Cannoli Cake

Cannoli cake

Take a trip to Little Italy in your own home with this cake that reinvents the beloved cannoli–mascarpone cream and chocolate morsels combined with moist cake layers and a whipped cream frosting. Now that’s amore!

Cannoli Cake
Makes 1 (9-inch) cake
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  1. 1½ cups butter, softened
  2. 3 cups sugar
  3. 6 large eggs
  4. 1 tablespoon vanilla extract
  5. 4½ cups all-purpose flour
  6. 1 tablespoon baking powder
  7. 1 teaspoon baking soda
  8. 1½ cups milk
  9. ¾ cup sour cream
  10. Mascarpone Filling (recipe follows)
  11. Whipped Cream Frosting (recipe follows)
  12. Garnish: rolled filled wafer cookies*
  1. Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and baking soda. Gradually add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans.
  4. Bake for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Mascarpone Filling between layers. Spread Whipped Cream Frosting over top and sides of cake. Garnish with cookies, if desired. Cover and chill for 2 hours before serving, or refrigerate for up to 3 days.
  1. *We used Pirouline Cookies.
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Mascarpone Filling
Makes about 2½ cups
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  1. 2 (8-ounce) containers mascarpone cheese, softened
  2. ½ cup confectioners’ sugar
  3. ¼ teaspoon ground cinnamon
  4. 1 cup miniature semisweet chocolate morsels
  5. 1 teaspoon vanilla extract
  1. In a medium bowl, beat mascarpone, sugar, and cinnamon at low speed with a mixer until combined. Stir in chocolate and vanilla. Cover and refrigerate for up to 3 days. Let come to room temperature before using.
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Whipped Cream Frosting
Makes about 6 cups
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  1. 1 (¼-ounce) package unflavored gelatin
  2. 2 tablespoons cold water
  3. ¼ cup boiling water
  4. 3 cups heavy whipping cream
  5. ½ cup confectioners’ sugar
  1. In a small bowl, combine gelatin and 2 tablespoons cold water; let stand for 2 minutes or until softened. Add ¼ cup boiling water, stirring until gelatin is dissolved.
  2. In a large bowl, beat cream at medium speed with a mixer until soft peaks form. Gradually add confectioners’ sugar, beating until stiff peaks form. With mixer running, slowly add gelatin mixture, beating until combined. Use immediately.
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