Cannoli Cake with Mascarpone Frosting (Print Version)

# Ingredients:

→ Cannoli Filling

01 - 3/4 cups (189g/6 oz) ricotta cheese
02 - 3/4 cups (170g/6 oz) mascarpone cheese*
03 - 1 1/3 cups (154g) powdered sugar
04 - 1/4 cup (43g) mini chocolate chips

→ Cake Layers

05 - 2 1/2 cups (325g) all-purpose flour
06 - 2 tsp baking powder
07 - 1/4 tsp baking soda
08 - 1 tsp ground cinnamon
09 - 1/2 tsp salt
10 - 1/2 cup (112g) unsalted butter, room temperature
11 - 1/2 cup (120ml) vegetable oil
12 - 1 cup (207g) sugar
13 - 1/2 cup (112g) light brown sugar
14 - 1 tbsp vanilla extract
15 - 4 large eggs
16 - 1/2 cup (120ml) milk
17 - 3/4 cup (173g) sour cream

→ Buttercream

18 - 1 cup (280g) unsalted butter, room temperature
19 - 12 oz (339g) mascarpone cheese, cool, but not cold*
20 - 8–9 cups (920g-1035g) powdered sugar
21 - 1 tsp vanilla extract
22 - 1 cup (169g) mini chocolate chips

# Instructions:

01 - Line a large strainer with two layers of cheesecloth and put the ricotta cheese on top. Cover the top of the cheese with cheesecloth or some plastic wrap. Put the strainer on top of a bowl with at least an inch or two of space between the bottom of the strainer and the bottom of the bowl for liquid to drain to. Put in the refrigerator and let the ricotta strain for at least 4 hours, or overnight.
02 - Add the strained ricotta, mascarpone cheese and powdered sugar to a mixer bowl and mix on low speed just until well combined. Place the filling in the fridge to firm up a bit, about 2-3 hours.
03 - Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). Combine the flour, baking powder, baking soda, cinnamon and salt in a medium sized bowl and set aside. Add the butter, oil, sugars and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing until mostly combined after each. Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the milk and sour cream mix until well combined. Add the remaining dry ingredients and mix until well combined and smooth. Divide the batter evenly between the cakes pans and bake for 20-24 minutes, or until a toothpick comes out with a few crumbs. Remove the cakes from the oven and allow to cool completely.
04 - Add the butter and mascarpone cheese to a large mixing bowl and just beat until smooth. Add the powdered sugar in two parts and mix until well combined and smooth. Add the vanilla extract and gently stir to combine.
05 - To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the edge of the cake and then fill it with 1/2 of the filling. Add the second layer of cake, another dam of frosting and the remaining filling inside the dam. Add the final layer of cake on top and then add a thin crumb coat of frosting to the outside of the cake. Refrigerate the cake until firm and sturdy, about 1-2 hours. Frost the outside of the cake with the remainder of the frosting, then finish it off by pressing some mini chocolate chips onto the outside of the cake, along the bottom. Pipe the remaining frosting along the top edge of the cake. Refrigerate cake until ready to serve.

# Notes:

01 - Mascarpone cheese: I use mine straight out of the fridge, but you could also let it sit out for 5-10 minutes. You just don’t want it to get too warm. It’ll turn watery at that point and you can’t really save it.
02 - Powdered sugar: The buttercream uses 8 ½ cups of powdered sugar. You can add less powdered sugar to the frosting so that there isn’t so much sugar, but you won’t end up with as much frosting and it won’t be as thick. You need it thick enough for the dam to stay in place and keep the filling in place. I highly recommend using the full amount of powdered sugar.
03 - Filling: The filling is on the thinner side. I didn’t add too much powdered sugar to the filling because I like the taste of the cheeses, but you could add more to thicken it further, if you’d like.

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