Cannoli Cake

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Cannoli Cake brings the best of two worlds together—classic Italian pastry and layered cake. Imagine the creamy sweetness of cannoli filling, but inside and between soft, moist cake layers, flecked with chocolate and scented with vanilla and citrus. This cake doesn’t just capture the spirit of Sicily in a single bite—it’s an experience, right down to the final crumb.

Why Cannoli Cake Wins Hearts

A Cannoli Cake isn’t your standard dessert. This cake replaces the crunchy pastry shell with tender vanilla sponge. Every bite features layered flavors: the gentle tang of ricotta and mascarpone, the sweet surprise of mini chocolate chips, and the brightness of orange zest. It creates that unmistakable cannoli profile, but with a fluffy, festive twist. Serve it at a celebration, bring it to a holiday dinner, or carve out a slice as an afternoon treat.

Key Features

• Balanced sweetness from rich frosting and light cake
• Moist crumb that holds up well with creamy fillings
• Authentic cannoli flavor—ricotta, mascarpone, orange zest, mini chocolate chips

Ingredients

For success, use the freshest ingredients you can find. Here’s what you need for the batter and filling.

Cake Layers

• 2 ½ cups cake flour (or all-purpose flour, sifted)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ⅓ cup neutral oil (such as canola or sunflower)
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 tablespoon vanilla extract
• ½ cup mini chocolate chips (plus more for garnish)

Cannoli Frosting

• 1 ½ cups whole milk ricotta cheese, drained
• 1 cup mascarpone cheese, room temperature
• ½ cup powdered sugar, sifted
• ¾ cup heavy cream
• 2 teaspoons vanilla extract
• 2 teaspoons finely grated orange zest
• Pinch of cinnamon (optional)
• ¼ cup mini chocolate chips

Step-By-Step Directions

Clear steps make the process straightforward—even if you’re new to layered cakes.

1. Prepare Pans and Ingredients

Grease three 8-inch cake pans and line the bottoms with parchment paper. Preheat your oven to 350°F (175°C).

Drain the ricotta cheese by spreading it onto paper towels, placing another layer on top, and pressing gently. Leave it to drain while the cake bakes.

2. Mix the Cake Batter

Combine flour, baking powder, baking soda, and salt in a large bowl. In a stand mixer, beat the butter and sugar together on medium speed until pale and fluffy—about 3 minutes. Add the oil and mix again.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

On low speed, add half the flour mixture to the batter. Pour in half the milk. Alternate between flour and milk, ending with the flour. Stop mixing when the flour is just incorporated.

Gently fold in the mini chocolate chips with a spatula, distributing them evenly but without deflating the batter.

3. Bake and Cool

Divide the batter evenly among the three prepared pans. Smooth the tops. Bake at 350°F for 22–26 minutes, until a toothpick comes out clean or with a few crumbs.

Let the cakes cool in the pans for 10 minutes. Then run a knife around the edges and turn them out onto wire racks. Peel off the parchment. Allow the cakes to cool completely before frosting.

4. Make Cannoli Frosting

With the drained ricotta in a mixing bowl, add the mascarpone, powdered sugar, vanilla, and orange zest. Beat until the mixture is creamy and smooth, but not runny.

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the ricotta-mascarpone mixture. Add a pinch of cinnamon if you like, and fold in the mini chocolate chips.

Refrigerate the frosting for 20–30 minutes before assembling. This helps it thicken and hold its shape.

5. Assemble the Cake

Place the first cake layer on a serving plate. Spread about a quarter of the frosting on top—don’t overdo it. Add the second layer, frost again, then finish with the third.

Use the rest of the cannoli frosting to cover the sides and top. Press extra mini chocolate chips, chocolate shavings, or even bits of cannoli shell gently into the frosting as you like.

Chill the cake in the fridge for two hours. This step lets the flavors meld and makes slicing neater.

Tips for Success

Perfect cake depends on a few smart tricks.

• Drain ricotta well. Waterlogged ricotta makes runny frosting. The drier, the better.
• Use room temperature ingredients. Eggs, butter, and milk blend smoothly, keeping the batter even and light.
• Do not overmix. Stir just until dry bits disappear. Overmixing builds gluten and toughens the crumb.
• Cool cakes before frosting. Warm cakes melt frosting and slide apart.
• Decorate with personality. Add pistachios or candied orange if you want to channel Sicilian flair.

Flavor Variations

Customize this cake for any occasion or taste.

• Add chopped pistachios between layers for a nutty crunch.
• Mix in candied orange peel for a sweet, citrusy kick.
• Brush cake layers with espresso to echo traditional Italian desserts.

Table: Ingredient Substitutions

How to Store

Cannoli Cake is best eaten within a few days. Refrigerate leftovers promptly.

• Fridge: Place the cake in an airtight container or wrap it tightly. It stays fresh for up to four days. Let slices sit at room temperature for 30 minutes before serving, if you want the cream softer.
• Freezer: Cake layers freeze well, but frosting does not. To freeze, wrap un-frosted layers tightly in plastic and foil. Store up to two months. Thaw overnight in the fridge, then frost and assemble.

Frequently Asked Questions

Can I make Cannoli Cake a day ahead?

Yes. In fact, the flavor improves if the cake rests overnight in the refrigerator. Assemble and chill, then slice and serve the next day.

Can I use part-skim ricotta?

Whole milk ricotta yields a creamier filling, but part-skim works when thoroughly drained.

How do I get bakery-style layers?

Bake cakes flat by weighing out the batter evenly. Level the cooled cakes with a serrated knife if needed.

Serving Suggestions

This cake stands alone at celebrations, but pairs nicely with:

• Fresh berries or citrus segments
• Espresso or cappuccino
• A dusting of cocoa or confectioners’ sugar on top

Feel free to add a few broken cannoli shells for texture, or swirl in ribbons of chocolate sauce for a show-stopping finish.

Cannoli Cake captures the heart of Italian desserts—creamy, rich, lively, and totally irresistible. With its layers of tender cake and billowy ricotta frosting, it’s ready to turn any day into a memorable occasion. Whether you’re sharing it with family over coffee or surprising guests at a special dinner, this cake always invites a second slice.