Cannoli cake is a fun twist on the classic Italian dessert! This tasty treat combines soft cake layers with sweet ricotta filling and chocolate chips, just like the beloved cannoli.
Every bite is a delightful mix of flavors and textures. I love to serve it with a dusting of powdered sugar on top—it’s pretty and makes it extra special for any occasion!
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of your cake. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in cakes.
Ricotta cheese: Whole-milk ricotta gives Creaminess and flavor. You can substitute with mascarpone for a richer taste or cottage cheese for a lighter option (just blend it to smooth first).
Chocolate chips: Mini chocolate chips are perfect for this recipe, but regular-sized chips can also be used. You can swap them for white chocolate or even dried fruit like raisins for a unique twist.
Heavy cream: This is used for both the ganache and the frosting. If you want to cut the fat, you can substitute with half-and-half, but the results will be a bit less rich.
How Do I Get My Cake to Be Soft and Moist?
One of the biggest challenges in baking cakes is achieving that soft and moist texture. Here are some tips:
- Make sure your butter is at room temperature before creaming it with sugar. This helps create air pockets for a fluffy cake.
- Avoid overmixing the batter once you add the flour. Just mix until ingredients are combined to keep the cake light.
- Don’t skip the cooling step! Let the cakes cool in the pans for 10 minutes, then move them to a wire rack. This prevents them from becoming soggy.
- Make sure to store your cake properly. If it’s not eaten immediately, keep it in an airtight container to lock in moisture.
These tips guarantee a fluffy, enjoyable Cannoli Cake every time!
How to Make a Delicious Cannoli Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1 cup whole milk
For the Ricotta Cream Filling:
- 2 cups whole-milk ricotta cheese, drained overnight
- 1 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
For the Chocolate Ganache Drip:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Decorations:
- Mini cannoli shells (about 8-10), filled or unfilled
- Additional ricotta cream or buttercream for piping decoration
- Mini chocolate chips for sides and decoration
- Powdered sugar for dusting
- Optional: chopped pistachios or cookie pieces
How Much Time Will You Need?
This recipe takes about 45 minutes to prepare and about 30 minutes to bake, plus at least 1 hour in the fridge to chill. So, in total, allow for about 2 hours of your time! Perfect for a leisurely afternoon baking session or a weekend treat.
Step-by-Step Instructions:
1. Prepare the Cake Layers:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together your flour, baking powder, and salt. In a larger bowl, beat together the softened butter and sugar until it’s light and fluffy—this will take about 3-4 minutes.
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract. Then, alternate in adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined!
Now, divide the batter evenly between the prepared pans and smooth the tops. Bake in your preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.
2. Prepare the Ricotta Cream Filling:
While your cakes are cooling, it’s time to make the ricotta cream! In a large bowl, whisk together the drained ricotta cheese, powdered sugar, and vanilla until smooth. Gently fold in the mini chocolate chips, then place the bowl in the fridge until you’re ready to assemble the cake.
3. Make the Buttercream Frosting:
In another bowl, beat your softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla and 2 tablespoons of heavy cream, beating until the mixture is light and fluffy. If the frosting is too thick, add more cream as needed.
4. Assemble the Cake:
Now comes the fun part! Place the first cake layer on a serving plate or cake board. Spread about a third of the ricotta cream over the first layer, making it as even as possible. Place the second cake layer on top and spread another third of the ricotta cream on it. Finally, add the last cake layer on top, and use the remaining buttercream to frost the entire cake smoothly.
5. Prepare the Chocolate Ganache Drip:
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour this hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until the mixture is smooth and glossy. Allow it to cool slightly until it thickens a bit for dripping.
6. Decorate the Cake:
With your ganache ready, carefully pour or spoon it over the top edge of the cake, allowing it to drip down the sides. While the frosting is still a bit tacky, press mini chocolate chips around the base of the cake. Pipe some decorative swirls of ricotta cream or buttercream on top for a beautiful finish, then arrange your mini cannoli shells evenly on top. Feel free to garnish with additional chocolate chips or cookie pieces and dust lightly with powdered sugar!
7. Chill and Serve:
Refrigerate the finished cake for at least 1 hour before serving. This will help the flavors meld beautifully and give the ganache time to set correctly. Serve either chilled or at room temperature, and enjoy the delighted smiles when you bring this Cannoli Cake to the table!
Enjoy your beautiful, indulgent Cannoli Cake—a delicious celebration of classic Italian flavors in cake form!
Can I Use Store-Bought Ricotta Cheese?
Yes, you can use store-bought ricotta cheese! Just be sure to drain it overnight to remove excess moisture for a creamy filling that holds its shape.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped in plastic wrap at room temperature. Assemble the cake the next day for the best texture and flavor!
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap, then foil, for up to 3 months. Thaw in the fridge overnight before serving.
Can I Make a Smaller or Larger Cake?
Yes, you can adjust the size by using fewer or more pans. If you’re using 9-inch pans, the baking time may vary slightly, so keep an eye on the cake as it bakes. You can also halve the recipe for a smaller cake or double it for a larger celebration!
