This fluffy creamy Italian Cannoli Cake is made with rich ricotta, mini chocolate chips, and ready in 1 hour 30 minutes. Slicing through the soft sponge reveals thick layers of sweet, chocolate-studded cannoli cream. I always rely on this recipe when I need a stunning dessert for weekend gatherings.
Try More Recipes:
Jump to Recipe
Why This Classic Works
For a long time, my ricotta fillings would turn out too runny to hold up between cake layers. Straining the ricotta overnight completely fixed that issue and created a sturdy, sliceable center.
Folding a bit of mascarpone into the traditional cannoli cream makes the frosting much more stable. I learned that taking the extra time to chill the filled cake ensures every slice comes out sharp and clean.
Italian Cannoli Cake Ingredients
For the Cake Layers
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup whole milk
- 4 large egg whites
- 2 teaspoons vanilla extract
For the Cannoli Filling and Frosting
- 32 oz whole milk ricotta, drained overnight
- 8 oz mascarpone cheese, chilled
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup mini chocolate chips
- 4 large cannoli shells, crushed (for garnish)
How To Make Italian Cannoli Cake
- Prep the oven and pans: Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Make the batter: Beat the softened butter into the dry mixture until crumbly, then gradually mix in the milk, egg whites, and vanilla extract until smooth.
- Bake the layers: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Whip the filling: Beat the drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until thick and smooth, then gently fold in the mini chocolate chips.
- Assemble the cake: Place one cake layer on a stand, spread a thick layer of cannoli cream, and top with the second cake layer.
- Frost and decorate: Spread the remaining cream over the top and sides of the cake, pressing crushed cannoli shells around the edges before chilling for 2 hours.
Recipe Tips
- Drain the ricotta: Wet ricotta will make the filling weep and slide off the cake. Let it drain over a fine mesh sieve in the fridge for at least 8 hours.
- Use mini chocolate chips: Standard chips are too heavy and will sink or make the frosting difficult to spread smoothly.
- Chill before serving: Letting the assembled cake rest in the fridge helps the cream set up, making it much easier to slice neatly.
What To Serve With Italian Cannoli Cake
Pair this rich dessert with a strong cup of hot espresso or a frothy cappuccino to cut through the sweetness. A small glass of sweet dessert wine, like Vin Santo, also complements the cinnamon and ricotta flavors perfectly.
How To Store
Keep the cake loosely covered in the refrigerator for up to 4 days. Because of the dairy in the ricotta and mascarpone, this cake cannot be stored at room temperature. You can freeze the unfrosted cake layers for up to 2 months wrapped tightly in plastic wrap.
FAQs
Can I use store-bought cake mix? Yes, a high-quality white or vanilla box mix works well if you are short on time. Just replace the water with milk for a denser crumb.
Why is my frosting runny? The ricotta likely had too much moisture, or the mascarpone was overmixed. Always drain the ricotta thoroughly and fold the cheeses gently.
Can I make this a day ahead? Absolutely, this cake actually tastes better on the second day once the flavors meld together in the fridge.
Nutrition
- Calories: 520 kcal
- Total Fat: 28 g
- Saturated Fat: 16 g
- Cholesterol: 85 mg
- Sodium: 290 mg
- Total Carbohydrate: 58 g
- Protein: 11 g
Try More Recipes:
Italian Cannoli Cake
12
servings45
minutes1
hour25
minutes2
hours10
minutesFluffy and creamy Italian Cannoli Cake features soft vanilla sponge layers filled with rich drained ricotta, warm cinnamon, and sweet mini chocolate chips. It is ready in 1 hour 30 minutes and serves as a show-stopping centerpiece for any weekend gathering.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
32 oz whole milk ricotta, drained overnight
8 oz mascarpone cheese, chilled
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup mini chocolate chips
4 large cannoli shells, crushed (for garnish)
Directions
- 1. Prep the oven and pans: Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
- 2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3. Make the batter: Beat the softened butter into the dry mixture until crumbly, then gradually mix in the milk, egg whites, and vanilla extract until smooth.
- 4. Bake the layers: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- 5. Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 6. Whip the filling: Beat the drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until thick and smooth, then gently fold in the mini chocolate chips.
- 7. Assemble the cake: Place one cake layer on a stand, spread a thick layer of cannoli cream, and top with the second cake layer.
- 8. Frost and decorate: Spread the remaining cream over the top and sides of the cake, pressing crushed cannoli shells around the edges before chilling for 2 hours.
