How To make Cannoli Cake 1
1 pk Lemon cake mix; 19 oz
1/2 c Oil
4 Eggs
1 c Milk
2 c Ricotta cheese
3/4 c Sugar
1/2 ts Cinnamon
1 ts Vanilla
Maraschino cherries; opt Preheat oven to 375 degrees. Combine cake mix, oil, eggs and milk and blend thoroughly Pour into two 9-inch round layer pans or one 11x14-inch pan. Bake layers 25 to 30
minutes, and the rectangle at 30 to 35 minutes. Cake is done when it pops back after being pressed lightly with a finger. Let cool. Blend ricotta, sugar, cinnamon and vanilla; mix well. Spread over cooled cake. Dot with maraschino cherries for color, if desired. Helen Jolly -----
How To make Cannoli Cake 1's Videos
CANNOLI CAKE
Cannoli Cake Recipe! Get the full recipe -
Takes a little time to make, but easy, and so worth it. Fun twist on the Italian pastry. Delicious homemade cake!
Cannoli Cake!
@melissajorealrecipes
I’m so excited to share this cannoli cake recipe! It’s perfect for any holiday get togethers and absolutely delicious with a little semi homemade quality with a cake mix… but we’re swapping some ingredients to make it bakery style! I hope you give this a go ❤️????Here’s the recipe:
Add 1 box of vanilla cake mix, 1 cup of milk, 1 stick of melted butter, 3 eggs, and 1 tsp of cinnamon to a bowl and blend according to the back of box, but add a couple more minutes to baking time to make it extra fluffy! Spray a 9 x13 with nonstick spray or grease with butter.
Bake at 350°F for 28 minutes.
Mix together a can of sweetened condensed milk (14oz can) with 1 tsp of cocoa powder and whisk.
As soon as you remove cake from oven poke holes 3/4 of the way through with the back of a wooden spoon. Pour the milk mixture over then sprinkle over mini chocolate chips.
Cover and refrigerate a couple hours before frosting.
To make cannoli frosting:
Blend 8 oz. Of mascarpone & 1 stick of softened butter for a few minutes.
Add 1/2 cup ricotta & 1 tsp vanilla and blend another couple minutes.
Add 1/2 cup heavy cream and blend another couple minutes. Slowly add in 1 cup of powdered sugar and blend! Frost the cake after a couple hours and then top with more mini chocolate chips & crushed of waffle cones or cannoli shells! Happy Holidays! Love you! ❤️ #cannolicake #easycake #holidayrecipes @hersheys @realduncanhines @belgioiosocheese @nestletollhouse
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 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 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:
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