CANNOLI CAKE RECIPE

Moist and delicious homemade Cannoli Cake Recipe by MyCakeSchool.com! Flavorful vanilla cake layers with a mascarpone chocolate chip filling and cinnamon whipped cream frosting. This impressive cake is always a crowd pleaser! From My Cake School's Recipes Section of favorite cake and frosting recipes!

annoli Cake (Printable Version Above)

1 1/2 sticks (170g) unsalted butter

2 cups (400g) sugar

4 eggs

3 cups (342g) cake flour (spooned into measuring cup and leveled off)

2 teaspoons (8g) baking powder

1/2 teaspoon (3g) baking soda

1/2 teaspoon (3g) salt

1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
1/4 cup (54g) vegetable oil

1 Tablespoon (12g) vanilla extract

*Optional: 2 containers of Pirouettes for wrapping around the outside of the cake

Mascarpone Filling

2 (8-ounce) containers mascarpone cheese

1/2 cup (41g) powdered sugar

1 Tablespoon (12g) vanilla extract

1/4 teaspoon cinnamon

1 cup miniature semi-sweet chocolate chips

Frosting

2 cups (484g) heavy cream or whipping cream

1/4 cup (61g) powdered sugar

2 teaspoons cinnamon

Cake

Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.

In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside

In another bowl, add the buttermilk, oil and vanilla. Set aside.

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).

Do not mix above medium speed or over mix the cake batter.

Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

Mascarpone Filling

Using a spoon or spatula mix by hand the mascarpone, powdered sugar and vanilla and cinnamon. Fold in the chocolate chips. Refrigerate until ready to use.

Frosting

Chill the mixing bowl and whisk attachment in the freezer for about 10 minutes. Add the cream, powdered sugar and cinnamon to the chilled bowl. With the mixer on medium speed beat until stiff peaks form. Watch the entire time as this can happen in just a few minutes.

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