Cannoli Cake
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This cannoli cake is made with a tender, fluffy cake with mini chocolate chips! And then frosted with a mascarpone ricotta frosting that tastes just like a cannoli filling.
When I moved to Boston one of the first things I made sure to do was head to the North End and get myself an Italian cannoli. The combination of the crunchy pastry shell with the creamy ricotta filling was out of this world. I was in heaven.
It’s still one of my favorite Italian desserts to indulge in. But making homemade cannolis is not exactly an easy thing to embark on, but this cannoli cake recipe is everything I love about that signature cannoli but so much easier!
It starts with my vanilla layer cake recipe that I think you’re going to love. I’ve used it to make this strawberry shortcake cake and this caramel cake recipe. So I knew it would be the perfect blank canvas. I stirred in mini chocolate chips for that classic cannoli flavor. For the frosting I made a ricotta frosting made with mascarpone to give the frosting a bit of stability.
If you’re a fan of cannolis like I am, you are going to fall in love with this easy cannoli cake!
Table of contents
Why This Recipe Works
- This delicious cake tastes just like a cannoli!
- Easy vanilla cake made in your mixer that’s tender and fluffy
- Frosting tastes just like a cannoli cream filling!
- Can be made in advance and frozen if there are leftovers!
Ingredients Needed
- Cake flour – Cake flour has a lower protein content than regular all-purpose flour so it results in a tender, softer cake texture. If you don’t have any try making your own homemade cake flour.
- Baking powder
- Salt
- Mini chocolate chips
- Unsalted butter – Make sure your butter is softened to room temperature so it can be creamed together with the sugar properly. Read more here about the creaming method. If you use salted butter I would omit the added salt.
- Oil – I use both butter and oil so you get flavor and moisture so it keeps your cake moist, even after being in the fridge! I used canola oil, but another neutral-tasting oil will work such as vegetable oil.
- Granulated sugar
- Eggs – Make sure your eggs are at room temperature otherwise they can seize up the butter and result in flatter cakes. Read my full tutorial on how to bring eggs to room temperature fast.
- Vanilla extract
- Buttermilk – Buttermilk helps to create a wonderfully tender cake. If you don’t have any, you can make a homemade buttermilk.
- Ricotta cheese – Whole milk ricotta is best – If using part skim it can be watery and I recommend straining for 30 minutes
- Mascarpone cheese
- Powdered sugar – If you don’t have any, try making your own homemade powdered sugar in your food processor using white sugar!
How To Make Cannoli Cake
For the yellow cake
Preheat and prepare pan. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) round cake pans (or two 8-inch cake pans). Set aside.
Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt.
Fold in mini chocolate chips. Set aside. Stirring the chocolate chips in at this point means the chips will get coated in flour which keeps them from sinking to the bottom of your cakes.
Cream butter oil and sugar. In a second large mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes.
Add eggs, vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition.
Add vanilla extract. Beat to combine.
Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix. Stop mixing once the last of the flour has been mixed in.
I like to give the last few stirs with a spatula to ensure it’s not overmixed.
Bake. Divide batter between your cake pans, smooth the tops. Bake for about 30-35 minutes (for 9” pans). For 8” pans, you will need to bake an extra five minutes (about 35-40 minutes). The cake is done when it’s golden brown on top and toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
For the frosting:
In a stand mixer fitted with a paddle attachment cream the butter until smooth about 1 to 2 minutes. Beat in the mascarpone cheese and ricotta cheese until smooth and combined, on medium-high speed until well combined and smooth, about 2-3 minutes.
Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.
Mix in the vanilla extract. Add in a pinch of salt. Beat until smooth. Refrigerate until ready to use.
Assemble cake:
Place one cooled cake layer onto a cake stand or serving platter.
Top with frosting. I like to use a medium cookie scoop and place three scoops of frosting. Then spread into an even layer with an offset spatula.
Top with second cake layer. Top with more frosting on top and sides. Smooth with a spatula. Sprinkle on more mini chocolate chips for decorating. You can also decorate the sides of the cake with mini chocolate chips. I like to decorate with a few mini cannoli or two on top as well! Slice and serve!
Recipe Tips
- Frosting will be soft so refrigerate until ready. I like to refrigerate the frosting for 30 minutes to allow to firm up a bit before frosting.
- You want your eggs to be room temperature before you begin. If you add cold eggs to the creamed butter mixture it will cause your butter to seize up and create a broken or curdled-looking batter. I place my eggs in a bowl of warm water for 10 minutes before I use them.
- Make sure you are measuring your flour correctly so you don’t end up with too much in your cup which could yield a dry cake. Measuring with a scale is best but if measuring using cups, then be sure to spoon the flour into your cup and then level it off. Do not scoop directly from the bag or pack it down into the cup, which could yield 25% more flour than intended.
Serving Suggestions And Variations
This homemade cannoli cake is perfect on its own! You can add orange zest to the cake batter or frosting for a traditional flavor of cannoli. But for more decadence, try serving with a scoop of vanilla ice cream. Or a scoop of homemade whipped cream.
You could even drizzle with more salted caramel sauce or chocolate ganache.
Make Ahead And Storage Instructions
You can make the cake layers the day before. Let the cake layers cool completely on a wire rack then wrap well in plastic wrap and keep at room temperature. Then you can make the frosting the day of and ice the cake before you plan to serve.
I recommend storing the cake, covered in an airtight container, in the fridge for up to 4 days. For longer storage, I recommend freezing any cake leftovers. I like to cut the cake into slices. Then wrap each slice in plastic wrap and store in a plastic bag. You can thaw overnight, or more quickly at room temperature before serving.
Recipe FAQs
You absolutely can use a cake mix if you’re short on time and stir in the chocolate chips. But this cake recipe is the best ever! I’m begging you give it a try! You won’t be disappointed.
You can but you don’t have to! If the cake is proving difficult to frost, you can freeze the cake layers first then frost. Frozen cake layers are easier to frost.
Yes you can bake this cake in a 9×13 cake pan. This cake will take longer to bake. Or you can try baking into cupcakes, which will take about 15-20 minutes to bake. The frosting is soft, however, so I don’t suggest piping the frosting on top but using an offset spatula and icing the cupcakes.
More Recipes To Try
If you’re craving more cake then be sure to try my Funfetti cake recipe! Tastes like a boxed cake mix but completely from scratch! Or my berry Chantilly cake that’s way better than Whole Foods! It has a tender white cake, fresh berries, and a mascarpone frosting that’s to die for!
Of course I also love a good bundt cake, like strawberry pound cake, peach cobbler pound cake, or my Sock It To Me cake.
Cannoli Cake
Ingredients
For the cake
- 3 ¼ cups (390 g) cake flour spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup mini chocolate chips
- ½ cup (1 stick, 113 g) unsalted butter softened to room temperature
- ½ cup (120 mL) canola oil
- 2 cups (400 g) granulated white sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups (360 mL) buttermilk
For the frosting:
- ½ cup (8 Tablespoons, 113 g) unsalted butter softened
- 4 ounces (½ cup) whole milk ricotta cheese, room temperature
- 4 ounces (½ cup) mascarpone cheese room temperature
- 4 cups (454 g) powdered sugar
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- Mini chocolate chips for decorating
- Mini cannolis for decorating
Instructions
For the yellow cake
- Preheat and prepare pan. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) round cake pans (or two 8” cake pans). Set aside.
- Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Fold in mini chocolate chips. Set aside. 3 ¼ cups (390 g) cake flour 1 tablespoon baking powder 1 teaspoon salt ¾ cup mini chocolate chips
- Cream butter oil and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes. ½ cup (1 stick, 113 g) unsalted butter ½ cup (120 mL) canola oil 2 cups (400 g) granulated white sugar
- Add eggs, vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine. 4 large eggs 1 tablespoon vanilla extract
- Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix. Stop mixing once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it's not overmixed. 1 ½ cups (360 mL) buttermilk
- Bake. Divide batter between your cake pans, smooth the tops. Bake for about 30-35 minutes (for 9” pans). For 8” pans, you will need to bake an extra five minutes (about 35-40 minutes). The cake is done when it's golden brown on top and toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
For the frosting:
- In a stand mixer fitted with a paddle attachment cream the butter until smooth about 1 to 2 minutes. Beat in the mascarpone cheese and ricotta cheese until smooth and combined, on medium-high speed until well combined and smooth, about 2-3 minutes. ½ cup (8 Tablespoons, 113 g) unsalted butter 4 ounces (½ cup) whole milk ricotta cheese, 4 ounces (½ cup) mascarpone cheese
- Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. 4 cups (454 g) powdered sugar
- Mix in the vanilla extract. Add in a pinch of salt. Beat until smooth. Refrigerate until ready to use. ⅛ teaspoon salt 2 teaspoons vanilla extract
Assemble cake:
- Place one cooled cake layer onto a cake stand or serving platter.
- Top with frosting. I like to use a medium cookie scoop and place three scoops of frosting. Then spread into an even layer with an offset spatula.
- Top with second cake layer. Top with more frosting on top and sides. Smooth with a spatula. Sprinkle on more mini chocolate chips for decorating. I like to decorate with a few mini cannolis on top as well! Slice and serve!
Notes
- Make Ahead: You can make the cake layers the day before. Let the cake layers cool completely on a wire rack then wrap well in plastic wrap and keep at room temperature. Then you can make the frosting the day of and ice the cake before you plan to serve.
- Storage: I recommend storing the cake, covered in an airtight container, in the fridge for up to 4 days.
- Freezing: For longer storage, I recommend freezing any cake leftovers. I like to cut the cake into slices. Then wrap each slice in plastic wrap and store in a plastic bag. You can thaw overnight, or more quickly at room temperature before serving.
- Ricotta: Whole milk ricotta is best. If using part skim it can be watery and I recommend straining for 30 minutes.
- Frosting: Frosting will be soft so refrigerate until ready. I like to refrigerate the frosting for 30 minutes to allow to firm up a bit before frosting.
- Different pans: Yes you can bake this cake in a 9×13 cake pan. This cake will take longer to bake, about 35-40 minutes. Or you can try baking into cupcakes, which will take about 15-20 minutes to bake. The frosting is soft, however, so I don’t suggest piping the frosting on top but using an offset spatula and icing the cupcakes.
