Cannoli Cake is a fun twist on the classic Italian dessert! It has layers of moist cake filled with sweet ricotta frosting, chocolate chips, and a hint of orange zest. What’s not to love?
Every bite feels like having a cannoli in cake form, and I can’t resist sneaking a piece whenever it’s around. This cake is perfect for parties and celebrations—everyone loves it! 🎉
Key Ingredients & Substitutions
Ricotta Cheese: The star of your filling! Look for whole milk ricotta for the creamiest texture. If you’re dairy-free, try almond or cashew ricotta as a substitute—just make sure it’s well-drained.
Mascarpone Cheese: Adds richness and creaminess. If you can’t find it, cream cheese can work in a pinch. Just whisk it a bit to make it smooth before mixing with the ricotta.
Orange Zest: This ingredient brightens up your filling. You can substitute it with lemon zest for a different twist. Just be sure to use zest from fresh fruit for the best flavor!
All-Purpose Flour: Essential for the cake structure. If you’re looking for a gluten-free option, gluten-free all-purpose flour blends can work here, but check for a blend with xanthan gum.
What’s the Best Way to Ensure a Moist Cake?
Achieving a moist cake is all about careful mixing and baking. Here are some tips:
- Don’t overmix your batter. Once the flour is added, mix until just combined to keep the cake light.
- Measure ingredients correctly, especially flour. Too much can lead to dryness, so spoon it into the measuring cup and level it off.
- Check for doneness at the lower end of the baking time. Overbaking can dry out your cake.
How Do You Get the Perfect Consistency for the Cannoli Filling?
The cannoli filling should be creamy but firm enough to hold its shape. Here’s how to achieve that:
- Ensure your ricotta is well-drained. This helps prevent excess moisture that can make the filling runny.
- Mix the cheeses until smooth, and then gradually add the powdered sugar to avoid clumping.
- Chill your filling for at least 30 minutes before using it. This allows the flavors to meld and the texture to firm up!
Enjoy crafting your Cannoli Cake! It’s a delightful treat that brings a classic dessert to the cake world, making every occasion a little bit sweeter!
Cannoli Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
For the Cannoli Filling:
- 1 ½ cups ricotta cheese (well drained)
- 1 cup mascarpone cheese
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp orange zest (freshly grated)
- ¾ cup mini chocolate chips (plus extra for garnish)
For Decoration:
- 1 cup heavy cream (for whipped cream)
- 2 tbsp powdered sugar
- Cannoli shells (optional, for decoration)
- Additional mini chocolate chips
- Powdered sugar for dusting
How Much Time Will You Need?
This Cannoli Cake takes about 45 minutes to prepare and bake, plus an additional 2 hours of chilling time. You’ll enjoy the easy steps to make both the cake and cannoli filling, just let it set in the fridge before serving for the best results!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch cake pans to ensure the cakes come out easily. In a medium bowl, whisk together the flour, baking powder, and salt, and set it aside. In a large mixing bowl, cream the softened butter and granulated sugar until it’s light and fluffy. Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract. Now, alternate adding the flour mixture and milk to the batter, starting and ending with the flour. Mix just until combined, avoiding overmixing. Divide the batter equally between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Make the Cannoli Filling:
In a large mixing bowl, combine the ricotta cheese and mascarpone cheese; whisk until it’s nice and smooth. Gradually add the powdered sugar and vanilla extract, mixing until the filling is creamy. Then, stir in the freshly grated orange zest and mini chocolate chips. Place the filling in the refrigerator to chill while your cakes finish cooling.
3. Prepare Whipped Cream for Decoration:
In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Once ready, transfer the whipped cream to a piping bag fitted with a round or star tip for decoration later on.
4. Assemble the Cannoli Cake:
Place one layer of the cooled cake on a serving plate. Spread a generous layer of cannoli filling over the top, smoothing it out evenly. Then, place the second cake layer on top of the filling. Add another layer of cannoli filling on top of this second layer. Now, pipe dollops of whipped cream evenly over the top of the cake. Sprinkle extra mini chocolate chips on the whipped cream dollops for a delightful garnish. If you’d like, decorate with small pieces or segments of cannoli shells for an extra special touch. Lastly, lightly dust the top with powdered sugar for a beautiful finish!
5. Chill and Serve:
Cover the cake and place it in the refrigerator for at least 2 hours to let the flavors meld and the filling firm up. When you’re ready to enjoy, slice yourself a piece of this delicious Cannoli Cake and savor every creamy, chocolate-studded bite!
This Cannoli Cake perfectly combines fluffy vanilla layers with a delightful ricotta-mascarpone filling and creamy whipped topping. It’s sure to impress at any gathering! Enjoy!
Can I Use Store-Bought Ricotta Cheese?
Yes, store-bought ricotta cheese works perfectly! Just be sure to drain it well if it’s packed in liquid, so your filling doesn’t become too watery.
How Long Can I Store This Cake?
The Cannoli Cake can be stored in the refrigerator for up to 3 days in an airtight container. Just make sure to keep it covered to maintain its freshness!
Can I Make the Cake Layers Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Once they’re completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature. Just assemble the cake when you’re ready to serve!
What Can I Use Instead of Mascarpone Cheese?
If you can’t find mascarpone cheese, you can use cream cheese as a substitute. Just beat it until smooth before mixing it with the ricotta for the filling.
