Cannoli Layer Cake

🧾 Ingredients

🔸 For the Cake Layers (Makes 3 x 8-inch or 2 x 9-inch layers):

• 2 ½ cups (300g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp orange zest (or lemon zest for variation)
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk

🔸 For the Cannoli Filling:

• 1 ½ cups (340g) ricotta cheese (well drained*)
• 1 cup (230g) mascarpone cheese (or cream cheese if needed)
• ¾ cup (90g) powdered sugar, sifted
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)
• ½ cup mini chocolate chips
• Optional: chopped roasted pistachios or candied orange peel

Tip: Drain ricotta in a sieve or cheesecloth overnight if watery.

🔸 For the Frosting (Optional, for exterior):

• 1 cup (225g) mascarpone or cream cheese
• ½ cup (115g) unsalted butter
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk or cream to adjust consistency

👩‍🍳 Instructions

1. Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line your cake pans.
2. In a medium bowl, whisk flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until fluffy.
4. Beat in eggs one at a time. Mix in zest and vanilla.
5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
6. Divide evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Let cool completely before assembling.

2. Make the Cannoli Filling:

1. Beat ricotta and mascarpone together until smooth.
2. Add powdered sugar, vanilla, and cinnamon (if using).
3. Fold in chocolate chips. Chill the filling for 30–60 minutes if it seems loose.

3. Optional Frosting:

• Beat mascarpone/cream cheese with butter until smooth.
• Gradually add powdered sugar and vanilla. Adjust texture with milk/cream.

4. Assemble the Cake:

1. Place one cake layer on a plate or cake stand.
2. Spread a thick layer of cannoli filling (you can pipe a buttercream “dam” around the edge to prevent spillage).
3. Repeat with remaining layers.
4. Frost the outside lightly with mascarpone frosting or leave semi-naked for a rustic look.

5. Decorate:

• Sprinkle the top with powdered sugar, mini chocolate chips, chopped pistachios, or orange zest.
• You can also pipe rosettes or decorate with mini cannoli on top for flair!

🍴 Serving Notes:

• Store in the fridge and bring to room temperature 15–20 minutes before serving.
• Best eaten within 2–3 days for optimal filling texture.