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Home » Recipes » Baking Recipes

Best Cannoli Cake Recipe

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

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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.

Table of Contents:
  • What ingredients do I need to make a Cannoli Cake?
  • How do I make Cannoli Cream?
  • Can I make traditional cannoli with this cannoli cream filling recipe?
  • How do I make a yellow cake?
  • Recipe FAQ’s
  • More Cake Recipes You’ll Love!
  • Recipe: Cannoli Cake

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.

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 cannoli recipe 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?

Butter and flour the cake pans, and place a parchment circle in the bottom of each pan. Set the pans aside until needed.

the first four images showing how to make the yellow cake
  • 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.
the next four images showing how to make the yellow cake
  • 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.
four images showing the finished batter, batter in pan and baked layer
  • 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.
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.

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!

More Cake Recipes You’ll Love!

  • slice of Black Forest Cake on a white plate with a fork.
    Black Forest Cake
  • slice of white cake on a spatula being removed from the whole cake
    Winter Wonderland White Cake
  • slice of chocolate mousse cake being taken out of whole cake
    Best Chocolate Mousse Cake
  • slice of carrot cake on a plate with a fork with an other slice and the remainder of the whole cake on a pedestal in the background
    Carrot Cake Recipe

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

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!
4.97 from 225 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Refrigerate 2 hours hrs
Total Time 2 hours hrs 50 minutes mins
Course Dessert
Cuisine Italian
Servings 16
Calories 465 kcal

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

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: 465kcalCarbohydrates: 60gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 130mgPotassium: 151mgFiber: 1gSugar: 43gVitamin A: 647IUVitamin C: 1mgCalcium: 149mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.97 from 225 votes (163 ratings without comment)

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    Recipe Rating




  1. Kita says

    December 13, 2010 at 1:14 pm

    Chef Dennis, please take this the same way that I intend for my waiter to when I order Mexican food but right now I love you. I love cannoli and I am the only one in my immediate group who does (so sad). This looks divine.

    Reply
  2. the constant hunger says

    December 13, 2010 at 1:08 pm

    I love cannolis and we have some great choices of Italian bakeries here in New York. I have never seen a cannoli cake. This is beautiful for a holiday dessert.

    Reply
  3. ButterYum says

    December 13, 2010 at 12:30 pm

    Torture, pure torture!!! I'm lucky to have grown up with cannolis, but sadly a good one is very hard to find where I live now. I guess that means I'm going to have to make this soon. Thanks for sharing such a fabulous recipe!

    🙂
    ButterYum

    Reply
  4. Hester Casey (Alchemy Ireland) says

    December 13, 2010 at 12:10 pm

    You are ruining my diet! I cannot resist your fabulous cakes. Not sure what cannoli is being from the other side of the Atlantic but aiming to find out quickly!

    Reply
  5. Becky says

    December 13, 2010 at 11:53 am

    Your cake looks so delicious, moist and creamy, and the candy topping puts it over the top. Great job!
    I'm bookmarking this one.

    Reply
  6. ladymorgiana says

    December 13, 2010 at 9:05 am

    Wow 🙂 I love that cake 🙂 Thank you for sharing the recipe! It looks perfect, moist and decadent 🙂 Great idea as always! You rock!

    Reply
  7. thecompletecookbook says

    December 13, 2010 at 8:43 am

    Pure decadence!
    🙂 Mandy

    Reply
  8. Chele says

    December 13, 2010 at 7:59 am

    Hubby will love this! Thanks for sharing the recipe ;0)

    Reply
  9. Anna Johnston says

    December 13, 2010 at 7:35 am

    Oh yes please. I do love Cannoli Cream Cakes… they are the best.

    Reply
  10. mangiabella says

    December 13, 2010 at 6:34 am

    HOLY CANNOLI!! (one of my all time favorite expressions LOL!) you should come with a warning label Chef D ..sigh… I am so going to have a "muffin top" by the end of this year…double sigh….and I am embracing it with no remorse! ha!

    My father taught me to make cannoli puffs, which I will have to post about soon, and he swears by chocolate chips in his cannoli cream….great minds think alike!

    I must surprise my dad by making this cake – I must I must….

    Reply
  11. sara @ CaffeIna says

    December 13, 2010 at 5:54 am

    I love the cannoli cream and you just found a perfect use for it. I've never tried it in a yellow cake but boy, does that look delicious!

    Reply
  12. Elin says

    December 13, 2010 at 5:34 am

    This cake looks yummy…the peppermint chocs perfect for toppings…great job Piggy Chef :))

    Have a nice day,
    Elin

    Reply
  13. Kim - Liv Life says

    December 13, 2010 at 4:53 am

    What a gorgeous cake! I also had never thought of using those candies in baking… nicely done! Loving that cream!

    Reply
  14. A multi-dimensional life says

    December 13, 2010 at 4:50 am

    That combination looks decadently heavenly…if that's even possible?! 🙂 I will be making this cake…no doubt about it!
    Bring on the espresso!

    Reply
  15. Georgia (The Comfort of Cooking) says

    December 13, 2010 at 4:29 am

    My goodness, this cake looks heavenely, and I love the peppermint bark topping! Bravo, Dennis! A festive and delicious cake. Thanks for sharing!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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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