Cannoli Cake Recipe
Cannoli Cake Recipe
Table of Contents
Cannoli Cake Recipe
This Cannoli Cake recipe captures the beloved flavors of traditional cannoli in a moist, layered cake. Perfect for breakfast or a sweet treat, this cake is filled with ricotta and chocolate, topped with a rich frosting, and garnished with mini chocolate chips.
Ingredients
- For the Cake:
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For the Cannoli Filling:
- 2 cups ricotta cheese, drained
- 1 cup powdered sugar
- ½ cup mini chocolate chips
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional)
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- Garnish:
- Mini chocolate chips
- Chopped pistachios (optional)
Instructions
- For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Milk: Beat in the eggs one at a time, then mix in the milk and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the Cannoli Filling:
- Mix Filling Ingredients: In a mixing bowl, combine the ricotta cheese, powdered sugar, mini chocolate chips, vanilla extract, and cinnamon (if using). Mix until smooth and creamy.
- For the Frosting:
- Beat Butter: In a large bowl, beat the softened butter until creamy.
- Add Sugar and Cream: Gradually add powdered sugar and beat until well combined. Add vanilla extract and heavy cream, and continue to beat until fluffy.
- Assemble the Cake:
- Layer the Cake: Place one layer of the cooled cake on a serving platter. Spread half of the cannoli filling over the top.
- Add Second Layer: Place the second cake layer on top and spread the remaining cannoli filling.
- Frost the Cake: Use the frosting to cover the top and sides of the cake.
- Garnish: Sprinkle mini chocolate chips and chopped pistachios on top for decoration.
you may like : Pineapple Cake Recipe
Cannoli Cake Recipe
This Cannoli Cake recipe captures the beloved flavors of traditional cannoli in a moist, layered cake. Perfect for breakfast or a sweet treat, this cake is filled with ricotta and chocolate, topped with a rich frosting, and garnished with mini chocolate chips.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For the Cannoli Filling:
- 2 cups ricotta cheese drained
- 1 cup powdered sugar
- ½ cup mini chocolate chips
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon optional
- For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- Garnish:
- Mini chocolate chips
- Chopped pistachios optional
Instructions
- For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Milk: Beat in the eggs one at a time, then mix in the milk and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the Cannoli Filling:
- Mix Filling Ingredients: In a mixing bowl, combine the ricotta cheese, powdered sugar, mini chocolate chips, vanilla extract, and cinnamon (if using). Mix until smooth and creamy.
- For the Frosting:
- Beat Butter: In a large bowl, beat the softened butter until creamy.
- Add Sugar and Cream: Gradually add powdered sugar and beat until well combined. Add vanilla extract and heavy cream, and continue to beat until fluffy.
- Assemble the Cake:
- Layer the Cake: Place one layer of the cooled cake on a serving platter. Spread half of the cannoli filling over the top.
- Add Second Layer: Place the second cake layer on top and spread the remaining cannoli filling.
- Frost the Cake: Use the frosting to cover the top and sides of the cake.
- Garnish: Sprinkle mini chocolate chips and chopped pistachios on top for decoration.
Notes
- Storage: Store Cannoli Cake in an airtight container in the refrigerator for up to 3 days.
- Tips: For added flavor, you can incorporate orange zest into the filling for a more traditional cannoli taste.
