Cannoli Crumb Cake Recipe
Awhile back, I got a reply from one of my emails requesting a coffee cake recipe. Up until now, I haven't had a coffee cake recipe up on the blog, but I determined that I really needed one, plus that email kind of gave me a craving for one. I'm calling this one a crumb cake... you can see why in the blog post.
It's kind of the 'tomato' 'to-mah-to' thing. Crumb cake....coffee cake...I'm just using them interchangeably here and calling this one a Cannoli Crumb Cake.
I wanted to make something a little different than the normal coffee cake/crumb cake. Historically, a cannoli is made with ricotta cheese, but I'm not really a stickler for rules, so I went with cream cheese...mainly because I LOVE me some cream cheese.
There's also cinnamon and mini chocolate chips and that combination is insanely good.
This cake is really moist with pockets of cream cheese running through it. It's great with a cup of coffee at breakfast, or just do like I did and eat it at lunch and dinner as well ;)
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cannoli cake, cannoli cake recipe is easy to make cannoli cake
Our cannoli cake recipe is easy to make. This homemade cannoli cake is filled with creamy mascarpone and ricotta filling and topped with mini chocolate chips. This easy 2 layer cannoli cake is our favorite cannoli cake for any occasion.
❤️ Ingredients ❤️
Cake:
6 large eggs
1 cup white sugar
1 cup flour
1 tsp baking powder
1 tbsp vanilla extract
Filling:
1 cup heavy whipping cream
15 oz ricotta cheese
8 oz. mascarpone cheese
1 cup powdered sugar
3/4 cup mini chocolate chips
2 9 inches pans
Bake at 350F until firm in the center
Favorite Products Used (affiliate):
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#cannoli cake #cannoli cream filling for cake
How to Make a Vegan Cannoli Cake
#rum #cannoli #cake #vegan
All the best recipes coming together to make this epic Italian Cannoli Ricotta Cake! With rum & vanilla bean simple syrup soaked ricotta cake layers and the best vegan cannoli filling you will ever try! This is a pretty big building on recipes project but with some planning ahead and a little extra time you can make this cake too!
CLICK HERE FOR THE RECIPE
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Cannoli Cake
1 box vanilla cake mix (+ additional ingredients required on box)
1 can (14 oz) sweetened condensed milk
1 1/2 cup ricotta cheese
1 8oz. Softened cream cheese
1 tsp vanilla
2 cups powdered sugar
1/2 cup mini chocolate chips
Mix and bake cake according to package directions.
Cool completely.
Poke holes in cake. Pour sweetened condensed milk over cake and refrigerate for 1-2 hours.
Mix ricotta, cream cheese, and vanilla. Beat in powdered sugar. Spread on cake. Sprinkle with mini chocolate chips. Refrigerate until ready to serve.
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Best Sinful Dessert finalist - Mama Catena's Cannoli cake
Rina Catena talks about their top 20 Best Sinful Dessert finalist in Cleveland, the cannoli cake.
How to Make Layered Cannoli Cake
In this video, Cast Iron Katie demonstrates baking a cannoli cake in outdoor dutch ovens over charcoal.
Ingredients
Cake Batter:
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 c butter, softened
1 3/4 c sugar
3 eggs
1 tbsp orange zest
1 1/2 tsp vanilla extract
1 1/4 c milk
Frosting: (see notes below)
10 oz ricotta cheese, drained overnight
16 oz mascarpone cheese, drained overnight
3 c powdered sugar
1 tsp vanilla extract
1 tsp fresh orange juice (I omitted this. The cake had enough orange flavor.)
1/2 tsp ground cinnamon
1/4 tsp salt
1 bag mini chocolate chips
Instructions
Prepare 2 8-inch round dutch oven liners with cooking spray and parchment paper.
Mix together flour, baking powder, and salt in medium mixing bowl until well combined.
Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean. (If using 8 inch pans, baking time will be about 30-35 minutes.)
Bake for 35-40 minutes at 375°. Test the center with a bamboo skewer. If it comes out clean, the cakes are done. If not, continue to bake until cooked through.
To achieve a 375° 5-quart dutch oven, place 9 briquettes on the bottom and 15 briquettes on the top. This follows the following equations:
Diameter - 3 = # of briquettes on bottom for a 325° oven + 1 briquette per every 25 adjustment = # of briquettes on the bottom for a 375° oven
(10 - 3 = 7 + 2 = 9 briquettes on bottom)
Diameter + 3 = # of briquettes on top for a 325° oven + 1 briquette per every 25 adjustment = # of briquettes on the top for a 375° oven
(10 + 3 = 13 + 2 = 15 briquettes on top)
To achieve a 375° 8-quart dutch oven, place 11 briquettes on the bottom and 22 briquettes on the top. This follows the following equations:
Diameter - 3 = # of briquettes on bottom for a 325° oven + 1 briquette per every 25 adjustment = # of briquettes on the bottom for a 375° oven
(12 - 3 = 9 + 2 = 11 briquettes on bottom)
# of top briquettes X 2 = # of briquettes on the top for a 350° oven
(11 X 2 = 22 briquettes on top)
The 8-quart dutch oven is much deeper than the 5-quart. It requires more heat.
Cool cakes slightly then remove from pans and finish cooling completely on wire racks. When cakes are completely cool, split each layer in half horizontally with a long serrated knife to form 4 layers.
For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined.
To assemble cake, place one layer on cake dish. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost outside of cake and add remaining chocolate chips to outside of cake or as desired. Use remaining frosting to decorate or pipe as desired. Refrigerate cake until ready to serve.
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