Description
This Layered Cannoli Cake is a decadent and elegant dessert featuring tender French vanilla cake layers filled and frosted with creamy mascarpone cheese frosting studded with mini chocolate chips. Each tier is accented with halved chocolate chip cannoli for an impressive presentation and delightful textural contrast. Perfect for celebrations and special occasions, this cake combines classic Italian flavors with a moist, fluffy cake base.
Ingredients
Scale
Cake Batter
- 2 boxes French vanilla cake mix
- 6 large eggs
- 2 cups whole milk
- 1 cup unsalted butter, softened
Frosting
- 4 cups mascarpone cheese, softened
- 5 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 4 cups mini chocolate chips
Decoration
- 6 chocolate chip cannolis, cut in half
Additional Supplies
- 3 9-inch round cake pans
- 3 10-inch round cake boards
- 1 medium ice cream scoop
- 1 large piping bag with star tip
Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray the three 9-inch round cake pans with baking spray to prevent sticking and set aside.
- Mix Cake Batter: In a standing mixer or with a hand beater, combine the French vanilla cake mixes, eggs, whole milk, and softened unsalted butter. Beat until everything is fully incorporated and smooth.
- Divide Batter: Evenly divide the cake batter among the three prepared 9-inch cake pans, smoothing the tops with a spatula.
- Bake Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing them.
- Make Frosting: In a standing mixer, beat together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Prepare Piping Bag: Scoop 1 cup of the mascarpone frosting into the piping bag fitted with the star tip for decorating.
- Assemble First Layer: Place one cooled cake layer on a 10-inch cake board. Spread a generous layer of mascarpone frosting evenly over the cake. Sprinkle mini chocolate chips on top of the frosting.
- Stack Remaining Layers: Repeat the frosting and mini chocolate chip layering with the second and third cake layers, stacking them carefully on top of one another.
- Frost Outside of Cake: Use the remaining mascarpone frosting to cover the entire exterior of the assembled cake smoothly.
- Prepare Chocolate Ganache: Heat the heavy whipping cream until just about to simmer and pour over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
- Decorate Cake: Drizzle the chocolate ganache over the top edges of the cake, allowing it to drip slightly down the sides. Use the piping bag to pipe decorative frosting accents on the cake.
- Add Cannoli: Arrange the halved chocolate chip cannolis around the base and top of the cake for a beautiful finishing touch and added texture.
Notes
- Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
- Using a serrated knife to level the cake layers can help achieve a flatter surface for stacking.
- The mascarpone frosting is delicate; keep the cake refrigerated if not serving immediately to maintain its texture.
- For a dairy-free variation, substitute mascarpone with a vegan cream cheese and use a dairy-free butter alternative.
- Mini chocolate chips add delightful bursts of chocolate throughout the cake layers.
- The chocolate ganache adds richness and a glossy finish; be careful not to overheat the cream when making it.
