This Cannoli Cake brings all the deliciousness of a classic cannoli into a fun cake form. With creamy ricotta frosting and chocolate chip highlights, it’s a treat for both the eyes and the taste buds!
I love how this cake makes it feel like a party, even on a quiet day. A slice feels fancy, but it’s super easy to whip up. Trust me, you’ll want to share (or not)! 🎉
Key Ingredients & Substitutions
Ricotta Cheese: Make sure to use well-drained ricotta. If you can’t find it, cottage cheese (blended for smoothness) can work in a pinch. I always prefer coming back to good-quality ricotta for its creaminess.
Mascarpone Cheese: This adds a lovely richness. If you want a lighter version, you can use cream cheese mixed with a bit of cream for texture. I’ve tried that before, and it still tastes fabulous!
Heavy Cream: Essential for achieving the right light and fluffy texture in the frosting. For a lighter alternative, you could use coconut whipped cream, though it will change the flavor slightly.
Mini Cannoli Shells: You can buy them ready-made, which saves time, or try making your own if you have a little extra time. I find the crunchiness of homemade is delightful!
How Do You Achieve the Perfect Cannoli Cream Frosting?
Getting the right texture in your cannoli cream is crucial. Start with well-drained ricotta – if it’s too wet, your frosting will be runny. Here’s how to go about it:
- Use a cheesecloth or a fine strainer to remove excess liquid. Let it drain for a few hours or overnight in the fridge if you have the time.
- Mix ricotta and mascarpone until smooth; this is a key step to avoid lumps. Beat at medium speed with a mixer to aerate it well.
- Gently fold in whipped heavy cream. This creates a light and fluffy frosting. Over-mixing can deflate it, so be careful!
- Chill the frosting before using. It helps it firm up and makes it easier to spread on the cake.
Taking the time to get your frosting just right will pay off when it comes to taste and presentation. Enjoy the creamy, dreamy, cannoli goodness!
How to Make Cannoli Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
For the Cannoli Cream Frosting:
- 1 ½ cups ricotta cheese, well drained
- 1 ½ cups mascarpone cheese
- 1 ¾ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- 1 cup heavy cream
For Decoration and Garnish:
- Mini cannoli shells (store-bought or homemade)
- Mini chocolate chips
- Powdered sugar for dusting
- Cannoli filling or additional cannoli cream for filling shells (optional)
- Caramel sauce or chocolate sauce for drizzling (optional)
How Much Time Will You Need?
This recipe will take you about 30 minutes to prepare and around 30-35 minutes to bake. Don’t forget to chill the cake for at least 1 hour before serving. So, plan for roughly 2 hours in total from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preparing the Cake Layers:
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy.
Next, beat in the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk and sour cream. Start and end with the dry ingredients. Mix just until everything is combined. Divide the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
2. Making the Cannoli Cream Frosting:
While your cakes cool, prepare the frosting. Drain the ricotta cheese by placing it in a cheesecloth-lined strainer over a bowl for a few hours or overnight to remove excess moisture. In a large bowl, combine the drained ricotta, mascarpone cheese, sifted powdered sugar, vanilla extract, and optional cinnamon. Use an electric mixer to whip this mixture until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined, then refrigerate until you’re ready to use it.
3. Assembling the Cake:
Once the cakes have cooled, level them if necessary. Place one cake layer on your serving plate or cake stand. Spread a layer of cannoli cream over the first cake layer. Next, place the second cake layer on top. To finish, apply a crumb coat all around the cake and refrigerate it for about 20 minutes. After the crumb coat has set, spread a generous layer of cannoli cream frosting around the top and sides of the cake.
4. Decorating the Cake:
Now for the fun part! Press mini chocolate chips around the bottom edge of the cake and on the sides if desired. Using a piping bag fitted with a star tip, pipe decorative swirls along the edge of the top of the cake. If you’d like, fill mini cannoli shells with cannoli cream and arrange them on top of the swirls. Sprinkle some mini chocolate chips over the center of the cake for that extra treat! Optionally, drizzle caramel or chocolate sauce over the sides of the cake for a beautiful look. Lastly, lightly dust the entire cake with powdered sugar.
5. Chill and Serve:
Finally, refrigerate the cake for at least 1 hour before serving so the frosting can set nicely. Once chilled, slice, serve, and enjoy the delightful flavors of this Cannoli Cake!
This cake wonderfully captures the classic cannoli flavors in a moist cake form topped with that irresistible cannoli cream. Perfect for gatherings, celebrations, or just a sweet indulgence! Enjoy! 🎉
Can I Use a Different Type of Cheese for the Frosting?
While ricotta and mascarpone provide the classic flavor, you can substitute cream cheese for a different taste and texture. Just be sure to blend it well for a smooth frosting!
How Do I Prevent My Cake from Sticking to the Pans?
To prevent sticking, ensure you thoroughly grease and flour the pans before adding the batter. You can also use parchment paper at the bottom of the pans for extra insurance!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Store them tightly wrapped in plastic wrap at room temperature. Frost the cake the day you plan to serve it for the best texture.
How Do I Store Leftover Cannoli Cake?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain freshness, it’s best to keep the frosting separate if possible, then assemble slices as needed!