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
- Beat the room temperature butter with the sugar until light and creamy.
- Beat in the eggs, one at a time, until well combined.
- Mix the flour, salt, baking powder, and baking soda.
- Add in the flour mixture and the buttermilk in alternating additions.
- Divide the batter between the two 6″ pans and bake about 30 minutes.
- Beat the ricotta with the mascarpone until smooth.
- Add in the sugar, vanilla, cinnamon, orange zest, and salt.
- Fold in the chocolate. Refrigerate, covered with plastic, until ready to use.
- Beat the butter and sugar until creamy and light.
- Beat in the vanilla, cinnamon, and orange. Beat in the cream and mix until creamy and combined.
- Heat the cream until hot but not boiling and pour over the chopped chocolate.
- Let the ganache sit at room temperature until cool and pour-able consistency. It will thicken as it cools.
- Whisk the simple syrup, rum, and orange extract to make the rum syrup.
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ASSEMBLE
- Slice each 6″ layer in half, evenly.
- Using a brush, soak each half generously with the rum syrup, poking several holes with a toothpick in the cake beforehand.
- Using a pastry bag filled with the buttercream, make a “ring” around each cake layer.
- Fill each layer with the cannoli filling and layer 4 layers of cake high.
- Frost the outside in the buttercream.
- When the cake is frosted, chill until cold.
- When the buttercream frosting is very cold, pour the ganache on top.
- Decorate the cake with the rest of the filling, piped into rosettes, and chopped roasted almonds or pistachios.
