Cannoli Cake
Indulge in the irresistible allure of Cannoli Cake—a decadent dessert inspired by the classic Italian pastry! This multi-layered showstopper combines tender vanilla cake with a luscious ricotta cheese filling studded with mini chocolate chips and crunchy pistachios. Topped with a luxurious mascarpone frosting enhanced by the richness of heavy cream and a hint of honey, this cake delivers a perfect balance of creamy textures and nutty sweetness. Ideal for special occasions or elegant dinner parties, this Cannoli Cake is as stunning to look at as it is to taste, making it the ultimate centerpiece. Refrigerate the cake before serving to let the flavors meld into a true Italian-inspired masterpiece!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 cups Ricotta cheese (whole milk)
- 1.5 cups Powdered sugar
- 0.75 cup Mini chocolate chips
- 0.5 cup Pistachios (chopped)
- 8 ounces Mascarpone cheese
- 1.5 cups Heavy cream
- 2 tablespoons Honey
Instructions
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into 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.
While the cakes are cooling, prepare the ricotta filling by combining ricotta cheese and powdered sugar in a bowl. Mix until smooth. Gently fold in the mini chocolate chips and chopped pistachios.
For the mascarpone frosting, beat the mascarpone cheese, heavy cream, powdered sugar, and honey together in a bowl until stiff peaks form. Be careful not to overbeat to avoid splitting the frosting.
To assemble, place one cake layer on a serving plate. Spread a generous layer of the ricotta filling on top. Repeat with the second cake layer and more filling. Place the third cake layer on top.
Frost the entire cake with the mascarpone frosting, smoothing it with a spatula.
Decorate the cake with more chocolate chips, pistachios, or even mini cannoli if desired. Chill the cake in the fridge for at least 2 hours before serving to allow the flavors to meld.
Slice and enjoy this delicious Cannoli Cake!
Nutrition Facts
Calories |
9335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 552.4 g | 708% | |
| Saturated Fat | 323.6 g | 1618% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2217 mg | 739% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 947.3 g | 344% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 665.3 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 1940 mg | 149% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
