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Cannoli Cake Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/cannoli-cake-recipe/