dessert table

A light cinnamon cake frosted with ricotta and mascarpone cream, the sides are covered with mini choc chips and 6 cute mini cannoli on top. An ideal dessert cake with classic cannoli flavors!

Cannoli Cake Recipe

oz (1 ½ sticks

(340 grams) superfine (castor) sugar

(60 milliliterss) oil (see notes)

eggs (room temperature)

vanilla extract

(185 grams) all purpose flour

(185 grams) cake flour

baking powder

cinnamon

baking soda

salt

1¼ cup (300 milliliterss) buttermilk

(2 pounds

(90 grams) powdered (icing) sugar

orange zest

(approx 250 grams) mascarpone cheese

(62 grams) powdered (icing) sugar

dark rum

mini chocolate chips

cannoli shells (optional)

Before beginning this Cannoli Cake, please read the recipe fully including all the all the tips for success. Be sure to use dry ricotta!

Preheat oven to 350ºF/180ºC. Grease two 8-inch/20cm round deep cake pans and line the base with non stick paper. Then flour the sides.

Whisk or sift together flours, baking powder, cinnamon, baking soda and salt. Set aside

In an electric mixer, beat together butter, sugar and oil for 2 minutes on medium speed.

Scrape sides of the bowl then add eggs, one at a time until well combined. Stir in vanilla.

Add dry ingredients. Then combine on low speed until just moistened. Add buttermilk and beat for 1 minute on medium until well combined and smooth.

Pour evenly into prepared pans. Bake for 30-35 minutes. Check at 30 minutes.

When done the cake will come away from the side and settle down a little on the edges. Allow to cool in the pan for 10 minutes before turning out to cool on a wire rack.

Cool completely before filling and decorating.

Cake

In a food processor, combine ricotta, ¾ cup powdered sugar, orange zest, and cinnamon until creamy.

Fold in mascarpone. Refrigerate until needed.

Ricotta frosting

Combine ½ cup powdered sugar with dark rum. Stir to dissolve sugar. Set aside.

Rum syrup

Cut and level off tops of cakes and cut each cake in half horizontally.

Brush one cut side of each layer with rum glaze.

Place one layer on a cake plate and spread 1 cup of ricotta filling evenly over the cake.

Sprinkle with 2 tablespoons of  chocolate chips.

Continue layering and filling with ricotta cream and chocolate chips finishing with the fourth layer of cake.

If you are using mini cannoli, fill with a teaspoon or a piping bag and press chocolate chips onto the ends. Keep refrigerated until needed.

Reserve ⅓ cup of ricotta cream. Then spread the rest of the cream all over the cake beginning with the sides then covering the top.

Press more chocolate chips onto the side of the cake and arranged filled cannoli shells on top spacing apart evenly.

Fill a piping bag fitted with a star tube with remaining ricotta cream and pipe 6 stars in between the cannoli on top of the cake.

Serve immediately or refrigerate for 1-2 hours before serving. See notes for preparing ahead.

Assembly and decorating

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Cannoli Cake Recipe

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Cannoli Cake Recipe

The most viewed dessert table recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine