Cannoli Cake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Cannoli Cake layers ultra-moist vanilla sponge with silky ricotta-mascarpone cannoli filling studded with chocolate chips capturing tube pastry magic in elegant layer cake form.

This showstopper serves 12 in 60 minutes plus chill perfect Italian celebration centerpiece.

Why This Recipe Works

Strained ricotta eliminates watery filling ensuring spreadable cream. Cornstarch stabilizes mascarpone preventing separation. Cinnamon orange zest mimic authentic cannoli shell spice. Chilled filling firms perfect slicing. Chocolate chips provide crunch texture contrast.

Ingredients & Prep

Cake: 2½ cups flour, 2½ tsp baking powder, ½ tsp salt, ⅔ cup butter softened, 1¾ cups sugar, 2 eggs, 1½ tsp vanilla, 1¼ cups buttermilk, ¾ cup mini chocolate chips. Filling: 16 oz ricotta drained overnight, 16 oz mascarpone softened, 2 cups powdered sugar, 1 tbsp vanilla, ½ tsp cinnamon, ¾ cup mini chocolate chips.

Step-by-Step Instructions

Preheat oven 350°F. Grease flour three 8-inch pans. Whisk flour baking powder salt. Beat butter sugar fluffy 3 minutes. Add eggs vanilla. Alternate dry buttermilk beginning ending flour. Fold chips. Divide bake 25 minutes toothpick clean. Cool completely. Beat drained ricotta mascarpone smooth. Add sugar vanilla cinnamon. Fold chips chill 1 hour. Level cakes. Spread filling between layers frost top sides. Press chips halfway up sides chill 2 hours slice.

Flavor Variations

Storage Tips

Refrigerate airtight 5 days. Freeze slices 2 months. Best day two filling sets.

FAQs

Filling runny? Strain ricotta 24 hours cornstarch stabilizes. Cake dry? Buttermilk room temp don’t overbake. Chips sink? Toss flour first.

Conclusion

Cannoli Cake bottles shell-filling bliss through layer genius creamy crunchy celebratory perfection.

Cannoli Cake Recipe

Print Recipe

Cannoli Cake transforms Italian tube pastry into towering layer cake glory. Moist vanilla bean sponge cradles ultra-creamy ricotta-mascarpone filling studded with mini chocolate chips and candied orange flecks. Silky buttercream seals delicate crumb while pistachio crunch adds textural magic. Ultimate Pinterest birthday cake showstopper.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 25 mins
• Total Time: 3 hours (+ chill)
• Yield: 12–16 slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: Italian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Vanilla Layer Cake (3 layers):
• 2½ cups cake flour (spooned)
• 2½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter (room temp)
• 1½ cups granulated sugar
• 4 large egg whites (room temp)
• 1 tbsp vanilla bean paste
• 1 cup whole milk (room temp)
• ½ cup sour cream
• Cannoli Filling:
• 2 cups whole milk ricotta (drained overnight)
• 1½ cups mascarpone (room temp)
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp orange zest
• ¼ tsp cinnamon
• 1 cup mini chocolate chips
• Buttercream:
• 1½ cups unsalted butter (room temp)
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream
• Pinch salt
• Garnish:
• Chopped pistachios
• Mini chocolate chips
• Powdered sugar dust

 

Instructions

• 1. Drain ricotta overnight in cheesecloth-lined strainer. Discard whey.
• 2. Preheat oven 350°F. Prep 3x 8-inch pans (parchment bottoms).
• 3. Whisk flour + baking powder + salt.
• 4. Cream butter + sugar 3 mins pale. Add egg whites one-by-one.
• 5. Mix vanilla + milk + sour cream separate bowl.
• 6. Alternate dry/wet into creamed butter (⅓ dry, ½ wet). Fold gently.
• 7. Divide batter. Bake 22-26 mins. Cool completely.
• 8. Beat drained ricotta + mascarpone smooth. Add powdered sugar, vanilla, zest, cinnamon. Fold chips. Chill.
• 9. Buttercream: Beat butter fluffy. Gradual powdered sugar. Vanilla + cream + salt to pipeable.
• 10. Level cakes. Filling between layers. Crumb coat, chill 20 mins. Final frost smooth.
• 11. Press pistachios halfway up sides. Pipe rosettes. Garnish chips + powdered sugar.

Notes

• Cheesecloth drain = no watery filling disaster.
• Cake flour = tender fine crumb essential.
• Room temp everything = emulsion success.
• Overnight chill = cannoli flavor peak.
• Stabilize filling: Extra 1 tbsp cornstarch if humid.
• Make ahead: Bake day 1, assemble day 2.
• Freezes unfrosted 2 months.
• Flavor twists: Amaretto soak, rum syrup, candied cherries.
• Slice chilled = clean ricotta reveal.
• Serves 12-16. Sicilian birthday perfection.

Nutrition

• Serving Size: 1 slice
• Calories: 685
• Sugar: 42g
• Sodium: 320mg
• Fat: 45g
• Saturated Fat: 26g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 125mg

Keywords: cannoli cake, cannoli cream cake, ricotta chocolate chip cake, italian cannoli cake, layer cake cannoli