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!
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: (see notes below)
1 tub (10 ounces) ricotta cheese drained overnight if needed (see notes below)
1 tub (16 ounces) mascarpone cheese drained overnight if needed (see notes below)
3 cups powdered sugar (possibly more if needed)
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. Refrigerate cake until ready to serve.
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. Refrigerate cake until ready to serve.
