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.)
Jacqueline DiCenso says
SO GOOD!!! I made this recipe exactly besides the orange juice. Such a crown pleaser! I used 3- 8in square foil disposal cake pans, and I had a beautiful 3 layer square cake! I’ve been making cannoli dip for years, this frosting recipe was very similar. And if I could give the newbies one tip it would be to really whip the ricotta before adding in the mascarpone. Of course making sure the ricotta is strained really well (I did 24 hours scraping it every couple of hours except when I was sleeping). For me the cake became a little dense after frosting it and leaving it in the fridge over night. I don’t think it has anything to do with the recipe though. Will be making this again for sure!
Lisa Huff says
So happy to hear you enjoyed the Cannoli Cake! :)
Gina says
Made this cake for the 3rd or 4th time, 2 times it was perfect! The failures were because of the icing, made a layered trifle instead and everyone was happy. This time I used cream cheese and mascarpone added in whipping cream. Make sure you drain the ricotta for at least 24 hours.
Kelly says
I have made this 3 times and it’s a huge hit! I would suggest using parchment paper in the bottom of the cake pans. Comes out much easier. Also I break up cannoli chips and add to the top. My friends and family love this cake.
Lisa Huff says
Awww thank you so much Kelly!! Happy to hear everyone has liked it. :)
Michael Astuto says
Question, not sure if i missed it, can we make the cake the night before and sit in fridge?? Wanna make yours TONIGHT!!! looks yummy
Lisa Huff says
Yes definitely! Of course, be sure to keep in the fridge. I personally think it’s better the next day but that’s just me. :)
Michael says
Im reading many comments about the loose filling. If I can suggest something that has worked for me. Since we can not find dry ricotta in local stores, the whole milk ricotta is always wet. Definitely drain over night(as stated) with something on top of ricotta to press down.
When you make the filling I use ratio of 32oz ricatta : 3/4 cup of heavy cream. Use the whisk attachment and add all ingredients and whip away until your preferred texture.
last tip!!! Put mixing bowl and whisk in the freezer for 30minutes!! It so helps!!!
Best of luck
Lisa Huff says
Thanks Michael! Appreciate the suggestion.
Shirley A. Kataisto says
The taste was delish but I also could not get the frosting stiff enough to spread. I filled the layers but had to use toothpicks to keep them from sliding off and I’m going to wind up pouring the topping to it over the cake and sprinkling the mini chocolate chips. It’s too expensive to not use it. If I ever make this cake again, I’ll use Ricotta Impastata. I drained both the mascarpone and the ricotta for 2 days and added more powdered sugar.
Lisa Huff says
Sorry to hear you had trouble with the frosting. Unfortunately, ricotta can be a bit tricky so I would definitely try ricotta impastata if you can find it.
Lily says
I made this cake, and it was soooo yummy! Everyone loved it! I drained both kinds of cheese and the frosting came out perfect! I wonder if there is a way to make this cake but gluten-free?
Lisa Huff says
Thanks Lily! Happy to hear everyone enjoyed it! You could possible use a gluten-free baking flour alternative that has a 1:1 substitute ratio but I haven’t tried it so can’t say for sure. You could also use a gluten-free cake mix (or your favorite gluten-free cake recipe) and just use the cannoli frosting. I do have a recipe for mini chocolate almond flour cakes on my site that would be delicious topped with the cannoli frosting.
Cheri L says
I need to make this on a larger scale . Can you help with cooking time and temp in a glass or metal 13 x 9 pan?
Lisa Huff says
Sorry I have only made the cake as stated. I would just be guessing on details for all changes. I would think a 13×9 pan would be about 30ish minutes.
Stacy says
This cake was an absolute waste of my time and money. The 9” cakes needed closer to 40 minutes in the oven. The first ones came out gooey and fell apart after “cooling slightly”. So I tried again. They fell apart a second time but I pressed on. I used whole milk and drained my riccata overnight. Icing is still runny. This cake is disgusting. Absolute waste. I made cannoli stuffed cupcakes from Buzzfeed over the summer. I thought a cake would be better. Nah. So now I’m gonna throw this second cake out and try again with the other recipe. That recipe uses a stick of butter with cream cheese and riccata. Yeah. That one works. So all of you reading this ADD BUTTER
Lisa Huff says
Oh no, sorry to hear you had trouble with the cake. Ricotta can be a little tricky and so many brands out there. If it’s drained well it should be the consistency almost of cream cheese so shouldn’t be a need for butter and then the frosting is more like an authentic cannoli filling.
Cristina says
It just happened to me too the batter is soo gooey. I followed the instructions where did it go wrong?!! Its so frustrating I wanted to take this cake for my nephews bday party and I have no time to do another one or the ingredients. Disappointed.
Lisa Huff says
Sorry to hear it didn’t turn out well for you. Unfortunately, the ricotta can be a bit tricky and really needs to be thick before making the frosting.
Angela says
I made this cake for my friends birthday & it was a huge hit! Great recipe and instructions. Quite possibly the best icing I’ve tasted. I have requests to make it again and without a doubt I will!
Lisa Huff says
That is so wonderful to hear Angela, thank you! And happy birthday to your friend!!
Lisa Picardi says
Hi Lisa, I made this cake gluten free for my daughters birthday. It came out great, I did sift the gf flour before adding the other dry ingredients. Every year I make a cannoli cake for her big day. I followed your instructions to wrap the ricotta and mascarpone In paper towels overnight to avoid a watery frosting. The cake had a nice height to it, which is my usual problem with gf cakes. This recipe is a keeper for all bdays in my family.
Lisa Huff says
So happy to hear it turned out well gluten-free for your daughter’s birthday. Happy birthday to her!!
Mary Rappa says
We love cannoli’s in our family! I’m making a cake for about 12 people this weekend. Can a sheet pan be used? Maybe a 9” x 13” pan?
Lisa Huff says
I haven’t tried but you probably could. You may need to adjust the baking time and might need as much frosting. I have a lot of other great cannoli inspired recipes as well that might work.
Judy says
I’ve made this cake a few times and have never had any issues.
Super delicious!
Lisa Huff says
Thank you so much Judy! Glad it has worked out well for you! :)
Olivia says
The sponge recipe is good. Very good actually. But the real issue is the frosting. It came out way too thin and after following every instruction down to a T it still came out runny. I added more confectioners sugar and it was still runny. If you have to preface a recipe with a frosting solution I think there should just be a revamped frosting recipe. I shouldn’t have to google ways to make a better cannoli cake frosting recipe because this one suffered so badly.
Lisa Huff says
Glad to hear you liked the cake but sorry you had a hard time with the frosting. Many people haven’t had a problem with it. Unfortunately, the culprit is almost always the cheese either not drained enough or the brand. Some brands are just thicker and do better in the frosting which is why I warn everyone to PLEASE make sure your cheese is THICK (like cream cheese) before starting or your frosting will be runny. In the summer when it’s warm, frosting can also be a little on the runnier side so cold ingredients and a not so hot kitchen can make a difference.
Ursula says
Help my frosting is runny what can I do to fix and yes colorectal cheeses where used. Thank goodness I didn’t frost cake .??? Thanks
Lisa Huff says
Unfortunately, there are a wide range of cheese so if it’s not drained well and very thick when you start it can cause a runny frosting. You could substitute cream cheese or I’d try another brand of ricotta or mascarpone and drain longer.
Janet says
I cant stop laughing! Colorectal cheese! Darn that auto correct!
Linds says
Should I make the entire cake the day before and let it sit in the fridge over night before serving or should I only make the filling the day before and let the filling sit over night and then make the cake and assemble the day of the party? Thanks!
Lisa Huff says
I would make the entire cake the day before and store in the fridge. BUT be sure to drain the cheese(s) the day before you make the cake.