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This cannoli cake takes the familiar flavor of cannoli filling and layers it into a soft white cake with a thick ricotta and mascarpone frosting. When you cut into it, you can see the chocolate chips tucked between each layer of cream, just like the filling inside traditional cannoli shells. Each slice is light with a fine crumb, and the frosting has that sweet, slightly tangy dairy flavor people love in cannoli. Orange zest runs through the cream, adding a subtle citrus note to the cake.
Why You’ll Love It
Cannoli cake features soft white layers filled and frosted with sweet ricotta mascarpone cream and mini chocolate chips for a rich bakery-style slice.
True cannoli character: The frosting delivers that familiar sweet ricotta flavor in generous layers between the cake.
Layered texture contrast: Each bite combines soft crumb with creamy cannoli cake filling and little chocolate morsels.
Bakery-style presentation: When sliced, the visible layers of cream and chips give it the elegant look of a specialty cake.
Also try my no bake cannoli cones, cannoli pie, cannoli cheesecake and perhaps this Italian love cake too.
Cannoli Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cake flour: Creates a fine, tender crumb that slices cleanly.
Baking powder and baking soda: Provide lift for a light interior.
Granulated sugar: Sweetens and supports structure in the cake.
Unsalted butter: Adds flavor and contributes to a soft texture.
Egg whites: Keep the cake pale and light while adding structure.
Vegetable oil: Adds moisture and helps maintain softness.
Clear vanilla extract: Enhances sweetness while preserving a light color. Use regular vanilla if you don’t mind a darker hint – it tastes the same.
Buttermilk: Adds subtle tang and tenderness.
Ricotta and mascarpone cheese: Whole milk ricotta cheese forms the base of the frosting and provides traditional cannoli flavor while mascarpone adds smooth richness and stability to the cream. Whole milk ricotta is best for cannoli cake because it has a higher fat content and produces a smoother, creamier filling. It also delivers a fuller flavor that’s closer to traditional cannoli cream. Just make sure to drain it thoroughly before using so the frosting holds its structure and doesn’t turn loose. Mascarpone softens quickly and can separate if it becomes too warm during mixing, so make sure it’s chilled before adding.
Powdered sugar: Sweetens and thickens the frosting mixture.
Orange zest: Brings light citrus brightness.
Mini chocolate chips: Add texture and chocolate throughout the layers and garnish.
How to Make Italian Cannoli Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare pans: Grease and line round cake pans with parchment paper.
Mix dry ingredients: Sift flour with baking soda, baking powder and salt.
Cream butter and sugar: Beat until lighter in color and aerated.
Add egg whites: Blend in fully before mixing in oil and vanilla.
Combine batter: Alternate flour mixture with buttermilk, mixing just until incorporated before briefly increasing speed.
Bake cake: Divide the cake batter evenly between the prepared cake pans and bake until a toothpick inserted comes out clean, then let the cakes cool completely before slicing horizontally.
Drain ricotta: Squeeze firmly through cheesecloth to remove excess liquid.
Make frosting: Blend drained ricotta with cold mascarpone until smooth, then add vanilla, zest and powdered sugar gradually.
Assemble cake: Layer cake with frosting and add mini chocolate chips between each layer. Frost the exterior and add remaining mini chocolate chips on top.
Substitutions and Variations
Whole egg swap: Use whole eggs in place of whites for a slightly denser crumb.
Standard vanilla: Regular vanilla extract works in place of clear vanilla.
Chocolate variation: Finely chopped chocolate can replace mini chips.
Citrus change: Lemon zest can replace orange zest for a sharper citrus note or you can try candied fruit.
Try cream cheese: You could swap the ricotta for cream cheese but the flavor won’t be the same. It will taste more like frosting than traditional cannoli filling and it won’t have that light and fluffy whipped cream texture. If you do want to try this, blend the cream cheese until completely smooth before mixing in the sugar.
Gluten-free version: Use a 1 to 1 gluten-free baking flour blend suitable for cakes.
Pistachio garnish: Add chopped pistachios on top of the finished cake for a traditional cannoli finish.
Serving Suggestions
Appetizer: Begin your meal with one of these Italian appetizers.
Main and side dishes: Serve chicken cutlets or beer-braised chicken thighs, crispy Parmesan potatoes and perhaps one of these air fryer side dishes too.
Dessert: A slice of cannoli cake is a delicious treat and makes the perfect dessert.
How to Store
Store: Cover leftover cake and keep covered for up to 4 days.
Freeze: Freeze unfrosted cake layers for up to 2 months.
Thaw: Thaw overnight in the refrigerator before frosting.
Top Tips
Drain thoroughly: Removing enough moisture from ricotta prevents loose frosting.
Keep mascarpone cold: Warm mascarpone can separate during mixing.
Cool completely: Cake must be fully cooled before slicing into layers.
Level layers carefully: Use a serrated knife or cake wire for even cuts.
Cannoli Cake FAQs
The ricotta likely retained excess moisture or the mascarpone became too warm while mixing. With the ricotta, there should be at least ¼ cup of moisture squeezed out. Don’t be gentle about squeezing the cheese; twist and squeeze the cheesecloth so liquid is released. If you prefer to let gravity do the heavy lift, place the cheesecloth inside a tall and deep measuring cup and add the ricotta cheese, then cover and keep refrigerated overnight. The whole milk will naturally start to release and collect under the cheesecloth and then the required amount of squeezing any remaining liquid is only a few minutes.
Yes. Reduce baking time slightly and monitor closely since each layer will be thinner.
If the cake was still slightly warm, the crumb can tear more easily. Chill briefly before cutting for better structure.
Easy Cannoli Cake Recipe
Cannoli Cake
Equipment
- Cake Pans 8-Inch or 9-Inch Round
- Cheesecloth or Cheesecloth Mesh Bag
- Serrated Knife or Wire Cake Cutter
- Stand Mixer with Paddle Attachment
- Pastry Bag with Wilton 1M Star Tip
- Cake Stand or Turntable
Ingredients
- 2 ½ Cups cake flour
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- 1 ½ Cups granulated sugar
- ½ Cup unsalted butter, at room temperature
- 4 egg whites, at room temperature
- ½ Cup vegetable oil
- 2 Teaspoons clear vanilla extract
- 1¼ Cups buttermilk
For the Frosting
- 15 Ounces ricotta cheese, drained
- 16 Ounces mascarpone cheese, chilled
- 3 Teaspoons clear vanilla extract
- ½ Tablespoon orange zest, optional
- 5 Cups powdered sugar
- 2 Cups mini chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease a pair of 8-inch or 9-inch cake pans then line the bottom with a parchment paper circle. Using 8-inch cake pans result in thicker layers and 9-inch in slightly thinner layers.
Make the Cake Batter
- In a medium bowl, sift together the flour, baking powder, baking soda and salt and set aside.
- In a large mixing bowl, beat the butter with an electric hand mixer until lighter in color – about 1 minute.
- Add the sugar and mix at medium high speed until light and fluffy, about 2 minutes, scraping the sides as needed.
- Reduce to a low speed and add the egg whites until they are all combined.
- Add the oil and vanilla, then blend again to combine.
- Alternate the flour mixture and buttermilk, starting and ending with the flour mixture. Combine at a low speed, then increase to medium for another minute.
- Divide the batter between the 2 prepared cake pans (about 23 ounces per cake pan if you want to weigh it with a digital kitchen scale).
Bake the Cakes
- Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes.
- Remove from the pans and cool completely on a wire rack.
Make the Frosting
- Put the ricotta cheese in the center of a piece of cheesecloth or a cheesecloth bag and squeeze it to remove as much moisture as possible.
- Place the strained ricotta cheese in the mixing bowl of a stand mixer and add the mascarpone cheese.
- Using the paddle attachment, blend on medium speed for 2 minutes until combined. Add the clear vanilla and orange zest and mix again on low speed for 1 minute.
- Add the powdered sugar and mix at low speed, about a cup at a time until mixed in, then increase the speed to mix completely.
- Pro tip: Fill a piping bag fitted with a Wilton 1M star tip with 12 Ounces of frosting for decoration.
Assemble the Cake
- Once completely cooled, slice each cake horizontally to make 4 even layers. This can be done with a cake wire cutter, or on a turntable with a serrated knife and very very steady hands. Note: This is a lighter, more fragile cake than traditional layer cakes and each cake must be completely cooled before cutting. You can put each half into the freezer for 10 to 15 minutes first.
- Place one cake layer on a serving plate or cake stand and top with some frosting and ¼ cup of the mini chocolate chips, gently pressing the chips into the frosting. Repeat with the next 2 layers.
- Add the last layer and frost the top and sides of the cake.
Decorate the Cake
- Garnish with additional swirls of frosting on top, another ¼ cup of mini chocolate chips in the center.
- Add mini chocolate chips around the bottom edge of the cake, if liked.
- Chill for about an hour before serving.
Notes
Keep mascarpone cold: Warm mascarpone can separate during mixing.
Cool completely: Cake must be fully cooled before slicing into layers.
Level layers carefully: Use a serrated knife or cake wire for even cuts.
Nutrition
This cake captures the delicious flavor of classic Italian cannoli filling in a layered format that cuts into creamy slices dotted with chocolate chips. The crumb is soft while the frosting is thick and rich, creating contrast in every bite. If you love traditional cannoli cream, make cannoli cake to enjoy the same recognizable flavor in a form that works well as a centerpiece dessert. The flavor makes it well worth the effort.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
