Cannoli Cake Recipe

A slice of cannoli cake on a plate with a fork.

5 from 1 vote

Here’s a show-stopping Cannoli Cake that layers fluffy white cake with a luscious cannoli cream filling made from mascarpone, ricotta, and whipped cream. Lightly sweet with a hint of citrus and studded with mini chocolate chips—this cake brings the flavor of the classic Italian dessert to your dessert table.

Prep Time15

Cook Time30

Total Time1 15

Course: Baking, cake, Dessert

Cuisine: Italian/ American

Keyword: cannoli cake, cannolis, white cake

Servings: servings

Author: Elena Davis

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

Make-Ahead & Storage

The cake layers can be baked a day in advance and wrapped tightly in plastic.
The cannoli filling can be made the day before—store it chilled until ready to assemble.
Assembled cake keeps well in the fridge for 2–3 days. Cover loosely to avoid absorbing fridge odors.

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