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Cannoli Layer Cake with Mascarpone Filling Recipe

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  • Author: Lisa
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 12–14 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

This Cannoli Layer Cake recipe combines the creamy, tangy flavors of ricotta and mascarpone cheeses with a spiced, moist cake layered with luscious fillings and buttercream. Inspired by the classic Italian cannoli dessert, this cake features delicate chocolate chips in both the filling and the frosting, creating a truly decadent and elegant dessert perfect for celebrations and special occasions.

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 two layers of cheesecloth and place the ricotta cheese on top. Cover with cheesecloth or plastic wrap. Set the strainer over a bowl, ensuring there is at least an inch or two of space below for liquid to drain. Optionally, place something heavy on top to help press out liquid. Refrigerate for at least 4 hours or overnight until approximately 2 tablespoons of liquid drain from the cheese.
  2. Make the filling: Combine the strained ricotta, mascarpone cheese, and powdered sugar in a mixer bowl. Mix on low speed just until well combined, or stir gently by hand to avoid overmixing, which can cause the mascarpone to become watery. Fold in the mini chocolate chips. Chill the filling in the refrigerator for 2-3 hours to firm up.
  3. Prepare the cake pans and preheat oven: Preheat the oven to 350°F (176°C). Grease the sides of three 8-inch cake pans and place parchment paper circles on the bottoms for easy removal.
  4. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  5. Cream butter and sugars: In a large mixing bowl, beat the room temperature butter, vegetable oil, sugar, light brown sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
  6. Add eggs: Add eggs one at a time, mixing after each addition until mostly combined. Scrape down the bowl sides as needed.
  7. Add dry ingredients and wet liquids: Mix half the dry ingredients into the batter until just combined. Slowly add the milk and sour cream mixture, then add the remaining dry ingredients. Mix gently until smooth, being careful not to overmix. Scrape down sides as needed.
  8. Divide batter and bake: Evenly divide the batter among the prepared cake pans. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool the cake layers: Let cakes cool in pans for 2-3 minutes before transferring to wire racks to cool completely.
  10. Make the buttercream: In a large bowl, beat the butter and mascarpone cheese just until smooth, avoiding overmixing. Gradually add powdered sugar in two parts, mixing carefully to avoid separation, until smooth and thick. Stir in vanilla extract.
  11. Prepare the cake layers: Level the tops of the cake layers with a serrated knife to create flat surfaces.
  12. Assemble the cake: Place the first cake layer on a serving plate or cake board. Pipe a dam of buttercream around the edge to contain the filling, then spread half the cannoli filling inside the dam. Repeat with the second cake layer, buttercream dam, and remaining filling. Top with the third cake layer.
  13. Apply crumb coat and chill: Spread a thin crumb coat of buttercream on the outside of the cake. Refrigerate for 1-2 hours, or freeze for about 30 minutes to speed the process. Keep remaining frosting in the fridge and bring to room temperature about 20 minutes before proceeding.
  14. Frost the cake: Finish frosting the outside of the cake smoothly with the remaining buttercream. Press mini chocolate chips along the bottom edge of the cake for decoration.
  15. Decorate the top: Pipe remaining frosting along the top edge of the cake using a piping tip such as Ateco 847 for a professional finish.
  16. Store the cake: Refrigerate the cake until ready to serve. Keep covered or in an airtight container. Best eaten within 3-4 days.

Notes

  • Powdered sugar: The buttercream uses 8 ½ cups of powdered sugar for sufficient thickness to create a sturdy dam and filling support. Reducing sugar will yield less and thinner frosting, potentially compromising structure.
  • Filling consistency: The cannoli filling is thinner rather than thick, with moderate powdered sugar to maintain flavor balance. You may add more powdered sugar if you prefer a firmer consistency.
  • Straining ricotta: Properly straining ricotta is crucial to avoid excess moisture in the filling, ensuring the cake layers remain moist but not soggy.
  • Mixing tips: Avoid overmixing mascarpone in filling and buttercream to prevent thinning and separation.
  • Chilling: Chilling the filling and crumb coat ensures clean and neat final frosting application.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 480
  • Sugar: 38g
  • Sodium: 190mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.3g
  • Carbohydrates: 50g
  • Fiber: 1.5g
  • Protein: 6g
  • Cholesterol: 115mg

Find it online: https://yumyy.com/cannoli-layer-cake-with-mascarpone-filling-recipe/