Cannoli Cake

Tender sponge cake layers are brushed with a chocolate liqueur syrup and then spread with a luscious cannoli frosting, perfectly creamy and fluffy.


Sponge Cake Layers: (makes 2 (9 inch) sponge cake layers)

  • 8 eggs, separated, room temperature
  • 1 cup sugar, divided
  • ½ cup milk and melted butter, total (1/4 cup each)
  • 1 teaspoon vanilla extract
  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Syrup:
  • 3/4 cup water
  • 1/4 cup sugar
  • 1/3 cup chocolate liqueur

Filling and Frosting:

  • 2 (8 oz) pkg cream cheese, softened
  • 1 1/2 cups powdered sugar (or to taste)
  • 8 oz mascarpone cheese
  • 1 1/4 cups ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, chilled
  • Mini chocolate chips, for decorating
Cannoli Cake #cakerecipes


Sponge Cake:

  1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch round) cake pans with parchment paper.
  2. Separate the eggs, putting the whites in one bowl and the yolks in another.
  3. Beat the whites using a whisk attachment on a standing mixer or a hand-held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
  4. Full intructions visit @olgasflavorfactory

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