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Italian Cannoli Cake Recipe

Italian Cannoli Cake Recipe
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★★★★★

5.1 from 30 reviews

This Italian Cannoli Cake is a delightful twist on the classic Sicilian cannoli dessert, featuring moist layered cake filled with sweet ricotta and Marsala wine infused filling, then frosted with whipped vanilla buttercream and decorated with mini chocolate chips. Perfect for special occasions or when craving a rich, creamy dessert with hints of cinnamon, orange, and rum.

Ingredients

Scale

Cannoli Filling

  • 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

Cake

  • 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

Whipped Vanilla Buttercream Frosting

  • 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

For Assembly

  • 12 oz mini chocolate chips

Instructions

  1. Prepare Cannoli Filling: The night before assembly, drain 16 oz whole milk ricotta cheese overnight in a fine mesh strainer lined with cheesecloth or coffee filter placed over a bowl in the refrigerator for at least 12 hours to remove excess moisture. The next day, transfer the drained ricotta to a mixing bowl, discarding any liquid. Add ½ cup sifted powdered sugar, 1 tsp cinnamon, 1 tsp pure vanilla extract, 2 ½ tsp sweet Marsala wine, 1 tsp orange zest, and fold in ½ cup mini chocolate chips. Mix gently to combine and refrigerate until ready to use.
  2. Preheat and Prepare Pans: Preheat oven to 350°F and center a rack. Grease two 9-inch round cake pans with butter, line bottoms with parchment rounds, and dust sides with flour, tapping out excess.
  3. Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ cups cake flour, 1 tbsp baking powder, and ½ tsp salt. Set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat 2 sticks unsalted butter with 1 ¾ cups sugar on medium-high speed for approximately 4 minutes until light and fluffy, scraping down the bowl as needed.
  5. Add Eggs and Vanilla: Add 4 large eggs one at a time, beating after each addition until incorporated. Mix in 2 tsp pure vanilla extract.
  6. Combine Wet and Dry Ingredients: On low speed, add half the flour mixture, then 1 ¼ cups milk, then the remaining flour mixture. Mix each addition just until combined, scraping the bowl well to ensure even mixing.
  7. Divide and Bake: Divide the batter evenly between prepared pans using a kitchen scale for accuracy. Smooth tops and bake for 30-35 minutes, rotating pans halfway, until cakes are golden and a toothpick inserted in the center comes out clean.
  8. Brush with Rum and Cool: Immediately after removing from oven, brush 1 ½ teaspoons of dark rum onto each cake layer. Cool in pans for 10 minutes, then loosen edges with a knife and invert onto wire racks to cool completely.
  9. Make Frosting: With a stand mixer and paddle attachment, whip 3 sticks plus 2 tbsp softened unsalted butter on medium speed for about 8 minutes until light and fluffy. Add 3 cups sifted powdered sugar, 3 tbsp milk, 2 tsp pure vanilla extract, and a pinch of salt, beating on low speed for 1 minute and then medium speed for 6 minutes until smooth.
  10. Assemble Cake: Place a small dollop of frosting on a 10-inch cake board or plate to anchor the first cake layer. Center one cake layer on board, evenly spread chilled cannoli filling over it, then top with second cake layer. Frost top and sides with vanilla buttercream, reserving some for piping decorations if desired.
  11. Decorate: To adhere chocolate chips to sides, take small handfuls and gently press them evenly around the frosted sides of the cake. Fill gaps as needed. Pipe swirls with remaining frosting around the top edge and sprinkle remaining chocolate chips evenly over the top.

Notes

  • Draining the ricotta is essential to avoid a watery filling and ensure proper texture.
  • Using both all-purpose and cake flour contributes to a tender yet sturdy cake crumb.
  • Freshly brushing the cake layers with rum helps keep the cake moist and adds authentic flavor.
  • Use a kitchen scale to divide cake batter evenly for uniform layers.
  • Frosting is best used immediately but can be stored in the refrigerator and re-whipped before use.
  • Mini chocolate chips are ideal for filling and decorating due to their size and texture.
  • This cake can be prepared a day ahead; keep refrigerated and bring to room temperature before serving.

Nutrition

Keywords: Italian cannoli cake, ricotta cake, layered cake, cannoli filling, chocolate chip cake, Italian dessert

Find it online: https://dailysimplerecipe.com/italian-cannoli-cake-recipe/