This Cannoli Cake is a fun twist on the classic Italian dessert! It has layers of soft cake filled with creamy ricotta and chocolate chips, all topped with sweet frosting. Yum!
Whenever I bake this cake, my kitchen fills with sweet scents, and I can’t resist sneaking a taste. It’s perfect for parties or just a treat at home with family and friends!
I love serving this cake with a sprinkle of powdered sugar on top. It’s a delightful way to take a slice of Italy right to your dining table! Enjoy it with a cup of coffee for a perfect pairing!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this cake, providing the right structure. If you need a gluten-free option, consider using a 1:1 gluten-free flour blend.
Butter: Use unsalted butter for better control over the salt content. If you’re dairy-free, a plant-based butter can work as a substitute without losing flavor.
Ricotta Cheese: This is key for the cannoli flavor. If you can’t find ricotta, mascarpone cheese is a creamy alternative. Just make sure it’s well-drained to avoid a soggy filling.
Anise Extract: This is optional but adds an authentic Italian flavor. If it’s not your thing, you can skip it or use a tiny bit of almond extract for a different twist.
Chocolate Chips: Mini chocolate chips are ideal for the filling and decoration. If looking for something healthier, you can opt for dark chocolate chips or even omit them altogether!
How Do You Ensure Your Cake Stays Moist?
Moisture is key to a delicious cake! Using buttermilk helps create a tender crumb due to its acidity. Be sure not to overmix your batter after adding the dry ingredients—mixing just until combined keeps it light and airy. Also, remember to properly measure your flour to avoid a dry cake.
- First, fluff the flour in the container, then spoon it into your measuring cup, leveling it off without packing it down.
- When baking, check your cake a few minutes before the time suggested. The toothpick should come out clean but not dry.
Lastly, letting the cake cool for the right time allows its moisture to set. Don’t rush the cooling process—it’s worth it!
How to Make Cannoli Cake
Ingredients You’ll Need:
For The Cake:
- 2 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp anise extract (optional, for authentic cannoli flavor)
- 1 cup buttermilk
For The Cannoli Cream Filling:
- 15 oz ricotta cheese (drained well)
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup mini chocolate chips
For The Frosting and Decoration:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
- ½ cup cannoli cream filling (reserved)
- Italian cannoli shells (about 12), filled with ricotta cream
- Mini chocolate chips (for coating sides)
- Chocolate ganache or chocolate frosting for piping and garnish
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious Cannoli Cake will take you around 30 minutes to prepare, plus an additional 30-35 minutes to bake, and about 2 hours to chill before serving. Planning for cooling time, you might expect to put aside about 3 hours for the whole process. Perfect for a delightful dessert or a special occasion!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so the cake won’t stick later. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until light and fluffy. Then, add the eggs one by one, beating well after each addition. Stir in vanilla extract and anise extract if desired. Gradually mix in the flour mixture and buttermilk, beginning and ending with the flour. Be careful to mix until just combined. Divide the batter between the two pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center. Once baked, let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Cannoli Cream:
While the cakes are cooling, prepare the cannoli cream filling. Drain the ricotta cheese by placing it in a fine mesh strainer lined with cheesecloth for about an hour to remove excess moisture. Then, in a medium bowl, combine the drained ricotta, powdered sugar, vanilla extract, and cinnamon, and beat until smooth. Gently fold in the mini chocolate chips. Reserve half of this mixture for filling the cannoli shells later and use the rest for the cake and frosting.
3. Make the Buttercream Frosting:
In a large bowl, beat the softened butter on medium speed until creamy. Gradually add in the sifted powdered sugar, a cup at a time, mixing on low speed until combined. Once all of the sugar is added, mix in the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high until the frosting is light and fluffy. If needed, add more cream to reach a spreadable consistency. Finally, gently fold in half of the reserved cannoli cream mixture to give the frosting that special cannoli flavor.
4. Assemble the Cake:
Before stacking, ensure the cake layers are level by trimming any domed tops. Place one cake layer on a serving plate or cake stand, and generously spread a layer of cannoli cream filling on top. Add the second cake layer on top and frost the entire cake with your cannoli-flavored buttercream. For a lovely touch, gently press mini chocolate chips into the sides of the cake.
5. Decorate:
Now for the fun part! Pipe swirls of buttercream around the top edge of the cake. Insert the filled cannoli shells upright around this edge, pressing them lightly into the frosting to secure them. Use chocolate ganache or additional chocolate frosting to pipe between the cannoli shells. Sprinkle some mini chocolate chips in the center and give the top of the cake a light dusting of powdered sugar for an elegant finish.
6. Chill and Serve:
To help everything set, refrigerate the cake for at least 2 hours. Remember to remove it from the fridge about 30 minutes before serving, so it reaches the best flavor and texture.
Now you’re all set to enjoy your delicious Cannoli Cake! Perfect for any dessert lover!
Can I Use a Different Type of Flour?
Yes! While all-purpose flour is the best choice for this cake, you can use a gluten-free 1:1 flour blend if you need a gluten-free option. Just make sure to check the blend for best results.
How Do I Ensure My Cannoli Cream is Not Watery?
To avoid a watery filling, it’s crucial to drain the ricotta cheese well. Place it in a fine mesh strainer lined with cheesecloth for at least an hour to remove excess moisture before mixing it with the other ingredients.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped in plastic wrap at room temperature. Prepare the cannoli cream and frosting the same day you plan to assemble it for best freshness.
How Should I Store Leftovers?
Store any leftover pieces of Cannoli Cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within the first couple of days for optimal texture and flavor!