Cannoli cake recipes from scratch - Cakes | cupcakes

Author: David Furman  

Homemade cannoli filling sandwiched between rum-soaked yellow butter cake layers with whipped vanilla buttercream frosting and loads of mini chocolate chips. A cannoli cake recipe made in a baking pan, so it's easy to take to dinner parties and potlucks!

Italian Cannoli Cake Recipe

Italian Cannoli Cake Recipe
This homemade cannoli cake is a doozy! Homemade cannoli filling sandwiched between rum-soaked yellow butter cake layers with whipped vanilla buttercream frosting and loads of mini chocolate chips.
Provided by: Smells Like Home
Total time: 810 minutes
Cook time: 35 minutes
Prep time: 55 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 23
  • 16 oz whole milk ricotta cheese
  • ½ cup powdered sugar, sifted
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 2 ½ tsp sweet Marsala wine
  • 1 tsp orange zest
  • ½ cup mini chocolate chips
  • 2 sticks unsalted butter, at room temperature, plus extra for greasing pans
  • 1 ½ cups all-purpose flour, plus extra for dusting pans
  • 1 ½ cups cake flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ¾ cups sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 ¼ cups milk
  • 3 tsp dark rum, divided
  • 3 sticks plus 2 tbsp unsalted butter, softened and cut into cubes
  • 3 cups sifted powdered sugar
  • 3 tbsp milk
  • 2 tsp pure vanilla extract
  • Pinch of salt
  • 12 oz mini chocolate chips
How to cook:
  1. To make the cannoli filling: The night before you plan to assemble the cake, drain the ricotta cheese in a fine mesh strainer lined with cheesecloth or a coffee filter. Set the strainer over a bowl and allow the ricotta to drain in the refrigerator at least 12 hours.
  2. The next day, transfer the ricotta to a medium mixing bowl; discard the drained liquid. Mix in the remaining ingredients into the ricotta, folding in the chocolate chips last. Refrigerate until ready to use.
  3. To make the cake: Center one of the oven racks and preheat the oven to 350° F. Grease the bottom and sides of two 9-inch round cake pans with butter. Line the bottom of each pan with a round of parchment paper cut to fit the pan. Flour the sides of the pans, tapping out the excess flour; set the pans aside.
  4. In a large bowl, whisk the flour, baking powder, and salt together; set aside.
  5. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for about 4 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating to incorporate before adding the next and scraping the bowl as needed. Mix in the vanilla. With the mixer on low speed, add half of the dry ingredients, then all of the milk, then the remainder of the dry ingredients, mixing to just about fully incorporate each before adding the next. Scrape the bowl well to incorporate anything that may be stuck to the bottom of the bowl.
  6. Divide the batter evenly between the two prepared pans (a kitchen scale works great for this). Smooth out the tops with an offset spatula.
  7. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until the cakes are a light golden brown and a toothpick comes out clean when inserted into the centers. Transfer the pans to a wire rack and immediately brush 1 ½ teaspoons of rum onto the top of each cake layer. Allow the cakes to cool for 10 minutes then run a sharp knife around the edge of pans and transfer the cakes to the wire rack. Allow the cakes to cool completely before assembling.
  8. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, whip butter on medium speed until smooth, light, and fluffy, about 8 minutes. Add in the remaining ingredients and beat on low speed for 1 minute then medium speed for 6 minutes. (Frosting is best when used right away.)
  9. To assemble: Smear a small dollop of the frosting on a 10-inch round cake board or cake plate. Center one of the cake layers atop the cake board or plate. Spread the cold cannoli filling evenly over the cake. Set the second layer atop the cannoli filling. Frost the top and sides of the cake leaving enough frosting to pipe swirls on the top of the cake if you'd like. I used an Ateco 828 pastry tip but a Wilton 3M will work too - it's just a little smaller.
  10. Take a small handful of chocolate chips in your hand and shake them into an even layer with your hand flat (palm up). Position your hand close to the side of the cake and quickly flip the chips onto the side of the cake, pressing them lightly when your hand lands on the frosting. Work your way around the sides of the cake with the chips. Fill in any major gaps with more chips. Pipe swirls around the top edge of the cake and sprinkle the top some remaining chocolate chips.
Notes: Cannoli Bundt Cake, In a large bowl, combine cake mix with chocolate chips. · Generously coat bundt pan with baking spray (flour and oil) then pour cake batter into

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Cannoli Cake

In this video, you will see how to make a Cannoli Cake.Check out my channel for more Amazing
Duration: 10:50

Cannoli Cake

Cannoli Cake
Moist melt in your mouth cannoli cake topped with a decadent cannoli cream frosting. Your favorite Italian dessert in cake form!
Provided by: Krystle Smith
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 9
  • 1 Box White Cake Mix ((Plus Ingredents Called For on the Box))
  • 1 Can Sweetened Condensed Milk (14 Ounces, Divided)
  • 1 1/2 Cups Ricotta Cheese (Strained)
  • 1 1/2 Cups Mascarpone Cheese
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Powdered Sugar
  • 1/2 Teaspoon Cinnamon
  • 1 Cup Mini Chocolate Chips
  • Additional Powdered Sugar (If Desired)
  • Calories: 525 kcal
  • Carbohydrate: 69 g
  • Protein: 10 g
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Cholesterol: 56 mg
  • Sodium: 387 mg
  • Sugar: 50 g
  • Serving Size: 1 serving
How to cook:
  1. Grease a 9x13 inch baking pan. Bake cake according to box directions. Cool completely.
  2. Poke holes in the top of the cake. (I used a wooden spoon.)
  3. Set aside 1/2 cup of the sweetened condensed milk. Pour the rest over the top of the cake.
  4. Cover and refrigerate for ~1 hour or until milk is absorbed.
  5. In a large bowl combine ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix under smooth.
  6. Add powdered sugar a little at a time until just combined.
  7. Mix in remaining sweetened condensed milk.
  8. Spread frosting evenly over cake.
  9. Sprinkle with mini chocolate chips and dust with additional powdered sugar if desired.
  10. Refrigerate for 2-3 hours before serving. Store in the refrigerator.
Notes: Cannoli Cake Recipe, 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

Easy Cannoli Cake

Easy Cannoli Cake
A cannoli cake recipe made in a baking pan, so it's easy to take to dinner parties and potlucks! Plus, it couldn't be easier because it uses store-bought pound cake, and only 6 ingredients in total!
Provided by: Kate
Total time: 205 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
  • one 16 ounce (454 g) "family size" store bought frozen pound cake (see note 1)
  • one 15 ounce (425 g) container whole milk ricotta cheese
  • one 12 ounce (340 g) bag mini chocolate chips, divided (see note 2)
  • 1 teaspoon vanilla
  • 2 cups (473 ml) heavy whipping cream, divided
  • 3/4 cup (88 g) powdered sugar
  • Serving Size: 1/12 recipe
  • Calories: 397 calories
  • Sugar: 27.9 g
  • Sodium: 261 mg
  • Fat: 21.2 g
  • Saturated Fat: 10.9 g
  • Carbohydrate: 44.3 g
  • Fiber: .2 g
  • Protein: 7.3 g
  • Cholesterol: 67 mg
How to cook:
  1. If your cake isn't frozen, place in the freezer.
  2. Place 1 cup (237 ml) of the heavy whipping cream in a medium microwave-safe bowl and heat on high for 90 seconds. Add 1 cup (178 g) of the mini chocolate chips, making sure the chips are all submerged. Let sit for two minutes and then stir until the chocolate is all melted and the mixture is smooth. If the chocolate isn't melting all the way after stirring well, microwave the mixture in 15 second increments until smooth, stirring well in between. (See note 3.) Place in the refrigerator.
  3. Place the ricotta cheese, powdered sugar, and vanilla in a medium bowl. Whisk until combined and smooth. Add 1/2 cup (89 g) of mini chocolate chips and stir to combine.
  4. Using an immersion blender or hand beaters, beat the remaining 1 cup (237 ml) of heavy whipping cream to stiff peaks. (If you are using an immersion blender, place the cream in a tall-sided container; if using hand beaters, place the cream in a medium bowl.) Add half of the whipped cream to the ricotta mixture and gently fold it in. Then fold in the remaining whipped cream. Set cannoli filling aside.
  5. Cut the frozen pound cake into 1/4 inch (6.35 mm) slices using a serrated knife. Layer some of the cake pieces into a deep 8 x 8 inch (20 x 20 cm) pan so the bottom is completely covered in one layer of cake. (See notes 4 - 5.) Depending on the size and shape of the cake pieces, you may need to trim some of the pieces to fit. It's ok if the pieces overlap slightly. If they do, very gently press them down to remove some of the air pockets.
  6. Add half of the cannoli filling on top of the bottom cake layer and spread it so the filling is even. Add another layer of cake to the top. Gently press the cake pieces down so the cake adheres to the filling underneath.
  7. Repeat this process by adding the remaining filling and one more layer of cake on top.
  8. Retrieve the ganache from the fridge and stir until smooth. Pour all of the ganache over the top and smooth out with a spoon if necessary. Top with as many of the remaining mini chocolate chips as you like. Place in the fridge for a minimum of three hours or overnight. Cover the cake after it has been in the fridge for 15 minutes; this allows the ganache to firm up so the cover will be less likely to stick.
Notes: CANNOLI CREAM CAKE Story, CANNOLI CREAM CAKE · Add in superfine sugar. · Refrigerate for 2 hours if possible, before using as filling for the cake. · Add the eggs one at a time and mix well
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