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
Annie
I’m looking for a yellow cake recipe to which I’d cover with chocolate frosting. Is this yellow cake that sort or do you have a more traditional/old fashioned yellow cake recipe?
BTW your Tiramisu is the BEST!! Thanks, Annie
Linda
This recipe was delicious, looked pretty and directions were easy to follow
Chef Dennis Littley
I’m happy to hear you enjoyed the cake!
Nina
Glad to have found this recipe one of the easier ones online and it delivered! First time making cannoli cake and it was light moist and not too sweet . Thank you!
Nina
Chef Dennis Littley
Thanks for letting me know you enjoyed my cannoli cake recipe. It’s one of my favorite cakes!
Foula Kontonicolas
Hi
I’ve made this filling twice and no matter what I do I can’t get it to firm up.
I’ve let it strain overnight in a cheesecloth the first time and that was still loose and this last time it was straining for like 14 hours and still loose? I used superfine the first time and the second time I didn’t have any so I blitzed it in the food processor and still. Any suggestions?
Chef Dennis Littley
It has to be the ricotta, theres no reason it shouldn’t work, you’re doing everything right. Some ricottas are just too wet and there isn’t anyway to get them to firm up. I wish I had a better answer for you.
Regina Matheny
I am hosting an Italian themed couples shower and currently looking for dessert ideas. Do you think this recipe would work as cupcakes, maybe piping a little cream in the middle? Thank you for your time!
Chef Dennis Littley
I don’t see why piping the cannoli cream in the middle of cupcakes wouldn’t work.
Kim
Semi sweet or milk chocolate chips? I’m going to make this for my husband’s birthday. Also, so many cannoli recipes call for orange zest and I thought the orange was too overpowering I am looking forward to trying your recipe!
Chef Dennis Littley
I generally use mini semi sweet chips, but milk chocolate will also work.
Dorothy Vena
Chef Dennis, I just love your recipes and this one is no different! I halved the cake recipe and made three 6” rounds. The cakes baked in 15 minutes and were perfect! Each about 1 1/8” in height. I made a full batch of cannoli cream. I thought the ricotta was dry but it was not and I could tell after mixing that the filling was going to be way too loose. I lined a colander with paper towels, poured it in and stashed it in the fridge. I had to change the towels several times, but it worked and the filling came together beautifully! I kept some of the filling aside before adding the chips and used it to coat the outside edge of the cake which I then covered in mini chips. It’s adorable!! I wish I could post a picture! I’m bringing it to a birthday dinner tomorrow and I’m sure it will be a huge hit! Thank you for another great recipe!!
Chef Dennis Littley
I’m happy to hear you enjoyed my cannoli cake. Draining the ricotta is an important step. I have found some ricotta brands are drier then others, but you never know until you open the container.
Joanne Micali Herlihy
I learned today about the sugar in the ricotta.. Thank you I will follow and continue too learn from a Master Chef.
The ricotta with the mascarpone is a match made in heaven.
Chef Dennis Littley
Let me know how the cake turns out.
Kalli G
hi! i love the way this recipe sounds. instead of a 3-layer round cake, i was wondering if i could transform the recipe into a sheet cake to feed more people. do you think this would work if i changed the “serving size” tab to about 40 people? i will be looking out for your response on best ways to transform into sheet cake quantity!:)
Chef Dennis Littley
I don’t see why you couldn’t make it as a sheet cake. The original recipe should make a half sheet pan. If you want the cake to be a little thicker, 40 servings sounds about right. But you will only need to double the filling.
Cathie
I made this cake and made sure I prepared the sugar as you said. I even put paper towels in the bowl first when I emptied my ricotta to absorb any liquid. My cannoli cream was definitely not dense enough when I put it on my cake. I need to transport this cake to a party so can I freeze the cake so it won’t slip apart?
Help,
Cathie
Chef Dennis Littley
You can chill the cake in the freezer but don’t let it freeze solid, that will only make things worse as it thaws. Unfortunately the ricotta was just too wet and other than removing the filling and adding mascarpone or cream cheese to it, there isn’t much you can do at this point.
Rosemary NYC
I love this recipe and will be making it again soon for another birthday dinner party. I made it for Easter Sunday dinner/combo birthday dinner and everyone loved it. I found it easy to assemble too. One thing I’d like to know is if one can leave its leftovers out at room temperature overnight? I placed it back in the fridge after guests left and while the ricotta frosting was terrific the following day, the cake hardened. As I mentioned I was concerned leaving it out overnight.
Chef Dennis Littley
I’m happy to hear you enjoyed the cake, and yes it does need to be refrigerated when not serving. Get the cake out an hour before serving to let it come back to room temperature and it should soften up.
Christine
I haven’t made this recipe yet but looks delish. I was wondering, I plan to use cake flour vs regular flour. Would the ratio of milk need to be increased if I am adding an add’l 5T cake flour?
Chef Dennis Littley
Usually you only have to adjust the amount of the cake flour when you make the substitution. I’ve never tried it so I can’t say for sure.
Dee
Can I use cake flour or just regular unbleached flour?
Chef Dennis Littley
Unbleached all purpose flour can be substituted for bleached all purpose flour. Cake flour can be used, just add 2 tbsp more for every cup of all purpose flour.
JeVona Maniex
I made this for my husband today. I used Dunkin yellow cake mix in box. But, I doctored up the mix with a dash of cardamom, two table spoons of sour cream, pinch of salt, 2/3 cup of vegetable oil and 2/3 cup of water. The filling, i added a dash of almond extract. Delishhhh
Gina
Hi! Can i use cake for instead of just regular flour?
Chef Dennis Littley
I have never made it with cake flour but according to normal substitution you would use 2 extra tablespoons of cake flour per cup. So you would need an additional 5 tbsp of cake flour.
Queen
What if I use salted butter versus unsalted? How would that change the cake recipe ingredient measurements?
Chef Dennis Littley
Cut the salt down to 1/4 teaspoon if you use salted butter.