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By Marilyn Sultar
Cannoli Cake Recipe
21 steps
Prep:50minCook:35min
A light cinnamon cake frosted with ricotta and mascarpone cream, the sides are covered with mini choc chips and 6 cute mini cannoli on top. An ideal dessert cake with classic cannoli flavors!
Updated at: Thu, 17 Aug 2023 08:44:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
59
High
Nutrition per serving
Calories803.4 kcal (40%)
Total Fat44.1 g (63%)
Carbs92 g (35%)
Sugars58.6 g (65%)
Protein13.9 g (28%)
Sodium352.3 mg (18%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
170gunsalted butter
softened
1 ⅔ cupsuperfine sugar
¼ cupoil
4eggs
room temperature
3 teaspoonsvanilla extract
185gall purpose flour
185gcake flour
2 ½ teaspoonsbaking powder
1 teaspoonground cinnamon
¼ teaspoonbaking soda
½ teaspoonsalt
1 ¼ cupbuttermilk
3 ½ cupsfresh ricotta
use dry ricotta or must be strained overnight
¾ cuppowdered sugar
i
3 teaspoonsorange zest
finely grated
1 cupmascarpone
½ cuppowdered sugar
i
¼ cupdark rum
2 cupsmini chocolate chips
6cannoli shells
optional
Instructions
Cake
Step 1
Preheat oven to 350ºF/180ºC. Grease two 8-inch/20cm round cake pans and line the base with non stick paper. Then flour the sides.
Step 2
Whisk or sift together flours, baking powder, cinnamon, baking soda and salt. Set aside
Step 3
In an electric mixer, beat together butter, sugar and oil for 2 minutes on medium speed.
Step 4
Scrape sides of the bowl then add eggs, one at a time until well combined. Stir in vanilla.
Step 5
Add dry ingredients. Then combine on low speed until just moistened. Add buttermilk and beat for 1 minute on medium until well combined and smooth.
Step 6
Pour evenly into prepared pans. Bake for 30-35 minutes. Check at 30 minutes.
Step 7
When done the cake will come away from the side and settle down a little on the edges. Allow to cool in the pan for 10 minutes before turning out to cool on a wire rack.
Step 8
Cool completely before filling and decorating.
Ricotta frosting
Step 9
In a food processor, combine ricotta, ¾ cup powdered sugar, orange zest, and cinnamon until creamy.
Step 10
Fold in mascarpone. Refrigerate until needed.
Rum syrup
Step 11
Combine ½ cup powdered sugar with dark rum. Stir to dissolve sugar. Set aside.
Assembly and decorating
Step 12
Cut and level off tops of cakes and cut each cake in half horizontally.
Step 13
Brush one cut side of each layer with rum glaze.
Step 14
Place one layer on a cake plate and spread 1 cup of ricotta filling evenly over the cake.
Step 15
Sprinkle with 2 tablespoons of chocolate chips.
Step 16
Continue layering and filling with ricotta cream and chocolate chips finishing with the fourth layer of cake.
Step 17
If you are using mini cannoli, fill with a teaspoon or a piping bag and press chocolate chips onto the ends. Keep refrigerated until needed.
Step 18
Reserve ⅓ cup of ricotta cream. Then spread the rest of the cream all over the cake beginning with the sides then covering the top.
Step 19
Press more chocolate chips onto the side of the cake and arranged filled cannoli shells on top spacing apart evenly.
Step 20
Fill a piping bag fitted with a star tube with remaining ricotta cream and pipe 6 stars in between the cannoli on top of the cake.
Step 21
Serve immediately or refrigerate for 1-2 hours before serving. See notes for preparing ahead.
View on marcellinaincucina.com
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