This recipe for cannoli cake has all of the flavors of a cannoli in a beautiful layer cake with ricotta filling and marscapone frosting.
- Serves: 12 persons
- For the Cakes:
- 2 ½cups all-purpose flour
- 2 ½teaspoons baking powder
- ½teaspoon salt
- ¾cup unsalted butter, softened
- 1 ¾cups granulated sugar
- 1tablespoon fresh orange zest
- 1 ½teaspoons vanilla extract
- 1 ¼cup milk
- For the Ricotta Filling:
- 1(15-ounce) carton ricotta cheese
- ½cup powdered sugar
- ½teaspoon vanilla extract
- ½teaspoon orange extract
- ¾cup mini chocolate chips
- For the Mascarpone Frosting:
- 16-ounces mascarpone cheese
- 1cup powdered sugar
- ¼cup milk
- 1teaspoon vanilla extract
- For Garnish:
- ½cup chopped pistachios
- ¼cup mini chocolate chips
Step 1Gather all of the ingredients. Preheat the oven to 375 F. Grease and flour two 9-inch round cake pans and set aside.
Step 2To make the cakes, combine the flour, baking powder, and salt in a large mixing bowl. Set aside.
Step 3In another large mixing bowl, beat the butter and sugar until light and fluffy.
Step 4Add the eggs, one at a time, until incorporated.
Step 5Mix in the orange zest and vanilla extract.
Step 6Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture, and beating just until completely incorporated.
Step 7Divide the cake batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Step 8Cool the cakes in the pans for 10 minutes. Remove the cakes from the pans and cool completely on a wire rack. Make the Filling and Frosting
Step 9To make the ricotta filling, in a large bowl combine the ricotta cheese, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and orange extract. Beat until fluffy. Fold in the 3/4 cup of mini chocolate chips. Set aside.
Step 10To make the frosting, beat the mascarpone cheese, 1 cup powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until creamy. Build and Frost the Cake
Step 11Place one cooled cake layer on a serving platter and spread with half of the ricotta filling.
Step 12Top with the second cake layer and spread the remaining filling over the top of the cake to within 1 inch of the edges.
Step 13Frost the sides and top edge of the cake with the mascarpone frosting, covering the cake completely.
Step 14Sprinkle the chopped pistachios around the top edge of the cake. Garnish the top of the cake with the remaining 1/4 cup of mini chocolate chips. Refrigerate until ready to serve. Enjoy!