Experience the ultimate Italian-inspired dessert: Cannoli Cake!
This heavenly creation marries the rich flavors of traditional cannoli with the elegance of a layered cake.
Every slice offers a perfect balance of moist vanilla sponge, creamy ricotta frosting, and a delightful burst of chocolate chips.
If you’re a fan of cannoli or just love a good cake, you’ve got to give this recipe a try.
Why You’ll Love This Cannoli Cake
Rich & Creamy Flavor: This Cannoli Cake offers an indulgent experience, thanks to the luscious ricotta and mascarpone frosting.
Textural Contrast: The combination of moist sponge, velvety frosting, and chocolate chips creates an irresistible blend of textures.
Crowd-Pleaser: This Cannoli Cake is sure to impress guests at any gathering. Everyone will love the familiar flavors, and they’ll definitely want the recipe!
Ingredients
- Cake Flour: The foundation of the cake, providing structure and texture. Cake flour makes it lighter, but you can use all-purpose if that’s all you have.
- Baking Powder & Baking Soda: Help the cake rise and become light and fluffy.
- Salt & Vanilla: Enhance the flavors of the other ingredients and balance the sweetness.
- Unsalted Butter & Oil: Add richness and moisture to the cake, creating a tender crumb.
- Granulated Sugar: Sweetens the cake and helps create a golden-brown crust.
- Eggs: Act as a binding agent, adding moisture and contributing to the cake’s structure.
- Whole Milk: Creates a moist, tender cake with a fine crumb.
- Mini Chocolate Chips: Provide a delightful chocolate flavor and signature cannoli texture.
- Ricotta Frosting: A creamy, dreamy blend of ricotta cheese, mascarpone, whipped cream, powdered sugar, orange zest, and vanilla extract.
How to Make Cannoli Cake
If you’re a fan of classic cannoli or simply love decadent cakes, this recipe is a must-try.
The harmonious blend of textures and flavors will transport you straight to a charming Italian bakery.
Sure, it takes a few extra steps compared to a box mix, but it’s so worth it!
1. PREP: Preheat the oven to 350°F. Grease three 8-inch pans and line them with parchment paper.
2. MIX: Combine ½ cups milk, oil, and vanilla in a glass. In another, beat the eggs and remaining milk.
3. WHISK: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Add the butter to the dry mix and blend with a mixer on low until crumbly.
4. BLEND: Add the milk-oil mixture and mix until smooth. Slowly add the egg-milk mixture and mix until combined. Fold in mini chocolate chips.
5. BAKE: Divide the batter between the pans and bake for 25-30 minutes. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. FROST: Drain the ricotta and beat it with the mascarpone cheese, adding the powdered sugar until thick. Whip heavy cream with orange zest and vanilla, then fold it into the ricotta mix.
7. ASSEMBLE: Layer the cakes, spreading frosting between each. Frost the sides and top, then add mini chocolate chips. Refrigerate for 2 hours before serving.
Enjoy!
Tips For the Best Cannoli Cake
I’ve always loved cannoli. It’s a classic Italian dessert with a crispy shell and creamy, sweet ricotta filling.
And yes, those irresistible flavors work really well in a cake!
Check out these tips, and then get baking!
- Drain the ricotta. Spread it over a layer of paper towels, add another layer on top, then press gently. This removes excess moisture so the frosting isn’t watery.
- Room temperature. Ensure the butter, eggs, and milk are at room temperature to mix evenly and create a smooth texture.
- Avoid overmixing. After adding the final milk mixture, mix the cake batter just until combined. If you work it too much, the cake will be dry and tough.
- Cool completely. To prevent the frosting from melting, allow the cake layers to cool completely on wire racks before frosting.
- Chill before serving. Refrigerate the frosted cake for at least 2 hours to allow the flavors to meld and the frosting to set before slicing and serving.
- Add crunch. For added texture, add a layer of crushed cannoli shells or cookies inside or on top of the cake.
How to Store
I don’t recommend freezing leftover slices or the frosting on its own. All that dairy won’t thaw well.
But you can freeze the cake, then thaw and cover it with fresh frosting when needed.
To Store: Place leftover cake in an airtight container or cover it tightly with plastic wrap. Refrigerate for 3-4 days.
To Freeze: Wrap cooled cake layers (without frosting) in plastic and aluminum foil. Freeze for up to 2 months, thawing overnight in the refrigerator before frosting and serving.
More Dreamy Italian Desserts to Try
Italian Cream Cake
Struffoli Italian Honey Balls
Zeppole (Italian Doughnuts)
Amaretti Cookies
Mini Cannoli Bites
Cannoli Cake
16
servings25
minutes30
minutes449
kcalThis cannoli cake is a sweet, creamy dream! With fluffy sponge layers and a rich ricotta frosting, it’s like your favorite Italian treat in cake form.
Ingredients
- For the Cake
1 1/4 cups whole milk, divided
6 tablespoons vegetable oil
2 teaspoons vanilla
3 large eggs
2 3/4 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup mini chocolate chips
- For the Ricotta Frosting
16 ounces whole milk ricotta cheese, drained
8 ounces mascarpone cheese, room temperature
1/2 cup heavy whipping cream
4-5 cups powdered sugar
1 teaspoon orange zest
2 teaspoons vanilla extract
1 cup mini chocolate chips, for topping
Instructions
- Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Make the cakes: In a measuring glass, combine 1/2 cup of milk with the oil and vanilla. Stir and set aside. In a separate measuring glass or bowl, lightly beat the eggs, then whisk in the remaining milk. Set aside.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add the butter in chunks and combine with an electric mixer on low speed until it resembles coarse sand.
- Pour the milk-oil mixture into the bowl and beat with the mixer on medium-low until well blended, about 2 minutes. Scrape the bottom and sides of the bowl and beat again to remove lumps.
- With the mixer on low, blend in the egg-milk mixture, adding it slowly. Mix until just combined, then gently fold in the mini chocolate chips.
- Divide the batter evenly between the three cake pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely.
- Make the frosting: While the cakes cool, drain any excess moisture from the ricotta by placing it between paper towels and pressing gently.
- In a mixing bowl, beat the ricotta and mascarpone cheese with an electric mixer until smooth and creamy. Slowly add 4 cups of powdered sugar, blending on low, until thickened. If needed, add more powdered sugar (the final amount will depend on how wet the ricotta is).
- In a separate bowl, whip the heavy cream, orange zest, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined.
- Assemble: Place one cake layer on a serving plate or cake stand. Spread about 1/2 cup of frosting evenly over the top. Add the second cake layer and repeat the frosting process. Top with the final cake layer and spread frosting around the sides and top of the cake.
- Sprinkle mini chocolate chips on top and/or press them on the sides. Refrigerate for at least 2 hours to let the frosting set before serving. Enjoy your delicious Cannoli Cake!
Notes
- Ensure the butter, eggs, and milk are at room temperature to mix evenly and create a smooth texture.
- For added texture, add a layer of crushed cannoli shells or cookies inside or on top of the cake.
