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 DETAILED recipe card with the full ingredient list, full 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.)
Debi Morris says
I made this for coworkers and got rave reviews! One of them has a Birthday on Monday and begged me to make this for her. I will make it Sunday afternoon but she informed me that she won’t be in until Tuesday! Can it hold from Sunday night in the fridge until Tuesday morning?
Lisa Huff says
Yay! Glad you liked it! Yes, it should definitely be ok in the fridge for a few days. Wish your coworker a Happy Birthday for me!
Debi Morris says
Thank you! I will! She turned down the best chocolate cake ever and begged for your Cannoli Cake! I loved it too! Thanks again!
Carol Deditz says
I just made this delicious cake for our family Mother’s Day/ birthday brunch. We had it at Carrabas and loved it, so bad to find a copycat recipe. I made it a few weeks ago and it was so good. One question, I put chopped pistachios on the side but had some issues doing that evenly. Any suggestions for doing that with either mini chocolate chips or pistachios??
Lisa Huff says
The easiest way to decorate the sides, in my opinion, is to tilt the cake slightly, put a handful of chips or nuts in your hand and press into the side of the cake. Also helps to do this RIGHT after you frost the cake while the frosting is soft so the chips or nuts stick to the side.
Fran says
Plan on making this for Mother’s Day 2019. Will let you know how it turns out! Thanks
Gloria says
I plan on making this cake for Mother’s Day. In your recipe you said the temp is 375 degrees. My I’ve cooks on the hot side. Could I bring it down to 350 degrees? Thank you for the recipe!
Lisa Huff says
Yes that should be ok although hard for me to say how long you’ll need to bake them. You might want to get a cheap oven thermometer if you haven’t already and test how much hotter it gets so you can adjust. Hope you enjoy the cake!
Kathleen Zeruth says
What temperature is this luscious cake baked and for how long
Thank you
Lisa Huff says
The recipe card for the Cannoli Cake is in the post with full directions right above the comments.
Celeste says
Thank you for such a fantastic Cannoli Cake recipe. I made this for Easter this year 2019. I was alittle nervous because the center of course didn’t bake as fast as the edges but it was fine in the end. Everyone in my family are big on cannoli anything. So when I walked in the door with this beautiful cake everyone couldn’t wait to try it. Our Easter and most holidays our family count is over 50 people so I also made for the first time a Coconut Cake.
Both cakes got the thumbs up for moistness, flavor and presentation. Because I didn’t put the filling on the sides I was able to put the extra cannoli filling in a bowl with cracked up shells so the kids could enjoy. I also didn’t cut the cakes I just felt that could be a disaster waiting to happen. I wish I could post a picture to show you how it looked.
Again thank you for the recipe it’s a keeper & well worth all the time to make.
Celeste
Buffalo Grove, IL.
Lisa Huff says
Thank you so much Celeste! Happy to hear you all enjoyed! Would love to see a pic! Feel free to email me at lisa@snappygourmet.com
Christine Feeney says
I made this for Easter dessert today. It received rave reviews from everyone. My carrot cake has always been at the top of the list for everyone but my brother in law says this is a close second.
Thanks for a great recipe!
Lisa Huff says
Thank you so much for letting me know! Glad you all enjoyed. :)
Brian says
I plan to try this cake for Easter this year. I have a question. Why does the cake look more white in the pictures, but it looks very yellow in the video? Was it the type of eggs? Will it always be more yellow than white?
redbud says
I made this recipe and my cake came out exactly like the picture – such a pretty cake! Cannolis are my favorite thing and I’m sure I’ve eaten my weight in them – that’s what Italians do! However, maybe I beat the batter too much because the cake was dense and on the dry side, though flavorful. I did not like the frosting at all, so I threw it out and made a buttercream instead – adding flavoring to it. Next time I will mix up traditional cannoli filling and use that instead. Also, I suspect a box mix would work as well and be lighter.
Carolyn says
if I needed to make the cannoli cake 4 days ahead of time can I freeze it? thank you
Lisa Huff says
I haven’t tried it so can’t for sure but I’d be concerned about the frosting. It would probably be fine but I think I’d just refrigerate it instead. Or you could freeze the cake layers by themselves then assemble with the frosting the day before.
Doris Bouckenooghe says
I loved it, just the way it was written. Delicious !!!! A box cake would totally ruin this recipe. Buttercream, no way……Why did you bother to even try this recipe? You didn’t like anything and you would change everything. I would make it again and again and again…….
Doris Bouckenooghe says
I had cake left over. It froze very well. Of course, I did not freeze a whole cake, but portions froze well..
Gina pace says
Hi! I need to make this to feed 40, I was planning on 2 or 3 layer 10 inch cake… how many times would I do this recipe?
Lisa Huff says
I would suggest making 3 cakes. If you’re thinking people may want BIG slices or extra cake I would then make 4 to be on the safe side. Or check out some of my other cannoli inspired recipes to serve on the side too like cannoli dip, cannoli cheesecake bars, etc.
Victoria says
If the icing is a little bit runny, how do you thicken it up?
Lisa Huff says
I would suggest draining the ricotta overnight before making the frosting but if you have already made it, you can try refrigerating it for a while to see if it thickens a bit or try adding additional powdered sugar or mascarpone cheese. You could also stir in some whipped topping or whipped cream.
MJ Valenzano says
Made this today for my family.. my 18 year old son insisted on it.. I don’t like cannoli but the family does so I tried it. Came out great according to them .. they loved it! Was simple enough to do, directions were great and even though mine didn’t come out as pretty as the pictured one, again family loved it and would have me make it again!
Eileen Donofrio says
I made this cake as one of my xmas desserts, it stole the show . And my hubby is hard to please when it comes to making anything canolie. He beyond approved of this recipe. Even ate it for breakfast the next morning. Everyone has to try this one.
Lisa Huff says
So happy to hear the cake turned out well and you all enjoyed it! Thanks for taking the time to leave a comment.
Dianne Gentry says
This cake was so tasty and moist. We just had it at Carrabba’s. My question is have you tried a different frosting such as chocolate?
Lisa Huff says
The cannoli flavor is primarily in the frosting so I would not suggest using a chocolate frosting.
Michelle says
How much of the Fiora de Sicilia do you use in the recipe? On the website for king artur they said it was pretty strong.
Lisa Huff says
Well hard to say since it’s more of a personal preference. I would start with a half teaspoon to a teaspoon, try it, and go from there.
Judy perez says
Hi,i’m going to make the cake,I would like to use almonds, instead of chocolate chips,my question is,do I have to toast the almonds?thanks, Judy.
Lisa Huff says
I’m assuming you mean on the outside of the cake? I would use sliced almonds, and as far as toasting, you do not have to. Just a personal preference.