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.
ON PINTEREST? Follow me for great recipes, DIY, Crafts, Travel & more!
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.)
Seema says
I added 15 ounce jar of ricotta cheese by mistake. Do you think it will still taste okay?
Lisa Huff says
To the frosting? It may turn out a bit soupy but you could add more of the other ingredients if needed to hopefully thicken it up and just make a lot more frosting. The extra makes a good dip or cannoli filling. :)
Seema says
Unfortunately I realized my mistake after putting frosting on the cake ????
Rose Isaacs says
I have used unflavored gelatin and that will help in keeping with the consistency without having to add too much powdered sugar.
Kelly says
Had a taste for cannoli cake. Thought I would give this recipe a try. It’s nice to do a trial run before you take a new recipe to an event. Turned out perfect! I read the reviews prior to making this. I used whole milk ricotta cheese. I cut back the powdered sugar to 2 1/2 cups. Also added cannoli chips to the top. Five stars and two thumbs up. ????
Wish I can add a picture to share how beautiful it turned out. Will definitely make again. Thank you!
Angie says
I made it and it was pretty easy considering all the steps but I used regular cool whip for the additional frosting. Next time I make it I would omit the cinnamon in the cannoli . Other than that it was great and I had great compliments on it
Kathy Stearns says
I just made this cake & it was wonderful. I only used half the powdered sugar for the icing so it had much more of a true cannoli flavor.
Lisa Hardy says
Icing didn’t turn out at all. It was runny, I’m not sure what happened! I drained and squeezed the ricotta cheese per the directions. Do I have to use the ricotta cheese.
Lisa Huff says
Did you use full fat ricotta and also use the mascarpone cheese too? That helps thicken it up. You can substitute more mascarpone (or cream cheese if you have to) for the ricotta.
Michele says
Made this for my daughter’s 30 th birthday now for her Bridal Shower this weekend- it is delicious but will double frosting again????❤️
Lisa Huff says
Happy 30th to your daughter and congrats on the wedding!
Theresa says
Made this for my daughter’s 13th birthday and it came out perfect. It was a big hit. I will definitely make this again.
Lisa Huff says
Glad it worked out for you! Big happy birthday to your daughter!!
Marcy johnson says
I made this cake yesterday your recipe was perfection, my daughters new favorite cake for her birthdays. The cake baked up perfect nice color, texture,and height. The cannoli filling was delicious and the perfect spreading consistency, the only thing I changed was the chips for shaved milk chocolate, my daughter does not like chocolate chips. The cannoli frosting was so beautiful I left off the chocolate and just put a chocolate drip on the rim of the cake. Anyone who complains they had a hard time with this recipe must not have followed your directions or has not baked long enough to know depending on your product you might have to alter a bit, my frosting was perfect at 2 1/2 cups powdered sugar. This recipe is a keeper thank you for sharing
Lisa Huff says
Thank you so much Marcy! Appreciate your sweet review! :)
Shana says
I did not have success with the frosting. It was WAY too runny. I drained the ricotta overnight and added a whole bag of powdered sugar to try and thicken it up but it still ran off the cake. The taste was on point but I couldn’t get the consistency right.
Lisa Huff says
Sorry to hear that. Unfortunately, some brands and types of ricotta cheese are a lot thicker than others. You can try all mascarpone cheese which has a much thicker and smoother consistency.
Shana says
Thanks, I’ll have to try that.
Val says
This recipe is such crap. It’s way too sweet to be a decent emulation of a cannoli but more importantly, you omitted a massively important step for the frosting-draining the ricotta, but put it in your word-vomit self-promotion that no one wants to read. So thank you so much for costing me about $20 in frosting ingredients that are now a useless blob. You suck.
Lisa Huff says
Ummm says right in the recipe in the recipe card next to ricotta to drain….Sorry if you missed it! If you had questions I would have been happy to answer had you asked or emailed. Oh well!
Zee says
Just used this recipe for my husband’s birthday… WOW! I added pulverized walnuts as a topping and filler, shaved milk chocolate. This recipe is on point and great directions, very much appreciated.
Lisa Huff says
Happy birthday to your husband! So glad he enjoyed the cake!! Pulverized walnuts is a great idea!!
Richelle Villa says
Made this cake for my birthday and it was a huge hit! Excellent. I did not drain the ricotta – wasn’t a huge issue but will do so next time. If I wanted to make cupcakes instead of cake how long would you suggest for baking time or any other tips you may have. Thank you!!
Lisa Huff says
It should bake like regular cupcakes, so I would suggest baking for about 15-20 minutes.
Abby Novak says
I made this for a birthday and it was great! I made the cake the day before (frosted it too!) and froze the whole thing over night because I had to bring it with me to a house about 3 hours away. The cake and frosting held up well and it was delicious.
Jennifer Bowen says
How tall is the finished cake? I need to be sure it will fit in my cake carrier. Thanks!
Lisa Huff says
Ummm I haven’t measured it but it’s just slightly taller than a standard 2 layer cake. It should fit in most standard carriers but if you’re worried, you don’t have to cut the cake layers in half and just make as a standard 2 layer cake.
Jennifer says
Happy to report about 3-1/2” – 4” tall. Looks great. Had a little issue with 2 of the layers cracking after I sliced the cakes, but I was able to get the two layers that cracked into the middle of the cake and fix it with frosting. I think they cracked because I had left them actually too long on my wire mesh cooling rack. They stuck to it a little – next time I’ll spray the rack with non stick. They were room temperature. Thanks for the recipe.
Lisa Huff says
Great, thanks for reporting back! So glad it worked out!
Wendy says
I made this for my daughter’s 19th Birthday, everyone LOVED it, said it was the best cake I’ve ever made♡♡♡ Thanks for such a great recipe!
Lisa Huff says
YAY! So happy to hear you loved it! A big happy birthday to your daughter!