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 recipe for cannoli cream 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
Kita
Chef Dennis, please take this the same way that I intend for my waiter to when I order Mexican food but right now I love you. I love cannoli and I am the only one in my immediate group who does (so sad). This looks divine.
the constant hunger
I love cannolis and we have some great choices of Italian bakeries here in New York. I have never seen a cannoli cake. This is beautiful for a holiday dessert.
ButterYum
Torture, pure torture!!! I'm lucky to have grown up with cannolis, but sadly a good one is very hard to find where I live now. I guess that means I'm going to have to make this soon. Thanks for sharing such a fabulous recipe!
🙂
ButterYum
Hester Casey (Alchemy Ireland)
You are ruining my diet! I cannot resist your fabulous cakes. Not sure what cannoli is being from the other side of the Atlantic but aiming to find out quickly!
Becky
Your cake looks so delicious, moist and creamy, and the candy topping puts it over the top. Great job!
I'm bookmarking this one.
ladymorgiana
Wow 🙂 I love that cake 🙂 Thank you for sharing the recipe! It looks perfect, moist and decadent 🙂 Great idea as always! You rock!
thecompletecookbook
Pure decadence!
🙂 Mandy
Chele
Hubby will love this! Thanks for sharing the recipe ;0)
Anna Johnston
Oh yes please. I do love Cannoli Cream Cakes… they are the best.
mangiabella
HOLY CANNOLI!! (one of my all time favorite expressions LOL!) you should come with a warning label Chef D ..sigh… I am so going to have a "muffin top" by the end of this year…double sigh….and I am embracing it with no remorse! ha!
My father taught me to make cannoli puffs, which I will have to post about soon, and he swears by chocolate chips in his cannoli cream….great minds think alike!
I must surprise my dad by making this cake – I must I must….
sara @ CaffeIna
I love the cannoli cream and you just found a perfect use for it. I've never tried it in a yellow cake but boy, does that look delicious!
Elin
This cake looks yummy…the peppermint chocs perfect for toppings…great job Piggy Chef :))
Have a nice day,
Elin
Kim - Liv Life
What a gorgeous cake! I also had never thought of using those candies in baking… nicely done! Loving that cream!
A multi-dimensional life
That combination looks decadently heavenly…if that's even possible?! 🙂 I will be making this cake…no doubt about it!
Bring on the espresso!
Georgia (The Comfort of Cooking)
My goodness, this cake looks heavenely, and I love the peppermint bark topping! Bravo, Dennis! A festive and delicious cake. Thanks for sharing!