The Best Cannoli Cake Recipe You’ll Ever Bake at Home

Created on July 15th, 2025 at 06:32 pm

Ever since I first tasted cannoli cake at an Italian bakery in Brooklyn, I’ve been obsessed. It was everything I didn’t know I needed: moist cake layered with creamy, citrus-scented cannoli filling, dotted with mini chocolate chips, and topped with rich vanilla frosting. That one slice sent me on a mission—not just to recreate it, but to perfect it. And let me tell you, this version? It’s the real deal. If you’re craving a homemade cannoli cake that brings the nostalgic flavor of classic Italian desserts into your own kitchen, this one’s for you. In this article, you’ll find everything: easy-to-follow steps, pro tips to avoid runny cream, and a seriously irresistible filling. Whether you’re celebrating a holiday or just love dessert, this cannoli cake recipe might become your new favorite tradition.

A Cannoli Cake That Tastes Like the Real Deal

What Is Cannoli Cake, Really?

Think of cannoli cake as the best of both dessert worlds—soft vanilla cake and luscious cannoli cream in one heavenly bite. Traditionally inspired by the Sicilian cannoli, this cake borrows its sweet, tangy ricotta-mascarpone filling and combines it with layers of fluffy vanilla cake, creating a rich, crowd-pleasing centerpiece. What sets this version apart? A vibrant twist of orange zest and mini chocolate chips folded into the filling, plus a light buttercream frosting that ties everything together. It’s not just dessert—it’s a celebration of Italian-American flavor at its finest.

The Real Flavor Behind the Cream

The heart of this cake is the cannoli cream: a mix of ricotta cheese and mascarpone whipped with powdered sugar and orange zest. But here’s the secret to success: properly drained ricotta. Many versions fail because the cheese is too wet, resulting in a loose filling that can’t hold shape. A cheesecloth and a bit of patience make all the difference. And don’t skip the superfine sugar—it dissolves better, giving the cream a smooth texture. Add in vanilla extract and mini chocolate chips, and what you get is a cream that’s not just sweet—it’s light, fresh, and good enough to eat with a spoon. If you’ve ever had cannoli cake with ricotta filling that melted too fast, this recipe fixes that.

While you’re here, you might also love the twist we shared in our Pistachio Raspberry Cake and the bright notes in our Lemon Mascarpone Cake. Both draw on similar Italian dessert themes and offer unique layers of flavor—just like this cannoli cake.

How to Make the Best Cannoli Cake from Scratch

Gathering Ingredients for the Ultimate Cannoli Cake

Making the perfect homemade cannoli cake recipe starts with quality ingredients—and just a little planning. The flavor payoff is huge, especially when you use whole milk ricotta, fresh orange zest, and real vanilla extract. This cake is simple enough for beginners, yet impressive enough for a celebration. Before starting, take the time to drain the ricotta cheese using cheesecloth. It’s a small step, but essential for achieving a firm, creamy filling. And don’t skimp on the mini chocolate chips—they bring that signature cannoli texture to life.

You’ll Need (for the cake layers):

• ½ cup unsalted butter, room temperature
• ½ cup vegetable oil
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons vanilla extract
• 2⅔ cups all-purpose flour
• 2½ teaspoons baking powder
• 1 teaspoon salt
• 1⅓ cups buttermilk
• 1 cup mini chocolate chips

For the cannoli filling:

• 8 oz ricotta cheese (drained overnight)
• 8 oz mascarpone cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fresh orange zest
• ⅔ cup mini chocolate chips

For the frosting:

• ½ cup unsalted butter, room temperature
• 1½ cups powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions for Easy Success

1. Prep the pans: Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and grease the sides.
2. Make the batter: Beat butter and oil in a stand mixer until smooth. Slowly add sugar and mix until light and fluffy. Add eggs and vanilla; beat until well combined.
3. Mix dry and wet: In a bowl, whisk together flour, baking powder, and salt. Add to mixer in three parts, alternating with buttermilk. Don’t overmix. Fold in mini chocolate chips.
4. Bake: Divide batter evenly between pans. Bake for 30–40 minutes, or until a knife comes out clean. Let cool completely.

If you like easy dessert bases, this method is similar to our Lemon Mascarpone Cake and works beautifully with fillings like in our Tropical Pistachio Bliss Cake.

Assembling and Decorating Your Cannoli Cream Cake

Layering the Cannoli Filling Like a Pro

Once your cake layers have cooled completely, it’s time to bring this cannoli cream cake to life. Start by making the filling: combine drained ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest in a stand mixer. Beat until just smooth, about 45 seconds—don’t overmix or it may loosen the structure. Gently fold in the mini chocolate chips.

Next, transfer the filling to a piping bag and snip off a wide opening—this ensures the chocolate chips don’t clog the tip. Place your bottom cake layer on a serving plate and pipe the cannoli cream evenly over the top. Smooth it out with a spatula to ensure full coverage. Place the second cake layer on top and gently press to set.

Frosting and Finishing Touches That Wow

To make the frosting, beat together the softened butter, powdered sugar, milk, and vanilla extract until smooth and fluffy. This buttercream complements the creamy ricotta filling without overpowering it. Use a spatula to frost the top and sides of the cake.

Want to level up the presentation? Decorate the top with more mini chocolate chips, a sprinkle of orange zest, or even crushed pistachios for a colorful, authentic finish. For special occasions, garnish with mini cannoli shells or a rum drizzle to echo a traditional Italian cannoli cake with rum flair.

If your cannoli cream feels too thin at any stage, refrigerate it for 15–20 minutes to firm it up. Still too loose? Add a spoonful more mascarpone. These pro fixes make all the difference.

Love cake decorating? You’ll also enjoy the creative touches in our Cinnamon Donut Bread and Pecan Upside-Down Cake—both are packed with great visual flair and foolproof tips.

Storing and Troubleshooting Your Cannoli Cake

Does Cannoli Cake Need to Be Refrigerated? Yes—Here’s Why

This isn’t just any dessert—it’s a cream-filled pastry turned Italian dessert cake, and because the filling is made with ricotta and mascarpone, proper storage is essential. Always refrigerate cannoli cake. After assembling, place it in an airtight container or wrap it gently in plastic wrap and store it in the fridge for up to 4 days.

For best flavor and texture, bring it to room temperature about 20–30 minutes before serving. That allows the buttercream to soften and the filling to shine. If you’re making it ahead, you can bake the layers and prepare the filling up to a day in advance. Assemble the cake on the day you plan to serve it for maximum freshness.

Common Problems and Simple Fixes

Even the best bakers run into issues—but here’s how to solve the most common ones:

• “My cannoli cream is too thin!”
  This usually happens when the ricotta isn’t drained well enough. Next time, use cheesecloth and let it sit overnight in the fridge. If it’s already made, try folding in a tablespoon or two of mascarpone or powdered sugar to thicken.
• “The cake layers won’t rise evenly.”
  Check your baking powder—it might be expired. Always use fresh leavening and avoid overmixing the batter.
• “Chocolate chips sink to the bottom.”
  Lightly toss them in a tablespoon of flour before folding into the batter. This helps suspend them evenly throughout the cake.
• “Cake layers stick to the pan.”
  Line the bottoms with parchment and grease the sides thoroughly—this trick also works wonders for our Blueberry Pancake Bake and Fudgy Chocolate Brownies.

With these fixes, your cake turns out rich, balanced, and beautiful—just the way a real homemade cannoli cake recipe should.

Your Cannoli Cake Journey Starts Here

This isn’t just a recipe—it’s your go-to guide for making the ultimate cannoli cake with ricotta filling. Whether you’re baking for a birthday, holiday, or just because, this cake delivers rich Italian flavor in every bite. We’ve covered everything—from how to properly drain ricotta and avoid runny filling, to layering like a pro and decorating with confidence.

The best part? It’s surprisingly easy, yet truly unforgettable.

If you loved this dessert, check out our Pistachio Raspberry Cake for a fruity twist or try the indulgent Coconut Cake for your next sweet craving.

Ready to wow your guests? Bake this cannoli cake—and let the compliments roll in.

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