Italian Cannoli Cake with Cinnamon Orange Buttercream

By: The Food Hunter

Growing-up in South Philadelphia we ate a lot of cannoli. This popular dessert was available in most bakeries throughout the city. The cannoli is a fried Sicilian pastry tube,  that is piped with sweet ricotta cheese dotted with chocolate, and often times candied citrus. (check-out this post of me making cannoli at Termini's Bakery)

I'm a huge fan of the cannoli and will always stop for one (or more) when I am visiting the old neighborhood. This past weekend I wanted to make a celebration cake for my Uncle's birthday and after much deliberation decided to put together a "cannoli cake"

I started with a classic vanilla buttermilk cake and layered it with a delicious chocolate studded mascarpone & ricotta filling. I topped the entire cake with an Orange Cinnamon Buttercream. Though obviously not a cannoli the combination was delicious!!

Italian Cannoli Cake with Cinnamon Orange Buttercream 

For The Vanilla Buttermilk Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
3 large eggs, room temperature
1 1/2 tsp vanilla
1 cup buttermilk, room temperature

Preheat oven to 350F. Grease and flour two 8" cake pans and line with parchment.

In a medium bowl combine flour, baking powder, and salt. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (3-5 minutes). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and mix again.

Add flour mixture and buttermilk in alternating additions; beginning and ending with flour. Be sure to fully incorporating after each addition.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Place cakes on wire rack to cool for 10 minutes and turn out onto wire rack until ready to fill and frost.


For the Mascarpone & Ricotta Filling
15 ounces whole milk ricotta
15 ounces mascarpone cheese
1 cup confectioners sugar
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/2 teaspoon orange zest
1/2 cup finely chopped dark chocolate
Pinch salt

Beat the ricotta and mascarpone until smooth. Add in the sugar, vanilla, cinnamon, orange zest, and salt, until combined. Fold in the chocolate, and refrigerate until ready to use.

For the Cinnamon Orange Buttercream
1 cup butter
4 cups confectioners sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1-2 teaspoon Grand Marnier
4 tablespoons Half + Half

Beat the butter and sugar until creamy and light, about 5 minutes. Add in the vanilla, cinnamon, half & half and Grand Marnier and mix until creamy.