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Marvelous Cannoli Cake Recipe
Marvelous Cannoli Cake Recipe photo by Taste of Home

Marvelous Cannoli Cake Recipe

Read Reviews
4.5 61
Publisher Photo
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package French vanilla cake mix (regular size)
  • FILLING:
  • 1 carton (16 ounces) ricotta cheese
  • 1/2 cup confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon almond extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • FROSTING:
  • 2 cartons (8 ounces each) mascarpone cheese
  • 3/4 cup confectioners' sugar, sifted
  • 1/4 cup whole milk
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 cup sliced almonds
  • 2 tablespoons miniature semisweet chocolate chips

Nutritional Facts

1 slice equals 591 calories, 37 g fat (15 g saturated fat), 116 mg cholesterol, 367 mg sodium, 54 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).
  3. Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
  4. Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.
Originally published as Marvelous Cannoli Cake in Silver Dollar City 2010

Reviews for Marvelous Cannoli Cake

AVERAGE RATING
(56)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (10)
3 Star
 (4)
2 Star
 (5)
1 Star
 (3)
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MY REVIEW
Reviewed Mar. 27, 2016

"A bit of a challenge to put together but well worth the effort. It is as delicious as it looks."

MY REVIEW
Reviewed Mar. 23, 2016

"Geez people, why criticize when others give an alternative to some ingredients that you might not have or can't have?"

MY REVIEW
Reviewed Jan. 17, 2016

"I made the recipe as written and had no issues. I wonder if the bakers that had issues with runny filling or frosting used low fat ingredients. I normally use skim or part skim ricotta when cooking, and used whole milk ricotta for this recipe. It was very good and easy to assemble."

MY REVIEW
Reviewed Dec. 27, 2015

"Delicious and a nice presentation. I used chocolate cake in place of the vanilla and used only 1/2 teaspoon of almond extract in the filling. Not being a big fan of rum, I used just 1/4 teaspoon of the extract and cut the cinnamon in half as well. I was also unable to find mascarpone cheese so I made a whipped cream frosting instead. It turned out great -rich and flavorful and not too sweet."

MY REVIEW
Reviewed Jul. 12, 2015

"Has potential but the frosting needed cornstarch to thicken. It would not set on its own after hours to cool. The filling had far too much rum extract and cinnamon so it came out almost savory, both ingredients could be cut in half with slightly more sugar added. Otherwise, the recipe was sound."

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