Description
A nostalgic Italian Cannoli Cake filled with layers of rich flavors and memories of family gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ cup rum
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1 cup mini chocolate chips
- 1 cup vanilla buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- Combine the flour and baking powder, then gradually mix into the wet ingredients until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Cool in the pans for 10 minutes, then transfer to a wire rack.
- For the cannoli filling, beat together the ricotta, mascarpone, powdered sugar, and vanilla extract until smooth.
- Soak each cake layer in rum.
- Spread cannoli filling between cake layers and on top.
- Frost the cake with vanilla buttercream and sprinkle mini chocolate chips on top.
- Slice and serve.
Notes
Using real butter enhances flavor. Allow cakes to cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg