This Cannoli Cake is a showstopping dessert that brings the beloved flavors of classic cannoli to a decadent, shareable treat. Layers of moist, tender cake are filled with a luscious ricotta cream, perfectly sweetened and flecked with mini chocolate chips. The ricotta, strained for 12 hours, ensures a velvety texture that melts in your mouth. A dusting of powdered sugar and a drizzle of chocolate glaze add the final touch of indulgence. Every bite is a harmonious blend of creamy, crunchy, and rich flavors that will transport you straight to a Sicilian bakery.
With a 13-hour total time, this recipe is a labor of love, but the result is worth every moment. The cake’s airy crumb contrasts beautifully with the dense, creamy filling, while the chocolate chips provide a delightful crunch. Each slice is a celebration of textures and flavors, from the tangy ricotta to the sweet, buttery cake. Perfect for special occasions or as a weekend baking project, this Cannoli Cake is sure to impress and satisfy even the most discerning dessert lovers.
Ingredients for Cannoli Cake
- Cake:
- 2 ⅔ cups (333 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar (firmly packed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons (170 g) unsalted butter (cut into 12 pieces and softened)
- 1 ½ cups (355 ml) buttermilk (room temperature preferred)
- 2 large eggs (room temperature preferred)
- 1 Tablespoon vanilla extract
- Frosting:
- 16 oz (454 g) whole milk ricotta cheese
- 16 oz (454 g) mascarpone cheese (softened for 15-20 minutes)
- 4 cups (500 g) powdered sugar
- 1 Tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¾ cups mini chocolate chips (divided)
Step-by-Step Instructions
- Strain the Ricotta: Line a large strainer with two layers of cheesecloth. Place the ricotta cheese on top, wrap the cheesecloth around it, and press firmly with something heavy to squeeze out the liquid. Place the strainer in a mixing bowl, leaving at least an inch of space at the bottom. Refrigerate for at least 4 hours or overnight.
- Prepare the Cake Layers: Preheat oven to 350°F (175°C). Grease and flour your cake pans, and line the bottoms with parchment paper rounds. Set aside.
- In a large bowl or stand mixer, combine flour, sugars, baking powder, baking soda, and salt.
- With an electric mixer on low speed, add butter one tablespoon at a time, waiting for each to fully incorporate. The mixture should have a slightly sandy texture.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until combined.
- With the mixer on low speed, slowly pour the buttermilk mixture into the batter until smooth and silky. Pause to scrape the sides and bottom of the bowl as needed.
- Evenly divide the batter into the prepared cake pans and bake for 28-30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Allow cakes to cool in the pans for 10-15 minutes, then run a knife along the edges to loosen them. Invert onto a cooling rack and cool completely before frosting.
- Make the Frosting: Remove ricotta and mascarpone from the refrigerator 15-20 minutes before starting to soften slightly.
- Combine drained ricotta and mascarpone in a large mixing bowl. Use an electric mixer on low speed to stir until smooth.
- Gradually add powdered sugar until combined and smooth.
- Add vanilla, cinnamon, and salt, and stir to combine.
- Assemble the Cake: If needed, level your cooled cakes. Spread an even layer of frosting over the first cake layer and sprinkle 2-4 Tablespoons of mini chocolate chips evenly. Repeat with the next layer. Top with the last layer and cover the entire cake with the remaining frosting. Press the remaining mini chocolate chips about ⅓ of the way up from the bottom and sprinkle some on top, if desired.
Time-Saving Tips for a Quicker Cannoli Cake
If you’re short on time, skip the ricotta straining step by using pre-strained ricotta or a high-quality ricotta that’s already thick. You can also bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. For the frosting, use a food processor to combine the ricotta and mascarpone quickly and smoothly.
Creative Topping and Serving Ideas
Elevate your Cannoli Cake by adding a drizzle of melted chocolate or caramel on top. For a festive touch, sprinkle crushed pistachios or candied orange peel over the frosting. Serve each slice with a dollop of whipped cream or a side of fresh berries for a refreshing contrast.
Storage and Reheating Tips
Store your Cannoli Cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 15-20 minutes before serving to soften the frosting. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before enjoying.
Equipment Guidance for Perfect Results
Use a stand mixer or hand mixer for the cake batter and frosting to ensure a smooth, lump-free texture. A cake turntable makes frosting the cake evenly much easier. If you don’t have parchment paper rounds, lightly grease and flour your cake pans to prevent sticking.
Recipe Variations to Try
Swap the mini chocolate chips for chopped dark chocolate or white chocolate for a different flavor profile. For a nutty twist, fold ½ cup of finely chopped pistachios into the frosting. If you prefer a lighter cake, substitute half the buttermilk with plain yogurt for a tangy, moist crumb.
Cannoli Cake
Ingredients
Cake
- 2 ⅔ cups all-purpose flour (333 g)
- 1 ½ cups granulated sugar (300 g)
- ½ cup light brown sugar firmly packed (100 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons unsalted butter cut into 12 pieces and softened (170 g)
- 1 ½ cups buttermilk room temperature preferred (355 ml)
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
Frosting
- 16 oz whole milk ricotta cheese (454 g)
- 16 oz mascarpone cheese softened for 15-20 minutes (454 g)
- 4 cups powdered sugar (500 g)
- 1 Tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- ¾ cups mini chocolate chips divided
Instructions
- Strain the ricotta
- Line a large strainer with two layers of cheesecloth, place the ricotta cheese on top and wrap the cheesecloth around the ricotta. Place something heavy over the cheesecloth and press firmly to help squeeze out the liquid. Place the strainer in a mixing bowl that leaves at least an inch of space between the bottom of the strainer and the bottom of the bowl. Place in the refrigerator and allow the ricotta to strain at least 4 hours or overnight.
- Prepare the cake layers
- Preheat oven to 350F (175C) and thoroughly grease and flour your cake pans. I recommend lining the bottoms of your cake pans with parchment paper rounds. Set aside.
- In a large bowl or the bowl of your stand mixer, combine flour, sugars, baking soda, baking powder, and salt.
- With an electric mixer on low speed, or your stand mixer, add butter one tablespoon at a time, waiting for each tablespoon to be fully incorporated before adding the next. Once finished the mixture should have a slightly sandy texture.
- In a separate bowl whisk together buttermilk, eggs, and vanilla extract until combined.
- With mixer on low speed, slowly pour buttermilk mixture into batter until combined and batter is smooth and silky. Be sure to pause and scrape the sides and bottom of the bowl as needed while mixing.
- Evenly divide the batter into the prepared cake pans and bake in preheated oven for 28-30 minutes.
- When cakes are finished baking, a toothpick inserted into the center should come out clean or with only a few moist crumbs.
- Allow cakes to cool in pan for 10-15 minutes in pan before running a knife along the edge to loosen them up and inverting onto a cooling rack. Cool completely before frosting.
- Frosting
- Remove ricotta and mascarpone from the refrigerator 15-20 minutes before beginning so they have some time to soften but do not become too warm.
- Combine drained ricotta and mascarpone cheese in a large mixing bowl and use an electric mixer on low speed to stir until smooth.
- Gradually add powdered sugar until combined and smooth.
- Add vanilla, cinamon, and salt and stir to combine.
- Assembly
- If necessary, level your cooled cakes. Spread an even, moderately thick layer of frosting over the first cake layer. Sprinkle 2-4 Tablespoons of mini chocolate chips evenly over the frosting. Take your next layer of cake and repeat this process. Top with the last layer of cake and cover the entire top and sides of the cake with an even layer of the remaining frosting (see decorating note below). Press the remaining mini chocolate chips about ⅓ of the way up from the bottom of the cake, and sprinkle some on top, if desired.