My Cannoli Cream 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 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.
What ingredients do I need to make a Cannoli Cream Cake?
Let’s start by gathering the ingredients we need to make a Cannoli Cream 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?
- 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
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?
- 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.
- 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.
- 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.
- 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.
Just have fun with this simple cake, just make sure you have enough espresso in the house to go along with my authentic Italian dessert!
More Cake Recipes You’ll Love!
Cannoli Cream Cake
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
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
ihomeideas
Amazing cake layer. Just finished making the cake. You are awesome.
Chef Dennis Littley
Thank you, I’m very happy to hear you enjoyed my recipe!
Stu
Just finished making the cake,incredible
Meghan
This cake recipe is enough for 3 cakes? Making this weekend, looks delicious
Chef Dennis Littley
They’re not full layers Meghan, it worked for me . Let me know how it turns out
Sigalit yamen
Thank you so much for a great recipe
Sandra Ramirez
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
thanks for the feedback Sandra, and I’m very happy to hear you enjoyed the cake!
Joan
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
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
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
You’re welcome Fran, thank you for letting me know the cake turned out well!
nanci
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
thanks for letting me know Nanci, I love the idea of using cappuccino mascarpone!
Debbie
I do have a question about an ingredient,,,,,,,,,,, what is 1 zest of lemon mean,,,,,, a teaspoon??? Please help with this
Chef Dennis Littley
its about a teaspoon Debbie
magdalene
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
I really liked this cake. The only thing I would change is no lemon zest in the icing
Chef Dennis
Thanks Marissa
I’m happy to hear that you enjoyed the cake and leaving the lemon zest out is an easy fix
helen perrera
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
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
The best part was finding all the ingredients
Chef Dennis Littley
Thanks Stu! I’m happy to hear you enjoyed the cake and the process of shopping!
Foodiewife
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
This cake looks amazing! Cannoli in cake form…wonderful! Your cake looks so moist and delicious!
Anna
Oh sweet goodness!
thelonelyradish.com
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
everything looks amazing merry christmas~
Donna
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
Wow, this looks unbelievably decadent.
Shirley
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
Just wow! Beautiful cake and a fabulous idea behind it. Takes cannoli to a new level for me. 😉
Foodessa
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