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    Home » Recipes » Dessert Recipes

    Best Cannoli Cake Recipe

    Published: Dec 3, 2021 · Modified: Mar 1, 2022 by Chef Dennis Littley

    3.4K shares
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    • Yummly
    4.95 from 128 votes
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    pinterest image for cannoli cream cake

    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!

    cannoli cake on a white platter

    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. 

    slice of cannoli cake on a spatula being taken out of the whole cake

    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?

    ingredients to make 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.

    What type of ricotta should I use?

    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?

    four images showing how to make the cannoli filling
    • 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 recipe for cannoli cream with your favorite cannoli shells. Cannoli are the perfect dessert when you want something light after dinner

    finished cannoli filling in white bowl

    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?

    the first four images showing how to make the yellow cake
    • 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.
    the next four images showing how to make the yellow cake
    • 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
    • Begin adding the flour mixture, one-third at a time.
    four images showing the finished batter, batter in pan and baked layer
    • Start adding the milk alternating with the flour mixture, 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.
    four images showing how to assemble the cannoli cream cake
    • 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
    overhead view of whole cheesecake sliced with a slice on a cake spatula

    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.

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    • offset spatula (essential for bakers)
    • 9-inch USA Pan Bakeware cake pans
    • 9-inch parchment cake circles
    • silicone spatulas
    • wire whisk
    • mixing bowls

    Recipe FAQ’s

    Can I make chocolate cannoli cream?

    Yes, you can. Add ¼ cup of unsweetened cocoa to the mixture when you add the sugar.

    Can I use liqueur in cannoli cream?

    Yes, you can. Add it in place of the vanilla.

    How can I add more flavor to the cake layers?

    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.

    Can I add other toppings to cannoli cream?

    Yes, you can. Add your favorite chips, or candied fruit to the cannoli cream.

    Does my cannoli cake need to be refrigerated?

    Yes, it does. Take it out of refrigeration about 30 minutes before serving to let it come to room temperature.

    slice of cannoli cream cake on a white plate with a fork

    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!

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    slice of cannoli cake on a spatula being taken out of the whole cake
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    4.95 from 128 votes

    Cannoli Cake

    When you're looking for an easy to make Italian dessert nothing can compare to my Cannoli Cake. It's guaranteed to bring smiles to your table!
    Prep Time30 mins
    Cook Time20 mins
    Refrigerate2 hrs
    Total Time2 hrs 50 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 16
    Calories: 465kcal
    Author: Chef Dennis Littley

    Ingredients

    Yellow Layer Cake

    • ⅔ cup butter softened
    • 1 ¾ cups sugar
    • 2 large eggs
    • 1 ½ tsp vanilla
    • 2½ cups all purpose flour
    • 2½ tsp baking powder
    • ½ tsp salt
    • 1 ¼ cups 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 Tbsp vanilla
    • 1 cup mini chocolate chips more if desired
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Yellow Cake

    • 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

    Video

    Notes

    **Make sure that the ricotta is very dry.  If there is too much liquid in the ricotta it the filling will be loose. If need be, drain the ricotta in a colander or a cheesecloth.
    *The secret to perfect cannoli filling is using superfine (caster) sugar.  Powdered sugar will make the mixture watery.
    Do Not Overbeat the mixture, it will get looser, not thicker.

    Nutrition

    Calories: 465kcal | Carbohydrates: 60g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 130mg | Potassium: 151mg | Fiber: 1g | Sugar: 43g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Debra A Wachter

      August 22, 2022 at 11:25 am

      I am making a half of sheet cake. Since this recipe supports (3) 9” pans, it should do well with one layer of 13” x 18”. To which I would then chill, cut in half and fill. Do you think there will be enough batter for this size cake? Thank you in advance for this delicious recipe and your reply.

      Reply
      • Chef Dennis Littley

        August 22, 2022 at 11:34 am

        hi Debra
        You should have just enough batter to make a 1-inch layer with the batter from this recipe. If you want a thicker layer, you may want to add half more of all the ingredients.

        Reply
        • Debra A Wachter

          August 22, 2022 at 2:02 pm

          Yes definitely. I see the recipe calls for all purpose flour. Is there a density issue in using cake flour?

        • Debra Wachter

          August 24, 2022 at 8:53 am

          Can I use cake flour for this recipe or should I stay with all purpose?

        • Chef Dennis Littley

          August 24, 2022 at 11:19 am

          you can use cake flour, but the rule of thumb is to add an extra 2 tablespoons of cake flour per cup when substituting for all-purpose flour.

    2. Deena

      August 19, 2022 at 12:06 am

      5 stars
      I made this cake today, and it was delicious! I followed the recipe exactly without making any changes. Turned out great and was enjoyed by all! Will definitely make again!

      Reply
    3. Moop Brown

      December 13, 2021 at 9:07 am

      5 stars
      I’d never heard of a cannoli cream cake before but this one turned out perfectly! I love how unique it is and it has a perfect texture.

      Reply
    4. Chandice Probst

      December 13, 2021 at 12:40 am

      5 stars
      This cake was so yummy! It let me live out all my dreams of being a 5th generation Italian!

      Reply
    5. Annie

      December 12, 2021 at 7:31 am

      5 stars
      This cake is nothing like I have tasted before! It was so delicious and everyone loved it! I’m in love with the cannoli cream. This recipe is a keeper!

      Reply
    6. Andrea Howe

      December 10, 2021 at 8:16 pm

      5 stars
      this cake was divine!!! I love cannoli so was intrigued to give this recipe a shot. It did not disappoint and was so moist and flavorful and unique! Thanks for a wonderful recipe!

      Reply
    7. susan | the wimpy vegetarian

      December 10, 2021 at 1:42 am

      5 stars
      What a fabulous cake, and there’s so much great information that my cake came out perfect. I would never have guessed the secret to keeping the cream thicker is the super fine sugar, like Baker’s sugar.

      Reply
    8. Cathleen

      December 09, 2021 at 11:47 am

      5 stars
      This is probably my dream cake right here!! Pinned to make over the holidays, thank you so much for the recipe 😉

      Reply
    9. Allyssa

      December 09, 2021 at 7:41 am

      5 stars
      Thank you so much for sharing this amazing cannoli cream cake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

      Reply
    10. veenaazmanov

      December 09, 2021 at 6:33 am

      5 stars
      This is definitely a delicious Italian Dessert. I love the delicious Cannoli Cream topping. Cheese is my favorite too.

      Reply
    11. Jenny

      December 08, 2021 at 1:54 pm

      5 stars
      Chef Dennis, your recipes never disappoint. This cake is a showstopper. It came out fantastic! I am planning to make it again for Christmas; everyone in my family requested it!

      Reply
    12. Andrea White

      December 04, 2021 at 11:16 pm

      5 stars
      this was such a delicious cake!

      Reply
    13. Amy Liu Dong

      December 04, 2021 at 1:16 am

      5 stars
      This cake was so good and easy to make. I love it!

      Reply
    14. Elle

      July 28, 2020 at 9:35 am

      Hi Chef Dennis,

      I love your recipe! I have made the Tiramisu and the Authentic Italian Ricotta cheesecake and I love them.
      I am going to try this recipe next. I was just wondering, is it better to use the traditional ricotta cheese or will be okay to use smooth ricotta cheese? Thank you!

      Reply
      • Chef Dennis Littley

        July 28, 2020 at 9:42 am

        I’ve never used the smooth ricotta but it sounds like a great option for desserts. My only concern would be if it was looser than traditional ricotta. You want a dryer less wet version for something like cannolis or a cake filling.
        I’ve also seen double cream ricotta from Galbani that I want to try.

        Reply
        • Elle

          July 30, 2020 at 7:47 am

          Thank you!

    15. Joyce Benson

      January 30, 2020 at 5:31 pm

      Hi Chef Dennis, my sister wants a cannoli cake for her wedding. Your recipe gets great reviews and I would like to make this. My question is how (or is it possible) to add RumChata, or any other liquer, to the filling and/or cake? I want to make a practice cake, or two, before the wedding which is in June. You said as a frosting for the side, a mascarpone would be better than the filling. Would that also be good for decorating the cake? There are no tiers for this cake just square shape cakes. Your advice would be greatly appreciated.

      Thank you, Joyce Benson

      Reply
      • Chef Dennis Littley

        January 30, 2020 at 6:28 pm

        hi Joyce

        The easiest way to add Rumchata to the cake would be to make a simple syrup flavored with the RumChata. You can make it as strong as you like by adding more or less of the liquor to the syrup. Brush it on the layers and it will not only add flavor but make a moister cake.
        As for the outside frosting. If this is a wedding cake and you want to do some decorating I would use mascarpone or cream cheese frosting for the flavor profile, but it wouldn’t be a deal-breaker if you wanted to use a frosting that you can work with more easily.
        If you’re going to stack the cakes, make sure the layers can stand the extra weight with the cream filling.

        Reply
        • Joyce Benson

          January 31, 2020 at 9:09 pm

          Thank you Chef Dennis I’ll try that.

    16. Sigalit Yamen

      June 26, 2019 at 4:06 pm

      5 stars
      Thank you for a great recipe I have made this cake for my husband‘s birthday it was delicious everyone like it thanks again Sigalit Yamen

      Reply
    17. Arlene

      April 19, 2019 at 3:12 pm

      Chef, do you use a beater to mix the ricotta and mascarpone or blend with a rubber spatula or spoon. Anyone complain about cake sticking to pan? I greased and floured pans. Should have used parchment paper. Will it keep firm making it a day ahead?

      Thank you.

      Reply
      • Chef Dennis Littley

        April 20, 2019 at 11:02 am

        I did use a mixer but very carefully. You don’t want to overmix the ricotta as it could break down a little. It can easily be folded together by hand, which would probably be the best way to do it. My hands are shot from all my years of work so I use mixers more than normal.

        Reply
    18. sr

      April 04, 2019 at 11:46 am

      5 stars
      Hi chef Dennis, Could i use a pan di spagna recipe i have instead and use 24oz of ricotta, 12oz mascarpone (instead of 16oz of ricotta and 8oz mascarpone) for a three layered 11inch cake and would there be enough cannoli cream to frost top as well as sides of cake. Also would the cake turn out ok if i used a simple syrup on the pan di spagna layers. Which non alcoholic syrup would you recommend. Many thanks for your help and sorry for all the questions.

      Reply
      • Chef Dennis Littley

        April 04, 2019 at 12:51 pm

        that cake would work well and those amounts of ricotta and mascarpone should work fine just make sure to increase the sugar as well. As for simple syrup, just don’t over soak the cake layers and it will be a nice addition. I would use whatever flavor you enjoy for the syrup. Hazlenut, almond or rum flavored would work nicely.

        Reply
        • sr

          April 04, 2019 at 4:19 pm

          5 stars
          Thank you for your helpful response. Do you think there would be enough cannoli cream to frost the top and sides of cake or would it be better to use a buttercream frosting, using butter, cream cheese (ricotta or mascarpone not sure which is better?) tbsp heavy cream, powdered sugar. Also if you think the cannoli cream is better would you recommend to sprinkle the chocolate chips over cream between the layers so that when it comes to frosting top and side of cake i can have a smooth finish (without the chocolate chips in cream) I am hoping to make this cake for a special occasion. Thank you for all your helpful advice

        • Chef Dennis Littley

          April 04, 2019 at 4:43 pm

          Since you’re increasing the amount of ricotta and mascarpone you should have enough for the sides. I would indeed leave the chips out of the filling and sprinkle them on top as you said. The cream isn’t going to be as creamy and smooth as buttercream but as long as you smooth the sides nicely it should look great.

        • sr

          April 04, 2019 at 5:08 pm

          5 stars
          Thank you for all your help and advice. For a special occasion which cream would you recommend for top and sides

        • Chef Dennis Littley

          April 04, 2019 at 5:30 pm

          I would probably go with a mascarpone only frosting making it like you would a cream cheese frosting. Keep the ricotta/mascarpone mixture just for the filling.

        • sr

          April 04, 2019 at 6:20 pm

          5 stars
          Thank you for your help and great advice.

    19. Lynn Pineda

      December 24, 2016 at 9:53 am

      5 stars
      This cake was wonderful I’m made it today for Christmas Eve – Is it necessary to refrigerate after baking due to the ricotta and masccapone? Thank you for sharing this delight!

      Reply
      • Chef Dennis Littley

        December 24, 2016 at 10:05 am

        hi Lynn
        I would probably keep it in the fridge until about an hour before serving. That will help to keep the filling from softening up.

        I hope you enjoy the cake as much as we did! Merry Christmas!

        Reply
        • Lynn Pineda

          December 24, 2016 at 1:30 pm

          Thanks so much Chef Dennis! I will do that. Merry Christmas to you too!

        • Stephanie Chatfield

          February 20, 2022 at 9:14 pm

          5 stars
          I made this for my daughters birthday. It was simple to make. It was an absolute hit and delicious. This will be a keeper and I plan to make this again! Thank you so much for such a wonderful cake for us to all to all indulge in. Perfection!

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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