My Cannoli Cake is heaven on a plate! Three layers of moist, tender yellow cake stuffed with delicious homemade cannoli cream. Not too sweet and perfect any time of the year, and especially the holiday season!
Good cannoli cream is a wonderful thing; not too sweet, creamy and with just a hint of lemon. Over the years, I have made many flavors and varieties of cannoli but I always come back to the classic, time-honored filling.
Not only is this filling perfect for cannoli, but it also makes an excellent filling for a cake. Now it’s not going to be fancy, schmancy cake, but it’s going to be a wonderful dessert. And a dessert your guests will talk about for years to come.
Sometimes the simplest desserts are the best. Just give me a double espresso and a slice of this cake, and I’m a happy boy.
What ingredients do I need to make a Cannoli Cake?
Let’s start by gathering the ingredients we need to make a Cannoli Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
When possible, you want to use Impastata ricotta, it’s a drier and smoother ricotta that has been naturally drained of any excess moisture. My other choice is Galbani or Sorrento whole milk ricotta.
How do I make Cannoli Cream?
- Blend together ricotta and mascarpone in a mixing bowl
- Add in superfine sugar*(if you can’t find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x, and that makes the mixture too loose.)
The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose. - Add in lemon zest and vanilla extract
- Add the mini chocolate chips
Can I make traditional cannoli with this cannoli cream filling recipe?
*You can use my cannoli recipe with your favorite cannoli shells. Cannoli are the perfect dessert when you want something light after dinner
Refrigerate for 2 hours, if possible, before using as filling for the cake.
*This can be made the day before
Do you love Cannoli filling? My Chocolate Mousse is another delicious filling recipe you can use for your dessert recipes.
How do I make a yellow cake?
Butter and flour the cake pans, and place a parchment circle in the bottom of each pan. Set the pans aside until needed.
- Add the softened butter and sugar to your mixer.
- Whip until light and fluffy.
- Add the eggs one at a time.
- Mix well after each addition.
- Add the vanilla to the mixture and blend to combine.
- Add the flour, salt, and baking powder to a large bowl.
- Whisk until fully blended.
- Begin adding the flour mixture, one-third at a time.
- Add the milk, alternating with the flour mixture.
- Continue until all the ingredients have been added and incorporated.
- Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
- Allow cakes to cool completely before adding cannoli cream.
- Divide the cannoli filling into thirds and top each layer with one-third of the cream.
- Top the cannoli cake with mini chocolate chips.
- Refrigerate for 2 hours before slicing.
This is a cake that won’t make you crazy. It’s easy to make, and you can easily add your own touches. My Italian Cannoli Pound Cake is another delicious treat you might like.
Recipe FAQ’s
Yes, you can. Add ¼ cup of unsweetened cocoa to the mixture when you add the sugar.
Yes, you can. Add it in place of the vanilla.
Make a simple syrup and add in your favorite liqueur or extract as a flavoring. Brush the layers with the syrup as you assemble the cake, before adding the layer of cannoli cream.
Yes, you can. Add your favorite chips, or candied fruit to the cannoli cream.
Yes, it does. Take it out of refrigeration about 30 minutes before serving to let it come to room temperature.
Have fun with this simple cannoli cake; just make sure you have enough espresso (or milk) in the house to go along with my authentic Italian dessert!
More Cake Recipes You’ll Love!
Cannoli Cake
Ingredients
Yellow Layer Cake
- ⅔ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
Cannoli Cream
- 16 oz ricotta cheese if it is wet, drain in a cheesecloth to remove the excess water
- 8 oz mascarpone cheese
- 1 cup superfine sugar also known as caster sugar
- zest of one lemon
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips more if desired
Instructions
Yellow Cake
- Butter and flour the cake pans, and place a parchment circle in the bottom of each pan. Set the pans aside until needed.
- In your mixer cream the softened butter and sugar until it is light and fluffy.
- Add the eggs one at a time and mix well after each egg.
- Mix in the Vanilla
- In another bowl add the flour, salt and baking powder and blend together
- Add the ⅓ of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added.
- Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
- Allow cakes to cool completely before adding cannoli cream.
Cannoli Filling
- Blend together ricotta and mascarpone
- Add in superfine sugar *(if you can't find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x and that makes the mixture too loose.) The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose.
- Add in lemon zest, vanilla and the chocolate chips.
- Refrigerate for 2 hours if possible, before using as filling for the cake.*This can be made the day before
Assembly
- divide the cannoli filling into thirds and top each layer with one third of the cream.
- Top the cannoli cake with mini chocolate chips.
- Refrigerate for 2 hours before slicing
Melissa
Would it be possible to bake cake in 2 8-inch pans and split the layers and then add the cannoli filling?
Chef Dennis Littley
Since the layers are not that thick you might be able to do that if you use three 8 inch pans. The baking time will be longer since more batter will be in the pans.
But it would be way too much batter for 2 pans. You could cut the amounts to 2/3 of the recipe for two pans, but again its more batter than the original calls for so baking times would be longer.
Thomas Schad
Made this for my wife’s birthday cake . She loved it and so did everyone else. Maybe her go to birthday cake going forward.
Chef Dennis Littley
I’m happy to hear the cake was a hit for your wife’s birthday. I hope you find more delicious recipes on my website to try.
Keisha S
Can I make these into cupcakes? And can I add 2 cups of sugar to make it a bit sweeter
Chef Dennis Littley
You have to be careful increasing or decreasing sugar in baked goods. Baking is basically chemistry and it can change how the cake bakes. You might want to increase the cannoli cream instead, and yes you can make cupcakes.
Shery Sullivan
Would I be able to use a different flavor chip? My granddaughter doesn’t eat chocolate.
Chef Dennis Littley
Absolutely, you can use what ever flavor you prefer, or leave them out. You could actually do half the cake with the chips and leave half without.
Kallie
Thoughts on buttermilk instead of whole milk?
Chef Dennis Littley
You can definitely use buttermilk but there will need to be adjustments to the ingredients. Less baking powder and add baking soda, but I’ve never tested the recipe with buttermilk so I can’t tell you the exact amounts.
Kimber
Made the cake for my boyfriend’s birthday! We loved it. I did notice the cake batter was a little dense and thick when I put it in the pans, then it seemed the cake was dried out the next day. Did I do something incorrectly? It went in the fridge after the first day.
Chef Dennis Littley
The batter is on the thick side. There are a few reasons that the cake turned out too dense and then dried out. The first is the temperature of the butter. If it was too cold or too warm, it will affect the density of the cake. The butter should be soft enough you can easily push into to it but not so soft that it flattens.
The other reason could be over mixing the cake batter. You would think the more you whip it the smoother and fluffier it will be, but over mixing will cause it to be tough and dry. You could have accidentally used to much flour or not enough milk.
While it was in the fridge was it well wrapped? Leaving it unwrapped in the fridge will dry out the cake. It could also have been baked too long.
Sorry to list so many reasons but any of these or a combination could cause what you are describing
Lisa
Will it hurt to make the filling this evening if we’re not eating the cake until tomorrow evening?
Chef Dennis Littley
No it should be fine. Just keep it well sealed and refrigerated until you’re ready to use it.
Joanne
Super easy to make and it was a hit! I made this cake for my son’s 14th birthday and he was impressed. 😉 Mom points! Hubby who doesn’t like overly sweet things said it was perfect. We will be saving this recipe. It even makes a nice day-after-birthday breakfast treat with a nice cup of coffee. 🙂
Chef Dennis Littley
I’m thrilled to hear you and your family enjoyed one of my favorite cakes! Thanks for letting me know.
Amy
Hi! I am making myself (lol) a pistachio birthday cake .. it’s a 4 layer, 6 inch cake… this filling sounds perfect! Do you think if I half the recipe, it will be enough? Thank you!!
Chef Dennis Littley
If you’re only using it between the layers, it should be enough. And Happy Birthday!
Amy
Thank you! I’ll post a review after I make it .. I can’t wait!
Shannon
I. The cannoli cake recipe, salted or unsalted butter?
Chef Dennis Littley
rule of thumb is to always use unsalted butter for baked goods.
DD
can I add food coloring to frosting
Chef Dennis Littley
I don’t see why not.
JC
Made it for a birthday. Both my kids asked for it again the next birthday we needed to bake for. My son doesn’t like cake and he wanted it!
Chef Dennis Littley
I’m happy to hear my cannoli cake was success and that your son enjoyed the cake! It’s one of my favorite cakes.
Deb
This looks very good, but I’m looking for a recipe for chocolate cannoli cake. We had one a restaurant and it was delicious and I want to serve something like it for an Italian themed dinner at my house. Wondering if I could just use my favorite chocolate cake recipe (3 layer cake) and fill and top with your cannoli filling? The filling recipe looks perfect to me!
Chef Dennis Littley
That will definitely work. I have not made a chocolate version but I’m sure it would be delicious
Debra A Wachter
I am making a half of sheet cake. Since this recipe supports (3) 9” pans, it should do well with one layer of 13” x 18”. To which I would then chill, cut in half and fill. Do you think there will be enough batter for this size cake? Thank you in advance for this delicious recipe and your reply.
Chef Dennis Littley
hi Debra
You should have just enough batter to make a 1-inch layer with the batter from this recipe. If you want a thicker layer, you may want to add half more of all the ingredients.
Debra A Wachter
Yes definitely. I see the recipe calls for all purpose flour. Is there a density issue in using cake flour?
Debra Wachter
Can I use cake flour for this recipe or should I stay with all purpose?
Chef Dennis Littley
you can use cake flour, but the rule of thumb is to add an extra 2 tablespoons of cake flour per cup when substituting for all-purpose flour.
Deena
I made this cake today, and it was delicious! I followed the recipe exactly without making any changes. Turned out great and was enjoyed by all! Will definitely make again!
Moop Brown
I’d never heard of a cannoli cream cake before but this one turned out perfectly! I love how unique it is and it has a perfect texture.
Chandice Probst
This cake was so yummy! It let me live out all my dreams of being a 5th generation Italian!