Cannoli Cake
The fusion of cannoli and cake in one dessert offers a true treat for pastry lovers. A Cannoli Cake captures the essence of traditional Italian cannoli—ricotta, mascarpone, chocolate chips, orange zest—within a soft, airy cake. The layers deliver a blend of textures: light sponge, creamy filling, crisp chips, and hints of citrus, all reminiscent of the beloved Sicilian pastry.
Whether you crave a showstopper for a family gathering or a special-occasion dessert, this Cannoli Cake is for you.
What is Cannoli Cake?
Cannoli Cake brings the flavor profile of cannoli filling—creamy, slightly tangy, sweet but balanced—into the world of layer cakes. Instead of a crunchy shell, the cake uses fluffy vanilla sponge, packed with subtle hints of citrus and studded with chocolate chips for that familiar cannoli bite. Soft ricotta and mascarpone frosting acts as both filling and outer layer.
This dessert is a creative play on old-world pastry traditions. Each forkful evokes the charm of an Italian pasticceria, but with a modern, cake-inspired approach.
Why This Cake Works
- Authentic Cannoli Flavors: Incorporates ricotta, mascarpone, orange zest, vanilla, and mini chocolate chips, echoing Sicilian cannoli.
- Moist Cake Layers: Sponge cake made with cake flour, butter, and oil produces a light, tender crumb.
- Distinct Creamy Texture: Fluffy frosting combines both cheeses with whipped cream for a cloud-like consistency.
- Easy to Serve: No piecing or delicate shells—simply slice and enjoy.
- Elegant Appearance: Layers create beautiful stripes, accented by a snowy white exterior and chocolate chip decoration.
Ingredients: What You’ll Need
For the Cake
- 2 ½ cups cake flour (or substitute with all-purpose plus cornstarch)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup neutral oil (vegetable or canola)
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons finely grated orange zest
- 1 cup mini chocolate chips (plus extra for decorating)
For the Ricotta-Mascarpone Frosting
- 1 ½ cups whole-milk ricotta, well-drained
- 1 ½ cups mascarpone cheese
- 1 cup heavy cream, cold
- 1 ¼ cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 teaspoons finely grated orange zest
- Pinch of salt
Step-by-Step Instructions
1. Prepare Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans. Line the bottoms with parchment rounds.
- Lightly dust sides with flour and tap out any excess.
2. Mix the Dry Ingredients
- In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Set aside and prepare the wet ingredients.
3. Cream Butter, Oil, and Sugar
- In a separate bowl, beat the softened butter with oil and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract and orange zest.
4. Combine Wet and Dry Ingredients
- With the mixer on low, add the flour mixture in three parts, alternating with the milk.
- Start and end with the dry ingredients.
- Mix until just combined—don’t overmix or the cake may toughen.
- Fold in mini chocolate chips gently using a spatula.
5. Bake the Cake Layers
- Divide the batter evenly among the prepared pans. Smooth the tops.
- Bake for 25–30 minutes. The cakes are ready when a toothpick inserted comes out clean and surfaces spring back to the touch.
- Cool pans on racks for 10 minutes. Run a knife around edges, then turn out cakes to cool completely.
6. Drain the Ricotta
- Place ricotta in a fine-mesh sieve set over a bowl.
- Refrigerate for at least 1 hour (up to overnight). Press gently with paper towels to remove excess moisture.
- Dry ricotta prevents runny frosting and helps the cake slice cleanly.
7. Prepare Frosting
- In a stand mixer fitted with the paddle, beat the drained ricotta, mascarpone, powdered sugar, vanilla, orange zest, and salt until smooth and creamy.
- In a separate bowl, whip the cold cream to medium peaks.
- Fold gently into the cheese mixture. Avoid overbeating.
8. Assemble the Cake
- Set one cake layer on a platter.
- Spread with about one-third of the ricotta-mascarpone frosting.
- Sprinkle with a small handful of mini chocolate chips, if desired.
- Repeat with the next layer.
- Place the final cake layer on top and frost the sides and top with the remaining frosting.
- Press mini chocolate chips around the base or on the sides for garnish.
9. Chill and Serve
- Refrigerate the fully assembled cake for at least 2 hours before slicing. This sets the frosting and brings out the flavors.
- Slice with a sharp, thin-bladed knife, wiping between cuts for clean, defined layers.
Tips for Success
Drain Ricotta Thoroughly
Soggy ricotta ruins the texture of the frosting. Give it plenty of time to drain, especially if using grocery store brands that carry more moisture.
Use High-Quality Dairy
Choose fresh, full-fat ricotta and mascarpone for authenticity and best results. Skim or low-fat versions will create a weaker flavor and texture.
Room Temperature Ingredients
Let the eggs, milk, and butter come to room temperature before mixing. This helps the batter emulsify for an even crumb and prevents curdling.
Fold, Don’t Beat
Gently fold the whipped cream into the cheese mixture. Overmixing can deflate the cream, leaving frosting less airy.
Cake Flour for Lightness
Cake flour—finer than all-purpose—yields a delicate texture crucial for classic sponge cakes. If using all-purpose, remove 5 tablespoons and replace with cornstarch.
Adjusting Sweetness
If you prefer a less-sweet cake, reduce the powdered sugar in the frosting to taste. The orange zest brightens the overall flavor, balancing the sweetness.
Variations and Enhancements
- Pistachios: Sprinkle finely chopped pistachios between layers for extra crunch and a nod to classic cannoli.
- Candied Orange Peel: Use in place of or alongside the orange zest to intensify citrus notes.
- Almond Extract: Swap a teaspoon of vanilla for almond extract in the cake for a gentle twist.
- Crushed Cannoli Shells: Add a thin layer of crushed shells or vanilla wafers between the cake and frosting for crunch.
How to Store
Leftover Cannoli Cake keeps well for several days, but the high-moisture filling means proper storage matters.
- Refrigerate: Place the cake in an airtight container or cover tightly with plastic wrap. Store in the fridge for up to 4 days.
- Freeze (Cake Layers Only): If you want to prepare ahead, bake layers, cool, and wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before using.
- Do Not Freeze Frosted Cake: Ricotta-mascarpone frosting doesn’t freeze well and may separate when thawed. Always frost shortly before serving.
Frequently Asked Questions
Can I use part-skim ricotta?
Full-fat ricotta delivers the best texture and flavor. If using part-skim, ensure it is very well-drained and expect a lighter, less creamy frosting.
Do I need to sift the powdered sugar?
For lump-free frosting, always sift your powdered sugar. This creates a silky, spreadable consistency.
How do I make the cake gluten-free?
Replace cake flour with a gluten-free flour blend (choose one with xanthan gum). Texture may differ slightly, but results are generally good.
Nutritional Table (per slice, estimated)
| Component | Amount (per 1/12 slice) |
|---|---|
| Calories | 426 |
| Protein | 7 g |
| Carbohydrates | 49 g |
| Fat | 23 g |
| Saturated Fat | 13 g |
| Fiber | 1 g |
| Sugar | 34 g |
Cannoli Cake stands out not only for its visual appeal but also for its copycat take on classic cannoli. You get everything: creamy ricotta, sweet mascarpone, hints of orange and vanilla, and pockets of chocolate chips.
Whether you’re baking for a holiday, a birthday, or simply craving something special, this cake promises to be a slice of Italian inspiration on any table.
Cannoli Cake
This cannoli cake is a sweet, creamy dream. It has fluffy sponge layers. The rich ricotta frosting makes it like your favorite Italian treat in cake form.
Ingredients
- 1 cup mini chocolate chips, for topping
- 1 teaspoon orange zest
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla
- 8 ounces mascarpone cheese, room temperature
- 1 cup mini chocolate chips
- 1 1/4 cups whole milk, divided
- 3 large eggs
- 1/2 cup heavy whipping cream
- 4-5 cups powdered sugar
- 6 tablespoons vegetable oil
- 1/4 teaspoon baking soda
- 2 3/4 cups cake flour
- 16 ounces whole milk ricotta cheese, drained
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F. Grease three 8-inch round cake pans. Line the bottoms of the pans 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. Set aside. In a separate measuring glass or bowl, lightly beat the eggs. Whisk in the remaining milk. Set aside.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
- Add the butter in chunks. Combine with an electric mixer on low speed. Mix until it resembles coarse sand.
- Pour the milk-oil mixture into the bowl. Beat with the mixer on medium-low until well blended, about 2 minutes. Scrape the bottom and sides of the bowl. Beat again to remove lumps.
- With the mixer on low, blend in the egg-milk mixture. Add it slowly. Mix until just combined. Gently fold in the mini chocolate chips.
- Divide the batter evenly between the three cake pans. Smooth the tops with a spatula. Bake for 25–30 minutes. Check for doneness by inserting a toothpick into the center. The cake is done when the toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes. Then carefully turn them out onto wire racks. Let them cool completely.
- Make the frosting. While the cakes cool, drain any excess moisture from the ricotta. Place the ricotta between paper towels. Press gently.
- In a mixing bowl, beat the ricotta and mascarpone cheese with an electric mixer. Mix until the mixture is smooth and creamy. Slowly add 4 cups of powdered sugar. Blend on low until the mixture thickens. 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. Continue folding until fully combined.
- 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. Repeat the frosting process. Top with the final cake layer. Spread frosting around the sides and top of the cake.
- Sprinkle mini chocolate chips on top. You can also press them on the sides. Refrigerate for at least 2 hours. This lets the frosting set before serving. Enjoy your delicious Cannoli Cake!
