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
This cake is nothing like I have tasted before! It was so delicious and everyone loved it! I’m in love with the cannoli cream. This recipe is a keeper!
Andrea Howe
this cake was divine!!! I love cannoli so was intrigued to give this recipe a shot. It did not disappoint and was so moist and flavorful and unique! Thanks for a wonderful recipe!
susan | the wimpy vegetarian
What a fabulous cake, and there’s so much great information that my cake came out perfect. I would never have guessed the secret to keeping the cream thicker is the super fine sugar, like Baker’s sugar.
Cathleen
This is probably my dream cake right here!! Pinned to make over the holidays, thank you so much for the recipe 😉
Allyssa
Thank you so much for sharing this amazing cannoli cream cake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
veenaazmanov
This is definitely a delicious Italian Dessert. I love the delicious Cannoli Cream topping. Cheese is my favorite too.
Jenny
Chef Dennis, your recipes never disappoint. This cake is a showstopper. It came out fantastic! I am planning to make it again for Christmas; everyone in my family requested it!
Andrea White
this was such a delicious cake!
Amy Liu Dong
This cake was so good and easy to make. I love it!
Elle
Hi Chef Dennis,
I love your recipe! I have made the Tiramisu and the Authentic Italian Ricotta cheesecake and I love them.
I am going to try this recipe next. I was just wondering, is it better to use the traditional ricotta cheese or will be okay to use smooth ricotta cheese? Thank you!
Chef Dennis Littley
I’ve never used the smooth ricotta but it sounds like a great option for desserts. My only concern would be if it was looser than traditional ricotta. You want a dryer less wet version for something like cannolis or a cake filling.
I’ve also seen double cream ricotta from Galbani that I want to try.
Elle
Thank you!
Joyce Benson
Hi Chef Dennis, my sister wants a cannoli cake for her wedding. Your recipe gets great reviews and I would like to make this. My question is how (or is it possible) to add RumChata, or any other liquer, to the filling and/or cake? I want to make a practice cake, or two, before the wedding which is in June. You said as a frosting for the side, a mascarpone would be better than the filling. Would that also be good for decorating the cake? There are no tiers for this cake just square shape cakes. Your advice would be greatly appreciated.
Thank you, Joyce Benson
Chef Dennis Littley
hi Joyce
The easiest way to add Rumchata to the cake would be to make a simple syrup flavored with the RumChata. You can make it as strong as you like by adding more or less of the liquor to the syrup. Brush it on the layers and it will not only add flavor but make a moister cake.
As for the outside frosting. If this is a wedding cake and you want to do some decorating I would use mascarpone or cream cheese frosting for the flavor profile, but it wouldn’t be a deal-breaker if you wanted to use a frosting that you can work with more easily.
If you’re going to stack the cakes, make sure the layers can stand the extra weight with the cream filling.
Joyce Benson
Thank you Chef Dennis I’ll try that.
Sigalit Yamen
Thank you for a great recipe I have made this cake for my husband‘s birthday it was delicious everyone like it thanks again Sigalit Yamen
Arlene
Chef, do you use a beater to mix the ricotta and mascarpone or blend with a rubber spatula or spoon. Anyone complain about cake sticking to pan? I greased and floured pans. Should have used parchment paper. Will it keep firm making it a day ahead?
Thank you.
Chef Dennis Littley
I did use a mixer but very carefully. You don’t want to overmix the ricotta as it could break down a little. It can easily be folded together by hand, which would probably be the best way to do it. My hands are shot from all my years of work so I use mixers more than normal.
sr
Hi chef Dennis, Could i use a pan di spagna recipe i have instead and use 24oz of ricotta, 12oz mascarpone (instead of 16oz of ricotta and 8oz mascarpone) for a three layered 11inch cake and would there be enough cannoli cream to frost top as well as sides of cake. Also would the cake turn out ok if i used a simple syrup on the pan di spagna layers. Which non alcoholic syrup would you recommend. Many thanks for your help and sorry for all the questions.
Chef Dennis Littley
that cake would work well and those amounts of ricotta and mascarpone should work fine just make sure to increase the sugar as well. As for simple syrup, just don’t over soak the cake layers and it will be a nice addition. I would use whatever flavor you enjoy for the syrup. Hazlenut, almond or rum flavored would work nicely.
sr
Thank you for your helpful response. Do you think there would be enough cannoli cream to frost the top and sides of cake or would it be better to use a buttercream frosting, using butter, cream cheese (ricotta or mascarpone not sure which is better?) tbsp heavy cream, powdered sugar. Also if you think the cannoli cream is better would you recommend to sprinkle the chocolate chips over cream between the layers so that when it comes to frosting top and side of cake i can have a smooth finish (without the chocolate chips in cream) I am hoping to make this cake for a special occasion. Thank you for all your helpful advice
Chef Dennis Littley
Since you’re increasing the amount of ricotta and mascarpone you should have enough for the sides. I would indeed leave the chips out of the filling and sprinkle them on top as you said. The cream isn’t going to be as creamy and smooth as buttercream but as long as you smooth the sides nicely it should look great.
sr
Thank you for all your help and advice. For a special occasion which cream would you recommend for top and sides
Chef Dennis Littley
I would probably go with a mascarpone only frosting making it like you would a cream cheese frosting. Keep the ricotta/mascarpone mixture just for the filling.
sr
Thank you for your help and great advice.
Lynn Pineda
This cake was wonderful I’m made it today for Christmas Eve – Is it necessary to refrigerate after baking due to the ricotta and masccapone? Thank you for sharing this delight!
Chef Dennis Littley
hi Lynn
I would probably keep it in the fridge until about an hour before serving. That will help to keep the filling from softening up.
I hope you enjoy the cake as much as we did! Merry Christmas!
Lynn Pineda
Thanks so much Chef Dennis! I will do that. Merry Christmas to you too!
Stephanie Chatfield
I made this for my daughters birthday. It was simple to make. It was an absolute hit and delicious. This will be a keeper and I plan to make this again! Thank you so much for such a wonderful cake for us to all to all indulge in. Perfection!