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:
- Preheat the oven to 350.
- Whisk the flours together in one bowl, set aside.
- In another bowl, cream the butter and the sugar until fully mixed. Add one egg at a time, until fully incorporated.
- Add vanilla, then switch off adding milk and flour, mixing between additions.
- 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!
