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    Ask Chef Dennis » Recipes » Dessert » Cannoli Cream Filling Cake

    Cannoli Cream Filling Cake

    Published: Dec 3, 2021 · Modified: Mar 1, 2022 by Chef Dennis Littley · 164 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.91 from 74 votes
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    pinterest image for cannoli cream cake

    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!

    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 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. 

    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 Cream Cake?

    ingredients to make cannoli 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?

    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.

    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

    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!

    • Italian Strawberries and Cream Cake
    • Winter Wonderland White Cake
    • Chocolate Mousse Cake with Chocolate Mousse Mascarpone Frosting
    • Mama Jeanette’s Restaurant Style Carrot Cake Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    slice of cannoli cake on a spatula being taken out of the whole cake
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    4.91 from 74 votes

    Cannoli Cream Cake

    When you're looking for an easy to make Italian dessert nothing can compare to my Cannoli Cream 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!
    « Winter Wonderland White Cake
    No-Knead Brioche Dough Pecan Caramel Rolls »

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. ihomeideas

      April 19, 2016 at 5:16 am

      5 stars
      Amazing cake layer. Just finished making the cake. You are awesome.

      Reply
      • Chef Dennis Littley

        April 19, 2016 at 7:37 am

        Thank you, I’m very happy to hear you enjoyed my recipe!

        Reply
    2. Stu

      December 24, 2015 at 8:02 am

      5 stars
      Just finished making the cake,incredible

      Reply
    3. Meghan

      February 26, 2015 at 7:39 am

      This cake recipe is enough for 3 cakes? Making this weekend, looks delicious

      Reply
      • Chef Dennis Littley

        February 26, 2015 at 8:25 am

        They’re not full layers Meghan, it worked for me . Let me know how it turns out

        Reply
        • Sigalit yamen

          June 26, 2019 at 3:51 pm

          Thank you so much for a great recipe

    4. Sandra Ramirez

      November 27, 2014 at 10:54 pm

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        November 28, 2014 at 8:36 am

        thanks for the feedback Sandra, and I’m very happy to hear you enjoyed the cake!

        Reply
    5. Joan

      September 26, 2014 at 12:32 pm

      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

      Reply
      • Chef Dennis Littley

        September 26, 2014 at 2:51 pm

        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.

        Reply
    6. Fran

      July 27, 2014 at 9:36 pm

      5 stars
      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!!

      Reply
      • Chef Dennis Littley

        July 28, 2014 at 7:04 am

        You’re welcome Fran, thank you for letting me know the cake turned out well!

        Reply
    7. nanci

      July 09, 2014 at 12:52 pm

      5 stars
      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.

      Reply
      • Chef Dennis Littley

        July 09, 2014 at 1:40 pm

        thanks for letting me know Nanci, I love the idea of using cappuccino mascarpone!

        Reply
    8. Debbie

      January 31, 2014 at 11:47 am

      I do have a question about an ingredient,,,,,,,,,,, what is 1 zest of lemon mean,,,,,, a teaspoon??? Please help with this

      Reply
      • Chef Dennis Littley

        January 31, 2014 at 9:30 pm

        its about a teaspoon Debbie

        Reply
    9. magdalene

      January 13, 2014 at 12:13 pm

      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!

      Reply
    10. Marisa

      August 19, 2013 at 12:08 pm

      I really liked this cake. The only thing I would change is no lemon zest in the icing

      Reply
      • Chef Dennis

        August 19, 2013 at 6:58 pm

        Thanks Marissa
        I’m happy to hear that you enjoyed the cake and leaving the lemon zest out is an easy fix

        Reply
        • helen perrera

          November 16, 2013 at 12:17 pm

          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

          November 16, 2013 at 7:41 pm

          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

          December 24, 2015 at 8:15 am

          5 stars
          The best part was finding all the ingredients

        • Chef Dennis Littley

          December 24, 2015 at 8:36 am

          Thanks Stu! I’m happy to hear you enjoyed the cake and the process of shopping!

    11. Foodiewife

      December 17, 2012 at 8:58 pm

      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).

      Reply
    12. Kathy

      December 14, 2011 at 11:37 am

      This cake looks amazing! Cannoli in cake form…wonderful! Your cake looks so moist and delicious!

      Reply
    13. Anna

      December 08, 2011 at 12:00 pm

      Oh sweet goodness!

      Reply
    14. thelonelyradish.com

      December 27, 2010 at 8:40 am

      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.

      Reply
    15. Pegasuslegend

      December 24, 2010 at 8:48 pm

      everything looks amazing merry christmas~

      Reply
    16. Donna

      December 20, 2010 at 8:56 pm

      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;)

      Reply
    17. Samantha Angela @ Bikini Birthday

      December 17, 2010 at 5:13 pm

      Wow, this looks unbelievably decadent.

      Reply
    18. Shirley

      December 15, 2010 at 10:30 pm

      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.

      Reply
    19. briarrose

      December 15, 2010 at 5:54 pm

      Just wow! Beautiful cake and a fabulous idea behind it. Takes cannoli to a new level for me. 😉

      Reply
    20. Foodessa

      December 15, 2010 at 12:44 pm

      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

      Reply
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