Cannoli Cake recipe, an easy from-scratch Italian cake with cannoli filling. This homemade cannoli cake is full of easy to find ingredients including ricotta, mascarpone, orange zest, and mini chocolate chips. Find out how to make a cannoli cake with different flavors for your personal taste.
Another fun Cannoli recipe to add to my collection! This Cannoli Cake Recipe is the best if I do say so myself! So good! Be careful because you may eat more than you mean to. haha! You know I love cannolis like my popular Cannoli Cookies, Cannoli Dip, and Mini Cannoli Dip Cups. So adding a cake to the mix seemed to be the next logical thing to do!
What is a Cannoli?
If you haven’t seen my other cannoli recipes and don’t know what a cannoli is, let’s start with that.
A cannoli is an Italian pastry that is shaped in a long tube with a filling generally made up of ricotta cheese and powdered sugar.
An Italian cannoli may include other things such as candied fruit, chocolate chips, nuts, cinnamon, mascarpone cheese, or a wide variety of other things.
You can find them at Italian grocery stores and bakeries, as well as many other bakeries and grocery stores now.
If you’re never had one, give them a try! National Cannoli Day is also June 16th, so if nothing else get one to celebrate in June!
Check out my “What is a cannoli?” for more info.
How to Make Cannoli Cake:
(Be sure to scroll to the bottom of the post for the complete recipe card and directions and print option)
This Italian cake with cannoli filling frosting may look difficult to make, but it’s actually quite easy. A little tricky for those with no baking experience, but easy for those a bit more experienced. If you’ve never baked a homemade cake before this may not be the best one to start with or please at least read all the info, tips, and suggestions.
The cake is a bit time-consuming though, but worth the trouble in my opinion. The good thing is that I think it’s actually better the next day so you can definitely make this cake ahead of time!
Ok, so to get started on this homemade Cannoli Cake, be sure your oven is preheated. Also butter and flour two round baking pans.
Start making the cake batter by mixing the dry ingredients together including the all-purpose flour, baking powder, and salt.
In another bowl, beat together the wet ingredients starting with the butter and granulated sugar until light and fluffy which may be a few minutes.
Beat in an egg one at a time, then beat in vanilla extract and fresh orange zest.
The orange flavor is not really strong and gives a nice subtle citrus taste to the cake. However, if you really don’t like orange, you can leave it out. I’ve gotten a lot of feedback on the orange in the cake. Some people think it’s too much, not enough, or just the right amount SO definitely a personal choice.
You could also swap out some of the vanilla extract for almond extract. Or you could use Fiori di Sicilia Extract which is part citrus and vanilla.
Pour the cake batter into two 9-inch round baking pans and spread to form an even layer. You could also use 8-inch round baking pans. If you do use the 8-inch just know they may take a little longer to bake.
I like to use these baking strips to put around the pans. They help make level cake layers. They’re not perfect, but do help in my opinion. Be sure to also use good quality cake pans for best results.
Bake the cake until a toothpick inserted into the middle comes out clean. Cool the cake layers slightly, then remove from the pans and cool completely on wire cooling racks.
Once the cake is completely cool, use a long serrated knife to cut each cake layer in half to form 4 layers. You don’t have to cut the layers in half. If you just want a double layer cake skip that part.
How to Make Cannoli Cake Filling:
(For the full printable version of the recipe, scroll down to the bottom of the post for the recipe card and print option. Although be sure to read here for more tips and information or check out my other cannoli recipes!)
This Cannoli Cake filling is really just an easy Cannoli Frosting that is in between each layer and on the outside of the cake.
First, start with some good quality THICK ricotta and mascarpone cheese. Both should be readily available at most grocery stores. The mascarpone can be a little pricey so look around and you may be able to find it cheaper. If you have to, you can substitute cream cheese.
Be sure to use full-fat cheeses or ones that are not too runny. If you use lower-fat cheeses the frosting may not be thick enough to frost the cake. Drain off any excess liquid on top of the cheese. You really want the cheeses to be thick (like cream cheese).
FOR BEST RESULTS PLEASE DRAIN YOUR RICOTTA (AND/OR MASCARPONE) OVERNIGHT – If you’re at all unsure about your particular brand of ricotta (and/or mascarpone) or if it seems runny, you should drain it overnight. See my post on how to strain ricotta cheese for directions and info. There are many types and brands of cheese so results can vary A LOT. If you can find it in your area, you can also try ricotta impastata (pastry ricotta).
In a large mixing bowl beat together the ricotta and mascarpone cheeses. Then beat in the powdered sugar, vanilla extract, orange juice, cinnamon, and salt.
Again, you can omit the orange juice if you want, but it’s not too strong.
A few people have mentioned they’ve had a hard time with the frosting. PLEASE make sure your cheeses are THICK and not runny. Different brands can vary slightly. If it’s warm in your house that can also play a factor. Make sure all ingredients are cold. You can also try to add additional powdered sugar (or more cheese if thick) if necessary to thicken the frosting.
How to Assemble the Cannoli Cake:
Place one of the cake layers on a cake plate or stand. Before I put the cake down, I like to put strips of wax paper that I can remove after I frost and decorate the cake. It helps keep the plate clean. Or at least in theory it helps. I seem to always make a mess regardless. haha!
Frost the top of the layer. Then sprinkle about 2-3 tablespoons of mini chocolate chips on top. You can also add some chopped roasted nuts such as pecans, walnuts, or pistachios if you’d like.
Place another cake layer on top and repeat with the frosting and chocolate chips. Once all the layers are done, frost the outside of the cake.
Use the remaining chocolate chips to decorate the outside of the cake. If you want a lot of chocolate chips, you may need more than one package.
You can also use any extra frosting for piping or decorating. I’m not much of a cake decorator so don’t judge my pitiful piping. haha!
Refrigerate the cake until ready to serve and any leftovers after.
If you make this into a two layer cake you may want to cut back on the frosting recipe. If you make the 4 layers, you’ll have enough frosting for a thin layer of filling between each layer and a thin layer on the outside of the cannoli cake.
I didn’t have much frosting left for piping. If you want to do a lot of piping or have a thicker layer, you may want to make extra frosting.
You can also decorate the outside of the cake with chopped nuts if you’d like. Or top the cake with some maraschino cherries too.
This cake is quite large with all the layers and could easily feed a crowd. A thin slice is plenty!
Serve this cake after a great Italian meal along with some coffee and your guests will love you.
Be sure to store this cake covered in the fridge. Like I said, it’s a little better the next day in my opinion.
Who would like a piece of this fabulous Cannoli Cake?
Quick video to see how easy this Cannoli Cake comes together… (cake is slightly more yellow in the video due to different brand of butter, eggs, etc.)
Want More Cannoli Recipes?
Be sure to check out all my other fun cannoli recipes!
Cannoli Cookies – One of my most popular recipes. These cake-like cookies always get rave reviews.
Best Cannoli Dip – Quick and easy and so fun for parties and potlucks!
Chocolate Cannoli Dip – Perfect for chocolate lovers. All the flavors of a cannoli plus extra chocolate.
Cannoli Milkshake – Fun treat for kids or adults. Add your favorite liqueur for a grown-up version.
Cannoli Dip (Orange Almond) – I added a little extra orange and almond to this version of cannoli dip.
Mini Cannoli Dip Cups – Love these cute little dessert cups. Great idea for parties and potlucks!
Cannoli Cream Chocolate Truffles – These cute little candies make the best holiday treats!
Cannoli Cheesecake Bars – Easy cheesecake bars with all the tastes of cannoli.
Mini Frozen Cannoli Cheesecake Bites – Cheesecake bars cut into bite-size pieces and dipped in chocolate.
Cannoli Poke Cake – an easy cake with cannoli topping.
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You might also like these Cannoli Cupcakes, which is the cupcake version of this cake! Or this fun colorful Spumoni Cake!
Cannoli Cake Recipe
Ingredients
Cake Batter:
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon fresh orange zest
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup milk
Frosting: (see notes below)
- 10 ounces ricotta cheese drained overnight if needed (see notes below)
- 16 ounces mascarpone cheese drained overnight if needed (see notes below)
- 3 cups powdered sugar (possibly more if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 ounces mini chocolate chips divided (if you want a lot of chocolate chips on the outside, you may want to have another bag on hand)
Instructions
- Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans (or can substitute 8-inch round baking pans).
- Mix together flour, baking powder, and salt in medium mixing bowl until well combined.
- Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
- Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
- Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean. (If using 8 inch pans, baking time will be about 30-35 minutes.)
- Cool cakes slightly then remove from pans and finish cooling completely on wire racks. When cakes are completely cool, split each layer in half horizontally with a long serrated knife to form 4 layers.
- For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined.
- To assemble cake, place one layer on cake dish. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost outside of cake and add remaining chocolate chips to outside of cake or as desired. Use remaining frosting to decorate or pipe as desired. Refrigerate cake until ready to serve.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Ruth Dunn says
How long would I bake this if I was using a 13 x 9 Pan?
Shiloh says
I made this recipe (with a few minor modifications) and I thought it was excellent. Recipe was easy to follow and tasted amazing!
For the icing, here are the modifications I made: I didn’t use any ricotta (due to personal preference), just extra mascarpone (total of 24oz). FYI I buy my mascarpone from Trader Joe’s – it’s inexpensive and also does not need to be drained. I also used both vanilla extract and almond extract in the icing. I had to add a few tbsp whole milk to make it a little thinner since I did not use ricotta, but it all came together nicely. It was delicious, but very rich, so a little goes a long way.
For the cake, I added both almond and vanilla extract as well.
Overall I think this recipe is pretty solid as-is, we just modified it to fit our tastes better. As a person who lived in Philadelphia nearly my entire life, this was very reminiscent of a cannoli you would get locally. I think in the future I may make some shells and crush them up for a topper!
Lisa Huff says
Thanks Shiloh! Happy to hear it worked out well for you and thanks for adding all your tips!
Nicole says
Hi! How many cups of batter does this recipe make?
Thanks!
Lisa Huff says
Sorry, haven’t measured it.
Clarissa says
Absolutely delicious!!! I am obsessed with cannolis and this was the first cake I ever baked from scratch. I got so many compliments on this cake. A friend of mine asked me to make it for her for her birthday. Her only request was to make it a chocolate cannoli cake. Do you recommend trying to make it with a chocolate base but keep everything else? I’m not entirely sure how to make it chocolate.
Lisa Huff says
Thanks Clarissa! Happy to hear everyone enjoyed! As far as a chocolate version if it was me, I would keep the frosting the same and make a chocolate cake (maybe even add a little cinnamon and/or orange zest to the cake). I have a one-bowl chocolate cake on my site that would be great! I used it for my peanut butter chocolate cake (also on my site) that has been a big hit. Happy birthday to your friend!
Susan says
Not thrilled. I tried the recipe exactly as written and the end result in no way reminds me of a cannoli. I live in an area with a large Italian population and so have access to delectable cannolis. This recipe has a dense cake that is way too citrusy. I used the full citrus ingredients, thinking that it would end up mellowing when mixed with the other flavors to add a depth to the cake. No. The icing has way too much mascarpone, so you can’t taste the ricotta cheese, which should be much more prevalent. And 10 ounces of mini chocolate chips is too much – I would use maybe 2/3 of that amount as chocolate can take over the other tastes too easily. This cake is fine if you aren’t expecting a cannoli, but otherwise, it is disappointing.
Lisa Huff says
Sorry to hear it was disappointing. Cannoli are kind of like pizza and vary around the country. Unfortunately, the only thing that tastes exactly like cannoli are cannoli. This is just a fun twist. :)
Mike Walsh says
I made this cake for New Year’s Eve and it was spectacular! Good call on draining the cheeses. Interestingly, I made the cake again tonight (my wife loved it so much that she requested it again for her birthday party). Anyway, I used Belgoioso Mascarpone and Galbani Ricotta both times. The first time, the ricotta released a ton of water as it drained, and the mascarpone none. This time it was exactly the opposite! So, maybe different batches of cheese have different moisture values? Either way, it came out amazingly well both times. I’m from Philly and grew up eating some amazing cannoli. This cake captures the best of all of those in one package. Thank you for a great recipe!
Lisa Huff says
Awww thank you so much! First, happy birthday to your wife!! So sweet of you to make her a cake! And yes those cheeses can be quite tricky. But happy to hear it turned out well for you both times!!
Naomi Wallace says
This cake was absolutely delicious ! Instructions were clear and easy to follow. The only changes I made were to use 1t. vanilla and 1/2 t. almond extract instead of all vanilla, and I chopped dark chocolate chunks instead of mini chips. The flavor was perfect and the cake itself had a great texture. This is a keeper !!
Lisa Huff says
Thank you so much! :) So happy to hear you enjoyed the cake!!
Lisa Kotch says
Can you divide batter into 4 instead of having to cut the layers?
Lisa Huff says
Yes definitely! Just be sure to reduce the baking time.
Matty DiRomaldo says
Wow! Fantastic! I grew up in South Philadelphia & this is the closest tasting to Termini Brothers cannoli I have tried. The real deal people!!
I used Cello marscapone & Maggio ricotta both full fat & only had to strain ricotta. My only tip is when you think you’re done straining it, strain it again. You’ll be surprised how much liquid ricotta holds. Thanks for the super recipe.
Lisa Huff says
Awww thank you so much Matty!
Morgan says
How sturdy/dense is this cake? Could it be the bottom tier of a tiered cake, or is it not strong enough?
Lisa Huff says
I would not stack a cake directly ON it but if you are making a tiered cake with support rods and cake boards, I’d guess it would be fine like any other cake since there wouldn’t be any weight directly on the cake.
Pam says
Made this cake for a birthday and came out great! Left out the orange juice/zest but didn’t change anything else. Was a little short on frosting because I put too much between the layers but just covered up with chocolate chips! Looked gorgeous!
I bought my mascarpone and ricotta at a local Italian grocery store and neither required draining. The mascarpone was belgioioso brand.
Lisa Huff says
Thank you so much! and happy birthday to the lucky person who got the cake. :)
Kati says
Just made this recipe. First time making a homemade cake and frosting. Only thing I changed was the sugar in the cake and the confectioners sugar in the frosting. I used swerve natural sweeteners instead. Everything turned out GREAT!!! I thought I was going to mess something up, but it worked! And by the way, didn’t have a single problem with the cheeses. I thought your directions were pretty clear. I didn’t have to strain either one. The ricotta was Kroger brand and it was really thick already and the mascarpone was as thick as cream cheese. Thanks so much! Haven’t tasted it all assembled yet but I know it’s good!
Lisa Huff says
Awww thank you! So happy it turned out well for you!! It can be a bit challenging so great job for your first homemade cake and frosting!
Paula says
Hi there, this looks delicious. I was watching the video. It looks like a lot less butter was used in the video than what the actual recipe calls for. Just wanted to get my measurements right so the cake turns out!
Also, could you substitute the vanilla extract for imitation rum extract? Would the amount used be the same?
Lisa Huff says
Hi Paula! Yes the color is a little different in the video. I had a video company make that video for me so think they did use some different brands, brighter eggs, etc. Follow the recipe in the recipe card at the bottom of the post. Make sure as I mentioned in the post to strain your ricotta really well overnight (minimum) or 2 days if possible until it’s THICK for the frosting. As far as the vanilla and rum extract, you could actually use a little bit of both. I don’t think I’d use more than a teaspoon of the rum extract but maybe start with a 1/2 teaspoon and go from there. It can be a little strong, but personal preference. :)
Paula says
Ok sounds great. Thanks!
Paula says
Hi Lisa, just wanted to let you know that I made the Cannoli Cake last night. Followed your recipe exactly and it turned out amazing. Frosting was perfect. Definitely will make it again! Thanks for the tips!
IndianamamaD says
I wish I would of read the reviews before making this recipe. I am a avid baker and also had problems with the “frosting”. It came out like soup for me and was also very grainy. Not at all smooth like a cannoli filling should be. I find it hard to understand how the author of this recipe is constantly telling us that the difference in the cheese will make a difference. Shouldn’t your recipe adapt to all kind of cheeses?
Lisa Huff says
Sorry it didn’t turn out well for you. A lot of people have also had great success with it. Unfortunately, the cheese(s) can be tricky if you’re not used to working with them. Not sure what you mean by “all kind of cheeses” but there are many many brands and impossible to test them all. As I suggested in the post, the cheese(s) need to be strained until very thick like cream cheese. If the cheeses are thick then the frosting really isn’t any different than cream cheese frosting and should be ok. You can also use cream cheese or ricotta impastata which is thicker if you can find it.
Ellen says
Can this cake be made in a bunt pan?
Lisa Huff says
It probably could, but not sure I’d recommend it. I’d make it in standard round, square, or rectangular cake pans.