The Mad Cake Batter

sweet treats and savory deets

Three Layer Cannoli Cake

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I’ve been having this cannoli cream debate in my head for a while. Not really, but I do feel like cc3all the recipes posted on the internet is missing some kind of ingredient, and even if you follow the recipe to a T, you still have liquidy cannoli cream. This recipe was no exception but my friend Lexi and I were able to create a cream that had the same consistency as an Italian Bakery by throwing in a little bit of this and a little bit of that. I will be trying another recipe for some other christmas treat that I will report back later this week.

Lexi and I partnered together for a birthday cake for our dear friend Amy. She wanted a Cannoli cake for her birthday and we made sure that wish was fulfilled. The recipe was found from Ask Chef Dennis. Lexi wanted to make a layer cake and this fit perfectly with the ingredients we had for the cake layers. Of course, we did have to make some of it up as we went along and we did learn some things as well. So take it for what you will, there is no right way to baking. Everyone has their one little touch to certain things and this is ours. Enjoy!


  • 2/3 cup Butter softenedcc4
  • 1 3/4 cup Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Vanilla
  • 2 1/2 cups All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/4 cup Milk

Preheat oven to 350F. In a standard mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix until well incorporated. Add in the vanilla. In another bowl, mix together the flour, salt and baking powder. Add the 1/3 of the flour to the mixer alternating with the milk, continue until all the ingredients have been added. Divide the mixture into three floured 9″ cake pans and bake for about 20 minutes, or until a toothpick comes out clean. Allow cakes to cool completely.


  • 16 oz Ricotta Cheese
  • 8 oz Marscapone Cheese
  • 8 oz Cream Cheese
  • 2 cup Superfine Sugar
  • Zest of one Lemon
  • 1 TBS vanilla
  • 2-3 dashes cinnamon
  • 1 -2 tsp amaretto

Mix all ingredients together until well combined. Refrigerate for at least 2 hours. The recipe called for just ricotta cheese and mascarpone, not the cream cheese. The filling was not thick at all, and if we put it on the cake it would spill down the sides. The cream cheese made the filling thick. You don’t need to add the amaretto or cinnamon if you don’t want. Like I said, there is no right way to make cannoli cream. This is just what we did to it. We also made way too much so that’s something to keep in mind as well.


  • 1 cup heavy cream
  • 1 TBS confectionary sugar
  • 1 tsp vanilla

Put the heavy cream in a standard mixer with a whisk attachment. Beat on high. When the soft peaks are starting to form, add the sugar and the vanilla. Beat until stiff peaks form.

To assemble the cake, put the first cake layer on a cake plate. Using a spatula, spread the filling over the top layer of the cake. Repeat the sequence ending with cake. Spread the whipped topping and garish as you wish. We used crushed cannoli shells and powdered sugar. Refrigerate until ready to serve.

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