Cannoli Cake (Italian-Style Recipe)
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This Cannoli Cake (Italian-Style Recipe) layers soft, tender cake with a creamy Italian cannoli filling made with ricotta, mascarpone, whipped cream, orange zest, and mini chocolate chips. It brings the classic flavors of Sicilian cannoli to a beautiful layered cake that’s perfect for birthdays, holidays, and special gatherings.
You’ll also love my Sicilian Cannoli Recipe and Easy Cannoli Dip!
Quick Look: Cannoli Cake (Italian-Style Recipe)
- Prep Time: 15 minutes
- Cook Time: 30 minutes bake + 30 minute chill
- Total Time: 1 hour 15 minutes
- Servings: 12
- Dietary Info: Vegetarian
- Method: Layered cake + whipped cannoli cream filling
- Technique: Whip the eggs and sugar for a light cake, then gently fold the dry ingredients into the batter
- Flavor/Texture: Light, tender, creamy, lightly sweet, and citrusy
Why You’ll Love this Family Favorite…
This Cannoli Cake stands out for its simplicity and authenticity, just like we make it in Italy. It’s the only cannoli cake that includes ricotta in the cake layers, making it extra moist and beautifully traditional. The soft, light cake comes together in one bowl, keeping the process easy without sacrificing texture or flavor.
Layered with a luscious filling of mascarpone, ricotta, orange zest, and mini chocolate chips, it captures all the flavor of a classic Sicilian cannolo in every bite. People love it because it’s not too sweet, always impressive, and brings that nostalgic, Italian bakery-style charm to any celebration. Try my Italian Pear Cake next!
Made With AmorE,
“Wow, can’t get enough of this fantastic cake. Better than a cannoli.”
– Ron
Table of Contents
Simple Ingredients
This cannoli cake comes together with tender cake layers and a creamy ricotta-mascarpone filling, finished with mini chocolate chips and optional Italian-inspired garnishes.
- Cannoli Filling: Ricotta, mascarpone, and heavy cream create the creamy, signature filling.
- All-Purpose Flour: Creates light, tender cake layers.
- Mini Chocolate Chips: Add the classic chocolate flavor and texture associated with cannoli.
- Orange Zest: Adds bright citrus flavor that balances the creamy filling.
- Vanilla Extract: Adds warm flavor and enhances the sweetness.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Easy Shortcut: Use a box white cake mix for the cake layers.
- Mascarpone Substitute: Substitute cream cheese if needed, though the flavor will be tangier and less traditional. Try my Lemon Cream Cheese Bars.
- Orange Zest Substitute: Substitute lemon zest or omit it if you prefer a more classic vanilla-cannoli flavor.
- Make Cupcakes or a Sheet Cake: Bake as cupcakes or a 9×13 for easier serving. For the cupcakes, bake for 17–22 minutes, and for the sheet cake, bake for 25–30 minutes. Start checking a few minutes early since pan size and oven differences can affect the bake time, and make sure the center is set and a toothpick comes out clean. For another sheet cake recipe, try my Carrot Sheet Cake.
How To Make Cannoli Cake
Make the tender cake layers, whip the creamy cannoli filling, then layer everything together for a beautiful Italian-inspired dessert. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Make the White Cake Layers
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper. In a bowl, beat the sugar and eggs with an electric mixer for 2–3 minutes, until light, pale, and slightly frothy. This step helps create lift in the cake layers. You can use electric beaters for about 2-3 minutes.
- Add the strained ricotta cheese and beat again for another minute until well combined. Add the melted butter, vanilla extract, and milk. Whisk until well combined. There may be a few chunks from the butter- that’s okay.
- Sift the flour, baking powder, and salt directly into the wet ingredients. Fold until well combined—do not overmix.
- Divide the batter evenly between the two prepared pans. Smooth the top with a spatula to make sure the batter is evenly distributed. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn cakes out onto a wire rack to cool completely.
Make the Filling and Assemble the Cake
- In a bowl, beat the heavy cream until very stiff peaks form. Set aside. In another bowl, add the rest of the ingredients to the cannoli frosting and beat until smooth.
- Add the whipped cream to the bowl holding the rest of the frosting ingredients and fold in the mini chocolate chips.
- Once the cakes are cooled, slice each cake horizontally to create four even layers.
- Place one cake layer on a serving plate. Spread a generous layer of cannoli cream over the top.
- Repeat with the remaining layers, ending with cream on top. Optionally, frost the sides lightly or leave it semi-naked style.
- Decorate with mini chocolate chips, crushed pistachios, and candied orange peel, if desired.
Italian Cannoli Cake FAQs
No, they’re different! Both use sweet ricotta, but Cassata is a traditional Sicilian cake with marzipan, candied fruit, and liqueur-soaked sponge. Cannoli Cake mimics the flavors of cannoli—ricotta, chocolate chips, and cinnamon—without the marzipan or candied fruit.
Make sure the eggs and other ingredients are at room temperature and that your baking powder is fresh. Beat the eggs and sugar until light and slightly frothy before adding the remaining ingredients, and avoid overmixing once the flour is added.
Cake Layers: Bake up to 2 days ahead. Wrap tightly in plastic and store at room temp or freeze for up to 1 month.
Filling: Make the cream 1 day ahead. Store in an airtight container in the fridge and stir gently before using.
Assembled Cake: Can be assembled up to 1 day in advance. Chill uncovered for 30 mins to set, then cover lightly with plastic wrap.
Leftovers: Store in the fridge for up to 3 days. Best served within 24 hours for optimal texture.
Freezing: Freeze just the cake layers—not the assembled cake or filling. Filling can separate after thawing.
Yes! Straining the ricotta helps remove excess moisture and creates a thicker, creamier cannoli filling. Whole-milk ricotta works best.
Serving Suggestions
This Italian cannoli cake is a beautiful dessert for birthdays, holidays, and special gatherings. Start your meal with Ricotta Gnudi with a side of Parmesan Roasted Broccoli and Ciabatta Bread. Pair each slice with a cup of Thick Italian Hot Chocolate or add it to an Italian dessert table alongside Authentic Tiramisu.
My Pro Tips
Expert Tips
- Use room-temperature ingredients. They blend more evenly and help create a lighter cake.
- Beat the eggs and sugar well. This creates air in the batter and helps the cake layers rise.
- Don’t overmix after adding the flour. Gently fold the dry ingredients into the wet ingredients for tender cake layers.
- Strain the ricotta well. Excess moisture can make the cannoli filling too loose.
- Chill before slicing. Refrigerating the assembled cake helps the layers and filling set for cleaner slices.
More Italian Cake Recipes
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Cannoli Cake Recipe
Ingredients
White Cake Layers
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup butter, melted
- ¼ cup ricotta cheese
- 1 cup whole milk, at room temperature
- 1½ teaspoons vanilla extract, or almond extract
- 2½ cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Cannoli Cream Filling
- ½ cup ricotta cheese, strained
- 1 ¼ cup mascarpone cheese
- 1 cup heavy whipping cream
- 1¼ cups powdered sugar
- 1½ teaspoons pure vanilla extract
- 1 pinch salt
- Zest of 1 small orange
- 1 cup mini chocolate chips
Optional Garnishes
- Mini chocolate chips
- Crushed pistachios
- Candied orange peel
Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the sugar and eggs until light and slightly frothy. You can use electric beaters for about 2-3 mibutes.
- Add the ricotta cheese and beat again for another minute until well combined.
- Add the melted butter, vanilla extract, and milk. Whisk until well combined. There may be a few chunks from the butter- that's okay.
- Sift the flour, baking powder, and salt directly into the wet ingredients. Fold until well combined—do not overmix.
- Divide the batter evenly between the two prepared pans. Smooth the top with a spatula to make sure the batter is evenly distibuted.
- Bake for 20–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn cakes out onto a wire rack to cool completely. Once cooled, slice each cake horizontally to create 4 even layers.
Make the Cannoli Cream Filling
- In a mixing bowl, beat the heavy cream until very stiff peaks form. Set aside.
- In a separate bowl, mix together the ricotta, mascarpone, powdered sugar, vanilla, salt, and orange zest until smooth.
- Gently fold the whipped cream into the ricotta-mascarpone mixture until fully incorporated.
- Fold in the mini chocolate chips. Chill until ready to use.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of cannoli cream over the top.
- Repeat with the remaining layers, ending with cream on top. Optionally, frost the sides lightly or leave it semi-naked style.
- Decorate with mini chocolate chips, crushed pistachios, and candied orange peel, if desired.
- Chill the cake for at about 1 hour before serving to let the filling set.
Notes
- Use room-temperature ingredients. They blend more evenly and help create a lighter cake.
- Beat the eggs and sugar well. This creates air in the batter and helps the cake layers rise.
- Don’t overmix after adding the flour. Gently fold the dry ingredients into the wet ingredients for tender cake layers.
- Strain the ricotta well. Excess moisture can make the cannoli filling too loose.
- Chill before slicing. Refrigerating the assembled cake helps the layers and filling set for cleaner slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this for a friend’s 70th birthday party – EVERYONE LOVED it! I was channeling my Nonnie while making it. Thank you for helping me make her day special. One note, the cakes did not rise like they should have – it was harder to cut each in half. But still looked good. Wish I could upload my photo to show you.
This absolutely made my day! I love that you were channeling your Nonnie while making it, food has such a beautiful way of keeping those memories close. I’m so happy everyone loved the cake and that it helped make your friend’s 70th birthday extra special! Thank you for the note about the cake layers, too. I wish I could see your photo, I’m sure it was beautiful! ❤️
Can I use Gluten Free flour? My son has Celiac disease so we eat gluten free but I really wanted to try this cake.
Yes! Absolutely, you will sub Cup4Cup flour for the same amount. Enjoy!
Me
Hi
Can the layers be baked using 2×9 inch pans.? Any adjustments required
Thx
Hello, I am finally making this today and excited to! I just made the cakes and they did not rise. Do you know what I may have done wrong? I followed the directions, but they are both extremely thin. I think I’m going to try to make two more in order to have the four.
A few things come to mind- using room temperature ingredients and check your baking rising agent. Let me know!
The cream was fantastic, but I don’t know what happened to the cake. The baking powder I used has worked in other cakes. I didn’t try it again. I did just notice that the substitutions section has buttermilk listed, but there is no buttermilk in the recipe – is that an error? The cake was for an event, so I made your almond cake flour recipe because that one always works and used as a middle layer with the unleavened cakes on the top and bottom. I thought they might work since cannoli cream is usually in a crusty shell. Didn’t quite work, but Everyone loved the cream and the middle layer. I added orange zest to both the cream and the cake. I also added a little bit of cinnamon to the cream. I highly recommend your almond flour cake recipe with this cannoli cream!
Thank you so much for taking the time to share all of this, I really appreciate the detail.
You’re absolutely right to flag that, the mention of buttermilk in the substitutions section is an error, and thank you for catching it. I’ll get that corrected.
I’m so glad the cannoli cream was a hit, and I love your additions of orange zest and a touch of cinnamon, that’s very classic and sounds delicious. Using the almond flour cake as the middle layer was such a smart save, and you’re spot on that cannoli cream pairs beautifully with it. I agree, that combo works really well.
Thank you again for the thoughtful feedback and for trusting my recipes, it truly helps me improve them. 💛
wow, can’t get enough of this fantastic cake. Better than a cannoli.
So happy you love it, Ron! A cannoli is hard to beat, so this says wonders about the cake. I tend to agree, ha!
Excellent, refreshing, a joy of a desert to share!!
Yay! So happy you loved it. Yes, it is best when you share it with people you love 🥰.
Can’t wait to try this recipe!
I know you’ll love it.
The dreamiest cake you’ll ever try!