Cannoli Cake
Ingredients
Yellow Layer Cake
-
⅔
cup
unsalted butter, softened
-
1 ¾
cups
granulated sugar
-
2
large
eggs
-
1 ½
teaspoons
vanilla extract
-
2 ½
cups
all-purpose flour
-
2 ½
teaspoons
baking powder
-
½
teaspoon
salt
-
1 ¼
cups
whole milk
Cannoli Cream
-
16
oz
ricotta cheese
-
8
oz
mascarpone cheese
-
1
cup
superfine sugar
-
1
tablespoon
vanilla extract
-
zest of one
lemon
-
1
cup
mini chocolate chips
Instructions
- Prepare three 9-inch cake pans by buttering and flouring them, and placing a parchment circle in the bottom of each.
- In a mixer, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
- In another bowl, combine the flour, salt, and baking powder, then gradually add this to the creamed mixture, alternating with the milk.
- Once fully combined, divide the batter evenly among the three prepared cake pans.
- Bake at 350°F for about 20 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely before adding the cannoli cream.
- For the cannoli cream, blend together the ricotta and mascarpone, then add the superfine sugar, lemon zest, vanilla, and chocolate chips.
- Refrigerate the cannoli cream for at least 2 hours before using.
- Assemble the cake by spreading one-third of the cannoli cream on each layer as you stack them.
- Top the assembled cake with additional mini chocolate chips and refrigerate for another 2 hours before slicing.
Nutrition Facts (estimated)
Servings
16
Calories
465
Total fat
22g
Total carbohydrates
60g
Total protein
8g
Sodium
130mg
Cholesterol
73mg
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