Cannoli Cake recipe, an easy from-scratch Italian cake with cannoli filling. This homemade cannoli cake is full of easy to find ingredients.

  •  Prep Time: 25 mins
  •   Cook Time: 30 mins
  •   Total Time: 55 minutes

Ingredients of Cannoli Cake

  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs, room temperature
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk

 FILLING:

  • 3/4 cup drained ricotta
  • 3/4 cup mascarpone
  • 1/2 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon orange zest
  • 1/2 cup finely chopped dark chocolate
  • Pinch salt

BUTTERCREAM:

  • 1/2 cup butter
  • 2 cups confectioners sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon orange extract
  • 2 tablespoons heavy cream

RUM SOAK:

  • 3 tablespoons simple syrup
  • 3 tablespoons rum
  • 1/2 teaspoon orange extract
  • 1/2 cup semisweet chocolate
  • 1/2 cup heavy cream

How To Make Cannoli Cake

  1. Beat the room temperature butter with the sugar until light and creamy.
  2. Beat in the eggs, one at a time, until well combined.
  3. Mix the flour, salt, baking powder, and baking soda.
  4. Add in the flour mixture and the buttermilk in alternating additions.
  5. Divide the batter between the two 6″ pans and bake about 30 minutes.
  6. Beat the ricotta with the mascarpone until smooth.
  7. Add in the sugar, vanilla, cinnamon, orange zest, and salt.
  8. Fold in the chocolate. Refrigerate, covered with plastic, until ready to use.
  9. Beat the butter and sugar until creamy and light.
  10. Beat in the vanilla, cinnamon, and orange. Beat in the cream and mix until creamy and combined.
  11. Heat the cream until hot but not boiling and pour over the chopped chocolate.
  12. Let the ganache sit at room temperature until cool and pour-able consistency. It will thicken as it cools.
  13. Whisk the simple syrup, rum, and orange extract to make the rum syrup.
  14. ASSEMBLE 

    1. Slice each 6″ layer in half, evenly.
    2. Using a brush, soak each half generously with the rum syrup, poking several holes with a toothpick in the cake beforehand.
    3. Using a pastry bag filled with the buttercream, make a “ring” around each cake layer.
    4. Fill each layer with the cannoli filling and layer 4 layers of cake high.
    5. Frost the outside in the buttercream.
    6. When the cake is frosted, chill until cold.
    7. When the buttercream frosting is very cold, pour the ganache on top.
    8. Decorate the cake with the rest of the filling, piped into rosettes, and chopped roasted almonds or pistachios.

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