I have been waiting for a reason to finally make a cannoli cake, and what better time of year to do so than Christmas?! I know, I know, I’m a little behind on finally posting this. But between the numerous family functions we’ve had and getting the flu for a week, I will use that as an excuse for my general lackadaisical mentality about blogging.
I hope everyone had a great holiday season! Ours was pretty low-key, keeping it small this year with some family that came over to our house. I got some pretty amazing gifts which I have to gawk about, because most have to do with my baking hobby! First off, my parents got me a Macro Zuiko Lens for my DSLR which will make my food photography experience that much better. I have to say, it really makes the pictures that much more appetizing! On top of that, they also got me a Kitchen Aid Ice Cream Maker attachment; This is something I have wanted for quite a while now! So you can expect many ice cream recipes and a review once I decide to whip some up. The other major gift, which I was definitely not expect was a Kitchen Aid Pasta Press attachment that my brothers got me! I’m so overwhelmed with my new toys but so excited to give all of these things a try!
My family is big on cooking, from the start of antipasto to the end with my dessert(s) is a whole process. Everyone always contributes, some bringing their signature dishes to the table. My uncle made his delicious fennel with sausage pasta and my dad made a leg of lamb, beautiful enough to be featured in Cooks magazine. And of course, this cake made its appearance at the end of our smorgasbord of food.
First off, I can’t even express how delicious this mascarpone frosting was. I would make this just to compliment some strawberries as a simplistic dessert. The best part of this cake was it wasn’t too sweet, which is always a major factor in the success of a dessert in my house. It’s a wonderful alternative to buying a box of massed produced pastries from the bakery and will impress everyone with its delicious flavor combination!
Yields: 12 servings
- 1 batch of Yellow Butter Cake
- 1 carton (16 oz) ricotta cheese
- 1/2 cup confectioners sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon almond extract
- 1 teaspoon rum extract or dark rum
- 1 teaspoon vanilla extract
- 2 oz semisweet chocolate, finely chopped OR mini chocolate chips
- 2 cartons (8 oz each) mascarpone cheese
- 1 cup powdered sugar, sifted
- 1/4 cup whole milk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
- 1 cup almonds, sliced
- Prepare and bake cake accordingly, cool for 10 minutes before removing from pants to wire racks and cool completely.
- In a large bowl, combine the ricotta cheese, confectioners sugar, cinnamon and extract; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners sugar, extracts on medium speed, gradually add in the milk until the mixture is thick and creamy (all of the milk may not be used).
- Place one cake layer on a serving plate; spread the filling 1/2-inch from the edge of the cake. Top with the second cake layer. Frost the sides and top of the cake with the marscapone frosting. NOTE: this frosting is decently thin but will frost the cake evenly. Work slowly, only frosting small sections at a time. If you have extra frosting left over, use a 1M top to create a border along the top of the cake.
- Press the almonds into the sides of the cake (I omitted this part due to my fathers dietary needs and replaced the almonds for more chocolate chips 😉 ). Sprinkle chocolate chips over the top. Refrigerate until serving.
Wow! Love your recipe! What a sweet temptation!
This looks beatiful! Love it!
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I made this cake for my daughter’s birthday in April and it was fabulous! I substituted white chocolate for the chocolate chips as she can’t eat chocolate and it turned out great! The mascarpone cheese makes it truly special. This is our new favorite cake, and I’ve sent your link to several of my friends for the recipe. My daughter wanted a cannoli cake and I looked at lots of recipes but yours is the perfect one!
Thank you so much for sharing this!!
I am so happy to hear about your success with this cake and very glad to know your daughter enjoyed it! Marscapone cheese really is something special, the icing for this cake is so delicious on it’s own I often find myself making it just to dip strawberries into. Hope your friends enjoy this recipe as much as I loved sharing it with you, cheers!
Victoria, have you ever tried freezing this cake? I want to make it in advance for a party but am concerned about whether the cannoli filling and/or frosting will freeze well.
What size pan is used? And do you cut the cake in half for multiple layers?
I went with some standard 9-inch cake pans, and no I did not cut the cake in half for multiple layers. You can most certainly do that though to add some depth!
Amazing! Can the rum or rum extract be omitted?
Absolutely! Just amp the vanilla and almond extract to 1.5 tsp each.
What would it do to the flavor if you left out the rum and almond extract?
The almond extract does add a lot of flavor to it, but it would still taste great. The lovely thing about baked goods, especially extracts, is that you could totally tailor them to your taste buds! So if rum and almond aren’t doing it for you, just go straight for vanilla extract instead. It will omit this sweet, nutty flavor that the almond extract brings, but it will still be delicious.