Cannoli Cake
This Cannoli Cake is a delightful Italian dessert, combining creamy ricotta filling with a soft sponge cake, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Cannoli Filling
- 1 cup ricotta cheese drained
- 1/2 cup mascarpone cheese
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This process should take about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Gradually add the flour and baking powder, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Filling and Assembly
- In a medium bowl, mix together the ricotta, mascarpone, confectioners' sugar, vanilla extract, and lemon zest until smooth. Chill for at least 30 minutes.
- Place one cake layer on a serving plate and spread a generous amount of filling over it. Top with the second layer and cover the top and sides with the remaining filling.
- Garnish with chopped pistachios or chocolate chips if desired. Chill the cake for at least 1 hour before serving for easier slicing.
Serving and Storage
- Serve the Cannoli Cake slightly chilled for the best flavor. Pair with espresso or dessert wine for an authentic Italian experience.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to a month.
Notes
Pro Tips: Ensure your ricotta is well-drained to prevent a runny filling. Ingredient Substitutions: Try using orange zest instead of lemon for a different flavor. How to Serve: Best served with a side of espresso. Storage & Freshness: Store in the fridge to keep it fresh for up to 3 days. Make-Ahead Tips: You can make the cake layers a day ahead and assemble before serving.