Go Back
Cannoli Cake Recipe

Classic Cannoli Layer Cake

A show-stopping dessert featuring tender, warmly spiced vanilla cake layers filled with an authentic ricotta and mascarpone cannoli cream loaded with mini chocolate chips.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake Layers:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fresh orange zest
  • 1 1/4 cups buttermilk at room temperature
  • For the Cannoli Filling:
  • 16 ounces whole milk ricotta cheese thoroughly strained
  • 8 ounces mascarpone cheese cold
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup mini semi-sweet chocolate chips
  • For the Whipped Frosting & Garnish:
  • 2 cups heavy whipping cream very cold
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 to 4 store-bought cannoli shells crushed (for decorating the edges)

Equipment

  • Three 8-inch round cake pans
  • Stand mixer or electric hand mixer
  • Fine-mesh sieve or cheesecloth (for straining ricotta)
  • Large mixing bowls
  • Offset spatula for frosting

Method
 

  1. Prep the Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper rounds.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  3. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until pale, light, and fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and fresh orange zest.
  4. Make the Batter: Turn the mixer down to low speed. Alternate adding the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
  5. Bake: Divide the cake batter evenly among the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  6. Prep the Ricotta: Before making the filling, it is absolutely critical to strain the ricotta cheese. Place it in a fine-mesh sieve set over a bowl and let it drain in the refrigerator for at least 2 hours (or ideally overnight) to remove excess liquid.
  7. Make the Cannoli Filling: In a large bowl, gently beat the cold mascarpone cheese and the strained ricotta cheese together until smooth. Sift in the powdered sugar and cinnamon, add the vanilla extract, and mix well. Fold in the mini chocolate chips using a spatula.
  8. Make the Frosting: In a separate chilled bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Assemble the Cake: Place one completely cooled cake layer on a serving plate. Spread exactly half of the cannoli filling evenly over the top. Add the second cake layer and spread the remaining cannoli filling. Top with the final cake layer. Frost the outside and top of the entire cake with the whipped cream frosting.
  10. Garnish and Chill: Gently press the crushed cannoli shells and some extra mini chocolate chips around the bottom edge or top border of the cake. Chill the cake in the refrigerator for at least 4 hours before slicing and serving.

Notes

Straining is Mandatory: Do not skip straining the ricotta cheese. If you use wet ricotta straight from the tub, your filling will be incredibly runny and your cake layers will slide completely apart.
Make Ahead: This cake actually slices much better if it has been chilled for several hours before serving. It can be fully assembled and kept loosely covered in the refrigerator up to 24 hours in advance.
Mascarpone Substitute: If you cannot find mascarpone cheese at your local grocery store, full-fat block cream cheese can be used as a substitute, though it will give the filling a slightly tangier flavor profile.