Italian Cannoli Cake: A Dreamy Italian Dessert!

There are some desserts that just whisper “celebration,” and then there’s the Italian Cannoli Cake. Imagine all the beloved flavors and textures of a classic Sicilian cannoli, transformed into a show-stopping, multi-layered cake! This isn’t just a cake; it’s an experience, a joyous fusion of tender, moist cake layers, rich, creamy ricotta cream filling, and a fluffy mascarpone frosting. Every bite transports you straight to a charming Italian bakery, without having to leave your kitchen.

Get ready to impress your family and friends with a dessert that’s both familiar and wonderfully novel. It’s surprisingly approachable, and the pure joy it brings is absolutely priceless. Let’s bake some magic!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Adore This Italian Cannoli Cake

This isn’t just another cake recipe; it’s a culinary journey! Here’s why the Italian Cannoli Cake will become your new favorite:

• A Taste of Italy: It perfectly captures the essence of a traditional cannoli – the sweet ricotta, the subtle hint of citrus, the chocolate chips.
• Showstopper Status: With its impressive layers and elegant garnishes, this cake is guaranteed to be the star of any gathering, from dinner parties to special occasions.
• Texture Heaven: Enjoy the contrast of moist, tender cake with the velvety-smooth, slightly granular ricotta cream filling, all encased in luscious mascarpone frosting.
• Pure Joy: There’s an undeniable satisfaction in creating something so beautiful and delicious from scratch.

What You’ll Need

Prep time: 60 minutes

Servings: 12

For the Cake Layers

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• Zest of 1 orange (optional, but highly recommended for authentic flavor)

For the Cannoli Filling

• 2 lbs (about 4 cups) full-fat ricotta cheese, well-drained (ideally overnight in a cheesecloth)
• 1 cup powdered sugar, sifted
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon (optional)
• Zest of ½ orange or lemon (optional)
• ¾ cup mini chocolate chips
• ¼ cup candied orange peel, finely chopped (optional)

For the Mascarpone Frosting

• 16 oz (2 cups) mascarpone cheese, chilled
• 1 cup heavy cream, chilled
• ½ cup powdered sugar, sifted
• 1 teaspoon vanilla extract

For Garnishing

• Extra mini chocolate chips
• Crushed cannoli shells or pizzelle cookies (for crunch)
• Maraschino cherries or candied orange slices

How to Make Italian Cannoli Cake

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and orange zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry. Mix until just combined; do not overmix.
6. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Step 2: Make the Cannoli Filling

1. In a large bowl, combine the well-drained ricotta cheese, sifted powdered sugar, vanilla extract, cinnamon (if using), and citrus zest (if using). Beat with an electric mixer on medium speed until smooth and creamy.
2. Gently fold in the mini chocolate chips and chopped candied orange peel (if using).
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the ricotta cream to firm up slightly.

Step 3: Whip Up the Mascarpone Frosting

1. In a large, chilled bowl, combine the cold mascarpone cheese, cold heavy cream, sifted powdered sugar, and vanilla extract.
2. Using an electric mixer, beat on low speed until combined, then increase to high speed and beat until stiff peaks form. Be careful not to overbeat, or it may curdle.

Step 4: Assemble Your Cannoli Masterpiece

1. Assembling your Italian Cannoli Cake is where the magic truly happens. Once the cake layers are completely cool, place one layer on your serving plate or cake stand.
2. Spread about one-third of the cannoli filling evenly over the first cake layer, leaving a small border.
3. Carefully place the second cake layer on top and repeat with another third of the cannoli filling.
4. Top with the third cake layer.
5. Generously frost the entire cake (top and sides) with the prepared mascarpone frosting.
6. Garnish the cake with extra mini chocolate chips around the sides, crushed cannoli shells or pizzelles on top, and a few cherries or candied orange slices for a final flourish.
7. Refrigerate for at least 1-2 hours before slicing to allow the filling to set and the flavors to meld beautifully. Enjoy!

Fun Twists & Serving Ideas

• Nutty Delight: Fold in finely chopped pistachios or almonds into the cannoli filling for an added textural dimension and authentic Italian touch.
• Espresso Kick: Brush your cake layers with a light espresso syrup before adding the filling for a Tiramisu-cannoli fusion.
• Mini Cakes: Use a cookie cutter to create individual mini Italian Cannoli Cakes for elegant single servings.
• Liqueur Lift: Add a tablespoon of Marsala wine or rum to the ricotta filling for a more grown-up flavor profile.
• Serving Suggestion: Serve with a strong espresso or a glass of sweet dessert wine like Vin Santo.

What Our Fans Are Saying!

• Maria G. ⭐⭐⭐⭐⭐
  “Absolutely divine! This cake is everything I dreamed of and more. The ricotta filling is so authentic, and the mascarpone frosting is light and not too sweet. My family devoured it!”
• David P. ⭐⭐⭐⭐⭐
  “I made this for a potluck, and it was the first thing gone! People kept asking for the recipe. The orange zest in the cake layers really makes a difference. A true showstopper!”
• Sophia L. ⭐⭐⭐⭐
  “A bit of work, but SO worth it! My only suggestion would be to ensure your ricotta is super drained. Mine was a little runny the first time, but the flavor was still incredible. Will definitely make again!”

Italian Cannoli Cake FAQs

Q: Can I make the cake layers ahead of time?

A: Yes! You can bake the cake layers up to 2 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature or in the refrigerator.

Q: How long does Italian Cannoli Cake last?

A: This cake should be stored in the refrigerator due to the fresh ricotta and mascarpone. It will stay fresh for 3-4 days when properly covered.

Q: Is it necessary to drain the ricotta cheese?

A: Absolutely! This is a crucial step. Ricotta contains a lot of excess moisture, which can make your filling watery and cause the cake to sag. Draining it overnight in a cheesecloth or a fine-mesh sieve is highly recommended.

Q: Can I use different types of chocolate chips?

A: Yes, you can! While mini semi-sweet chocolate chips are traditional for cannoli, you can use dark chocolate, milk chocolate, or even white chocolate chips based on your preference.

Recipe Note

This Italian Cannoli Cake is more than just a dessert; it’s a testament to the joy of baking and the magic of Italian flavors. It takes a little love and effort, but every single bite of that tender cake, rich ricotta cream, and fluffy frosting makes it utterly worthwhile. For another amazing dessert experience, try our Lemon Raspberry Cheesecake Bars. Share this masterpiece with those you love, and watch their faces light up with pure culinary delight!