oven to 350°F (176°C).
2. Mix the flour, baking powder, baking soda, cinnamon and salt in a medium sized bowl and put aside.
3. Add the butter, oil, sugars and vanilla extract to a big mixer bowl and beat collectively till gentle in colour and fluffy, about 2-3 minutes. Don’t skimp on the creaming time.
4. Add the eggs separately, mixing till principally mixed after every. Scrape down the perimeters of the bowl as wanted to make sure all components are properly integrated.
5. Add half of the dry components to the batter and blend till principally mixed.
6. Slowly add the milk and bitter cream combine till properly mixed. The batter might look a little bit curdled, however that’s okay.
7. Add the remaining dry components and blend till properly mixed and clean. Scrape down the perimeters of the bowl as wanted to make sure all components are properly integrated. Don’t over combine the batter.
8. Divide the batter evenly between the truffles pans and bake for 20-24 minutes, or till a toothpick comes out with a couple of crumbs.
9. Take away the truffles from the oven and permit to chill for about 2-3 minutes, then take away to cooling racks to chill fully.

Make the buttercream

1. Add the butter and mascarpone cheese to a big mixing bowl and simply beat till clean. You don’t need to over combine the mascarpone cheese or it might turn out to be skinny and watery.
2. Add the powdered sugar in two components and blend till properly mixed and clean, once more being cautious to not over combine. As you add the powdered sugar, it could begin to look a little bit separated, however will come collectively as you add further powdered sugar. Simply don’t over combine it.
3. Add the vanilla extract and gently stir to mix.

Construct the cake

1. To place the cake collectively, use a big serrated knife to take away the domes from the highest of the truffles in order that they’re flat. These truffles don’t have a big dome, however I like to verify they’re fully flat.
2. Place the primary cake on a serving plate or a cardboard cake spherical.
3. Pipe a dam of frosting across the fringe of the cake after which fill it with 1/2 of the filling.
4. Add the second layer of cake, one other dam of frosting and the remaining filling contained in the dam.
5. Add the ultimate layer of cake on prime after which add a skinny crumb coat of frosting to the skin of the cake. Refrigerate the cake till agency and durable, about 1-2 hours (you may pace the method up by placing the cake within the freezer for about half-hour, in the event you’d like). Set the rest of the frosting within the fridge whereas the cake corporations up and take it out about 20 minutes earlier than you’re able to proceed, so it might soften a bit.
6. Frost the skin of the cake with the rest of the frosting, then end it off by urgent some mini chocolate chips onto the skin of the cake, alongside the underside.
7. Pipe the remaining frosting alongside the highest fringe of the cake. I used Ateco tip 847.
8. Refrigerate cake till able to serve. Retailer properly coated or in an hermetic cake provider. Cake is greatest if eaten inside 3-4 days.

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Notes

Mascarpone cheese: I exploit mine straight out of the fridge, however you can additionally let it sit out for 5-10 minutes. You simply don’t need it to get too heat. It’ll flip watery at that time and you’ll’t actually put it aside.

Powdered sugar: The buttercream makes use of 8 ½ cups of powdered sugar. You’ll be able to add much less powdered sugar to the frosting in order that there isn’t a lot sugar, however you gained’t find yourself with as a lot frosting and it gained’t be as thick. You want it thick sufficient for the dam to remain in place and maintain the filling in place. I extremely suggest utilizing the complete quantity of powdered sugar.

Filling: The filling is on the thinner aspect. I didn’t add an excessive amount of powdered sugar to the filling as a result of I just like the style of the cheeses, however you can add extra to thicken it additional, in the event you’d like.

Diet

• Serving Dimension: 1 Slice
• Energy: 1016
• Sugar: 107.7 g
• Sodium: 178.2 mg
• Fats: 53.1 g
• Carbohydrates: 130 g
• Protein: 10.5 g
• Ldl cholesterol: 163.2 mg