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 very best 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 not too long ago up to date the recipe to make it even higher. I made a decision to vary 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 diminished 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 after I say it’s merely irresistible now! Listed below are a couple of the explanation why:

• All the very best components of cannoli. Cannoli as a taste for truffles and different desserts at all times surprises me. It looks like a taste that’s so gentle and primarily composed of a 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 is not any exception.
• Mild & flippantly candy. Mascarpone cheese has simply change into 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 outstanding. It takes a bit time and finesse to work with the comfortable filling and frosting, but it surely’s completely price it. You received’t need to share a single crumb with anybody. It’s so lovely as soon as assembled and doesn’t actually require any particular adorning abilities both.

Recipe Substances

Right here’s a run-down of every thing you’ll have to make this cake. Scroll right down to the recipe card beneath for the precise measurements.

Cannoli Filling

• Ricotta cheese – Ricotta is a should with regards to any cannoli filling. You’ll want to pressure it.
• Mascarpone cheese – I take advantage of mine straight out of the fridge, however you possibly 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 – Be sure you measure it correctly. I at all times advocate a meals scale, however the spoon and degree methodology 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 out a little salt, your cake shall be bland.
• Unsalted butter – You could possibly use salted butter, however you’d need to omit the added salt.
• Vegetable oil – Helps maintain the cake further moist.
• Sugar – This cake makes use of each white and brown sugar for the very best 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 forestall over mixing. Be sure you use massive eggs, not medium or further massive.
• Milk – I usually 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 change into 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 have to 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 price each second, although! You’ll find the printable model of the directions within the recipe card beneath.

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 velocity till nicely mixed. You can even combine it by hand with a spatula. This can be a thinner filling and you don’t want 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 substances and put aside. Beat collectively the butter, oil, sugars, and vanilla till gentle in colour and fluffy. Add the eggs one by one, mixing till largely mixed after every and scraping down the perimeters of the bowl as wanted.
• Mix. Combine in half of the dry substances till largely mixed then slowly add within the milk and bitter cream. Add the remaining dry substances, mixing till nicely mixed and easy.
• 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. Permit 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 easy. Don’t overmix or the mascarpone will change into too skinny and watery.
• Add the powdered sugar. Add the powdered sugar in two elements, mixing till mixed and easy. It could look a bit separated however it’ll 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 too can pop it within the freezer for half-hour). Place the remaining frosting within the fridge as nicely 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 below are a couple of ideas for making this beautiful cannoli layer cake.

• Pressure the ricotta nicely. This actually isn’t one thing you need to skip, or your filling might be too skinny. I love to do it the evening earlier than to avoid wasting time. I often get a couple of tablespoons of liquid after straining it.
• Combine the mascarpone with care. The large factor you must watch out of when utilizing mascarpone cheese is that you just don’t need to over-mix it or combine it at a excessive velocity. The bottom velocity you’ve is greatest. It simply will get watery if you happen to aren’t cautious or it will get too heat.
• Can I take advantage of much less powdered sugar? The buttercream makes use of 8 ½ cups of powdered sugar. You may add much less powdered sugar to the frosting in order that there isn’t a lot sugar, however you received’t find yourself with as a lot frosting and it received’t be as thick. You want it thick sufficient for the dam to remain in place and maintain the filling in place. I extremely advocate 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 possibly can add extra to thicken it additional if you happen to’d like.
• Chill the filling. It’s vital to make the filling forward of time and permit it to sit back 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 sit back and set. In any other case, the layers can slide all over the place as you attempt to frost the skin. When you’re in a rush, you may freeze it for about half-hour.

Correct Storage

Preserve the cannoli layer refrigerated till able to serve. It must be saved well-covered or in an hermetic container, comparable to this cake service. It’s greatest when loved inside 3-4 days.

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

Extra Cannoli Desserts To Strive

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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
• 
  Methodology: 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 very best components of cannoli in a single irresistible cake!

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Substances

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 massive 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 may put one thing heavy on prime the cheese and cheesecloth to assist squeeze out liquid, if you happen to’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 velocity simply till nicely mixed. Don’t over combine or combine on a excessive velocity or the mascarpone cheese can change into skinny and watery. You may even stir all of it collectively by hand with a spatula, simply to make sure you don’t over combine it. Needless to say it is 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 must be good to make use of when the truffles have absolutely 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 one by one, mixing till largely mixed after every. Scrape down the perimeters of the bowl as wanted to make sure all substances are nicely included.
5. Add half of the dry substances to the batter and blend till largely mixed.
6. Slowly add the milk and bitter cream combine till nicely mixed. The batter could look a bit curdled, however that’s okay.
7. Add the remaining dry substances and blend till nicely mixed and easy. Scrape down the perimeters of the bowl as wanted to make sure all substances are nicely included. 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 easy. You don’t need to over combine the mascarpone cheese or it may possibly change into skinny and watery.
2. Add the powdered sugar in two elements and blend till nicely mixed and easy, once more being cautious to not over combine. As you add the powdered sugar, it might begin to look a bit separated, however will come collectively as you add extra 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 velocity the method up by placing the cake within the freezer for about half-hour, if you happen to’d like). Set the rest of the frosting within the fridge whereas the cake companies up and take it out about 20 minutes earlier than you’re able to proceed, so it may possibly 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 nicely lined or in an hermetic cake service. Cake is greatest if eaten inside 3-4 days.

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Notes

Mascarpone cheese: I take advantage of mine straight out of the fridge, however you possibly 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 may add much less powdered sugar to the frosting in order that there isn’t a lot sugar, however you received’t find yourself with as a lot frosting and it received’t be as thick. You want it thick sufficient for the dam to remain in place and maintain the filling in place. I extremely advocate 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 possibly can add extra to thicken it additional, if you happen to’d like.

Diet

• Serving Dimension: 1 Slice
• Energy: 763
• Sugar: 58.6 g
• Sodium: 156.4 mg
• Fats: 45.9 g
• Carbohydrates: 79.5 g
• Protein: 13.4 g
• Ldl cholesterol: 105.8 mg