Cannoli Cake Recipe

Introduction

This Cannoli Cake is a delightful fusion of classic Italian flavors transformed into a layered dessert. With moist cake layers soaked in rum syrup and filled with creamy ricotta and mascarpone, it’s a showstopper for any special occasion.

Ingredients

• 6 ounces (1 ½ sticks or 170 grams) unsalted butter (softened)
• 1⅔ cups (340 grams) superfine (castor) sugar
• ¼ cup (60ml) oil (see notes)
• 4 eggs (room temperature)
• 3 teaspoons vanilla extract
• 1½ cups (185 grams) all-purpose flour
• 1½ cups (185 grams) cake flour
• 2½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups (300ml) buttermilk
• 3¾ cups (2 pounds/900 grams) fresh ricotta (use dry ricotta or strain overnight)
• ¾ cup (90 grams) powdered (icing) sugar
• 3 teaspoons finely grated orange zest
• 1 teaspoon ground cinnamon
• 1 cup (approx 250 grams) mascarpone cheese
• ½ cup (62 grams) powdered (icing) sugar
• ¼ cup dark rum
• 2 cups mini chocolate chips
• 6 small cannoli shells (optional)

Instructions

1. Step 1: Preheat your oven to 350ºF (180ºC). Grease two 8-inch (20cm) round deep cake pans, line the base with non-stick paper, and flour the sides.
2. Step 2: Whisk together the all-purpose flour, cake flour, baking powder, cinnamon, baking soda, and salt. Set aside.
3. Step 3: In an electric mixer, beat the softened butter, superfine sugar, and oil for 2 minutes on medium speed.
4. Step 4: Scrape down the bowl, then add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Add the dry ingredients and mix on low speed until just combined. Pour in the buttermilk and beat on medium for 1 minute until smooth.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Check for doneness at 30 minutes by inserting a toothpick; it should come out clean.
7. Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before filling.
8. Step 8: For the filling, combine ricotta, ¾ cup powdered sugar, orange zest, and cinnamon in a food processor until creamy. Fold in mascarpone and refrigerate until needed.
9. Step 9: Make the rum syrup by stirring ½ cup powdered sugar into the dark rum until the sugar dissolves. Set aside.
10. Step 10: Level the tops of the cakes and slice each one horizontally to make four layers in total.
11. Step 11: Brush each cut side of the cake layers with rum syrup. Place one layer on a serving plate, spread about 1 cup of filling evenly, and sprinkle with 2 tablespoons of mini chocolate chips.
12. Step 12: Repeat layering with the remaining cake layers, brushing with syrup, spreading filling, and sprinkling chips, finishing with the final cake layer on top.
13. Step 13: If using, fill mini cannoli shells with a teaspoon of filling or pipe it in, then press chocolate chips onto the ends. Keep refrigerated until serving.
14. Step 14: Reserve ⅓ cup of the ricotta filling. Spread the remaining filling over the cake with a thin layer on the sides and a thicker layer on top.
15. Step 15: Press additional mini chocolate chips gently onto the sides of the cake. Arrange the filled cannoli shells evenly on top.
16. Step 16: Fill a piping bag fitted with a star tip with the reserved ricotta cream and pipe six stars between the cannoli on top of the cake.
17. Step 17: Serve immediately or refrigerate for 1-2 hours before serving for even better flavor.

Tips & Variations

• Use dry ricotta or strain fresh ricotta overnight to avoid a watery filling and ensure the best texture.
• Baking the cake layers a day ahead and freezing unfilled cakes wrapped in plastic can save time on assembly day.
• For a non-alcoholic version, substitute rum with equal parts orange juice or a simple syrup flavored with orange zest.
• Pressing mini chocolate chips on the sides takes patience—if preferred, you can skip this step and just sprinkle them on the layers and top.

Storage

Store the assembled Cannoli Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain filling firmness. Let it sit at room temperature for about 15 minutes before serving for the best flavor and texture. The unfilled cake layers can be frozen wrapped tightly for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers can be baked and frozen unfilled up to one month in advance. Once filled, it’s best enjoyed within three days if refrigerated.

What if I can’t find dry ricotta?

If your ricotta is watery, drain it overnight in a fine mesh sieve or cheesecloth to remove excess moisture. This prevents a soggy filling and keeps the cream thick and creamy.

Cannoli Cake Recipe

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★★★★★

4.8 from 68 reviews

This decadent Cannoli Cake recipe brings together the rich flavors of traditional Italian cannoli in a layered cake form. With moist vanilla cake layers brushed with rum syrup, filled and topped with a luscious ricotta and mascarpone cream, and studded with mini chocolate chips, this dessert offers a delightful combination of textures and flavors. Perfect for special occasions, the cake can be prepared a day ahead, making it easier to assemble and serve.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 6 ounces (1 ½ sticks or 170 grams) unsalted butter, softened
• 1⅔ cup (340 grams) superfine (castor) sugar
• ¼ cup (60mls) oil (vegetable or canola)
• 4 eggs, room temperature
• 3 teaspoons vanilla extract
• 1½ cups (185 grams) all purpose flour
• 1½ cups (185 grams) cake flour
• 2½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cup (300mls) buttermilk

Filling Ingredients

• 3¾ cups (2 pounds/900 grams) fresh ricotta (dry or strained overnight)
• ¾ cup (90 grams) powdered (icing) sugar
• 3 teaspoons finely grated orange zest
• 1 teaspoon ground cinnamon
• 1 cup (approx 250 grams) mascarpone cheese
• ½ cup (62 grams) powdered (icing) sugar
• ¼ cup dark rum
• 2 cups mini chocolate chips
• 6 small cannoli shells (optional)

Instructions

1. Preparation: Read the recipe fully before starting, ensuring use of dry or well-strained ricotta for best results. Consider baking the cake component a day in advance to ease assembly.
2. Preheat and Prepare Pans: Preheat oven to 350ºF (180ºC). Grease two 8-inch (20cm) round deep cake pans, line the bottoms with non-stick paper, and flour the sides to prevent sticking.
3. Mix Dry Ingredients: Whisk or sift together all purpose flour, cake flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Set aside.
4. Cream Butter, Sugar and Oil: Using an electric mixer, beat the softened butter, superfine sugar, and oil on medium speed for 2 minutes until light and fluffy.
5. Add Eggs and Vanilla: Scrape the bowl sides, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until moistened. Add buttermilk and beat on medium speed for 1 minute until batter is smooth and combined.
7. Bake Cake Layers: Divide batter evenly between prepared pans and bake for 30-35 minutes. Start checking at 30 minutes; cake is done when it pulls away slightly from pan edges and springs back when touched.
8. Cool Cakes: Let cakes cool in pans for 10 minutes before turning out onto wire racks to cool completely. Cool thoroughly before assembling.
9. Prepare Cannoli Filling: In a food processor, blend ricotta, ¾ cup powdered sugar, orange zest, and ground cinnamon until creamy and smooth. Fold in mascarpone cheese gently. Refrigerate until use.
10. Make Rum Syrup: Stir together ½ cup powdered sugar and dark rum until sugar dissolves. Set aside for brushing layers.
11. Assemble Cake Layers: Trim tops of cakes to level them, then slice each cake horizontally in half to make four layers total. Brush one cut side of each layer generously with rum syrup.
12. Layer Filling and Chocolate Chips: Place one cake layer on plate and spread about 1 cup of ricotta filling evenly over it. Sprinkle with 2 tablespoons mini chocolate chips. Repeat with remaining layers, finishing with cake on top.
13. Fill Cannoli Shells (Optional): If using mini cannoli shells, fill with ricotta cream using a teaspoon or piping bag, then press chocolate chips onto ends. Refrigerate until serving.
14. Frost the Cake: Reserve ⅓ cup of ricotta cream for decoration. Spread remaining filling over the entire cake, starting with a thin layer on sides and a thicker layer on top.
15. Decorate the Cake: Press additional mini chocolate chips onto the sides of the cake for texture and appearance. Arrange filled cannoli shells evenly spaced on top of the cake.
16. Pipe Decorative Stars: Using a piping bag fitted with a star nozzle, pipe 6 stars of ricotta cream between the cannoli on top of the cake for elegant finish.
17. Serving and Storage: Serve the cake immediately or refrigerate for 1-2 hours before serving to allow flavors to meld and filling to set.

Notes

• Use dry or well-strained ricotta to avoid soggy filling; strain ricotta overnight in a fine mesh sieve lined with cheesecloth.
• Preparing the cake layers a day ahead and freezing them can simplify assembly on serving day.
• The oil helps keep the cake moist; neutral oils like vegetable or canola are preferred.
• Chocolate chips add a delightful crunch and classic cannoli flavor; feel free to adjust quantity or substitute with finely chopped dark chocolate.
• If you don’t want to use alcohol, omit rum or replace with orange juice for syrup.
• The cannoli shells are optional but add visual appeal and texture contrast.

Keywords: Cannoli Cake, Ricotta Cake, Italian Dessert, Layer Cake, Mascarpone, Chocolate Chips, Rum Syrup, Cannoli Filling