Here’s a show-stopping one-bowl Cannoli Cake that layers a tender white cake with a rich cannoli cream made from mascarpone, ricotta, and whipped cream. Lightly sweet with a hint of citrus and studded with mini chocolate chips, this cake brings the classic Sicilian cannoli flavors to any celebration.
Why You’ll Love this Family Favorite…
This Cannoli Cake stands out for its simplicity and authentic flavor. Unlike many recipes, this version includes ricotta in the cake batter for added moisture and a traditional touch. The soft, airy layers are mixed in one bowl, so the process is straightforward without sacrificing texture.
The filling combines mascarpone and ricotta with whipped cream, orange zest, and mini chocolate chips for the familiar cannoli profile—balanced, not overly sweet, and very elegant. Chill the assembled cake before slicing for clean layers and the best presentation.
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Table of Contents
- Why You’ll Love this Family Favorite…
- Ingredients You’ll Need
- Substitutions and Variations
- How To Make Cannoli Cake
- Cannoli Cake Expert Tips
- FAQ’s
- Make-Ahead, Storage, and Freezing
- Serving Suggestions
- More Italian Cake Recipes
- Cannoli Cake Recipe
Ingredients You’ll Need
Soft White Cake Layers:
- Granulated sugar – sweetens the cake and helps create a light crumb when whipped with the eggs.
- Eggs – provide structure and lift; whisking them with sugar yields an airy batter.
- Melted unsalted butter – adds flavor and moisture.
- Ricotta cheese – folded into the batter for extra moisture and authentic cannoli character.
- Vanilla or almond extract – vanilla for classic flavor; almond for a traditional Italian twist.
- Whole milk – tenderizes the crumb and adds moisture.
- All-purpose flour – the base of the cake; use quality flour for the best texture.
- Baking powder & salt – leavening and flavor balance.
What Is The Cannoli Filling Made Of?
- Ricotta cheese – well-strained, full-fat ricotta gives authentic flavor and creaminess.
- Mascarpone cheese – rich and silky to make the filling luxurious.
- Heavy cream – whipped and folded in to lighten the filling.
- Powdered sugar – keeps the filling smooth and lump-free.
- Mini chocolate chips – classic cannoli addition for texture and chocolate bites.
- Orange zest (optional) – brightens the filling with citrus notes.
- Optional garnishes – extra mini chips, crushed pistachios, or candied orange peel.
See the recipe card below for exact quantities.
Substitutions and Variations
- Ricotta – substitute blended/strained cottage cheese or use extra mascarpone for a smoother filling.
- Mascarpone – use cream cheese plus a splash of cream if unavailable.
- Buttermilk – make with whole milk + 1 tbsp lemon juice per cup.
- Mini chips – swap for chopped chocolate or add chopped pistachios for crunch.
- Citrus zest – use lemon in place of orange or omit if preferred.
- Box mix shortcut – use a white cake mix for the layers if you’re short on time.
- Liqueur – optional 1–2 tbsp Marsala or Amaretto folded into the filling for depth.
- Chocolate twist – add cocoa to the batter or use chocolate cake layers for a richer version.
- Format – bake as cupcakes or in a 9×13 sheet for easier serving.
How To Make Cannoli Cake
This photo-driven overview summarizes the steps; full instructions are in the recipe card below.
Soft White Cake Layers:
Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round pans. Whisk sugar and eggs in a large bowl until light and slightly frothy (2–3 minutes with electric beaters).
Step 2: Add ricotta and beat until combined. Stir in melted butter, extract, and milk. Small pieces from the butter are fine.
Step 3: Sift flour, baking powder, and salt into the wet ingredients and fold gently until combined. Do not overmix.
Step 4: Divide batter between the pans, smooth the tops, and bake 20–30 minutes or until a toothpick comes out clean.
Step 5: Cool in pans 10 minutes, then transfer to a rack to cool completely. When cold, slice each layer horizontally to create four even layers.
Cannoli Filling and Assembling the Cake
Step 6: Beat heavy cream to very stiff peaks. In a separate bowl, mix ricotta, mascarpone, powdered sugar, vanilla, salt, and orange zest until smooth.
Step 7: Gently fold whipped cream into the ricotta-mascarpone mixture, then fold in mini chocolate chips. Chill until ready to use.
Step 8: Place one cake layer on a serving plate and spread a generous layer of cannoli cream. Repeat with remaining layers, finishing with cream on top. Optionally, frost the sides lightly or leave semi-naked.
Step 9: Decorate with mini chocolate chips, crushed pistachios, and candied orange peel if desired. Chill the assembled cake about 1 hour before serving so the filling sets.
My Pro Tip
Cannoli Cake Expert Tips
- Beat sugar and eggs first (rather than creaming butter and sugar) to create extra lift—an old family trick for a lighter crumb.
- Use room temperature ingredients for a smoother batter and fluffier cake.
- Fold dry ingredients gently to avoid a dense cake.
- Chill the assembled cake at least 1 hour before slicing for clean layers.
- Add crunchy toppings just before serving to keep them crisp.
- Slice with a serrated knife for neat pieces without dragging the cream.
FAQ’s
Yes. Bake as cupcakes (reduce bake time to about 17–18 minutes) or in a 9×13″ pan for easier serving; adjust baking times accordingly.
No. Both use sweet ricotta, but cassata is a Sicilian cake layered with marzipan, candied fruit, and liqueur-soaked sponge. Cannoli cake focuses on ricotta, chocolate chips, and the creamy mascarpone filling—no marzipan or candied fruit required.
Make-Ahead, Storage, and Freezing
- Cake layers: Bake up to 2 days ahead. Wrap tightly and store at room temperature, or freeze for up to 1 month.
- Filling: Make the cream a day ahead and keep it chilled in an airtight container.
- Assembled cake: Can be assembled up to 1 day in advance. Chill uncovered 30 minutes to set, then cover lightly.
- Leftovers: Store in the fridge up to 3 days; best within 24 hours for optimal texture.
- Freezing: Freeze only the unfilled cake layers; assembled cake and filling can separate when thawed.
Serving Suggestions
Serve this Cannoli Cake as the finale to an Italian meal or alongside smaller bites. It pairs beautifully with espresso or Vin Santo and complements savory mains like arancini, seafood pasta, or classic polpette.
More Italian Cake Recipes
Pandoro Christmas Tree Cake (Italian Christmas Cake)
Italian Apple Cake (One Bowl)
Torta Caprese (Italian Flourless Chocolate Almond Cake)
Italian Almond Cake (Flourless)
Traditional Italian Panettone
Pistachio Tiramisu
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Cannoli Cake Recipe
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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
- 1¼ cups 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.
- Whisk sugar and eggs until light and slightly frothy (2–3 minutes).
- Add ricotta and beat for another minute until combined.
- Stir in melted butter, vanilla, and milk. Small butter pieces are fine.
- Sift flour, baking powder, and salt into the wet ingredients and fold until combined; do not overmix.
- Divide batter between pans, smooth the tops, and bake 20–30 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to a rack to cool completely. Slice each cake horizontally to create four layers.
Make the Cannoli Cream Filling
- Beat heavy cream until very stiff peaks form; set aside.
- In another bowl, mix ricotta, mascarpone, powdered sugar, vanilla, salt, and orange zest until smooth.
- Fold whipped cream into the ricotta-mascarpone mixture until incorporated.
- Fold in mini chocolate chips and chill until ready to use.
Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of cannoli cream.
- Repeat with the remaining layers, ending with cream on top. Frost sides lightly or leave semi-naked.
- Decorate with mini chips, crushed pistachios, and candied orange peel if desired.
- Chill about 1 hour before serving to let the filling set.
Notes
- Keep cake layers wrapped tightly for up to 2 days at room temperature or freeze for up to 1 month.
- Filling can be made the day before and stored chilled.
- Assembled cake keeps well in the fridge for 2–3 days; cover loosely.
Nutrition
Calories: 557 kcal
Carbohydrates: 60 g
Protein: 9 g
Fat: 32 g
Nutrition information is an estimate.
Additional Info
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