To a Sicilian, this is the mother of all cakes. In fact, it’s the only cake. For this recipe, all you need to use is your favorite yellow cake recipe. You can make as many layers as you want. I’ll give you the recipe for the cannoli filling and the frosting here.
When I think of this cake, I think of my Mom. She loved this cake. I am so glad I was able to make this for her before she died. She said, “Carol, you really outdid yourself on this one.”
Here’s to you Mom.♥
Cassata Cake with Cannoli filling
2-15oz containers whole milk ricotta cheese (drained overnight in cheesecloth to get all the water out)
8oz mascarpone cheese
1 1/4 cups confectioners sugar
1/4 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup mini semi-sweet chocolate chips
Stir or beat on very low speed the ricotta, mascarpone cheese and sugar in a large bowl for 1 minute. Add cinnamon and vanilla, and then fold in chocolate chips. Always keep chilled when not using this filling. You can make this the day before also.
Frosting
8 oz cream cheese
1 teas vanilla
2 TBL confec sugar
2 cups whipping cream
With whisk attachment on mixer beat the cream cheese until creamy. Add the vanilla and confectioners sugar. While the mixture is still whipping, slowly pour in the whipping cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Note: whipping cream takes time (about 15 minutes) Rushing the beating process will make it flop on your cake. I beat mine at speed 1 for 5 minutes, 2 for 5 minutes and then 4 to finish it off.
Mommalatteskitchen 
Carol-This was my Dad’s favorite!!! YUMMY!
It’s very yummy Therese! I use the same filling when I make cannoli’s. It’s to die for!
Really, Carol????? And right before lunch….. ; /
Susan, I have to say this was a winner! I like this cannoli cake better than cannoli’s…
I would think you could any flavor cake mix you wanted—it’s just the yellow cake is the ORGINAL method. Lots of flavors would be good with that icing and filling!
Yes Debbie, a cassata cake is made using a yellow cake recipe. I made this yellow cake mix from scratch but can’t seem to find the recipe.
wow, that looks scrumptious. Now I nice Latte and I would be all set.
Oh yummy! Looks really good;)
Can I make this cake and store it in the fridge for a few days? (maybe 3 or 4 days)?
Cathy, I wouldn’t being that it has a whipped cream frosting. The day before would be just fine IMO and then kept in the fridge.
Thank you so much. I kind of thought that since it was a whipped cream frosting it may not hold up for that long-but had to ask! (I’m trying to cook/bake so much before Christmas Eve dinner and was hoping to make as many things in advance as possible). I plan to make this cake for one of my desserts but will wait until later tonight to do it. I cant wait to try it!
Good luck and enjoy! You are making me want to bake this again. lol
this sounds wonderful! I will make it for our next family gathering (we try to get together at least oce a month)
Question do you have a favorite recipe for a sponge cake? Thank you
Can you make this the night before
You can but I would then frost when ready because it’s whipped cream.