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Cannoli Layer Cake Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 8 hours 45 minutes (including chilling and straining times)
  • Yield: 12 servings

Description

This indulgent Cannoli Layer Cake captures all the beloved flavors of the classic Italian dessert in a stunning multi-layer cake perfect for special occasions. The cake layers are fluffy and subtly spiced with cinnamon, while the filling combines creamy ricotta and mascarpone cheeses sweetened with powdered sugar and dotted with mini chocolate chips. The luscious mascarpone buttercream frosting adds richness and an elegant finish, with mini chocolate chips decorating the edges for a delightful crunch. With a preparation including straining the ricotta for the perfect texture and careful layering, this cake offers a sophisticated dessert experience reminiscent of traditional cannoli but in a festive cake form.

Ingredients

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

  • 2 1/2 cups (325g) all-purpose flour (measured properly)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground 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) light brown sugar
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1/2 cup (120ml) milk
  • 3/4 cup (173g) sour cream

Buttercream Frosting

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

Instructions

  1. Strain the Ricotta: Line a large strainer with two layers of cheesecloth and place the ricotta cheese on top. Cover it and set the strainer over a bowl, ensuring there’s space for liquid to drain. Optionally, add weight on top to help squeeze out liquid. Refrigerate for at least 4 hours or overnight to remove excess moisture.
  2. Make the Filling: Combine strained ricotta, mascarpone, and powdered sugar in a mixer on low or mix gently by hand until smoothly combined. Avoid over mixing to prevent the mascarpone from becoming watery. Refrigerate for 2-3 hours to firm up.
  3. Prepare Cake Pans and Oven: Preheat oven to 350°F (176°C). Grease three 8-inch cake pans and line bottoms with parchment paper circles.
  4. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; set aside.
  5. Cream Butter, Oil, and Sugars: Beat butter, oil, granulated sugar, brown sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
  6. Add Eggs: Incorporate eggs one at a time, mixing after each addition until mostly combined. Scrape the bowl sides as needed.
  7. Add Dry Ingredients and Liquids: Mix half of the dry ingredients into the wet, then slowly add milk and sour cream, combining well even if the batter looks slightly curdled. Finally, add remaining dry ingredients and mix until smooth, being careful not to over mix.
  8. Bake the Cake Layers: Divide batter evenly among pans. Bake 20-24 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in pans briefly, then transfer to wire racks to cool completely.
  9. Prepare Buttercream Frosting: Beat butter and mascarpone cheese until smooth without over mixing. Gradually add powdered sugar in two parts, mixing until smooth and well combined. Stir in vanilla extract gently.
  10. Level the Cakes: Use a serrated knife to trim any domes from the cakes to create flat layers.
  11. Assemble the Cake: Place the first cake layer on a serving plate. Pipe a dam of frosting around the edge and fill with half the ricotta filling. Add the second cake layer, repeat the dam and filling. Top with the final cake layer.
  12. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake. Refrigerate 1-2 hours until firm. You may speed this by freezing 30 minutes. Keep the remaining frosting chilled but soften slightly before final frosting.
  13. Final Frosting and Decoration: Frost the cake fully with the remaining frosting. Press mini chocolate chips around the base edges and pipe remaining frosting decoratively along the top edge using a piping tip (Ateco tip 847 recommended).
  14. Store and Serve: Refrigerate until ready to serve. Keep covered or in an airtight cake carrier. Best enjoyed within 3-4 days.

Notes

  • Straining ricotta is essential to remove excess moisture and prevent a watery filling.
  • Do not over mix mascarpone in any step to avoid thinning the cheese and losing texture.
  • Be careful not to over mix the batter to maintain a tender cake crumb.
  • Use room temperature ingredients to ensure proper mixing and cake texture.
  • The cake layers are lightly spiced with cinnamon, which complements the creamy filling well.
  • For best flavor, allow the cake to chill and settle before serving.
  • Mini chocolate chips add texture and the authentic cannoli feel, included inside the filling and decorating the final cake.
  • Leftover cake can be stored refrigerated for up to 4 days; bring to room temperature before serving for best flavor.
  • Prep Time: 1 hour 15 minutes plus at least 4 hours to strain ricotta and 2-3 hours chilling filling
  • Cook Time: 20-24 minutes baking cake layers
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/cannoli-layer-cake-recipe/