Cannoli Cake recipe, an easy from scratch Italian cake with cannoli filling. This homemade cannoli cake is full of easy to find ingredients including ricotta, mascarpone, orange zest, and mini chocolate chips. Find out to make a cannoli cake with different flavors for your personal taste.
Another fun Cannoli recipe to add to my collection! This Cannoli Cake Recipe is the best if I do say so myself! So good! Be careful because you may eat more than you mean to. haha! You know I love cannolis like my popular Cannoli Cookies, Cannoli Dip, and Mini Cannoli Dip Cups
Cannoli Cake Recipe - how to make a easy homemade four layered cannoli cake
Cannoli Cake Recipe
Cannoli Cake, an easy from scratch Italian cake with cannoli filling. This homemade cannoli cake is full of easy to find ingredients including ricotta, mascarpone, orange zest, and mini chocolate chips or change it up to your family's personal taste!
Prep Time 1 hour
Total Time 1 hour
Servings 16
Ingredients
Cake Batter:
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter softened
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon fresh orange zest
1 1/2 teaspoons vanilla extract
1 1/4 cup milk
Frosting;
1 tub (10 ounces) ricotta cheese drained if needed, (see note below)
1 tub (16 ounces) mascarpone cheese drained if needed
3 cups powdered sugar (possibly more if needed to thicken frosting)
1 teaspoon vanilla extract
1 teaspoon fresh orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 bag (10 ounces) mini chocolate chips divided (if you want a lot of chocolate chips on the outside, you may want to have another bag on hand)
Instructions
Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans (or can substitute 8-inch round baking pans).
Mix together flour, baking powder, and salt in medium mixing bowl until well combined.
Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean. (If using 8 inch pans, baking time will be about 30-35 minutes.)
Cool cakes slightly then remove from pans and finish cooling completely on wire racks. When cakes are completely cool, split each layer in half horizontally with a long serrated knife to form 4 layers.
For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined.
To assemble cake, place one layer on cake dish. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost outside of cake and add remaining chocolate chips to outside of cake or as desired. Use remaining frosting to decorate or pipe as desired.
