Cannoli Cake Recipe
Table of Contents
What is a Cannoli?
Cannoli is a popular Italian pastry that consists of a tube-shaped shell of fried pastry dough filled with a creamy filling of sweetened cheese.
For additional flavor, there are a variety of popular add-ins, from chocolate chips to chopped nuts or candied fruit! There are so many wonderful variations and I'm getting hungry just thinking about it!
Ricotta Cheese vs. Mascarpone?
As I mentioned above, cannoli are filled with a delicious sweetened cheese filling. Traditionally, the filling is made from ricotta cheese, however mascarpone has also become a popular option for it's creamier texture.
Ricotta has a slightly grainy texture as well as a higher moisture content which can make using it as a filling a little trickier.
Cannolo, Cannoli, Cannolis, oh my!
If you have a connection to Italian culture or speak Italian, you know this already... but I was surprised to find that Italians refer to one of these pastries as a cannolo...and the plural is cannoli.
But english speakers often use cannoli as the singular and cannolis as the plural. Whether you offer me a plate of cannoli or cannolis, it doesn't matter to me- I'm just going to be happy!
How to Make a Cannoli Cake
Start by baking three 8 inch vanilla cake layers according to our instructions. If you are baking well in advance, you can freeze the freshly baked layers by wrapping them with plastic wrap while still slightly warm, them follow with foil.
These will keep in the freezer for up to a few months! When ready to use, simply thaw the wrapped layers on the counter top for 30 minutes or so until condensation has formed on the wrapping and the cakes begin to soften.
Next, for the delicious Mascarpone Filling! Just the sound of it sounds amazing, doesn't it? This filling comes together very easily- simply mix it with a spoon or spatula along with powdered sugar, vanilla and cinnamon.
We folded in chocolate chips as well. Spread this between your vanilla cake layers as you assemble the cake
Cinnamon Whipped Cream Frosting
Finally, we made a light and delicious cinnamon whipped cream for our frosting. Don't forget to chill your bowl and whisk attachment in advance so that your heavy cream will cooperate! Whip until stiff peaks form.
We used this whipped cream to lightly frost our cake, and while the flavor is amazing, whipped cream doesn't spread flawlessly as a buttercream or cream cheese frosting would (there are tiny air pockets). So, the pirouettes are the perfect way to finish off the sides of the cake. We finished things off with cinnamon whipped cream piped through a french tip!
*Because of the mascarpone filling and whipped cream frosting, you'll want to keep this cake refrigerated until close to serving time.
We hope that this recipe becomes a new favorite for your family and friends! Enjoy!
Cannoli Cake
Equipment
Ingredients
For the Cake
- 1 ½ sticks 170g unsalted butter, slightly softened
- 2 cups 400g sugar
- 4 eggs
- 3 cups 342g cake flour (spooned into measuring cup and leveled off)
- 2 teaspoons 8g baking powder
- ½ teaspoon 3g baking soda
- ½ teaspoon 3g salt
- 1 ¼ cups 296g buttermilk — if you do not have buttermilk, see substitution below
- 1 Tablespoon 12g vanilla extract
- ¼ cup 54g vegetable oil
For the Mascarpone Filling
- 2 8-ounce Containers Mascarpone Cheese
- ½ cup 41g powdered sugar
- 1 Tablespoon 12g vanilla extract
- ¼ teaspoon cinnamon
- 1 cup miniature semi-sweet chocolate chips
For the Cinnamon Whipped Cream
- 2 cups 484g heavy cream or whipping cream
- ¼ cup 61g powdered sugar
- 2 teaspoons cinnamon
For Decorations
- Two containers of Pirouettes
- Chocolate Chips for Garnish
Instructions
For the Cake
- Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil, and vanilla. Set aside.
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
- Do not mix above medium speed or over mix the cake batter.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
For the Mascarpone Filling
- Using a spoon or spatula mix by hand the mascarpone, powdered sugar and vanilla and cinnamon. Fold in the chocolate chips. Refrigerate until ready to use.
- For the Cinnamon Whipped Cream
- Chill the mixing bowl and whisk attachment in the freezer for about 10 minutes. Add the cream, powdered sugar and cinnamon to the chilled bowl. With the mixer on medium speed beat until stiff peaks form. Watch the entire time as this can happen in just a few minutes.
- Assembly
- After filling our vanilla cake layers with the mascarpone filling, we frosted the cake with the cinnamon whipped cream frosting. Before pressing the pirouettes into the sides of the cake, we first trimmed them down with a serrated knife so they wouldn't be as tall. This is an optional step.
- Then, we used a french piping tip to pipe stars around the top edge of the cake which we garnished with chocolate chips. Any large star tip will do. We used a Wilton 8B.
Notes
Loved This Recipe?!
Which Pirouette flavor should be used? Choc fudge or choc hazelnut?
Hi Katie, We used chocolate fudge. Hope you enjoy the cake!
Hi. I have to make a cake that serves around 70 for a communion. Will this hold up good if I make a sheet cake? I’m going to make an 11 x 15 cake. Double layer. I think I will use a buttercream frosting tho. What are your thoughts.
Hi Fran, This recipe would be fine to make for a sheet cake. An 11x15 pan will need 11 cups of cake batter. The recipe makes 6 1/2 to 7 cups batter so you will need to double the recipe for each of your layers. You will have a bit of leftover batter for cupcakes. Bake at 325 degrees for 35 to 40 minutes. Below are links to 2 batter chart that you might find helpful.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
I will be making this cake as a birthday cake next week. I have made the cake a few times before not using pirouette cookies. Do the cookies stay crisp or should they be added prior to serving?
Hi Deborah, I'm glad to hear that you've made this cake a few times already! Like you, we do not always put the pirouette cookies on the outside. My memory is that they soften a little but do not become overly soft and so it shouldn't be a problem. You would be fine to add them the day before.
Could you tell me what size round pans you used and how many please?
Hi Krist, I used three 8x2 inch round cake pans ( it is in the first line of instructions). I hope you will love the cake.
We are making this but our icing will not thicken up ??♀️ Any suggestions?
Hi Jen, I am sorry that happened. You may not be able to save it now. To make a whipped cream frosting everything should be cold including the bowl and beaters. This will help it to come together quickly. Don't beat too long or the cream could curdle and fall apart.
Do the pirouettes get soft from sitting it the frosting, or do they stay crisp?
Hi JoAnn, I do not remember that being a problem when we made the cake. They must soften a bit but not to the point where it would be an issue.