This Cannoli Cake brings the classic flavors of a cannoli dessert to a fluffy cake! It has layers of sweet cream cheese filling and chocolate chips that are simply irresistible.
Making this cake is almost like a party! I love using ricotta, just like the traditional cannoli. It feels fancy without all the fuss, and the taste is just out of this world! 🍰
Key Ingredients & Substitutions
Ricotta Cheese: This is the star ingredient for that classic cannoli flavor. If you can’t find ricotta, try using mascarpone or cottage cheese (drained and blended) for a similar creamy texture.
Cream Cheese: This adds a rich creaminess to the filling. If you’re looking for a lighter option, Neufchâtel cheese works well, and you won’t notice much difference in flavor.
Unsalted Butter: Use unsalted butter for more control over the cake’s saltiness. You can replace it with margarine or a dairy-free butter if you prefer a dairy-free version.
Mini Chocolate Chips: These give little bursts of sweetness. If you want a change, try chopped nuts or dried fruits for a different texture and taste.
Mascarpone Cheese: Including this in the frosting makes it richer! If you’d rather skip it, a bit of heavy cream can still give a nice consistency.
How Do I Get the Cake Layers to Be Even and Level?
To ensure beautiful, even cake layers, leveling is key. Here’s how you can do it:
- Use a serrated knife to slice off any domed tops from the baked cakes. Do this when they are completely cooled for the best results.
- Alternatively, you can use a cake leveler for a more uniform cut. These tools make it easy to get straight and level layers.
- If you bake the cakes in the same pan, you can also wrap bake-even strips around the pans to prevent doming during baking.
Remember, taking the time to level your cakes will make your final presentation so much better!
What’s the Best Way to Frost the Cake?
Frosting a layered cake can feel challenging, but with a few tips, you can achieve a smooth and professional-looking finish:
- Start with a crumb coat! This is a thin layer of frosting applied to trap any crumbs. Chill the cake for about 30 minutes after applying it.
- Use an offset spatula or a bench scraper to spread frosting evenly across the top and sides of the cake.
- For extra smoothness, heat your spatula with hot water, wipe it dry, and then run it over the frosted cake.
Frosting is more forgiving than you think – just take your time, and don’t stress too much!
How to Make Cannoli Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ⅔ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Cannoli Cream Filling:
- 1 cup ricotta cheese, drained well
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
For the Frosting & Decoration:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
- ⅓ cup mascarpone cheese (optional for richer frosting)
- Mini chocolate chips, for garnish
- Cannoli shells (small), filled with cream and chocolate chips
- Chocolate ganache or caramel sauce for drizzling (optional)
- Powdered sugar for dusting
How Much Time Will You Need?
This Cannoli Cake takes about 30 minutes to prepare and 1 hour to bake. You’ll also need some time for assembling and chilling it before serving—so plan for a total of about 2.5 to 3 hours for the entire process, including cooling and chilling!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy, which should take about 3-5 minutes. Then add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract. Now, alternately add the dry ingredients and the milk to this batter, starting and ending with the dry ingredients. Mix just until combined—be careful not to overmix!
2. Bake the Cake Layers:
Evenly divide the batter between the two prepared pans and smooth the tops. Bake them in your preheated oven for 30-35 minutes, or until you can insert a toothpick in the center and it comes out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
3. Prepare the Cannoli Cream Filling:
In a bowl, whip the ricotta cheese with the softened cream cheese until it’s nice and creamy. Next, beat in the powdered sugar and vanilla until everything is fully combined. Gently fold in the mini chocolate chips, then refrigerate the filling until you’re ready to assemble the cake.
4. Prepare the Frosting:
In a large bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar while continuing to beat until you reach a fluffy consistency. If you want a richer frosting, add mascarpone cheese, along with the vanilla extract, and a tablespoon of heavy cream or milk at a time until you reach your desired consistency.
5. Assemble the Cake:
Once your cakes are completely cooled, you may want to level them off with a serrated knife. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cannoli cream filling evenly over the top. Carefully place the second cake layer on top of the filling. Now it’s time to frost the entire cake with your prepared buttercream frosting.
6. Decorate:
For decoration, press mini chocolate chips around the base of the cake and sprinkle some up the sides to create a beautiful look. You can pipe rosettes or swirls of the cannoli cream on top—feel free to mix some of the filling with frosting for piping if you desire. Next, place the small cannoli shells filled with cream and chocolate chips on top of each rosette. For an elegant finish, drizzle some chocolate ganache or caramel sauce between the cannoli shells before dusting everything lightly with powdered sugar.
7. Chill and Serve:
Before you dig into your Cannoli Cake, refrigerate it for at least 1 hour to allow the flavors to meld and the frosting to firm up nicely. After chilling, slice it up and enjoy a delicious slice of this cake that’s bursting with flavors reminiscent of a traditional cannoli!
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Enjoy creating this stunning Cannoli Cake for your next celebration—it’s sure to impress everyone with its unique flavors and beautiful presentation! 🎉
Can I Use a Different Type of Flour?
While all-purpose flour is recommended for this recipe, you can substitute it with cake flour for a lighter texture. Just remember to decrease the amount slightly, as cake flour is denser.
How Can I Make This Cake Gluten-Free?
You can use a 1:1 gluten-free baking flour blend instead of all-purpose flour. Make sure to check the other ingredients, like baking powder, to ensure they are also gluten-free.
What’s the Best Way to Store Leftovers?
Store any leftover cannoli cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh, you may want to cover the cake loosely with plastic wrap.
Can I Freeze the Cannoli Cake?
Yes! You can freeze the cake before frosting it for up to 2 months. Wrap each layer tightly in plastic wrap and then in aluminum foil. When ready to serve, let it thaw in the fridge overnight, then frost and decorate it as usual.