Cannoli is a traditional Italian pastry, fried and filled with a sweet cheese filling that has undertones of orange and vanilla. Add chocolate chips to the filling and around the cake and voila! Cannoli cake perfection for a delicious summer dessert.
The first time I bit into a cannoli, I knew the lightly sweet flavor profile would be the perfect cake filling. Instead of traditional ricotta cheese, I prefer to use mascarpone cheese as it is a thicker cheese that does not require draining.
I had Donna, my business partner, taste test. She lived in Cleveland’s Little Italy for 3 years and had many cannoli’s from the famous Presti’s Bakery. She gave this Cannoli Cake a big thumb’s up. I hope you love it as much as she did.
Cannoli Cake Instructions
Description
Pair the tender, buttery The Best Vanilla Cake with sweet cheese and chocolate chip filling and you have a delicious summer cake
Ingredients
- One recipe The Best Vanilla Cake
- One recipe of Cannoli Filling
- One Recipe of Faux Swiss Meringue Buttercream
Instructions
- I prefer having four cake layers when making the cannoli cake so I use four 7” pans when baking the cake layers.
- Be generous with the filling! It holds up well as a filling.
- Faux Swiss meringue Buttercream pairs perfectly with this cake. If you are a fan of orange flavoring, add a TBSP of Grand Marnier in addition to the Vanilla Extract when you flavor the buttercream.
- Be sure and keep the cannoli cake refrigerated.
- Cake layers and Faux Swiss Meringue Buttercream can be made ahead and frozen for 2-3 months. Remove from freezer, leave wrapped, and place in refrigerator to defrost overnight.
- Cannoli cake will stay fresh for 3-5 days refrigerated.
Cannoli Cake Filling
Ingredients
Instructions
- Place mascarpone cheese in the bowl of a stand mixer using whisk attachment. Whisk for one minute on low.
- Add heavy cream and whisk on medium-high until stiff peaks just begin to form.
- Add Grand Marnier and orange zest. Continue to whisk until stiff peaks, taking care not to over mix.
- Fold mini chocolate chips in by hand.
This cake turned out so delicious! The crumb was tender and light. The texture of the buttercream was delightful, too! It was my first time trying any buttercream other than American Buttercream. Thanks so much for sharing your recipes!
I’m am so glad you liked the cake!!! Thank you for letting me know.