Cannoli Cake

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This cannoli cake is made with a soft, fluffy cake and a sweet ricotta mascarpone filling. It is the best Italian cannoli cake I have ever tried.

Prep Time30

Cook Time25

Cooling Time30

Total Time1 25

Course: Dessert

Cuisine: Italian

Keyword: cannoli cake

Servings: servings

Calories: 633kcal

Equipment

2 (8-inch) Round Cake Pans
3 Mixing bowls
1 Wire Rack

Ingredients

Cake

¾ cup butter, softened
1 ¾ cup sugar
3 eggs
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon almond extract
2 ½ cups flour
2 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 ¼ cup whole milk

Cannoli Filling/Frosting

8 ounces whole milk ricotta cheese, drained (see notes)
1 pound mascarpone cheese
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon orange juice
1 teaspoon orange zest
¼ teaspoon salt
1 cup mini chocolate chips (optional)

Instructions

Preheat the oven to 375 degrees F.
Spray two 8 inch round cake pans with baking spray. Then add a small scoop of flour to each pan and shake the pan around to coat the bottom and edges in the flour. Tap out any excess flour into the garbage and set the greased, floured pans aside.
Start by making the cake. In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat again to ensure all the butter is well blended.
¾ cup butter, softened, 1 ¾ cup sugar
Add the eggs one at a time, beating after each addition.
3 eggs
Add the orange zest, lemon zest, and almond extract to the bowl and mix until combined.
1 teaspoon lemon zest, 1 teaspoon orange zest, 1 teaspoon almond extract
In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.
2 ½ cups flour, 2 ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon cinnamon
Alternate adding a scoop of the dry ingredients and the milk. You should add about ⅓ of the dry ingredients to the bowl, stir, add ½ of the milk, stir, and continue until all the dry ingredients and milk is mixed into a smooth batter.
1 ¼ cup whole milk
Divide the cake batter between the two prepared cake pans, then bake for 25 minutes. The center of the cake should spring back to the touch and the top of the cake should be golden brown.
Let the cakes cool inside the cake pan for about 20 minutes before flipping them onto a cooling rack to continue cooling.
While the cakes cool, make the cannoli filling. Beat the strained ricotta and mascarpone together in a large bowl. Add the powdered sugar, vanilla, orange juice, orange zest, and salt to the bowl and beat everything together until thick and fluffy.
8 ounces whole milk ricotta cheese, drained (see notes), 1 pound mascarpone cheese, 3 cups powdered sugar, 1 tablespoon orange juice, 1 teaspoon orange zest, ¼ teaspoon salt, 1 teaspoon vanilla extract
To assemble the cake, place one of the cooled cake layers on a dish or cake plate. Scoop about 1 cup of the cannoli frosting on top of the cake layer and spread it so it covers the whole top of the cake.
Sprinkle the frosting with about ¼ cup of mini chocolate chips and gently press them into the frosting.
1 cup mini chocolate chips (optional)
Place the second cake layer on top of the frosting then use the remaining cannoli frosting to coat the outside of the cake. If you have extra frosting, you can use it to pipe decorations on the cake.
Sprinkle the top and sides of the cake with the rest of the mini chocolate chips and then store the cake in the fridge until you are ready to slice and enjoy.

Notes

The type of ricotta you find in the grocery store can be very watery. You want to be sure to get whole milk ricotta, which is thicker than the skim or 2% cheese. It is also a good idea to strain the ricotta overnight. Use a very fine mesh strainer or cheesecloth. Scoop all the ricotta into the strainer or cheesecloth and place it over a large bowl. Cover the bowl with plastic wrap and let the ricotta sit overnight in the refrigerator to strain. A lot of water will be extracted from the cheese and drained into the bowl. Discard the water and use the dry cheese.
If you can find ricotta impastata, this is best for making cannoli. Impastata is ricotta that has been pressed and drained already. It is the best for making a nice, thick cannoli frosting.

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