Step into the world of Italian-inspired dessert fusion with this spectacular cannoli cake recipe that transforms the beloved street food favorite into an elegant celebration centerpiece. This innovative creation marries the timeless appeal of traditional Sicilian cannoli with the grandeur of a layer cake, creating a show-stopping dessert that's sure to become the talk of any gathering.
Drawing inspiration from the bustling pastry shops of Little Italy and the sun-drenched cafes of Sicily, this recipe captures everything you love about classic cannoli – the rich, creamy ricotta filling, the delicate sweetness, the chocolate chips, and that hint of citrus – but reimagines it in spectacular layer cake form. Each bite delivers the perfect balance of light, tender vanilla cake studded with mini chocolate chips, complemented by a silky-smooth ricotta cream that's authentically flavored with just the right touch of vanilla and cinnamon.
Why You'll Love This Cannoli Cake Recipe
This Italian-American fusion dessert combines the best of both worlds – the familiar comfort of vanilla cake with the distinctive flavors of cannoli filling. Perfect for special occasions, holidays, or when you want to impress guests with something uniquely delicious.
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Ingredients
the Cake Layers:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
the Cannoli Filling:
- 32 oz whole milk ricotta cheese, drained overnight
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup mini chocolate chips
- ¼ cup candied orange peel, finely chopped (optional)
Decoration:
- 1 cup mini chocolate chips
- Powdered sugar for dusting
- Crushed cannoli shells (optional)
Instructions
Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Make the Cannoli Filling
- Drain ricotta cheese overnight in a cheesecloth-lined strainer to remove excess moisture.
- Beat drained ricotta until smooth.
- Gradually add powdered sugar and beat until well combined.
- Mix in vanilla extract and cinnamon.
- Fold in chocolate chips and candied orange peel if using.
- Refrigerate until ready to use.
Assemble the Cake
- Level cake layers if needed.
- Place first layer on cake board or serving plate.
- Spread ⅓ of cannoli filling evenly on top.
- Repeat with second layer and filling.
- Place final layer and top with remaining filling.
- Press mini chocolate chips around the sides of the cake.
- Dust top with powdered sugar and garnish with crushed cannoli shells if desired.
Equipment For Cannoli Cake Recipe
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Fine-mesh strainer and cheesecloth for ricotta
- Offset spatula
- Cake board or serving plate
- Wire cooling racks
Storage Instructions
Store the assembled cake in the refrigerator for up to 3 days. The cake layers can be made ahead and frozen for up to 1 month when wrapped well in plastic wrap and aluminum foil.
Recipe Variations
- Make it gluten-free by using a 1:1 gluten-free flour blend
- Add pistachios for authentic Sicilian flavor
- Incorporate espresso powder into the cake batter for a coffee kick
- Use mascarpone cheese for a richer filling
Top Tip
Drain the ricotta thoroughly to prevent a runny filling
Bring all cold ingredients to room temperature before baking
Don't overmix the cake batter to ensure a tender crumb
Chill the cake for at least 2 hours before serving for best results
FAQ
Yes, a cannoli cake must be refrigerated due to its ricotta cheese filling. Store it in the refrigerator at 40°F (4°C) or below for up to 3 days. The ricotta filling is dairy-based and can spoil if left at room temperature for more than 2 hours. For best taste and texture, remove the cake from the refrigerator 30 minutes before serving.
Carrabba's cannoli cake features layers of vanilla cake filled with sweetened ricotta cheese, mini chocolate chips, and candied orange peel. It's topped with powdered sugar and crushed pistachios, similar to traditional cannoli. While our homemade version isn't exactly the same, it captures the essential flavors and textures of this restaurant favorite.
Traditional cannoli are Italian pastries consisting of tube-shaped fried pastry shells (called cannoli shells) filled with sweetened ricotta cheese. The filling typically includes powdered sugar, vanilla, and often chocolate chips or candied fruit. Our cannoli cake adapts these classic ingredients into cake form while maintaining authentic flavors.
Sicilian cannoli, the original version, are characterized by a rich sheep's milk ricotta filling, candied fruit, and pistachio elements. Italian-American cannoli typically use cow's milk ricotta and often incorporate chocolate chips instead of fruit. Sicilian cannoli tend to be larger and have a more complex flavor profile due to the stronger taste of sheep's milk ricotta.
HOW DID YOUR CANNOLI CAKE RECIPE TURN OUT?
How did your Cannoli Cake Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of rich ricotta cream, delicate vanilla cake, and chocolate chips. If you're a fan of Italian desserts, be sure to try our Pumpkin Pie with Condensed Milk next – another easy-to-make yet delicious treat!
Did you make this Cannoli Cake Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Cannoli Cake Recipe
Equipment
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Fine-mesh strainer and cheesecloth for ricotta
- Offset spatula
- Cake board or serving plate
- Wire cooling racks
Ingredients
Cake Layers
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk room temperature
Cannoli Filling
- 32 oz whole milk ricotta cheese drained overnight
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup mini chocolate chips
- ¼ cup candied orange peel optional
Decoration
- 1 cup mini chocolate chips
- Powdered sugar for dusting
- 6-8 mini cannoli shells
Instructions
- Preheat oven to 350°F. Grease three 9-inch cake pans.
- Whisk dry ingredients.
- Cream butter and sugar until fluffy (5 min).
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk.
- Divide batter between pans.
- Bake 25-30 minutes until done.
- Cool completely.
- Beat drained ricotta until smooth.
- Add sugar, vanilla, cinnamon to ricotta.
- Fold in chocolate chips.
- Layer cake with filling.
- Cover sides with chocolate chips.
- Top with shells and dust with sugar.
Notes
- Drain ricotta overnight
- Bring ingredients to room temperature
- Don't overmix cake batter
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