Vanilla Layer Cake with Cannoli Cream Filling and Chocolate Buttercream Frosting

Recipe Time!!

What you’ll need:
For the Vanilla Cake
(Yields 2 9in rounds):
(via DujourMag, also via Magnolia Bakery)

  • 1 ½ cups self-rising flour 
  • 1 ¼ cups all-purpose flour 
  • 1 cup (2 sticks) unsalted butter, softened 
  • 2 cups sugar 
  • 4 large eggs, at room temperature 
  • 1 cup milk 
  • 1 teaspoon vanilla extract

For the Cannoli Cream: 
(via Cooking With Sugar)

  • 1 (15oz) container of whole milk ricotta cheese 
  • ½ cup confectioners’ sugar
  • 2 tablespoons white sugar 
  • 1 teaspoon vanilla extract 
  • ¼ cup mini semi-sweet chocolate chips

For the Chocolate Buttercream Frosting:
(also seen in my vanilla cupcakes)

  • 1 stick of butter (unsalted) 
  • 4oz baking chocolate 
  • 1lb (16oz) confectioners sugar 
  • ¼ tsp vanilla 
  • 1/3 – ½ cup milk

The How To – Cake:

  1. Preheat the oven to 350.
  2. Whisk the flours together in one bowl, set aside.
  3. In another bowl, cream the butter and the sugar until fully mixed. Add one egg at a time, until fully incorporated.
  4. Add vanilla, then switch off adding milk and flour, mixing between additions.
  5. Flour your cake pans (Do it!! Worth the extra effort.) And bake for 20-25 minutes. (Mine stayed in the oven more like 25-30, just watch the cakes so the don’t burn)

Cannoli Cream:

Really, just mix everything together and add the chocolate chips in the end. Preferably with a hand/stand mixer, and then chill before you put on the cake.

Chocolate Frosting:

  • Melt the butter and chocolate together in a small pan on the stove
  • Add to the rest of the mixture and mix until fully incorporated. The frosting should hold a decent shape if it has enough sugar in it.
  • Chill in the fridge until you’re ready to frost your cake.

At first, the cannoli cream doesn’t really taste like how I expected it to, but after you chill it overnight (which I did cause I was really tired when I started to make this cake) it takes on the right kind of flavors.

Stay Tuned for my next set of sweets! 

About Rhi

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