Sweet Cannoli Cake Perfection Awaits

Okay, so you know how sometimes you crave that perfect bite of cannoli – that creamy, sweet filling nestled in a crisp shell? Well, what if I told you you could have all that incredible flavor, but in a slice of cake so moist and utterly delicious, it feels like a hug? That’s exactly what this Cannoli Cake is. It’s become my go-to when I want something a little special without spending hours in the kitchen. Honestly, it’s the closest thing I’ve found to capturing the essence of a real cannoli in cake form, and trust me, I’ve tried a few! My family devours this every single time I make it, and guests always rave. If you’re a fan of the classic Italian treat, prepare to fall head over heels for this cake.

What is cannoli cake?

So, what exactly *is* cannoli cake? Think of it as taking all the best parts of a traditional cannoli – the sweet ricotta filling, the hint of citrus, maybe even a touch of Chocolate Chip or candied peel – and infusing them into a tender, moist cake. It’s not just a cake that *looks* like a cannoli; it truly *tastes* like one. The filling is a creamy, dreamy blend that gets swirled right into the batter, creating pockets of pure bliss throughout the cake. It’s essentially a deconstructed cannoli experience, but in the most comforting and shareable cake format. It’s less about the crispy shell and more about that glorious, luscious filling that makes cannoli so irresistible, all wrapped up in a tender crumb.

Why you’ll love this recipe?

There are so many reasons why this cannoli cake has earned a permanent spot in my recipe binder, and I bet you’ll feel the same way! First off, the flavor is just out of this world. Imagine that signature creamy sweetness, a whisper of vanilla and lemon zest, all mingling with a perfectly tender cake. It’s rich but not heavy, decadent but not overwhelming. And the texture? Oh, it’s divine! The cake itself is wonderfully moist, and the pockets of creamy filling are like little bursts of joy in every bite.

But it’s not just about the taste. What I love most is how surprisingly simple it is to whip up. Seriously, it comes together so much faster than you’d expect, making it perfect for those last-minute dessert emergencies or when you just want to treat yourself without a fuss. No complicated steps, no fancy equipment needed – just a few bowls and a whisk.

Plus, it’s incredibly budget-friendly! The ingredients are all pantry staples, making this an accessible indulgence for anyone. And the versatility! You can easily dress this cake up with a simple glaze, a dusting of powdered sugar, or even some chocolate shavings. It’s fantastic on its own, but it also pairs beautifully with fresh berries or a dollop of Whipped Cream if you’re feeling extra fancy. It’s become my go-to for potlucks, family gatherings, and honestly, just a Tuesday evening when I need a little something sweet.

How do I make cannoli cake?

Quick Overview

This cannoli cake is all about creating layers of flavor and texture in one easy bake. You’ll mix a simple, moist Cake Batter, prepare a luscious ricotta filling, and then swirl them together before baking. The result is a cake that’s bursting with cannoli goodness in every single bite. It’s straightforward, forgiving, and delivers maximum deliciousness with minimal effort. Don’t be intimidated; it’s more like assembling a delightful dessert puzzle!

Ingredients

For the Main Batter:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest (from about 1 lemon)

1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)

For the Filling:

15 ounces whole milk ricotta cheese, well-drained

½ cup powdered sugar

¼ cup Mini Chocolate chips (optional, but I love them!)

1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk (or heavy cream for richer glaze)

½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready. Preheat it to 350°F (175°C). I like to use a 9×13 inch baking pan for this cake because it makes for easy slicing and serving, and it bakes quite evenly. Grease your pan really well with butter or cooking spray, then dust it with a little flour, tapping out any excess. This extra step ensures your beautiful cake won’t stick. You can also line the bottom with parchment paper for extra security, especially if you’re nervous about it sticking – I’ve done that more times than I can count!

Step 2: Mix Dry Ingredients

Grab a large bowl for this. Whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Give it a good whisk until everything is thoroughly combined. This ensures your leavening agents are evenly distributed, which is crucial for a nice, even rise. I always like to sift my flour too, just to make sure there are no lumps and the texture is super fine. It’s a little extra step, but it makes a difference!

Step 3: Mix Wet Ingredients

In a separate medium bowl, or even a large measuring cup, whisk together the softened butter, eggs, vanilla extract, and lemon zest. Beat it until it’s light and fluffy. Then, gradually add in the buttermilk, whisking until it’s all incorporated. If you don’t have buttermilk on hand, the milk and vinegar trick works like a charm, giving you that lovely tang and tenderness.

Step 4: Combine

Now, it’s time to bring them together! Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk or spatula, until *just* combined. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tougher cake. Stop as soon as you don’t see any dry streaks of flour. A few small lumps are totally fine and actually preferred!

Step 5: Prepare Filling

This is where the magic happens! In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and the mini chocolate chips if you’re using them. Stir everything together until it’s smooth and creamy. Make sure your ricotta is well-drained – this is key to preventing a watery filling. I usually let mine drain in a fine-mesh sieve over a bowl in the fridge for at least an hour, or even overnight if I remember. Taste it and adjust the sweetness if you like. It should be creamy and luscious!

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared pan and spread it out evenly. Then, dollop spoonfuls of the ricotta filling over the batter. Don’t worry about making it perfect; it’ll spread as it bakes. Now, pour the remaining cake batter over the filling. Once the top layer of batter is in, use a butter knife or a skewer to gently swirl the filling through the batter. You don’t want to mix it completely, just create beautiful ribbons of creamy filling throughout the cake. Aim for swirls, not a muddy mess!

Step 7: Bake

Pop that pan into your preheated oven. Bake for about 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the edges should be slightly pulled away from the sides of the pan. Oven temperatures can vary, so keep an eye on it, especially towards the end. If the top starts browning too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s baked, take the cake out of the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. Then, you can either cool it completely in the pan for a rustic finish or invert it onto a wire rack to cool completely if you plan to decorate it further. While it’s cooling, whisk together the powdered sugar, milk, and vanilla for the glaze until it’s smooth and pourable. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar.

Step 9: Slice & Serve

Once the cake has cooled completely, drizzle that lovely glaze all over the top. Let the glaze set for a few minutes before slicing. Use a sharp knife for clean cuts. The best part is serving it! This cake is wonderful served slightly warm or at room temperature. It’s so moist and flavorful, it stands beautifully on its own, but a small dollop of whipped cream or a few fresh berries never hurts!

What to Serve It With

This cannoli cake is so versatile, it fits right in with just about any meal or occasion. For a cozy breakfast, I love a thick slice with my morning coffee. The subtle sweetness is perfect without being overpowering, and it feels like such a treat to start the day with. If you’re planning a weekend brunch, this cake is an absolute showstopper. Serve it alongside fresh fruit salad, some crispy bacon, and maybe a mimosa. The creamy filling and the hint of citrus make it feel a little bit fancy, but it’s still so approachable.

As a dessert, it’s a dream! It’s rich enough to be a proper after-dinner indulgence. I often serve it with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce for an extra layer of decadence. It’s also fantastic with a small glass of dessert wine. And for those times when you just need a comforting snack, a warm slice with a cup of tea is pure bliss. My family absolutely adores it as an afternoon treat after school. We’ve even made mini versions to serve at birthday parties, and they disappear in minutes!

Top Tips for Perfecting Your Cannoli Cake

I’ve made this cannoli cake so many times that I’ve picked up a few tricks that I think really make it shine. For the ricotta, the most important thing is to make sure it’s *really* well-drained. I can’t stress this enough! If it’s watery, your filling won’t be as creamy, and it can make the cake a bit too moist in spots. I usually let mine drain in a fine-mesh sieve set over a bowl in the refrigerator for at least a few hours, or even overnight if I have the time. You’ll be surprised how much liquid comes out!

When you’re mixing the batter, remember my earlier tip: don’t overmix! It’s the biggest mistake people make with cakes. Just mix until the ingredients are combined. You want a tender crumb, not a tough one. For the swirl, I find that using a butter knife or a skewer and making just a few gentle passes through the batter creates the prettiest ribbons. You’re aiming for pockets of filling, not a homogenous mix. A little goes a long way to achieve that beautiful marbling effect.

If you’re feeling adventurous with ingredient swaps, I’ve experimented a bit! For a richer glaze, you can absolutely use heavy cream instead of milk – it makes it a little more decadent. And if you don’t have buttermilk, the milk-and-vinegar or milk-and-lemon juice method is a lifesaver. I’ve also tried adding a tablespoon of orange zest along with the lemon zest, and it gives it a lovely citrusy depth that’s fantastic. For baking, always trust your oven’s thermometer if you have one, as temperatures can really vary. A toothpick test is your best friend here!

Storing and Reheating Tips

Keeping this cannoli cake delicious is pretty straightforward. Once it’s completely cooled, you can store it covered at room temperature for up to 2 days. I usually use plastic wrap or a cake dome to keep it from drying out. If it’s quite warm where you are, or if you want it to last a bit longer, the refrigerator is your best bet. Wrapped tightly, it should stay fresh in the fridge for about 4-5 days. Just make sure to bring it back to room temperature before serving for the best texture and flavor – cold cake can sometimes be a bit dense.

If you find yourself with more cake than you can eat in a week (which is rare in my house!), you can absolutely freeze it. I like to cut it into individual portions first, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag or container. It’ll keep well in the freezer for up to 2-3 months. To reheat, just let a frozen slice thaw in the refrigerator overnight, then bring it to room temperature. You can also gently warm a slice in the microwave for about 15-20 seconds if you want it slightly warm and extra gooey.

A note on the glaze: if you’re storing leftovers, it’s often best to add the glaze *after* you’ve thawed or brought the cake back to room temperature, especially if you plan to refrigerate or freeze it. Glaze can sometimes get a little sticky or uneven in texture with temperature changes. For best results, store the un-glazed cake and glaze it just before serving leftovers.

Frequently Asked Questions

Final Thoughts

I truly hope you give this cannoli cake a try. It’s one of those recipes that just makes people happy. It’s got that comforting, homemade feel, but with a flavor profile that feels a little bit special and indulgent. Whether you’re serving it at a party, bringing it to a potluck, or just enjoying a quiet slice with your afternoon tea, I’m confident it will become a favorite for you too. It’s a testament to how classic flavors can be transformed into something new and exciting.

If you love this cake, you might also enjoy my No-Bake Lemon Raspberry Cheesecake or my Easy Chocolate Lava Cakes. They’re also crowd-pleasers that bring a touch of sweetness and joy to any occasion. I can’t wait to hear what you think! Please leave a comment below and let me know how your cannoli cake turns out, or if you have any fun variations you tried. Happy baking, and enjoy every delicious bite!

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cannoli cake

Light, moist cinnamon cake layers filled with rich ricotta-mascarpone cannoli filling, topped with chocolate-drizzled mascarpone buttercream and a generous sprinkle of mini chocolate chips. This Cannoli Layer Cake captures all the classic flavors of a traditional cannoli in a stunning, crowd-pleasing dessert perfect for holidays and special occasions.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.75 cup ricotta cheese strained overnight
• 0.75 cup mascarpone cheese cool, not cold
• 1.333 cup powdered sugar divided
• 0.25 cup mini chocolate chips for filling
• 2.5 cups all-purpose flour spooned and leveled
• 2 tsp baking powder
• 0.25 tsp baking soda
• 1 tsp ground cinnamon
• 0.5 tsp salt
• 2 sticks unsalted butter room temperature
• 0.5 cup vegetable oil
• 1 cup granulated sugar
• 0.5 cup light brown sugar packed
• 1 tbsp vanilla extract
• 4 large eggs room temperature
• 0.5 cup milk whole milk
• 0.75 cup sour cream full fat

Buttercream & Decoration

• 1 cup unsalted butter room temperature
• 1.5 cups mascarpone cheese cool, not cold
• 9 cups powdered sugar divided
• 1 tsp vanilla extract for buttercream
• 1 cup mini chocolate chips for frosting and decoration

Instructions

 

Preparation Steps

• Line a large strainer with two layers of cheesecloth and place ricotta on top. Cover with plastic wrap and strain in the refrigerator for 4–12 hours to remove excess moisture.
• To make the cannoli filling: In a mixing bowl, combine strained ricotta, 3/4 cup mascarpone, and 1/3 cup powdered sugar. Gently mix by hand or on low speed until just combined—do not overmix. Refrigerate for 2–3 hours to thicken.
• Preheat oven to 350°F (176°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a large bowl, cream together butter, oil, granulated sugar, brown sugar, and 1 tbsp vanilla extract on high speed for 3 minutes until light and fluffy.
• Add eggs one at a time, mixing just until incorporated after each. Scrape down the bowl as needed.
• Add half of the dry ingredients and mix until mostly combined.
• Slowly mix in milk and sour cream until fully incorporated. The batter may look slightly curdled—this is normal.
• Add remaining dry ingredients and mix just until smooth. Do not overmix.
• Divide batter evenly among prepared pans. Bake for 20–24 minutes or until a toothpick inserted in center comes out clean with a few moist crumbs.
• Let cakes cool in pans for 3 minutes, then turn onto wire racks to cool completely.
• For the buttercream: Beat room temperature butter and cool mascarpone cheese on low for 1 minute until smooth. Gradually add 8 cups powdered sugar in two batches, mixing just until combined. Add 1 tsp vanilla and mix gently. Add remaining 1 cup powdered sugar if needed for consistency. Do not overmix.
• Level the cooled cakes with a serrated knife. Place first layer on a cake board. Pipe a ring of buttercream around the edge to create a dam, then spread half of the chilled filling into the center.
• Add second layer, pipe another dam, and add remaining filling. Top with third cake layer.
• Apply a thin crumb coat of buttercream and refrigerate for 1–2 hours or freeze for 30 minutes until firm.
• Frost the outside with remaining buttercream. Press 1 cup of mini chocolate chips onto the bottom edge of the cake.
• Pipe remaining buttercream around the top edge using a large star tip (e.g., Ateco 847) for a decorative finish.
• Refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

For best results, strain the ricotta overnight. Never overmix mascarpone to prevent it from becoming watery. The cake is slightly rich—perfect in 12–14 slices!