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cannoli cake recipe With Pistachio and Cherry Confetti
- Total Time: 177 minutes
- Yield: 1 (8-inch) two-layer cake 1x
- Diet: General
Description
Our cannoli cake recipe with pistachio and cherry confetti delivers the most wonderful creamy, subtly sweet filling that evokes classic flavors, all nestled between soft cake layers. This easy, layered cake is perfect for those busy weeknights when you want something special.
Ingredients
- 1 box (15.25 oz/430g) yellow or vanilla cake mix, plus ingredients called for on box
- 16 oz (450g) whole milk ricotta cheese, well-drained
- 8 oz (225g) mascarpone cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 0.5 tsp (2.5ml) almond extract (optional)
- 0.25 cup (30g) finely chopped pistachios, plus more for garnish
- 0.25 cup (30g) chopped candied or maraschino cherries (well-drained), plus more for garnish (the (confetti) element)
Instructions
- Bake Cake Layers: Prepare cake mix according to package directions for two 8-inch round cake pans. Bake at 350(degree)F (175(degree)C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges look lightly golden. Let cool completely on a wire rack.
- Prepare Cannoli Filling: In a large bowl, beat the well-drained ricotta and softened mascarpone with an electric mixer until very smooth and creamy. Beat in the sifted powdered sugar, vanilla extract, and almond extract (if using) until the mixture is light and fluffy, about 2-3 minutes. Gently fold in the 0.25 cup chopped pistachios and 0.25 cup chopped cherries. (If your filling seems too loose, chill it for 30 minutes to firm up slightly before assembly.)
- Assemble Your Cake: Place one cooled cake layer on your serving plate. Spread about half of the creamy cannoli filling evenly over the top, reaching close to the edges. Place the second cake layer on top and spread the remaining filling, creating an even, inviting layer. (This is where I find a small offset spatula really helps for smooth spreading!)
- Garnish and Chill: Sprinkle generously with additional chopped pistachios and cherries; the vibrant colors will make your cannoli cake recipe truly pop! For best results, chill the assembled cake in the refrigerator for at least 2 hours before serving to allow flavors to meld and the filling to set, ensuring neat slices.
Notes
Drain ricotta overnight for classic cannoli texture. Chill filling for 30 minutes if too loose. Chill assembled cake for at least 2 hours for best results. Use full-fat ricotta and mascarpone for richness. Use unsalted, roasted pistachios for best flavor.
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg