How To make Cannoli Cake 1

Cannoli Cake Recipe *A Family Favorite*

I made this cake for my moms birthday. Everyone really liked it. If you have the time its not too difficult to make lol


Recipe:

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How to Make CANNOLI CAKE - You have to Try It!

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Tried my hand at Cannoli Cake and of was it yummy. Thank you for watching! Have you ever made Cannoli Cake? Share your recipe in the comments below.

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How to Make Layered Cannoli Cake

In this video, Cast Iron Katie demonstrates baking a cannoli cake in outdoor dutch ovens over charcoal.

Ingredients
Cake Batter:
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 c butter, softened
1 3/4 c sugar
3 eggs
1 tbsp orange zest
1 1/2 tsp vanilla extract
1 1/4 c milk
Frosting: (see notes below)
10 oz ricotta cheese, drained overnight
16 oz mascarpone cheese, drained overnight
3 c powdered sugar
1 tsp vanilla extract
1 tsp fresh orange juice (I omitted this. The cake had enough orange flavor.)
1/2 tsp ground cinnamon
1/4 tsp salt
1 bag mini chocolate chips
Instructions

Prepare 2 8-inch round dutch oven liners with cooking spray and parchment paper.

Mix together flour, baking powder, and salt in medium mixing bowl until well combined.

Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.

Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.

Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean. (If using 8 inch pans, baking time will be about 30-35 minutes.)

Bake for 35-40 minutes at 375°. Test the center with a bamboo skewer. If it comes out clean, the cakes are done. If not, continue to bake until cooked through.

To achieve a 375° 5-quart dutch oven, place 9 briquettes on the bottom and 15 briquettes on the top. This follows the following equations:

Diameter - 3 = # of briquettes on bottom for a 325° oven + 1 briquette per every 25 adjustment = # of briquettes on the bottom for a 375° oven
(10 - 3 = 7 + 2 = 9 briquettes on bottom)

Diameter + 3 = # of briquettes on top for a 325° oven + 1 briquette per every 25 adjustment = # of briquettes on the top for a 375° oven
(10 + 3 = 13 + 2 = 15 briquettes on top)

To achieve a 375° 8-quart dutch oven, place 11 briquettes on the bottom and 22 briquettes on the top. This follows the following equations:

Diameter - 3 = # of briquettes on bottom for a 325° oven + 1 briquette per every 25 adjustment = # of briquettes on the bottom for a 375° oven
(12 - 3 = 9 + 2 = 11 briquettes on bottom)

# of top briquettes X 2 = # of briquettes on the top for a 350° oven
(11 X 2 = 22 briquettes on top)
The 8-quart dutch oven is much deeper than the 5-quart. It requires more heat.

Cool cakes slightly then remove from pans and finish cooling completely on wire racks. When cakes are completely cool, split each layer in half horizontally with a long serrated knife to form 4 layers.

For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined. 

To assemble cake, place one layer on cake dish. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost outside of cake and add remaining chocolate chips to outside of cake or as desired. Use remaining frosting to decorate or pipe as desired. Refrigerate cake until ready to serve.

Thanks so much for watching.

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Cannoli Cream Cake

My Cannoli Cream Cake is heaven on a plate! Three layers of moist, tender yellow cake stuffed with delicious homemade cannoli cream. Not too sweet and perfect any time of the year, and especially the holiday season!

cannoli cake, cannoli cake recipe is easy to make cannoli cake

Our cannoli cake recipe is easy to make. This homemade cannoli cake is filled with creamy mascarpone and ricotta filling and topped with mini chocolate chips. This easy 2 layer cannoli cake is our favorite cannoli cake for any occasion.

❤️ Ingredients ❤️

Cake:
6 large eggs
1 cup white sugar
1 cup flour
1 tsp baking powder
1 tbsp vanilla extract

Filling:
1 cup heavy whipping cream
15 oz ricotta cheese
8 oz. mascarpone cheese
1 cup powdered sugar

3/4 cup mini chocolate chips

2 9 inches pans
Bake at 350F until firm in the center

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Cannoli Crumb Cake Recipe

Awhile back, I got a reply from one of my emails requesting a coffee cake recipe. Up until now, I haven't had a coffee cake recipe up on the blog, but I determined that I really needed one, plus that email kind of gave me a craving for one. I'm calling this one a crumb cake... you can see why in the blog post.

It's kind of the 'tomato' 'to-mah-to' thing. Crumb cake....coffee cake...I'm just using them interchangeably here and calling this one a Cannoli Crumb Cake.

I wanted to make something a little different than the normal coffee cake/crumb cake. Historically, a cannoli is made with ricotta cheese, but I'm not really a stickler for rules, so I went with cream cheese...mainly because I LOVE me some cream cheese.

There's also cinnamon and mini chocolate chips and that combination is insanely good.

This cake is really moist with pockets of cream cheese running through it. It's great with a cup of coffee at breakfast, or just do like I did and eat it at lunch and dinner as well ;)

Grab the full recipe here:

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