The Ultimate Cannoli Cake Recipe: A Sweet Taste of Italy at Home

Have you ever dreamed of transforming the iconic Italian cannoli into a show-stopping layered dessert? This cannoli cake recipe brings together everything you love about traditional cannoli—crispy shell flavor, sweet ricotta cream, and chocolate chips—in an elegant cake format perfect for celebrations. Making this cannoli cake with ricotta filling at home allows you to control the quality of ingredients, customize sweetness levels, and impress guests with an authentic Italian dessert that tastes far superior to store-bought versions. Whether you're celebrating a special occasion or simply craving something extraordinary, this recipe delivers bakery-quality results with straightforward techniques anyone can master.

Ingredients List

    • 2 ½ cups all-purpose flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • ¾ cup unsalted butter, softened
    • 1 ¾ cups granulated sugar
    • 4 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1 cup whole milk, room temperature
    • Optional: ½ cup mini chocolate chips for the cake batter

For the Ricotta Filling:

    • 32 ounces whole milk ricotta cheese, drained
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1 cup mini chocolate chips
    • 1 cup heavy whipping cream
    • Optional: 2 tablespoons orange zest for authentic flavor

For the Frosting:

    • 2 cups heavy whipping cream, cold
    • ½ cup powdered sugar
    • 1 teaspoon vanilla extract
    • Optional: crushed cannoli shells and chopped pistachios for garnish

Timing / Cooking Schedule

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: 4 hours (including cooling and chilling)

This timeline includes essential chilling time for the ricotta filling to set properly. Plan to start this dessert at least 4-5 hours before serving, or make it the day before for stress-free entertaining.

Step-by-Step Instructions

Step 1: Prepare the Cake Layers Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a large mixing bowl, cream butter and sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition, then mix in vanilla. Alternate adding the dry ingredients and milk, beginning and ending with dry ingredients, mixing just until combined. Divide batter evenly among pans and bake for 28-30 minutes until a toothpick comes out clean.

Step 2: Make the Ricotta Filling While cakes cool, prepare your signature cannoli cake with ricotta filling. Place ricotta in a fine-mesh strainer over a bowl and let drain for 15 minutes to remove excess moisture—this crucial step prevents a soggy cake. In a large bowl, beat the drained ricotta, powdered sugar, vanilla, and cinnamon until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the ricotta mixture. Finally, fold in mini chocolate chips and optional orange zest. Refrigerate for at least 1 hour to firm up.

Step 3: Assemble the Cake Once cake layers are completely cool, level the tops with a serrated knife if needed. Place the first layer on your serving plate and spread half the ricotta filling evenly across the top, leaving a ½-inch border around edges. Add the second cake layer, spread remaining ricotta filling, then top with the final cake layer. Gently press down to secure layers together.

Step 4: Frost and Decorate For the outer frosting, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the entire cake with a smooth layer of whipped cream, creating an elegant finish. Garnish with crushed cannoli shells, mini chocolate chips, and chopped pistachios for authentic presentation. Refrigerate for at least 2 hours before slicing to allow flavors to meld and filling to set completely.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 580
    • Protein: 12g
    • Carbohydrates: 64g
    • Fat: 32g
    • Fiber: 2g
    • Calcium: 25% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Adaptations: For a gluten-free version, substitute 1:1 gluten-free baking flour. Those seeking lower sugar content can reduce powdered sugar in the filling to 1½ cups without compromising texture. For a keto-friendly adaptation, use almond flour and sugar substitutes, though texture will differ significantly.

Flavor Variations: Add 2 tablespoons of rum or amaretto to the ricotta filling for an adult twist. Replace chocolate chips with dried cherries or candied orange peel for a fruity variation. For deeper chocolate flavor, add 3 tablespoons cocoa powder to the cake batter.

Make-Ahead Strategy: This cake actually improves when made 24 hours ahead, allowing the ricotta filling to fully set and flavors to develop. Store covered in the refrigerator and add final garnishes just before serving.

Beginner Tips: Use an offset spatula for smooth frosting application. If ricotta seems watery, wrap it in cheesecloth and squeeze gently before draining. Room temperature ingredients ensure even mixing and tender cake crumb.

Common Mistakes to Avoid

Using Wet Ricotta: Failing to drain ricotta properly is the most common error, resulting in a soggy, sliding cake. Always drain for at least 15 minutes, or overnight in the refrigerator for best results.

Overmixing the Batter: Excessive mixing develops gluten, creating a tough, dense cake instead of a tender crumb. Mix only until ingredients are just combined—a few small lumps are perfectly fine.

Assembling While Warm: Placing filling on warm cake layers causes melting and sliding. Always allow cake layers to cool completely to room temperature, or even chill them briefly for easier assembly.

Skipping the Chilling Time: Rushing to serve before proper refrigeration prevents the filling from setting. The minimum 2-hour chill is essential for clean slicing and proper texture.

Using Low-Fat Ricotta: Part-skim or fat-free ricotta produces a grainy, less flavorful filling. Whole milk ricotta is non-negotiable for authentic, creamy results.

Storage / Leftovers Tips

Store your finished cannoli cake recipe covered in the refrigerator for up to 4 days. Use a cake dome or cover loosely with plastic wrap, ensuring the wrap doesn't touch the frosting surface. The whipped cream frosting may weep slightly over time, so garnish only the portion you plan to serve if storing for multiple days.

For longer storage, this cannoli cake with ricotta filling freezes surprisingly well for up to 2 months. Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze in an airtight container. Thaw overnight in the refrigerator before serving—never at room temperature, as this can create condensation and soggy cake.

This cake is best served chilled, straight from the refrigerator. The cold temperature maintains the structural integrity of the ricotta filling and keeps the whipped cream stable. If the frosting appears deflated after storage, you can gently re-whip and touch up the exterior before serving. Use glass or ceramic containers rather than metal to prevent any metallic taste transfer to the delicate ricotta filling.