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Pistachio Cannoli Cake Recipe

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3.8 from 75 reviews

This Pistachio Cannoli Cake is a delightful fusion of Italian flavors featuring a moist gluten-free cake layered with creamy ricotta filling and mascarpone frosting, finished with chocolate chips and crushed pistachios for a crunchy, flavorful topping. Perfect for special occasions or an indulgent dessert.

Ingredients

Cake

  • 2 ¼ cups Gluten Free 1:1 Flour
  • 3 tablespoons corn starch
  • ½ teaspoon Baking Soda
  • ½ teaspoon salt
  • 2 teaspoons Baking Powder
  • 4 large eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon OliveNation orange extract
  • ½ teaspoon cinnamon
  • ⅓ cup vegetable oil
  • 1 ¾ cups sugar
  • 1 stick butter, room temperature
  • 1 cup milk minus 1 tablespoon
  • 1 tablespoon apple cider vinegar

Cream

  • 8 oz ricotta cheese, strained overnight
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup cold heavy cream
  • ¼ cup OliveNation chocolate chips

Mascarpone Frosting

  • 8 oz mascarpone cheese, room temperature
  • 1 cup butter, room temperature
  • 5 ½ cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon OliveNation orange extract
  • 3-4 tablespoons heavy cream
  • 1 ½ cups chocolate chips for sides
  • ¼ cup crushed pistachios for top

Instructions

  1. Prepare the Cake Batter: In a bowl, whisk together gluten free flour, corn starch, baking soda, salt, and baking powder to combine. In a separate large bowl, beat butter and sugar until fluffy, then add eggs one at a time. Mix in vanilla extract, orange extract, and cinnamon. Gradually add the dry ingredients alternating with milk mixed with apple cider vinegar, and fold until smooth.
  2. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. Pour the batter evenly into pans and bake for approximately 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely.
  3. Prepare Ricotta Cream Filling: In a bowl, blend strained ricotta cheese with powdered sugar, vanilla extract, and cold heavy cream until smooth and creamy. Gently fold in chocolate chips. Keep refrigerated until ready to assemble.
  4. Make Mascarpone Frosting: Beat mascarpone cheese and butter together until fluffy. Gradually add powdered sugar, then mix in vanilla extract, orange extract, and heavy cream to reach a spreadable consistency.
  5. Assemble the Cake: Once the cake layers are fully cooled, spread the ricotta cream filling evenly on the first layer. Place the second layer on top and cover the entire cake with mascarpone frosting. Press chocolate chips around the sides of the cake and sprinkle crushed pistachios generously on top.
  6. Chill and Serve: Refrigerate the assembled cake for at least 1-2 hours to allow the flavors to meld and frosting to set. Serve chilled or at room temperature for best taste.

Notes

  • Straining ricotta cheese overnight helps prevent watery filling and improves texture.
  • You can substitute milk with a non-dairy alternative if preferred.
  • Ensure all dairy ingredients are at room temperature for smooth frosting.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • This cake is gluten free but contains dairy and eggs.

Find it online: https://recipethrive.com/pistachio-cannoli-cake-recipe/