Marvelous Cannoli Cake Recipe

Reviewed on Jun. 15, 2013 by LaDawn Marie

I foolishly didn't read the reviews first. When exactly is the "frosting" supposed to firm up? It never turned into frosting - it's fruit dip. I salvaged the frosting by adding shortening and a cup of the very liquid substance referred to as frosting. Next time I'm using cream cheese frosting with the flavorings in the recipe. All that being said, I made this with my seven year olds, and I'll be darned, it looks just like picture!

Reviewed on May. 07, 2013 by snogle81

I was a bit skeptical when deciding to make this cake, but I'm glad I took this one on--it is delicious! I am in not a patient baker, so it doesn't surprise me that I had some difficulty with this recipe. The Mascarpone cheese frosting turned out very runny. Letting it sit in the refrigerator overnight did not help to stiffen the frosting either. In the future, I will probably omit the milk altogether, or only add a few drops as needed to thin the frosting. Also, I think the recipe made too much frosting for my tastes. (I'm not a big fan of frosting to begin with though.) In the future, I will cut the frosting ingredients in half. Complaints aside, I was very pleased with this dessert. The cake was wonderfully moist and had a great flavor.

Reviewed on Feb. 24, 2013 by urs3477

I give this a 5 only because I salvaged this by adding more confectioner's sugar to the icing to thicken it. It would not thicken in the refrigerator. It didn't get much sweeter fortunately. The problem was that I followed the recipe exactly and I learned that the 1/4 cup milk makes it too runny. So the next time I will only add as much as needed. Also, I rarely make a recipe more than once because I like the challenge of new recipes but I will definitely make this one again. It is very very good and creamy and tasty and not overly sweet and easy on top of it. Will probably also make the cake from scratch but that's just a preference. The boxed cake was good.

Reviewed on Jan. 18, 2013 by andreandrisa

Several adjustments to the filling recipe made this near perfect. I based the adjustments on an actual cannoli recipe I use; drain the ricotta in a fine mesh seive for at least 30 minutes (even over night would be great) to remove excess liquid. Use 1.5 Cups confectioners sugar. I only add 1/2 tsp cinnamon, otherwise it would be too overpowering. I use ONLY the vanilla exract (1 tsp), but if you're going to use all 3, I would halve them and only add 1/2 tsp each.

For the frosting, I needed to halve the recipe, except the confectioner's sugar, which I scaled down to 1/2 C and I again only used 1 of the extracts (1 tsp almond extract), add the milk very slowly until you get the right consistency.

Reviewed on Nov. 22, 2012 by love2baketwo

both the filling and the frosting came our runny - ended up being a triffle! Not crazy about the filling either - tasted a little bitter. Not a keeper!

Reviewed on Nov. 04, 2012 by Meg24

I made this cake for Bunco and it was very impressive! Everyone thought that it came from a bakery. I would make this cake again, but I wouldn't put as much cinnamon in the filling next time. Also, I would make a little bit more of the filling so that there was a bit more of that for in between the layers. I just used the mini chocolate chips for the filling and it was perfect, so if you don't feel like going through the trouble of shaving chocolate you don't have to do that step. The frosting is excellent, but make sure that you use whole milk and add a little bit at a time in case it gets too thin. I didn't use the entire 1/4 cup of milk for mine. Overall, a very tasty and beautiful cake!

Reviewed on Jun. 02, 2012 by tabycat1982

The icing was delicious, but the filling was horrible! I ended up taking the cake apart and scooping out the filling just to make it edible!

Reviewed on Apr. 08, 2012 by JulieP757

No one liked the ricotta filling, which is a shame, because I had to make it twice because it was runny the first go around. I think it would have been better if I eliminated the rum extract and cut the almond extract in half. The mascarpone icing tasted great, but I did not add the milk per the recipe and it was still on the thin side. I will definitely make the icing again and I might try the cake again with a different version of the filling.

Reviewed on Mar. 22, 2012 by jr1849

This is one of the tastiest cakes I've ever had the pleasure of eating! It was also quite easy to assemble and looked just like the picture. The frosting did make quite a lot so next time I will cut the amount in half. It also was not as thick as I expected it to be after chilling but by applying in sections and pressing on almonds it worked beautifully! This is definitely a keeper.

Reviewed on Feb. 18, 2012 by Barbbiss

I just made this cake for my friend's birthday. I used the mini chips to make the letter B on the top of the cake (bday girl's name is Barbara) andcirceld the top edge with additional chips. It looks awesome!

Reviewed on Feb. 17, 2012 by shannonator

This was one of the most delicious cakes I've ever eaten, and although it looks like it might be difficult to make, it was simple.

Reviewed on Jan. 31, 2012 by littlelady88207

Made this yesterday. It is gone today!The box cake especially good.. The filling came out perfect great almond flavor the rum hardly noticeable.. The frosting was runny and needed extra sugar. Extra frosting going on cupcakes, Yummy cake.

Reviewed on Jan. 28, 2012 by jkottra

Turned out great. My 12 year made it by herself, mostly. I would thicken the frosting a bit with more powdered sugar and hold back a bit on the rum extract, but otherwise a great cake.

Reviewed on Jan. 26, 2012 by Sparkei49

What a wonderful cake!!!! My Italian friend made me an honorary Italian after tasting it!!!

Reviewed on Jan. 26, 2012 by jdep6105

This cake is so good I can't find the words to describe it......

Reviewed on Jan. 25, 2012 by Fruitfulfarmin

I made this cake for an Italian friend for Christmas & she & everyone else loved it. I did a few things differently than the recipe. First, I used a good French vanilla cake recipe & made that from scratch(cooks.com?). It was easy & the taste was fantastic. It's odd that TOH would recommend a mix. Second, I backed off the cinnamon. Like other reviewers, I thought I'd add more if necessary(I used @half of what it called for in the recipe.)

Third, I used cream cheese instead of mascarpone. The Italian friend says she does that all the time, plus it saved me some $. I had never had a cake like this & I was wary of all the flavors. What a pleasant surprise! The only problem I had was not indulging myself at 2am with this scrumptious cannoli cake. It wasn't overly sweet but it was still very rich.

Reviewed on Jan. 24, 2012 by angelgooroo

This cannoli cake was a winner w my whole extended family! A couple things I would do different... 2 TBS of almond extract was way too overpowering. I had extra Ricotta so I remade the filling using only 1/2 tsp of almond extract. Also, I should have sifted the confectioners sugar before adding it for the filling also.. it was a little too lumpy. With those changes, I will definitely make this again! Also, I made it the night before I needed it, and the cake was nice and firm the next day. LOVE THIS!

Reviewed on Jan. 13, 2012 by warrenbaker

this is my second cake that I've made. I love this recipe. It is quite impressive to make and so very delicious. Thanks for sharing this yummy cake recipe. Rockland Baker.

Reviewed on Jan. 06, 2012 by megantyler

Made this for Christmas. No one liked it. Threw it in the garbage. It looked so pretty. What a shame.

Reviewed on Jan. 06, 2012 by cwkling

this is fabulous, its everything and more

Reviewed on Jan. 05, 2012 by snbard

Excellent cake, made it for a co-worker's b-day and it was gone in 45 minutes!!! Had to add lots of extra powdered sugar to the frosting (16 oz bag minus the 1/2 c. used for the filling). I also piped a shell border and edge, Overall MARVELOUS cake, will definitelymake again!!

Reviewed on Dec. 30, 2011 by dcampb0888

I have made this cake three times now and with success every time. I have received many compliments on it, and have never had any trouble with runny icing. I agree the ingredients are on the expensive side, but for a special event this is well worth it!

Reviewed on Dec. 28, 2011 by shirley21

I made this cake for Christmas and it tasted great!!!! It was loved by all. I did have a little problem with the frosting being a bit soft, but the almonds did stick to it, which I thought they were going to run off. I did find that after 2 days in the refrigerator it was a bit firmer. Will definitely make this cake again!!!

Reviewed on Dec. 28, 2011 by bryanbooth

one of my favorite recipes, turns out perfic everytimem, and looks like the photo also. family and friends love it.....

Reviewed on Dec. 28, 2011 by racham

Don't know what I did wrong but the filling and frosting were so thin that I ended up using some Knox unflavored gelatine to thicken the filling and then just spooning the icing down the sides of the cake where it pooled at the bottom. It still tasted good but I was really disappointed in the presentation. I'll try it one more time and then move on

Reviewed on Dec. 27, 2011 by mommayor

Great recipe! Made this cake and took it to work. It was loved by everyone. Did not have any problems with making and decorating this cake. I also piped a shell border around the top and bottom of cake. It was beautiful!

Reviewed on Dec. 26, 2011 by mrsbabycakes

I had to omit the Frosting due to it being almost of a milky consistency. I was somewhat disappointed with that after having to waste the Mascarpone cheese. I went to my fail-proof recipe for cream cheese frosting and made good out of the situation. 1/4 cup of milk is obviously too much. I thought that when I added the milk and put between 1/8 and 1/4c.. Even still too much. No milk at all next time for sure!

Reviewed on Dec. 26, 2011 by patnpatty

WONDERFUL, tasty, cake texture was superior. Mascarpone cheese is well worth the investment. Follow directions and don't over beat the frosting. I divided the layers and frosted between them next time I'll double the filling ingredients. THE BEST cake I've made in a long time. Merry Christmas was written all over it:) My family is ready for me to make it again:):)

Reviewed on Dec. 26, 2011 by aug2295

This was delicious. A bit too much on the filling - I would half that to make it again. My frosting firmed up nicely, sometimes whipping it more makes a difference to anyone with a runny frosting problem. I think store bought cream cheese frosting would have worked too.

Reviewed on Dec. 25, 2011 by predis

For all of those who find mascarpone too expensive or too hard to find in their area, this is a FABULOUS substitute:

http://www.food.com/recipe/reviews.php?rid=66077

Reviewed on Dec. 25, 2011 by nanadee2boys

What a horrible mess. The almond and rum extract overpowered everything and the frosting was running all over the place. Even after I added so much more sugar and kept it in the refrigerator. Also the filling started to come apart. What a horrible way to serve a special dessert.

Reviewed on Dec. 24, 2011 by rsie

HELP it is Christmas Eve, I am assigned to bring dessert for the 28 people,my frosting is runny, I added more powdered sugar not too much better, tried frosting cake, ran down the sides, I could cry, I should have read the reviews, finally got some to stick, will let everyone know how my family likes it

Reviewed on Dec. 24, 2011 by rsie

my frosting was very runny, don't know why i hope it firms up

Reviewed on Dec. 18, 2011 by Tpenrod

I am not a baker but I wanted to make something special for my mom's birthday and it came out perfect.... I agree with other reviews, you can definitely cut the frosting recipe in half. I will make this again for sure....

Reviewed on Dec. 14, 2011 by jpfjjf2

This cake is moist and very tasty. Be sure to use whole milk ricotta cheese. Make it a day ahead of time, the flavors meld throughout the cake.

Reviewed on Dec. 08, 2011 by tyansia

I gave this cake two stars. I am not proud of that. Perhaps my review is subjective, and here is why...

I am not a fan of cinnamon in places that are unconventional (in chicken, with chocolate, coffee..etc.. I added 1 tsp knowing this because I wanted to get the true taste of this recipe. I should have left it out. The extracts were way too strong, and the icing was very generous. I would suggest you make half of it since the cheese is a small fortune. IF I were to make this cake again, I would make my own cake (it had that weird cake mix taste), leave out the extracts, cinnamon, and replace them with coffee. Of course I would make half the icing... with coffee. I made this for my birthday, and NO one in my family likes it...thats like $15.00 of ingrediants wasted...

Reviewed on Oct. 24, 2011 by m7shoe58

I was looking for a special cake for a friend of mine with an Italian family and choose this one. The only change I made was in the fillng, I felt it was a bit too bitter so I added another 1/4 of confectionsers' sugar and that made it nice, not too sweet but far from bitter. As I was taking the cake a half hour drive from home, I assembled the cake on location after keeping the filling and frosting in a cooler. It took only about 8 minutes to assemble and I did not have not have to worry about anything shifting or melting in route. Cake was well received by all. I will make again but not too often, Mascarpone cheese in my part of the world is not cheap. And I had to go to three stores to find the Mascarpone. All in all a very special dessert!

Reviewed on Oct. 11, 2011 by bigbellybeffers

The cake turned out exactly like the picture - which is not very common for cakes!

It was pretty easy to make according to the directions - follow them exactly. The rum and the almond are a little strong, so you can half those if you don't like strong flavors. Also, I had so much leftover frosting that I would probably only make half next time and the frosting would still be enough to cover (it would save 5 dollars worth of mascarpone cheese!) because I was lathering it pretty thick and also put frosting underneath the filling on the top layer.

The only reason I gave it 4 stars instead of 5 was the cost to make this cake. I had started buying some of the ingredients before realizing the cost, but the ricotta cheese and mascarpone cheese alone is $15 (at 4.99 each!), and that doesn't include the cost of the cake mix or the extracts. Very expensive cake!!

The cake itself tastes good, but I just am not sure it is worth the cost....

Reviewed on Oct. 11, 2011 by pcampo

I made this over the weekend and my husband loved it. I've been instructed that this is a must for christmas. I think I'll try using red & green cherries instead of the almonds to make it more festive. This seems to be another recipe that will be used quite often by me and my girls & who knows maybe my son too. :)

Reviewed on Oct. 11, 2011 by ddbradfordtn

My husband says he will never eat another cake unless it's this one. It's wonderful! The mascarpone frosting needs to be tweaked though; tends to be too thin.

Reviewed on Oct. 05, 2011 by Lunachick77

This cake is to die for! So delicious and not overly sweet. Reminds me of cakes that I have had in Europe. Perfect with a cup of coffee.

Reviewed on Oct. 02, 2011 by Clonket

This cake was amazing!! Very simple to make and a crowd pleaser. Next time I'm going to put more of the filling inside then on top because i had tons of the icing. I'm also going to put the mini chocolate chips on the outside because they provided just the right crunch. I may even try it with chocolate cake because we're chocolate lovers, but all in all, we looooved this cake. I will make it over and over again!!