There’s something about a Cannoli Cake that just grabs your attention. Maybe it’s the rich ricotta cream or the bursts of mini chocolate chips. This dessert brings the joy of a classic cannoli into soft, moist cake layers. Whether you’re baking for a holiday or just want to wow your guests, this Italian-inspired cake delivers both flavor and flair. Stick around to learn how to make a Cannoli Cake that’s as easy as it is unforgettable.
Why You’ll Love This Recipe
- Quick to prepare with simple, pantry-friendly ingredients
- Ricotta frosting with a smooth texture and just the right hint of sweetness
- Perfect centerpiece for birthdays, holidays, or family dinners
- Brings together classic cannoli flavors with soft cake layers in one irresistible treat
- Mini chocolate chips give a light crunch and a pop of rich chocolate in every bite
Ingredients Needed
For the Cake Layers
• All-purpose flour, 2½ cups, measured accurately for a light crumb
• Baking powder, 2½ teaspoons, to help the cake rise
• Salt, ½ teaspoon, to balance sweetness
• Unsalted butter, ⅔ cup, softened at room temperature
• Granulated sugar, 1¾ cups, for sweetness and moisture
• Large eggs, 2, brought to room temperature
• Vanilla extract, 1½ teaspoons, for a warm flavor base
• Buttermilk, 1¼ cups, room temperature for better mixing
• Mini chocolate chips, ¾ cup, tossed in a bit of flour to prevent sinking
For the Ricotta Frosting
• Whole milk ricotta cheese, ⅓ cup, drained well to avoid a runny texture
• Cream cheese, 4 oz, softened for easy blending
• Heavy whipping cream, ½ cup, for a fluffy finish
• Powdered sugar, 2 cups, sifted for a smooth frosting
• Vanilla extract, 1 teaspoon, to enhance the cream flavor
• Orange zest, 1 teaspoon, optional for a bright citrus note
• Mini chocolate chips, 1 cup, to sprinkle generously on top
How to Make Cannoli Cake
Get the pans ready
Start by heating your oven to 350°F (175°C). Line two round 8-inch cake pans with parchment paper and lightly coat the sides with nonstick spray or butter.
Combine dry ingredients
Grab a medium-sized bowl and stir the flour with baking powder and a pinch of salt using a spoon or fork. Keep blending gently until the mixture looks even, then leave it aside for later.
Cream the butter and sugar
Put the soft butter and sugar into a large bowl. Use a mixer to beat them until the texture becomes smooth and creamy with a light color. This step helps build a soft, airy base for the cake.
Add eggs and vanilla
Crack in one egg at a time, mixing well between each addition. Then pour in the vanilla extract and beat again until smooth.
Mix in flour and buttermilk alternately
Add a portion of the dry ingredients, stir gently, then pour in part of the buttermilk. Continue alternating between the two, ending with the flour mix. Be careful not to overmix, just stir until everything is incorporated.
Fold in the chocolate chips
Add the mini chocolate chips and gently fold them into the batter with a spatula. Avoid stirring too hard to keep the cake light.
Pour and bake
Divide the batter evenly between the two pans. Smooth the tops and place in the center of the oven. Bake for about 28 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes
Let the cakes cool in their pans for five minutes before transferring them to a wire rack. Allow them to cool completely before assembling.
Slice each cake horizontally
Once cool, carefully cut each cake in half to make four thin layers. Use a long serrated knife and try to keep the layers even.
Drain the ricotta
Place the ricotta on a few layers of paper towels and press lightly with more towels on top to remove any extra moisture. This keeps the frosting thick and smooth.
Make the frosting base
In a bowl, beat the drained ricotta with softened cream cheese and powdered sugar until you get a smooth, creamy mixture.
Whip the cream
In another bowl, whip the heavy cream and vanilla until stiff peaks form. This will help make the frosting light and airy.
Fold it all together
Gently fold the whipped cream into the ricotta mixture. Add orange zest at this stage if you’re using it. Stir until everything is blended.
Start building the cake
Place one cake layer on a serving plate. Spread an even layer of frosting on top.
Add the rest of the layers
Continue stacking the cake, spreading frosting between each one until all four layers are assembled.
Frost the outside
Coat the sides and top with a light layer of frosting for a rustic finish. Add a little extra on top if you prefer more coverage.
Decorate the top
Sprinkle mini chocolate chips over the top for crunch and extra chocolate flavor.
Chill before serving
Refrigerate the cake for at least one hour to let the frosting firm up. This makes it easier to slice and improves the overall texture.
Serving and Storage Tips
Serving Suggestions:
Serve Cannoli Cake chilled for the best texture and flavor. Use a clean, sharp knife to cut neat slices. Wipe the blade between cuts for cleaner presentation. Add a sprinkle of mini chocolate chips or chopped pistachios just before serving to enhance texture and visual appeal. For a festive touch, garnish each slice with a dollop of ricotta frosting and a small piece of candied orange peel or a mini cannoli shell.
Storage Instructions:
Refrigerate the cake in an airtight container. It stays fresh for up to four days. If stacking layers or transporting, insert toothpicks and cover loosely with plastic wrap to prevent smudging the frosting. Avoid leaving the cake out at room temperature for long periods, as the ricotta frosting is dairy-based. This cake is not freezer-friendly due to the creamy filling, which may separate upon thawing.
Expert Tips for Success
Troubleshooting Common Issues
Why is my ricotta frosting runny?
Too much moisture in the ricotta is usually the culprit. Always drain the ricotta thoroughly using paper towels or cheesecloth before mixing.
How to get perfectly level cake layers
Use a serrated knife or cake leveler once the cake has cooled completely. Trim the dome for an even, professional look.
Preventing a dry cake
Do not overbake. Check doneness with a toothpick a few minutes before the suggested time. Also, use room temperature buttermilk and eggs to retain moisture.
Best way to slice the cake
Chill the cake for at least one hour before slicing. Use a hot, clean knife for sharp edges.
Pro Baker Secrets
Use room temperature ingredients
They blend more smoothly and create a stable batter, which leads to better texture.
Avoid overmixing the batter
Mix just until ingredients are combined. Overmixing can create a dense or tough cake.
Importance of chilling
Chilling the cake helps the flavors meld and gives the frosting time to set, making it easier to slice and serve cleanly.
Nutritional Information
Here is an approximate nutritional breakdown for one slice of Cannoli Cake, based on a 12-slice serving:
Calories: 420
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 240mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugars: 32g
Protein: 7g
Keep in mind, values may vary depending on the specific ingredients used, especially the type of ricotta, cream cheese, and chocolate chips. For the most accurate results, calculate based on your exact brands and portion sizes.
Variations and Customizations
Flavor Options
Turn the classic into a chocolate version by adding cocoa powder to the cake batter or mixing melted chocolate into the frosting. For a citrus boost, swap in lemon or orange zest and use citrus extract instead of vanilla. To make an adult version, brush the cake layers with a light syrup infused with rum or amaretto. Coffee lovers can add a splash of espresso to the frosting for a bold twist.
Topping Ideas
Go beyond chocolate chips by sprinkling chopped pistachios, toasted almonds, or even colorful candied fruit. You can also top the cake with mini cannoli shells for extra crunch and visual appeal.
Alternative Formats
Cannoli Cake isn’t limited to one form. Pour the batter into a sheet pan for easy slicing or make individual cupcakes for parties. Another fun option is turning it into a poke cake with sweetened ricotta filling poured into small holes for added moisture and flavor.
Conclusion
This Cannoli Cake combines the rich creaminess of a traditional cannoli with the soft, moist texture of a layered cake. It’s simple to prepare, full of flavor, and makes a lasting impression at any celebration. Whether you’re baking for a family dinner or a special occasion, this dessert always hits the mark.
If you tried this recipe, let us know how it turned out by leaving a star rating and a comment. Did you make any fun twists or custom versions? We’d love to hear about them. Share your creations on Pinterest or Facebook to inspire other home bakers.
What topping or variation did you try with your Cannoli Cake? Tell us in the comments.
Cannoli Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two 8-inch round pans with parchment and grease sides.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing between each. Add vanilla and beat until smooth.
- Alternate adding dry mixture and buttermilk to the batter, starting and ending with dry ingredients. Mix until just combined.
- Fold in mini chocolate chips gently with a spatula.
- Divide batter into pans and bake 28–35 minutes, or until a toothpick comes out clean.
- Let cakes cool 5 minutes in pans, then transfer to wire racks to cool completely.
- Slice each cooled cake horizontally to create four total layers.
- Drain ricotta thoroughly using paper towels or cheesecloth.
- Beat ricotta, cream cheese, and powdered sugar until smooth.
- In a separate bowl, whip cream and vanilla until stiff peaks form.
- Fold whipped cream into ricotta mix. Add orange zest if using. Mix until combined.
- Place one cake layer on a plate. Spread frosting evenly on top.
- Repeat with remaining layers and frosting between each.
- Coat top and sides with remaining frosting. Smooth or leave rustic.
- Sprinkle mini chocolate chips on top to decorate.
- Chill for at least 1 hour before slicing for best texture.
Notes
10. Frequently Asked Questions
Does a Cannoli Cake need to be refrigerated?
Yes, because the frosting contains ricotta and cream cheese, it’s important to keep the cake in the fridge. Store it in a covered container to keep it fresh and prevent the frosting from softening too much.
What does Cannoli Cake taste like?
It has the soft texture of vanilla cake with the creamy, slightly tangy flavor of ricotta and cream cheese frosting. The chocolate chips add small bursts of sweetness and crunch, similar to a classic cannoli.
How to stop cannoli from going soggy?
The key is to drain the ricotta very well and make sure the cake layers are fully cooled before frosting. Also, avoid adding too much liquid to the filling and refrigerate the cake right after assembling.
How long does cannoli stay fresh?
When properly stored in the fridge, Cannoli Cake stays fresh for up to four days. For best texture and flavor, enjoy it within the first two days. Avoid freezing, as the creamy frosting may separate.
