Cannoli Layer Cake Recipe
There are few desserts that embody the perfect balance of tradition and innovation like a cannoli layer cake. This show-stopping confection brings the beloved flavors of cannoli from the streets of Italy to your kitchen in a unique and exciting form. Prepare for an indulgent adventure featuring creamy ricotta, vibrant citrus, and the unmistakable crunch of pistachios in this exquisite cake.
Growing up, my grandmother’s kitchen often smelled of freshly baked biscotti and delicate cannoli shells. Every Sunday, we would gather around her table, eagerly awaiting the sweet, creamy delight of her homemade cannoli. Transforming this cherished memory into a layer cake has been a labor of love. Sharing this recipe feels like opening a family heirloom, one slice at a time.
Why You’ll Love This Recipe
This cannoli layer cake combines the elegance of Italian patisserie with the comfort of traditional home baking. It’s perfect for special occasions, adding a touch of luxury with minimal effort. The balanced combination of textures and flavors really sets this cake apart—rich ricotta cream filling, moist cake layers, and a hint of citrus all harmonize perfectly.
Easy to prepare yet utterly impressive in presentation, this recipe makes you the star of any gathering. Have a slice with a rich cup of espresso for an authentic Italian treat.
Ingredients Notes
Quality ingredients are the key to this cake’s distinct flavor profile. Opt for fresh whole-milk ricotta for the creamiest filling. You can often find cannoli shells in specialty stores or online, but feel free to substitute with almond flour for a gluten-free option.
The essence of this cake is in its freshness—using zest from organic oranges or lemons enhances the aroma and taste dramatically. Toasted pistachios add a nutty dimension and crunch for an authentic finish. When it comes to chocolate, a semi-dark variety balances the sweetness perfectly.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper to prevent sticking. Gather all your ingredients to ensure a smooth cooking process.
Step 2
Prepare the cake batter by creaming together sugar and butter until light and fluffy. Gradually add eggs and vanilla extract while mixing on low speed. Incorporate sifted flour and baking powder, alternating with whole milk, to achieve a smooth batter.
Step 3
Pour the batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool on wire racks for at least 15 minutes before removing from pans to cool completely.
Step 4
For the ricotta filling, beat together ricotta, confectioner’s sugar, lemon zest, and vanilla extract until creamy. Fold in finely chopped semisweet chocolate and citruses.
Step 5
Assemble the cake by placing the first layer on a serving platter, spread a generous amount of ricotta filling, and repeat the layers. Top with toasted pistachios and more chocolate shavings for decoration.
Storage Options
To store this cake, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, consider freezing individual slices wrapped in cling film and aluminum foil. Thaw in the fridge overnight before serving, or enjoy it slightly chilled for a refreshing dessert.
Variations & Substitutions
You can substitute almond flour for a gluten-free cake base or switch the chocolate for dark chocolate for a deeper flavor profile. For a citrusy twist, add candied orange peel or replace lemon zest with lime. Veganize this treat by using almond ricotta and coconut whipped cream.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake layers up to two days ahead. Keep them in the fridge, wrapped in plastic wrap. Prepare the ricotta filling on the day of serving for optimal freshness and flavor.
How can I ensure my ricotta filling is not too runny?
Make sure you are using whole-milk ricotta and that it is well-drained. If your filling turns out runny, gently fold in a small amount of whipped cream or mascarpone to achieve the desired consistency without compromising the flavor.
What can I serve alongside the cannoli layer cake?
This cake pairs beautifully with a cup of espresso or a glass of dessert wine like Moscato d’Asti. Fresh fruit, such as raspberries or strawberries, adds a nice tang to complement the rich flavors of the cake.
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Cannoli Layer Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup butter softened
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Stir in vanilla extract. Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
