Cannoli Cake

Cannoli Cake is a special cake version of the popular Italian Cannoli. My family most often gets the cake from Vesuvio Bakery in North Riverside. You can't go wrong with anything from Vesuvio, but this year, for Meg's Birthday, I thought I would try making a Cannoli Cake.

Cannoli Cake is usually done as a layer cake. You could do a pan cake and just use the cannoli filling as a frosting. But a layer cake is special, so I made 3 cake layers for this cake. I used a box yellow cake mix or easily make your own yellow cake. The cannoli filling is what makes this cake. If you plan to use the cannoli filling as a frosting, instead of whipped cream frosting, you might want to preserve some of the filling without chocolate chips for the outer frosting. The recipe makes enough cannoli filling to fill a two-layer cake and frost the cake.

When I made this cake, I tried to make fresh whipped cream frosting. But, I did not leave myself enough time and the frosting was not stiffening enough, so I had to resort to using frozen whipped topping, which worked just fine.

Cannoli Cake 

• Yellow Cake mix or make your own
• 15 ounces ricotta, drained overnight
• 16 ounces mascarpone cheese
• 3 cups powdered sugar
• 1 tsp. vanilla
• 1/2 tsp. lemon juice
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 10 ounces mini chocolate chips
• Whipped cream frosting

The day before making the cake, drain the ricotta overnight in the refrigerator using cheesecloth lining a strainer. Bake the cake using the type of pan. I used 3 eight inch round pans. 

While the cake cools, prepare the cannoli filling. Blend the ricotta and mascarpone cheese in a bowl with an electric blender until well combined. Beat in the powdered sugar, vanilla, lemon juice, cinnamon, and salt. Fold in chips.

Assemble the cake by spreading the filling between the cake layers. Frost the cake with the whipped cream frosting. Enjoy!