Best Cannoli Cake Recipe – A Creamy, Classic Italian Dessert

Introduction

Cannoli lovers, get ready for a dessert that takes your favorite Italian pastry to the next level! If you adore the crispy, creamy magic of a classic cannoli, then this cannoli cake recipe will be your new obsession. This cake transforms everything we love about traditional cannoli—the rich ricotta filling, the hint of citrus, and the delightful crunch—into a show-stopping layered cake that will impress at any gathering. Inspired by family traditions and bakery-quality flavors, this recipe brings an authentic taste of Italy straight to your kitchen.

Whether you’re celebrating a special occasion or just craving an indulgent treat, this Italian cannoli cake is the perfect dessert. It’s light, creamy, and loaded with sweet ricotta filling between layers of moist vanilla cake. Topped with a luscious mascarpone frosting and a sprinkle of mini chocolate chips, it offers the best of both worlds: an elegant bakery-style presentation with a homemade touch. Let’s get baking!

Why You Will Love This Recipe

• Authentic Italian Flavors – Inspired by the classic cannoli filling, this cake brings all the rich, creamy goodness you love in a unique way.
• Easy to Make at Home – No need for fancy bakery skills! This recipe is straightforward and perfect for home bakers of all levels.
• Crowd-Pleaser – A guaranteed hit at birthdays, holidays, or Sunday family dinners.
• Customizable – Swap flavors, adjust sweetness, or add a hint of citrus for your personal touch.
• No Deep Frying Required – Enjoy the deliciousness of cannoli in a cake form, minus the frying mess!

Equipment Needed

To make this cannoli cake, you’ll need:

• 2 (8-inch or 9-inch) round cake pans
• Electric hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Offset spatula (for frosting)
• Wire cooling rack
• Parchment paper

Ingredients

For the Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• ½ cup ricotta cheese

For the Cannoli Filling:

• 1 ½ cups ricotta cheese (drained well)
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ cup mini chocolate chips
• Zest of 1 orange (optional)

For the Frosting:

• 1 cup heavy whipping cream
• ½ cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Additional mini chocolate chips
• Chopped pistachios (optional)

Instructions

Step 1: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract.
5. Alternately add the flour mixture and milk in batches, starting and ending with the flour.
6. Fold in the ricotta cheese until just combined.
7. Divide batter evenly between the prepared cake pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Cannoli Filling

1. In a bowl, beat ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth.
2. Stir in mini chocolate chips and orange zest.
3. Cover and refrigerate for at least 30 minutes to firm up.

Step 3: Make the Frosting

1. In a chilled bowl, whip heavy cream until soft peaks form.
2. Add mascarpone cheese, powdered sugar, and vanilla extract, then whip until smooth and fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous amount of the cannoli filling on top.
2. Place the second cake layer over the filling and frost the top and sides with the mascarpone frosting.
3. Sprinkle mini chocolate chips and chopped pistachios over the top for a beautiful finish.
4. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Tips for the Best Cannoli Cake

• Drain Ricotta Well – Excess moisture can make the filling runny.
• Use High-Quality Mascarpone – Ensures a rich, creamy texture.
• Chill Before Serving – Enhances the flavors and makes slicing easier.
• Don’t Overmix Batter – Keeps the cake light and fluffy.

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Nut-Free: Omit pistachios and double the chocolate chips.
• Dairy-Free: Substitute dairy-free butter, milk, and vegan mascarpone alternatives.
• Citrus Twist: Add more orange zest or a hint of lemon for extra brightness.

Serving Ideas

• With a Cup of Coffee – Perfect pairing for a sweet afternoon treat.
• As a Birthday Cake – Decorate with extra frosting and chocolate decorations.
• Holiday Dessert Table – A great Italian-inspired addition to festive celebrations.
• Mini Cannoli Cakes – Make cupcakes instead and fill the centers with cannoli cream.

FAQs

Can I Make This Cake in Advance?

Yes! Bake the cake layers ahead and store them in an airtight container. The filling and frosting can be refrigerated separately for up to 2 days.

How Should I Store Cannoli Cake?

Refrigerate leftovers in an airtight container for up to 3 days. For best results, allow the cake to sit at room temperature for 10 minutes before serving.

Can I Freeze Cannoli Cake?

Yes! Wrap the unfrosted cake layers tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling.

What’s the Best Substitute for Mascarpone?

You can use cream cheese mixed with a bit of heavy cream for a similar texture.

Nutritional Information (Per Slice)

• Calories: ~380
• Carbohydrates: 45g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 12g
• Sugar: 28g

Concluding Thoughts

This cannoli cake recipe is the perfect fusion of classic Italian flavors and modern cake-making. Whether for a family dinner, birthday, or holiday, its creamy, dreamy texture and delicate sweetness make it a winner. Try it, share your experience in the comments, and don’t forget to tag your delicious creations!

Happy baking!

Print Recipe

Best Cannoli Cake Recipe – A Creamy, Classic Italian Dessert

Author: Sophie Grace Courses: Bakes and Breaks

Difficulty: Intermediate Prep Time 25 mins Cook Time 30 mins Rest Time 1 hr Total Time 1 hr 55 mins

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 18 Calories: 380

Best Season: Suitable throughout the year

Description

This cannoli cake recipe captures the essence of traditional Italian cannoli in a moist, rich, and creamy layer cake. Perfect for special occasions, holidays, or simply when you crave a bakery-style dessert at home, this cake combines classic flavors like ricotta, mascarpone, vanilla, and chocolate in every decadent bite. Whether you’re celebrating a birthday or hosting a festive dinner, this cake will be the showstopper on your table!

Ingredients

Scale

1/2x 1x 2x 3x

For the Cake Layers

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• ½ cup ricotta cheese

For the Cannoli Filling:

• 1 ½ cups ricotta cheese (drained well)
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ cup mini chocolate chips
• 1 of Zest orange (optional)

For the Frosting:

• 1 cup heavy whipping cream
• ½ cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Additional mini chocolate chips
• Chopped pistachios (optional)

Instructions

1. Step 1: Prepare the Cake Layers

   1. Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.

   2. In a medium bowl, whisk together flour, baking powder, and salt.

   3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

   4. Stir in vanilla extract.

   5. Alternately add the flour mixture and milk in batches, starting and ending with the flour.

   6. Fold in the ricotta cheese until just combined.

   7. Divide batter evenly between the prepared cake pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

   8. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

   Mark as complete

1. Step 2: Make the Cannoli Filling

   1. In a bowl, beat ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth.

   2. Stir in mini chocolate chips and orange zest.

   3. Cover and refrigerate for at least 30 minutes to firm up.

   Mark as complete

1. Step 3: Make the Frosting

   1. In a chilled bowl, whip heavy cream until soft peaks form.

   2. Add mascarpone cheese, powdered sugar, and vanilla extract, then whip until smooth and fluffy.

   Mark as complete

1. Step 4: Assemble the Cake

   1. Place one cake layer on a serving plate. Spread a generous amount of the cannoli filling on top.

   2. Place the second cake layer over the filling and frost the top and sides with the mascarpone frosting.

   3. Sprinkle mini chocolate chips and chopped pistachios over the top for a beautiful finish.

   4. Refrigerate for at least 1 hour before serving to allow flavors to meld.

   Mark as complete

Nutrition Facts

Servings: 12 ServingCalories:380kcalTotal Fat:20gSaturated Fat: 12gCholesterol:85mgSodium:160mgPotassium:140mgTotal Carbohydrate:45gDietary Fiber: 1gSugars: 30gProtein:6g

Note

• Drain Ricotta Well – Excess moisture can make the filling runny.
• Use High-Quality Mascarpone – Ensures a rich, creamy texture.
• Chill Before Serving – Enhances the flavors and makes slicing easier.
• Don’t Overmix Batter – Keeps the cake light and fluffy.

Keywords: cannoli cake recipe, Italian dessert, homemade cannoli cake, ricotta cake, easy cannoli cake, cannoli filling, mascarpone frosting, bakery-style cake, classic Italian dessert, chocolate chip cake