Cannoli Recipe
This traditional homemade cannoli recipe has a crisp flakey shell and a creamy luscious ricotta filling. No need to find an Italian bakery when you can make these at home!
RECIPE:
These delicious Italian cannoli are one of my favorite things to eat. I love that creamy ricotta filling paired with the crispy fried shell. You can add candied fruit, chopped nuts, or chocolate chips to the filling but either way it’s going to be great! Let me know in the comments what your favorite filling is!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
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.
Thanks so much for watching.
Where did I get my recipe?
Where did I get my music?
By the Light of the Silvery Moon
E’s Jammy Jams
Via YouTube Studio
Sound effects obtained from
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 ;)
Grab the full recipe here:
SUBSCRIBE!
7 TIPS TO MAKE YOUR CAKES LOOK PROFESSIONAL:
CONNECT WITH ME!
Website:
Pinterest:
Facebook:
Instagram:
Pistachio Cannoli Cake - Frosted
This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.
For the Full Recipe:
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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:
Cannoli Poke Cake | Delish
Cannoli is breaking out of its shell and we aren't mad about it.
DIRECTIONS
1. Preheat oven to 350º and butter and flour a 9-x-13” baking dish. Prepare cake mix according to package directions.
2. Bake until a toothpick inserted in the center comes out clean, 22 minutes. Let cake cool slightly, then using the bottom of a wooden spoon or a straw, poke holes all over cake.
3. Pour sweetened condensed milk inside holes and add 1 cup mini chocolate chips. Refrigerate 30 minutes.
4. Make frosting: In a large bowl using a hand mixer or a stand mixer fit with the paddle attachment, beat cream cheese and butter. Add ricotta, vanilla, and add powdered sugar and beat until completely combined and no clumps remain. Top all over with remaining mini chocolate chips and cannoli shells and serve.
INGREDIENTS
Butter, for baking dish
Flour, for baking dish
1 box vanilla cake mix, plus ingredients called for
1/2 c. sweetened condensed milk
1 1/2 c. mini chocolate chips
16 oz. cream cheese, at room temperature
1/2 c. butter, softened
1/2 c. ricotta
1 tsp. vanilla extract
1 c. powdered sugar
1 c. broken cannoli shells (available at most bakery counters) or waffle cones
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+: