This decadent Cannoli Cake brings the creamy, sweet flavor of Italian cannolis straight into layered cake form and it's easier than you might think. Soft vanilla cake meets a lusciously smooth ricotta frosting, studded with mini chocolate chips for that classic cannoli crunch. I first made this for my sister Karla's birthday after she kept asking for "something that tastes like a cannoli but bigger," and honestly, it was a hit from the very first bite.
If you're a fan of treats like Strawberry Tart or Lemon Pistachio Loaf, you'll love how this combines simple ingredients with bakery-style results.
Why You'll Love This Cannoli Cake
You don't need to be a pro baker to pull this off. The cake batter comes together quickly with basic pantry ingredients, and the ricotta frosting is a fun change from the usual buttercream. It's the kind of dessert that feels special enough for a celebration but doesn't require hours of decorating or complicated techniques. The buttermilk gives the cake a soft crumb that stays moist for days, and the mini chocolate chips add texture without overwhelming the flavor. Plus, you can freeze the cake layers ahead of time, which makes it perfect for planning ahead.
If you love recipes like Candy Cookie Bars or Lemon Blueberry Cookies, this one will fit right into your rotation. It's rich but not heavy, sweet but not sugary, and it always gets compliments even if one of your layers ends up a little crooked.
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Cannoli Cake Ingredients
Here's everything you'll need to bring this Cannoli Cake together.
See Recipe Card Below This Post For Ingredient Quantities
Cake:
- All-purpose flour: Forms the structure of the cake and helps create that soft, tender crumb.
- Baking powder: Gives the cake its rise and keeps the texture light.
- Salt: Balances out the sweetness and enhances all the other flavors.
- Unsalted butter, room temperature: Adds richness and helps the batter cream up fluffy. Make sure it's softened so it mixes smoothly.
- Granulated sugar: Sweetens the cake and helps create that light, airy texture when creamed with the butter.
- Large eggs, room temperature: Bind everything together and add moisture. Room-temperature eggs mix in more evenly.
- Vanilla extract: Brings a warm, classic flavor that complements the ricotta frosting.
- Buttermilk, room temperature: Keeps the cake incredibly moist and adds a subtle tang. Room temperature is key for smooth mixing.
- Mini chocolate chips: Folded into the batter for little bursts of chocolate throughout.
Ricotta Frosting:
- Whole milk ricotta cheese: The star of the frosting-gives it that authentic cannoli flavor and a light, creamy texture. Press out the moisture first for the best results.
- Cream cheese, room temperature: Adds body and a slight tang to balance the sweetness.
- Heavy whipping cream: Whipped to stiff peaks and folded in to keep the frosting airy and smooth.
- Powdered sugar: Sweetens the frosting without adding graininess.
- Vanilla extract: Adds warmth and rounds out the flavor.
- Orange zest (optional): A traditional cannoli touch that adds a hint of brightness. Totally optional, but it's lovely if you have it.
- Mini chocolate chips (for topping): Sprinkled on top for texture and that classic cannoli look.
How to Make Cannoli Cake
Prep pans: Line two 8-inch cake pans with parchment paper and give them a light spray with nonstick cooking spray so the cakes release easily.
Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
Cream butter and sugar: In a stand mixer, beat the softened butter and granulated sugar on medium speed for about 3 minutes until the mixture looks light and fluffy. Add the eggs and vanilla, mixing until everything is smooth and combined.
Combine wet and dry: Add about ⅓ of the flour mixture to the butter mixture and mix until just combined. Pour in ½ cup of buttermilk and mix again. Keep alternating between the flour mixture and buttermilk, ending with the flour, until everything is just combined. Gently fold in the mini chocolate chips.
Bake the cakes: Pour the batter evenly into the two prepared pans. Bake at 350°F for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 5 minutes, then carefully invert them onto a cooling rack to cool completely.
Slice the layers: Once the cakes are completely cool, use a sharp serrated knife to slice each cake horizontally in half, creating 4 thin layers total. Take your time here-it's easier than it looks.
Make the ricotta frosting: Press the ricotta between paper towels to remove any excess moisture. In a bowl, beat the ricotta, cream cheese, and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the ricotta mixture, adding the orange zest if you're using it.
Assemble the cake: Place the first cake layer on a cake stand or serving board. Spread about ½ cup of frosting on top. Add the second layer and repeat with frosting. Keep layering and frosting until all 4 layers are stacked. Spread a thin layer of frosting around the outside of the cake for that pretty "naked cake" look. Finish by sprinkling mini chocolate chips on top.
Chill: Refrigerate the cake for at least 1 hour before serving. This helps the frosting set and makes slicing much easier.
Substitutions and Variations
- No buttermilk? Mix 1 ¼ cups of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Skip the orange zest: The frosting is still delicious without it-it's more of a traditional cannoli touch than a must-have.
- Use dark chocolate chips: If you prefer a richer chocolate flavor, swap the mini chocolate chips for dark chocolate chips in the batter and on top.
- Make it gluten-free: Use a 1:1 gluten-free baking flour in place of the all-purpose flour. The texture will be slightly different, but still good.
- Add pistachios: For a fun twist, fold some finely chopped pistachios into the frosting along with the chocolate chips.
Equipment For Cannoli Cake
- Two 8-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls (small, medium, and large)
- Whisk
- Serrated knife (for slicing the layers)
- Cake stand or serving board
- Offset spatula or regular spatula (for frosting)
Storage and Make-Ahead Tips
Store leftovers in the fridge, covered, for up to 4 days. The Cannoli Cake actually tastes even better the next day once the flavors have had time to settle in together.
Freeze the cake layers if you want to prep ahead. Wrap each cooled layer tightly in plastic wrap, then place in a freezer bag. They'll keep for up to 3 months. Thaw them in the fridge before assembling. Just make the frosting fresh-it doesn't freeze as well.
Don't freeze the assembled cake. The ricotta frosting changes texture when frozen, so it's best to freeze the layers separately and frost them when you're ready to serve.
Serving Suggestions
This Cannoli Cake is perfect on its own, but here are a few cozy ideas to make it even better:
- Serve it with a cup of strong coffee or espresso for a true Italian-inspired treat.
- Add a dollop of freshly whipped cream on the side for extra richness.
- Pair it with fresh berries like strawberries or raspberries to cut through the sweetness.
- Drizzle a little chocolate sauce over each slice for an extra indulgent touch.
If you're looking for more desserts with that same comforting vibe, try pairing this with Mixed Berry Pie or Meringue Roulade for a full dessert spread.
Expert Tips
- Press the ricotta well. This is the most important step for the frosting. If there's too much moisture, the frosting will be runny and won't hold up on the Cannoli Cake.
- Use room-temperature ingredients. Cold eggs and buttermilk can cause the batter to curdle or mix unevenly, so let everything sit out for about 30 minutes before you start.
- Chill the cake before slicing. The frosting firms up in the fridge, which makes cutting clean slices so much easier.
- Don't skip the parchment paper. It makes getting the cakes out of the pans completely foolproof.
FAQ
How do you make cannoli cake from scratch?
You start by baking a simple vanilla cake with buttermilk and mini chocolate chips, then make a ricotta-based frosting with whipped cream and powdered sugar. Slice the cooled cakes into layers, frost between each layer, and top with more chocolate chips. It's easier than it sounds and tastes just like a cannoli.
What is the best frosting for a cannoli cake?
Ricotta frosting is the way to go. It's lighter than buttercream, has that authentic cannoli flavor, and pairs perfectly with the Cannoli Cake. Just make sure to press the moisture out of the ricotta first so the frosting holds its shape.
Can I freeze Cannoli Cake layers?
Yes! Wrap each cooled layer tightly in plastic wrap and store them in a freezer bag for up to 3 months. Thaw them in the fridge before assembling. The frosting should be made fresh, though it doesn't freeze well.
How long does cannoli cake last in the fridge?
It'll keep for up to 4 days when stored covered in the fridge. The Cannoli Cake stays moist, and the frosting holds up beautifully. If anything, it tastes even better on day two.
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Pairing
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Cannoli Cake
Ingredients
Method
- Prep pans: Line two 8-inch cake pans with parchment paper and spray the insides with nonstick cooking spray.
- Make cake batter: In a small bowl, combine the flour, baking powder, and salt. Set aside. In a stand mixer, cream together the butter and sugar on medium speed for 3 minutes until light and fluffy. Add the eggs and vanilla, mixing until well combined.
- Alternate mixing: Add ⅓ of the flour mixture, mixing until incorporated. Add ½ cup buttermilk and mix. Repeat, alternating between the flour mixture and buttermilk, ending with the flour. Fold in the mini chocolate chips.
- Bake: Divide the batter evenly between the prepared cake pans and bake at 350°F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool for 5 minutes before inverting onto a cooling rack.
- Torte cakes: Once cakes have completely cooled, use a sharp serrated knife to slice each cake round in half horizontally, resulting in 4 thin cake rounds.
- Make ricotta frosting: Press the ricotta between paper towels to remove excess moisture. In a bowl, combine the ricotta with cream cheese and powdered sugar. Beat with electric mixers until smooth. In another bowl, beat the heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the ricotta mixture.
- Assemble cake: Place one cake round on a cake stand or board. Spread about ½ cup of frosting on top. Add a second cake round, and spread more frosting. Repeat with remaining layers. Apply a thin layer of frosting all around the sides of the cake for a "naked" effect.
- Finish: Sprinkle mini chocolate chips on top of the cake. Cover and refrigerate for 1 hour before serving.
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