My Cannoli Cake is heaven on a plate! Three layers of moist, tender yellow cake stuffed with delicious homemade cannoli cream. Not too sweet and perfect any time of the year, and especially the holiday season!
Good cannoli cream is a wonderful thing; not too sweet, creamy and with just a hint of lemon. Over the years, I have made many flavors and varieties of cannoli but I always come back to the classic, time-honored filling.
Not only is this filling perfect for cannoli, but it also makes an excellent filling for a cake. Now it’s not going to be fancy, schmancy cake, but it’s going to be a wonderful dessert. And a dessert your guests will talk about for years to come.
Sometimes the simplest desserts are the best. Just give me a double espresso and a slice of this cake, and I’m a happy boy.
What ingredients do I need to make a Cannoli Cake?
Let’s start by gathering the ingredients we need to make a Cannoli Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
When possible, you want to use Impastata ricotta, it’s a drier and smoother ricotta that has been naturally drained of any excess moisture. My other choice is Galbani or Sorrento whole milk ricotta.
How do I make Cannoli Cream?
- Blend together ricotta and mascarpone in a mixing bowl
- Add in superfine sugar*(if you can’t find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x, and that makes the mixture too loose.)
The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose. - Add in lemon zest and vanilla extract
- Add the mini chocolate chips
Can I make traditional cannoli with this cannoli cream filling recipe?
*You can use my cannoli recipe with your favorite cannoli shells. Cannoli are the perfect dessert when you want something light after dinner
Refrigerate for 2 hours, if possible, before using as filling for the cake.
*This can be made the day before
Do you love Cannoli filling? My Chocolate Mousse is another delicious filling recipe you can use for your dessert recipes.
How do I make a yellow cake?
Butter and flour the cake pans, and place a parchment circle in the bottom of each pan. Set the pans aside until needed.
- Add the softened butter and sugar to your mixer.
- Whip until light and fluffy.
- Add the eggs one at a time.
- Mix well after each addition.
- Add the vanilla to the mixture and blend to combine.
- Add the flour, salt, and baking powder to a large bowl.
- Whisk until fully blended.
- Begin adding the flour mixture, one-third at a time.
- Add the milk, alternating with the flour mixture.
- Continue until all the ingredients have been added and incorporated.
- Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
- Allow cakes to cool completely before adding cannoli cream.
- Divide the cannoli filling into thirds and top each layer with one-third of the cream.
- Top the cannoli cake with mini chocolate chips.
- Refrigerate for 2 hours before slicing.
This is a cake that won’t make you crazy. It’s easy to make, and you can easily add your own touches. My Italian Cannoli Pound Cake is another delicious treat you might like.
Recipe FAQ’s
Yes, you can. Add ¼ cup of unsweetened cocoa to the mixture when you add the sugar.
Yes, you can. Add it in place of the vanilla.
Make a simple syrup and add in your favorite liqueur or extract as a flavoring. Brush the layers with the syrup as you assemble the cake, before adding the layer of cannoli cream.
Yes, you can. Add your favorite chips, or candied fruit to the cannoli cream.
Yes, it does. Take it out of refrigeration about 30 minutes before serving to let it come to room temperature.
Have fun with this simple cannoli cake; just make sure you have enough espresso (or milk) in the house to go along with my authentic Italian dessert!
More Cake Recipes You’ll Love!
Cannoli Cake
Equipment
- 3 9" cake pans
Ingredients
Yellow Layer Cake
- ⅔ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
Cannoli Cream
- 16 oz ricotta cheese if it is wet, drain in a cheesecloth to remove the excess water
- 8 oz mascarpone cheese
- 1 cup superfine sugar also known as caster sugar
- zest of one lemon
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips more if desired
Instructions
Yellow Cake
- Butter and flour the cake pans, and place a parchment circle in the bottom of each pan. Set the pans aside until needed.
- In your mixer cream the softened butter and sugar until it is light and fluffy.
- Add the eggs one at a time and mix well after each egg.
- Mix in the Vanilla
- In another bowl add the flour, salt and baking powder and blend together
- Add the ⅓ of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added.
- Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
- Allow cakes to cool completely before adding cannoli cream.
Cannoli Filling
- Blend together ricotta and mascarpone
- Add in superfine sugar *(if you can't find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x and that makes the mixture too loose.) The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose.
- Add in lemon zest, vanilla and the chocolate chips.
- Refrigerate for 2 hours if possible, before using as filling for the cake.*This can be made the day before
Assembly
- divide the cannoli filling into thirds and top each layer with one third of the cream.
- Top the cannoli cake with mini chocolate chips.
- Refrigerate for 2 hours before slicing
Dee says
Hi, I am making this for a very picky friend who knows her cannolis. What is the best way to dry out the ricotta? Should I start the day before? I bought Galbani whole milk.
Also, I am making three 6 inch rounds. According to my math , half of your recipe might not be enough but maybe I am wrong. But I think 1 1/2 is way too much.
Last, how much extra filling do you think I would need to frost the outside (assuming I use a bit less inside because I am making 6 inch rounds instead of 9 inch) and do you think I can get smooth sides using this filling? I have only frosted sides with buttercream before and am a bit of a perfectionist. Thank you. I can’t wait to make it.
Chef Dennis Littley says
I’m not sure that the filling is going to make a good frosting for the cake, the consistency won’t give you the results you are looking for. I would use a buttercream on the sides of the cake. Place the ricotta in a strainer with a plate on top as a weight and let it drain for about 24m hours. A 9-inch pan holds 8 cups of batter, while a 6-inch pan holds 4 cups, so half should be right, but I don’t use 6 inch pans so I’m only going by rules of substitution not experience.
Doris says
This cannoli feeling is absolutely delicious. Where can I get or how do I make cannoli shells?
Chef Dennis Littley says
You might find them in your local grocery store, if you don’t see them ask the someone in the bakery. They often sell cannolis and they may be able to sell you some shells. You can also find them on Amazon, but they don’t always ship well.
Making them isn’t hard but it can be tedious. There are a lot of good recipes online as well as youtube videos, if you want to give it a try.
Stefanie Doyle says
Very nice cake. I did not have caster sugar so pulsed regular sugar with my immersion blender.. may have made it a little too fine… but overall excellent cake.. have you ever used orange zest in place of lemon?
Chef Dennis Littley says
Thanks for letting me know you enjoyed the cake. And when I can’t find caster sugar thats what I do. I have used orange on occasion, even lime zest. They both work well.
Stefanie Doyle says
I am preparing to make this cake but want to ship it to my daughter. Can it be frozen?? Thank you
Chef Dennis Littley says
The cannoli filling does not freeze well, I wouldn’t suggest freezing the cake.
Laura says
I made this cake on Christmas Eve for our 7-fishes dinner. It was a huge hit. I think it tasted better on day 2, so I will make this cake the day before. Easy to make and put together. Thank you for this excellent recipe.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my cannoli cake! And you’re right it is better the next day.
Paula says
Can you provide the measurements to make a 1/4 slab size cake instead of round?
Chef Dennis Littley says
The cake batter from this recipe, should be enough for one 1/4 sheet cake.
Susan Shupp says
I’d like to try this with a Black Joe cake and ice w/ butter cream.