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Cannoli Layer Cake with Ricotta and Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 123 reviews
  • Author: Paula
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

This Cannoli Layer Cake combines the classic flavors of cannoli into a sumptuous layered dessert featuring a moist, cinnamon-spiced cake, a luscious ricotta and mascarpone filling studded with mini chocolate chips, and a rich mascarpone buttercream frosting. Perfect for celebrations or a decadent treat, this cake brings the beloved Italian pastry experience to a beautiful cake form.

Ingredients

Scale

Cannoli Filling:

  • 3/4 cups (189g/6 oz) ricotta cheese
  • 3/4 cups (170g/6 oz) mascarpone cheese*
  • 1 1/3 cups (154g) powdered sugar
  • 1/4 cup (43g) mini chocolate chips

Cake Layers:

  • 2 1/2 cups (325g) all-purpose flour (measured properly)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (207g) sugar
  • 1/2 cup (112g) light brown sugar
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1/2 cup (120ml) milk
  • 3/4 cup (173g) sour cream

Buttercream:

  • 1 cup (280g) unsalted butter, room temperature
  • 12 oz (339g) mascarpone cheese, cool, but not cold*
  • 8–9 cups (920g-1035g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup (169g) mini chocolate chips

Instructions

  1. Strain the ricotta: Line a large strainer with double layers of cheesecloth and place the ricotta on top. Cover with more cheesecloth or plastic wrap and set the strainer over a bowl, leaving space for liquid to collect. Optionally, place a weight on top to help remove excess moisture. Refrigerate for at least 4 hours or overnight to obtain a drier ricotta suitable for the filling.
  2. Make the filling: Combine the strained ricotta, mascarpone cheese, and powdered sugar in a mixer or by hand, mixing gently on low speed just until combined to avoid thinning the mascarpone. Stir in the mini chocolate chips. Refrigerate the filling for 2-3 hours to firm up slightly before assembling the cake.
  3. Prepare the cake pans: Preheat oven to 350°F (176°C). Grease three 8-inch cake pans and line the bottoms with parchment paper circles to prevent sticking.
  4. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
  5. Cream fats and sugars: In a large bowl, beat the unsalted butter, vegetable oil, sugar, light brown sugar, and vanilla extract for 2-3 minutes until light and fluffy. Proper creaming is crucial for texture.
  6. Add eggs: Add eggs one at a time, mixing after each addition until mostly incorporated. Scrape down bowl sides to ensure even mixing.
  7. Combine batter: Add half the dry ingredients to the wet mixture and mix until nearly combined. Gradually add the milk and sour cream, then the remaining dry ingredients, mixing gently until smooth. Avoid overmixing to maintain cake tenderness.
  8. Bake the cake: Divide batter evenly among the prepared pans and bake 20-24 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cakes cool in pans 2-3 minutes, then transfer to racks to cool completely.
  9. Make the buttercream: Beat the unsalted butter and mascarpone cheese until smooth, taking care not to overmix. Gradually add powdered sugar in two increments, mixing until smooth but not overworked. Stir in vanilla extract. The buttercream should be thick enough to pipe and hold structure.
  10. Assemble the cake: Level the tops of the cooled cakes by trimming any domes so layers are flat. Place the first cake layer on a serving plate or cake board. Pipe a dam of buttercream frosting around the edge. Fill with half the cannoli filling inside the dam.
  11. Add subsequent layers: Place the second cake layer on top, pipe another buttercream dam around the edge, and fill with the remaining cannoli filling. Top with the final cake layer.
  12. Crumb coat and chill: Apply a thin crumb coat of buttercream around the entire cake. Refrigerate for 1-2 hours until firm. Optionally, place cake in the freezer for about 30 minutes for a quicker firming process. Keep remaining frosting refrigerated, then bring to room temperature 20 minutes before continuing.
  13. Final frosting and decoration: Frost the outside of the chilled cake with the remaining buttercream smoothly. Press mini chocolate chips around the base of the cake. Pipe decorative frosting along the top edge using a piping tip such as Ateco 847.
  14. Storage: Refrigerate the finished cake until serving. Store covered or in an airtight cake carrier. Best enjoyed within 3-4 days for optimal freshness and taste.

Notes

  • Powdered sugar quantity in buttercream is crucial for achieving a thick consistency that can hold the filling and form a stable dam around layers. Using less sugar will thin the frosting and reduce volume.
  • The cannoli filling is intentionally thinner for a creamy texture. Additional powdered sugar can be added to thicken it if desired, but it will affect the flavor balance.
  • Ensure the ricotta is well-strained to avoid a watery filling that could compromise the cake texture.
  • Careful mixing of mascarpone in the filling and buttercream prevents them from becoming runny and separating.
  • Allow cake layers to cool completely before assembling to prevent melty frosting and a compromised structure.

Nutrition

  • Serving Size: 1 slice (approximate 1/14th of cake)
  • Calories: 480 kcal
  • Sugar: 38 g
  • Sodium: 180 mg
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

Find it online: https://piesbypaula.com/cannoli-layer-cake-with-ricotta-and-chocolate-recipe/