Cannoli Cake

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Holy Moly Cannoli! This is a BIG cake!! It is certainly big in size and most definitely big in flavor. Before you are three 9-inch round layers of delicious yellow cake filled with a mixture of mascarpone, mini chocolate chips, and a touch of cinnamon, then frosted with lightly sweetened whipped cream. To take it up a notch, the sides of the cake are garnished with rolled wafer cookies that, when served immediately, give you that flaky crunch reminiscent of the fried pastry dough of a bakery cannoli. It truly is the classic Italian pastry in cake form.

Now, let's talk about execution.  After reading the recipe, I knew the baked cake layers would be slightly denser (almost pound cake-like), so I decided to make a simple syrup (just equal parts sugar and water) to keep the cakes moist. On Saturday, while the cakes were baking, I made the simple syrup. While the cakes were cooling, I made the filling.  By the end of the day, the cakes were brushed with the syrup, filled, covered with plastic wrap and refrigerated overnight. 

On Sunday (the day of serving), I brought the cake to room temperature. About 2 hours before serving, I started on the whipped cream, but not a basic whipped cream. Basic whipped cream for desserts will weep liquid if made in advance. There are many ways to stabilize whipped cream, but this recipe calls for a gelatin mixture (I use Knox's powdered gelatin). The gelatin binds with liquid to keep it from weeping in order to keep it light and airy. This allows the frosted cake to sit out for a couple of hours (But keep it in a cool place and out of the sun.).  If you choose to garnish the cake with rolled wafer cookies, like Pepperidge Farm Priouettes, wait until just before serving.  Otherwise, the cookies will become soft.  So, if you know you will have leftovers, serve the cookies on the side for that sweet little crunch.

I may not be in love with the Queen of Cannoli (cue the Tom Torriglia song -listen here), but I am in love with this cake! Happy baking!

Printable Recipe

Cannoli Cake

Serves 12-16

For the Cake

1 1/2 cups (12-ounces) unsalted butter at room temperature

3 cups granulated sugar

6 extra large eggs

1 Tablespoon pure vanilla extract

4 1/2 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/2 cups whole milk at room temperature

3/4 cup sour cream at room temperature

Simple Syrup (recipe follows)

Mascarpone Filling (recipe follows)

Whipped Cream Frosting (recipe follows)

Garnish: rolled wafer cookies (optional)

Preheat the oven to 350° F. Line the bottoms of 3 (9-inch) round cake pans with parchment paper and lightly spray with baking spray; set aside.

In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3-4 minutes, stopping halfway to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

In another large bowl, whisk together the flour, baking powder, baking soda and salt.  With the mixer on low, gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour, beating until just combined after each addition.  Stir in the sour cream.  Evenly distribute the batter to the prepared pans and spread the batter to the sides using an offset spatula.

Bake until a wooden pick or cake tester inserted in the center comes out clean, about 18-23 minutes.  Let cool in pans for 10 minutes. Gently remove the cakes from the pans, place them on a wire rack, parchment side down, and let cool completely. Once cool, lightly brush or spray the top and sides of the cake with the simple syrup. Use just enough syrup to moisten the cake. (about 1 1/2 tablespoons for each layer).  Leftover syrup can be stored in the refrigerator for up to one month.

Place one cake layer on a serving platter. Spread half of the filling on top of the round, leaving a 1/4-inch border. Place a second cake layer on top of the filling and repeat with the remaining filling. Top with the remaining cake layer. Spread whipped cream on top and sides of cake and garnish with wafer cookies, if desired. Cover and refrigerate for at least two hours before serving. The assembled cake can be made and refrigerated up to three days in advance.

Simple Syrup

1/2 cup water

1/2 cup granulated sugar

In a small saucepan, heat the water and sugar over medium heat, stirring occasionally, just until the sugar is dissolved.  Allow the syrup to cool completely.  Syrup can be covered and refrigerated for up to one month.

Mascarpone Filling

Makes about 2 1/2 cups

2 (8-ounce) containers of mascarpone cheese, softened

1/2 cup confectioners' sugar

1 teaspoon pure vanilla extract

1'4 teaspoon ground cinnamon

Pinch of kosher salt

1 cup miniature semisweet chocolate morsels

In a medium bowl, beat mascarpone, sugar, vanilla, cinnamon and salt with a hand-held mixer until smooth and creamy. Stir in chocolate morsels.  Use immediately or cover and refrigerate for up to 3 days. Let it come to room temperature before using.

Whipped Cream Frosting

Makes about 6 cups

1 (0.25-ounce) envelope of unflavored gelatin

2 Tablespoons cold water

1/4 cup boiling water

3 cups heavy whipping cream 

1/2 cup confectioners' sugar, sifted

In a small bowl, stir together the gelatin and cold water; let stand until softened, about 5 minutes.  Stir in the boiling water until the gelatin mixture is dissolved.

In a standing mixer fitted with the whisk attachment, beat the cream at medium speed until soft peaks form.  Gradually add the sugar, beating until stiff peaks form.  Slowly add gelatin mixture, beating until combined. Use immediately.