When its time to celebrate the winter holidays nothing can compare to my Cannoli Cream Cake when it comes to bringing smiles to your table!
It’s my Cannoli Cream Cake for your holiday table!
It’s that time of year again, the happ, happiest time, that jingle bell time, that holiday season, and that can mean only one thing. Cakes, Cookies, Candies and Pies!!! Many years ago I was treated to a cannoli for the very first time. I had no idea what to expect and was even a bit confused. I mean, you make a dessert out of ricotta cheese, isn’t that just for lasagna?
Mama Jeanette just shook her head and said: “Oh my, sonny boy you have so much to learn”. Well, she was right. Not only did she teach me the joy of cannoli’s but she introduced me to mascarpone. And the many ways to enjoy this delightful Italian cream cheese, but that’s a story for another day.
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 a great 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.
This is a cake that won’t make you crazy, you can do a lot to make it your own, add a little liquor to a simple syrup and brush it on the layers for some added flavor. For variations, try adding a different liquor to the filling instead of vanilla.
Add 1/4 cocoa to the mixture along with Kahlua, for a chocolate filling.
Add candied fruit to the filling.
Just have fun with this simple cake, and make sure you have enough espresso in the house!
If you like this festive cake, you may also like these desserts:
- Holiday Pie Recipes
- Pumpkin Crunch Cake
- Pumpkin Praline Cheesecake
- White Christmas Cake
- Amethyst Cheesecake Torte
Cannoli Cream Cake
Ingredients
Yellow Layer Cake
- 2/3 cup butter softened
- 1 3/4 cups sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 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
- zest of one lemon
- 1 Tbsp vanilla
- 1 cup mini chocolate chips
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 1/3 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 chocolate chips.
- Refrigerate for 2 hours if possible, before using as filling for the cake.
Notes
Nutrition
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Elle says
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!
Chef Dennis Littley says
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.
Elle says
Thank you!
Joyce Benson says
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
Chef Dennis Littley says
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.
Joyce Benson says
Thank you Chef Kevin. I’ll try that.
Sigalit Yamen says
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
Arlene says
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.
Chef Dennis Littley says
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.
sr says
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.
Chef Dennis Littley says
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.
sr says
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 says
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 says
Thank you for all your help and advice. For a special occasion which cream would you recommend for top and sides
Chef Dennis Littley says
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 says
Thank you for your help and great advice.
Lynn Pineda says
This cake looks wonderful and I’m making it today for Christmas Eve – Is it necessary to refrigerate after baking due to the ricotta and masccapone? Thank you for sharing this delight!
Chef Dennis Littley says
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!
Lynn Pineda says
Thanks so much Chef Dennis! I will do that. Merry Christmas to you too!
ihomeideas says
Amazing cake layer. Just finished making the cake. You are awesome.
Chef Dennis Littley says
Thank you, I’m very happy to hear you enjoyed my recipe!
Stu says
Just finished making the cake,incredible
Meghan says
This cake recipe is enough for 3 cakes? Making this weekend, looks delicious
Chef Dennis Littley says
They’re not full layers Meghan, it worked for me . Let me know how it turns out
Sigalit yamen says
Thank you so much for a great recipe
Sandra Ramirez says
I made this cake today for Thanksgiving and it was a huge hit! The cake layers were light and airy. And the filling was… OHHH WOW! Thank you for posting such a great recipy!
Chef Dennis Littley says
thanks for the feedback Sandra, and I’m very happy to hear you enjoyed the cake!
Joan says
Dennis, I’m making this cake for my daughter’s birthday on Sunday. Will it be ok if I assemble it on Sat. or should I wait until Sunday morning? I’m thinking it might get too soggy if done the day before, even though I would like to have it finished by Sat. What do you think? Thanks
Chef Dennis Littley says
it should be fine Joan, just refrigerate it after assembling and then give it 30 minutes or so to come back to room temperature before serving.
Fran says
I made this cake the other day for my father’s birthday and it was delicious! The consistency of the cannoli cream was perfect . I thought I had lemon, but I didn’t so I used some orange zest instead and it worked well. Sprinkled the top rim around the cake with chopped toasted almonds and pistachios. Thank you for a wonderful recipe Chef Dennis!!
Chef Dennis Littley says
You’re welcome Fran, thank you for letting me know the cake turned out well!
nanci says
I made this cake and it was a HUGE hit!! I’m making it again but filling the centers of cupcakes and swirling more mix on top instead of frosting. I have left the peppermint bark off – but sprinkled it with chopped pistachios.
This time I used cappuccino mascarpone and the flavor was very delicate.
Chef Dennis Littley says
thanks for letting me know Nanci, I love the idea of using cappuccino mascarpone!
Debbie says
I do have a question about an ingredient,,,,,,,,,,, what is 1 zest of lemon mean,,,,,, a teaspoon??? Please help with this
Chef Dennis Littley says
its about a teaspoon Debbie
magdalene says
We have an Italian restaurant here in Ft.Myers, Fla.They used to have Cannoli cake, but the bakery closed, and we can’t get it any more. I was delighted to see the recepie.I am going to make it soon. Maybe the restaurant will want me to supply them. Every body is asking for it.
thank you!
Marisa says
I really liked this cake. The only thing I would change is no lemon zest in the icing
Chef Dennis says
Thanks Marissa
I’m happy to hear that you enjoyed the cake and leaving the lemon zest out is an easy fix
helen perrera says
I love this cake, I just made it and the cannoli cream taste great, but mine is a little too thin, is there any way I can thicken it up
Chef Dennis Littley says
Helen, I have not found a tried and true way to thicken cannoli cream, most times when its too thin it ends up becoming a cheesecake and I start again. The secret to keeping it thicker is staining the ricotta really well, and using some mascarpone, but the game changer is using superfine sugar instead of 10x
Stu says
The best part was finding all the ingredients
Chef Dennis Littley says
Thanks Stu! I’m happy to hear you enjoyed the cake and the process of shopping!
Foodiewife says
I’m not sure if I’m happy with you posting this year’s round-up. I’ve had that white Christmas cake on my radar since last year. I missed this cannoli cake, the first go-round, but you’ve really grabbed my attention. Wow! I’m so making this one. Thank you (I think).
Kathy says
This cake looks amazing! Cannoli in cake form…wonderful! Your cake looks so moist and delicious!
Anna says
Oh sweet goodness!
thelonelyradish.com says
Oh, you made me miss PA. They do not know what a real cannoli is in Seattle. For the most part. There is this one pizza place that has chocolate dipped cannoli that are pretty fantastic, but other than that they are not abundant. I am thinking this would make a great roll cake for the holiday. Thanks for the recipe.
Pegasuslegend says
everything looks amazing merry christmas~
Donna says
I just said out loud "you have GOT to be kidding me!" This is AMAZING! I'm making it for my husband for his birthday in August…I already decided;)
Samantha Angela @ Bikini Birthday says
Wow, this looks unbelievably decadent.
Shirley says
I love your title for this post. haha This cake looks right up my alley. And if you haven't tried it, you must have cannoli ice cream one day. I made it once and crumbled cannoli shells into it. Yum.
briarrose says
Just wow! Beautiful cake and a fabulous idea behind it. Takes cannoli to a new level for me. 😉
Foodessa says
As indulgently sinful as mascarpone can be…I could not imagine eliminating it from some selective amazing desserts…especially such as your scrumptious cake Dennis ;o)
I'm so glad Mama Jeannete introduced you to this velvety sweet cheese…especially since it's one of my favorites to add in the luscious 'Tiramisu' delight.
Flavourful wishes,
Claudia
Leslie Uhl says
This cake looks so good and here it is late at night and I'm drooling over this cake! Well, Anton's birthday IS this week so I could maybe share some…
rebecca says
I love cannoli cake and I love the fact that I'll be able to make one now!
scrambledhenfruit says
That's a gorgeous cake- I love the cannoli cream filling with the peppermint bark topping. So festive!
Spicie Foodie says
What a beautiful cake! I love Cannoli, haven't had one in a while because I've never seen them here 🙁 I can just imagine how awesome this cake must taste. Thanks for sharing, you always have the best recipes ever!
Faith says
Your cakes are always stunning, Chef Dennis! Love the idea of cannoli in cake form…this would be a HUGE hit with my family!
Lindsey @ Gingerbread Bagels says
Oh my word, I think I'm in love. That cake looks beyond delicious. I love love love cannoli!!! Can I eat your entire cake please?! 🙂
Sue says
Love the look of this cake, and I'm certain I would love the taste! The bark on top looks so nice and festive:) What a great idea to add it. I actually have some of that very same bark in my cupboard right now:)
Karen says
I could eat this whole cake. I'm sure it tastes as wonderful as it looks!
Juliana says
Chef Dennis, love the idea of filling yellow cake with cannoli cream. Looks delicious and SO rich in flavor 🙂
Elisabeth says
Hi Dennis-An absolutely gorgeous cake. I used to make sponge cake with the cannoli filling, years ago, but they didn't have mascarpone cream back then in the seventies and eighties…but oh, what a treat!
A perfect holiday cake, so delicious, moist, and creamy.
Thank you for sharing!
Wilde in the Kitchen says
This cake looks amazing! Thanks for sharing the recipes!
denise @ quickies on the dinner table says
Oh Cannoli!!!
Hi Dennis – sorry I've missed some of your posts. I have been really tied up lately and am now playing crazy catch up with my bloggie buddies 😛
I love the sound of this cake so much, I might make it for Christmas dinner, instead of my usual boozed up log cake! Thanks for sharing this lovely and easy recipe 🙂
Cristina - Teenie Cakes says
Now that's a triple layered cake of deliciousness! I really like what you've sprinkled all over the top, not only for the flavors, but texture and aesthetics.
My mind is spinning about the cannoli cream…I'm going to borrow it for another confection 🙂
Chef: Thank you for your sweet comment on my post about "news to share" You are just about the nicest person.
savoringeverybite says
If you're a happy boy, I am definitely a happy girl finding this recipe! I love it..and yes, it is fancy schmancy! Somehow this is getting on my baking list for the holidays!
Tes says
This is my favourite cake now. It looks so moist and creamy! WHat a perfect holiday bake 🙂
Jackie says
Can you believe I've never had a cannoli? I think I'd need to try one of those first before I tackle this cake!
Jax x
Daniela says
La tua torta è splendida, e particolarmente adatta al periodo natalizio.
Ciao Daniela.
Luna's Recipes says
Looks so beautifully tempting!.. Thank you for sharing such a delicious recipe! All the best. Luna
Rumana Rawat says
What a lovely cake and looks superb:)
Trish says
Wow, great cake. I adore cannoli cream yet I've never made it at home. In New Jersey, I lived above an Italian bakery in Hoboken and I used to sneak down all the time for a cannoli. Yum. This recipe is definitely a keeper. Bookmarking now.
Monet says
My Italian Uncle in-law introduced me to cannolis a few years ago, and I fell in love at first site! This cake looks like an even more delicious variation of what I can purchase at the Italian deli. I am drooling, Dennis, drooling! It looks so moist, dense and full of baked goodness. Thank you for sharing my friend. Hugs from Texas!
Hannah says
I am so happy you found my blog, because yours is spectacular! Gorgeous photography, and I love that you work at a high school! Deciding to "teach them how to eat, instead of learning to cook school foods" is the smartest thing you could have done. If there is one thing kids need to learn how to do, it's eat! I applaud you, for your blog, and your everyday endeavors!
Marguerite says
Looks gorgeous and decadent! Just love the cannoli cream! Thanks for the fabulous recipe! Printing…
Elin says
Piggy Chef Dennis,
I am sharing my Stylish Award with you. Please do drop by to collect it at Elinluv's Sweet Delights when you are free 🙂
Elin
Jess @ Bakericious says
sound and looks delicious!