If you’re craving a rich, creamy, and authentically Italian dessert, cannoli cake is exactly what your table needs. This crowd-pleasing masterpiece takes everything you love about a classic Sicilian cannoli—sweet ricotta filling, chocolate chips, hints of citrus and spice—and layers it into a moist, indulgent cake that’s perfect for birthdays, holidays, or any celebration that deserves a little Italian flair.
Whether you’ve tasted cannoli at a bakery or you’re completely new to this iconic pastry, this recipe walks you through creating a cannoli cake that’s not just impressive—it’s deliciously doable. You’ll get tips for mastering the ricotta-based filling, stacking the perfect layers, and decorating with Italian flair.
What is Cannoli Cake?
The Origins: A Sweet Twist on Sicilian Cannoli
The cannoli cake is a modern dessert that draws inspiration from the classic Sicilian pastry known as the cannoli. Traditionally, a cannoli is a crisp, tube-shaped shell filled with a creamy mixture of ricotta, powdered sugar, and bits of chocolate or candied fruit. The cake version reimagines that same creamy, tangy, lightly sweet flavor profile—but in soft, spongy cake layers.
This evolution came from a simple idea: What if you could take the best part of a cannoli—the filling—and spread it across an entire cake? The result? A showstopper dessert that marries old-world flavor with new-world indulgence.
Why This Cake Became a Dessert Staple
Cannoli cake isn’t just a trendy twist—it’s a staple in many Italian-American households. Why? Because it delivers the same unforgettable flavor of cannoli without the fuss of frying pastry shells.
And the beauty lies in its versatility. You can bake it as a traditional two- or three-layer cake, turn it into cupcakes, or even make it as a sheet cake. Love layered desserts? Try our Cheesecake and Brownie Cake for another rich, crowd-pleasing treat.
Ingredients for Cannoli Cake
Classic Cannoli Cream Filling Ingredients
The soul of any good cannoli cake lies in the filling. And while there are slight variations, here’s what you’ll need for a rich, authentic cannoli cream:
| Ingredient | Purpose |
|---|---|
| Whole Milk Ricotta | Creamy base with authentic flavor |
| Mascarpone Cheese | Adds smooth, buttery texture |
| Powdered Sugar | Sweetens without graininess |
| Vanilla Extract | Brings warm, aromatic notes |
| Mini Chocolate Chips | Classic cannoli texture and contrast |
| Orange Zest (optional) | Adds a bright, citrusy depth |
| Cinnamon (optional) | A hint of spice for traditional flair |
Pro Tip: For best results, drain the ricotta overnight. Too much moisture will make your filling runny.
Cake Base: Choosing the Perfect Texture and Flavor
To hold up the thick layers of filling, your cake should be light but structured—think sponge cake, vanilla buttermilk cake, or even a lightly flavored cinnamon cake.
Here’s a simple ingredient list for a vanilla cannoli cake base:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Buttermilk or whole milk
- Vanilla extract
Want to go all in? Add a touch of almond extract or swap in pistachio paste for a unique flavor spin. These additions take your cannoli cake from good to unforgettable.
How to Make Cannoli Cake Step-by-Step
Preparing the Moist Cake Layers
Before anything else, preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper and nonstick spray.
Here’s a step-by-step to create soft, tender cake layers that won’t collapse under your rich cannoli filling:
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temp
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
Instructions:
- In a large mixing bowl, combine the flour, baking powder, and salt, then whisk until evenly blended.
- In another large bowl, beat butter and sugar until light and fluffy—about 3 minutes.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Alternately add dry ingredients and buttermilk in 3 additions, starting and ending with the dry mix.
- Divide batter between pans and smooth the tops.
- Bake for 28 to 30 minutes, or until a tester inserted in the center emerges clean.
- Let cakes cool completely before removing from pans.
Making the Traditional Cannoli Cream Filling
This is the heart of the recipe—cannoli cream that’s rich, lightly sweet, and packed with texture. For easy spreading, make sure it’s well-chilled and set.
Cannoli Cream Ingredients:
- 1 ½ cups whole milk ricotta (well-drained)
- 1 cup mascarpone cheese
- 1 cup powdered sugar (sifted)
- 1 tsp vanilla extract
- ½ tsp orange zest (optional)
- ¼ tsp ground cinnamon (optional)
- ¾ cup mini chocolate chips
Instructions:
- In a large bowl, mix the ricotta and mascarpone together until the texture is silky and well combined.
- Add powdered sugar, vanilla, zest, and cinnamon. Mix until creamy.
- Fold in mini chocolate chips.
- Refrigerate for a minimum of 1 hour, allowing the mixture to firm up for easy layering.
Tip: If you skip draining the ricotta, your filling will be too loose and make your cake soggy. Always use full-fat ricotta and drain it overnight.
Cannoli Cake Assembly & Decoration Tips
Layering the Cake with Cream Like a Pro
Once your cakes are fully cooled and your filling is chilled, it’s time to assemble.
- If necessary, trim the tops of the cake layers with a serrated knife to create an even surface.
- Set the bottom cake layer onto a cake stand or serving plate to begin assembly.
- Spread a generous layer of cannoli cream evenly over the top.
- Add the second layer of cake and press gently to adhere.
- Frost the top and sides with the remaining filling.
For a sturdier structure, chill the cake for 30 minutes between layers. This helps the filling set and prevents sliding.
Decorating with Mini Cannoli, Chocolate Chips & Pistachios
This is your chance to get creative. Here are some showstopping ideas to make your cannoli cake truly Instagram-worthy:
| Topping Element | Why It Works |
|---|---|
| Mini Cannoli | Eye-catching, on-theme decoration |
| Chocolate Chips | Adds texture and classic cannoli look |
| Crushed Pistachios | Green color pop + nutty contrast |
| Powdered Sugar Dusting | Elegant and traditional finishing touch |
| Orange Zest Strips | Adds fragrance and visual flair |
You can even pipe extra filling around the base or top edges using a star-tip piping bag for a bakery-style finish.
Pro Tip: Serve with espresso or sweet dessert wine like Vin Santo to highlight the cake’s richness.
Storage Tips: Should Cannoli Cake Be Refrigerated?
Best Storage Practices for Freshness
Absolutely—cannoli cake must be refrigerated. The creamy ricotta and mascarpone filling makes this cake perishable, even if you’re not using it right away.
Here’s how to keep it fresh:
| Storage Method | Duration | Notes |
|---|---|---|
| Covered in Fridge | 3–4 days | Keep airtight to prevent drying |
| Unfrosted Cake Layers Only | 4–5 days | Store in plastic wrap or containers |
| Assembled with Filling | 2–3 days max | Filling may begin to loosen |
Wrap the entire cake with plastic wrap or place in a cake container before refrigerating. If you’ve decorated it with powdered sugar, re-dust right before serving to refresh the look.
Can You Freeze Cannoli Cake?
You can freeze the cake layers but not the entire assembled cannoli cake.
Why? Ricotta-based cream fillings don’t thaw well—they can become grainy and watery. To prep ahead:
- Bake and freeze cake layers (wrapped tightly) for up to 2 months.
- Thaw in the fridge overnight before assembling with fresh cream.
- Always make the filling fresh for best texture and flavor.
If you absolutely need to freeze leftovers, wrap individual slices and accept a bit of texture change when defrosted.
Tips for Perfect Cannoli Cream
How to Avoid a Watery Filling
The #1 mistake in making cannoli cake is watery or runny filling. But it’s avoidable with a few pro tricks.
Key steps:
- Drain Ricotta Overnight: Place in cheesecloth over a bowl and refrigerate.
- Use Full-Fat Ricotta: Low-fat versions release more moisture.
- Sift Powdered Sugar: Prevents grainy texture and improves absorption.
- Chill Before Using: Let the filling set in the fridge for at least 1 hour before spreading.
Even if you’re in a rush, don’t skip the draining step—it’s what separates a bakery-quality cake from a homemade disaster.
Ricotta vs Mascarpone: Which Works Better?
Both cheeses bring something unique to the cannoli cream:
| Cheese | Texture & Flavor | Ideal For |
|---|---|---|
| Ricotta | Light, slightly grainy, mild sweetness | Authentic taste, airy filling |
| Mascarpone | Smooth, buttery, rich | Stability, decadence, layered cakes |
| Combo (Best) | Balanced texture, flavor + firmness | Perfect for cannoli cake filling |
Using a 50/50 mix offers the best of both worlds: the nostalgic flavor of ricotta with the creamy smoothness of mascarpone. This combo also helps your filling hold up well between cake layers without collapsing or leaking.
Cannoli Cake Variations You’ll Love
Chocolate Cannoli Cake Version
For all the chocoholics out there, chocolate cannoli cake is a rich twist you’ll want to try.
Here’s how to do it:
Cake Batter Modifications:
- Add ½ cup cocoa powder to the dry ingredients
- Reduce flour by ½ cup
- Fold ½ cup of mini chocolate chips into the batter until evenly distributed.
Optional Additions:
- Swap vanilla extract for espresso or almond extract
- Add a chocolate ganache drizzle over the top for a decadent finish
The chocolate cake adds depth to the sweet ricotta filling and plays beautifully with the mini chocolate chips already in the cannoli cream.
Mini Cannoli Cupcake Version
Hosting a party or just want single-serve treats? Turn your full-size cannoli cake into mini cannoli cupcakes.
Here’s how:
- Use the same cake batter recipe, but fill cupcake liners 2/3 full
- Bake at 350°F for 18–20 minutes
- Once cooled, core the center of each cupcake and fill with chilled cannoli cream
- Top with a swirl of the same cream using a piping bag
- Top with a sprinkle of crushed pistachios or a light dusting of powdered sugar.
These are fun, portable, and just as delicious—and they still deliver that signature cannoli flavor in every bite.
Cannoli vs. Sicilian Cannoli: What’s the Difference?
Traditional Cannoli Origins
To put it simply, “cannoli” comes from Sicily and translates to “little tubes” in Italian. These classic treats feature crisp, fried pastry shells filled with a sweet ricotta-based mixture, often enhanced with candied citrus, lemon zest, or chopped pistachios.
In Sicily, the filling is typically not as sweet as American versions and uses sheep’s milk ricotta for authenticity. The shells are ultra-crisp and may be dipped in chocolate or left plain.
Regional Twists You Didn’t Know About
American-style cannoli evolved with time and taste, bringing in:
- Sweeter fillings (thanks to more powdered sugar)
- Use of mascarpone or cream cheese instead of 100% ricotta
- Add-ins like chocolate chips, cinnamon, or orange zest
So what’s the difference between cannoli and Sicilian cannoli? Mostly in the preparation style, sweetness level, and regional traditions.
This same principle applies to cannoli cake—it’s an Italian-American fusion, inspired by tradition but tailored for bold, indulgent flavor.
Similar Desserts Around the World
What British Snack is Similar to Cannoli?
While the UK doesn’t have a dessert that’s an exact match, eclairs and cream horns come close. Both feature a pastry shell filled with sweet cream, echoing the texture and presentation of a traditional cannoli.
- Cream Horns are puff pastry cones filled with whipped or buttercream and lightly dusted with sugar.
- Eclairs, though French in origin, are popular in British bakeries and are filled with custard or cream and topped with chocolate glaze.
Both offer that same indulgent crunch-meets-cream combo found in cannoli cake—just with different regional flavors.
American Desserts That Were Inspired by Cannoli
In the U.S., cannoli has inspired an entire range of desserts beyond just cake:
- Cannoli dip: A deconstructed, no-bake dessert
- Cannoli cupcakes: Single-serving cakes with cream-filled centers
- Cannoli cheesecake: Combining two classics into one epic treat
- Cannoli trifle: Layers of cake, cream, and cannoli shell crumbles
These spinoffs show how cannoli’s iconic flavor keeps evolving—just like this irresistible cannoli cake recipe you’ve mastered today.
FAQ SECTION
What’s in a cannoli cake?
A cannoli cake includes layers of moist vanilla or chocolate cake filled and frosted with a creamy cannoli-inspired filling made of ricotta, mascarpone, powdered sugar, vanilla, and mini chocolate chips.
What is the filling in a cannoli made of?
Traditional cannoli filling is made from sweetened ricotta cheese, often combined with powdered sugar, vanilla, cinnamon, orange zest, and chocolate chips.
Is cannoli cake supposed to be refrigerated?
Yes, due to the dairy-based filling, cannoli cake should be stored in the refrigerator and consumed within 2–3 days for best texture and flavor.
What is the English version of cannoli?
There isn’t an exact English version, but desserts like cream horns or eclairs mimic cannoli’s cream-filled, pastry-based structure.
What’s the difference between a cannoli and a Sicilian cannoli?
Sicilian cannoli are traditional versions using sheep’s milk ricotta and less sugar. American-style cannoli are often sweeter and may use mascarpone or cream cheese in the filling.
What British snack is similar to a cannoli?
Cream horns are the closest British snack, featuring a crisp pastry shell and creamy filling, much like a cannoli.
Conclusion: Why Cannoli Cake Deserves a Spot on Your Dessert Table
Whether you grew up enjoying Sicilian pastries or you’re just discovering the magic of Italian desserts, cannoli cake brings the best of both worlds. It delivers the nostalgic flavor of classic cannoli wrapped inside a soft, creamy, crowd-pleasing layer cake. With its dreamy ricotta-mascarpone filling, chocolate chip crunch, and optional decorative flair, this dessert isn’t just eye-catching—it’s unforgettable.
Perfect for celebrations, holiday spreads, or a weekend baking project, this cannoli cake recipe is easy to follow and impossible to forget. Don’t be surprised if it becomes your most-requested dessert.
Cannoli Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a mixing bowl, whisk flour, baking powder, and salt until combined.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add dry mixture alternately with buttermilk until fully combined.
- Divide batter evenly between pans.
- Bake for 28–30 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
- In a large bowl, mix ricotta and mascarpone until smooth.
- Add powdered sugar, vanilla, orange zest, and cinnamon. Mix well.
- Fold in mini chocolate chips.
- Refrigerate for at least 1 hour until thickened.
- Level cake layers with a serrated knife if needed.
- Place one cake layer on a serving plate.
- Spread a thick layer of chilled filling on top.
- Add second layer and press gently.
- Frost the top and sides with remaining filling.
- Decorate with mini chocolate chips and crushed pistachios.
- Dust lightly with powdered sugar before serving.
Notes
- Be sure to drain ricotta overnight for best results.
- Cake layers can be made in advance and frozen.
- For a chocolate version, add ½ cup cocoa powder and reduce flour by same amount.
