Cannoli Cake Recipe
Italian-inspired layer cake featuring vanilla cake with chocolate chips, ricotta cream filling, and traditional cannoli shell decorations.
Print Pin Servings: 14 slices
Calories: 587kcal
Cost: $50
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 587kcal | Carbohydrates: 65g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 245mg | Fiber: 2g | Sugar: 42g