Cannoli Cake Recipe

Introduction

This Cannoli Cake is a delightful twist on the classic Italian dessert, featuring layers of moist cake filled with creamy ricotta and mascarpone frosting. Enhanced with hints of orange and cinnamon, and studded with mini chocolate chips, it’s a crowd-pleaser perfect for any celebration.

Ingredients

• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (softened)
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tablespoon fresh orange zest
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cup milk
• 10 ounces ricotta cheese (drained overnight if needed)
• 16 ounces mascarpone cheese (drained overnight if needed)
• 3 cups powdered sugar (possibly more if needed)
• 1 teaspoon vanilla extract
• 1 teaspoon fresh orange juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 ounces mini chocolate chips

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Butter and flour two 9-inch round baking pans (alternatively use 8-inch pans).
2. Step 2: In a medium bowl, mix together the flour, baking powder, and salt until well combined.
3. Step 3: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating well after each. Then add the fresh orange zest and 1 1/2 teaspoons vanilla extract, mixing until combined.
4. Step 4: Alternate adding the dry ingredients and milk to the butter mixture, beating after each addition just until combined.
5. Step 5: Divide the batter evenly between prepared pans and spread to form even layers. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. If using 8-inch pans, bake for 30-35 minutes.
6. Step 6: Let cakes cool slightly, then remove from pans and cool completely on wire racks. Once cool, split each cake layer horizontally with a serrated knife to create four layers total.
7. Step 7: For the frosting, beat together ricotta and mascarpone cheese in a large bowl on medium speed until smooth. Add powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt, and beat until well combined.
8. Step 8: To assemble, place one cake layer on your serving plate. Spread frosting over it, then sprinkle 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost the outside of the cake, adding remaining chocolate chips as desired. Use leftover frosting to decorate or pipe. Refrigerate until ready to serve.

Tips & Variations

• Drain ricotta and mascarpone cheese overnight in the refrigerator using a fine mesh sieve to ensure a thick, creamy frosting.
• For extra flavor, soak cake layers lightly with orange liqueur or simple syrup before frosting.
• Swap mini chocolate chips for chopped pistachios for a nutty contrast.
• Use 8-inch pans if you prefer a taller cake, remembering to extend baking time accordingly.

Storage

Store the Cannoli Cake covered in the refrigerator for up to 3 days to maintain freshness. Because of the dairy-based frosting, it’s best enjoyed chilled. Before serving, you can let the cake sit at room temperature for 15-20 minutes to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and refrigerate them wrapped tightly. Assemble the cake on the day you plan to serve for the freshest taste.

What is the difference between ricotta and mascarpone in this recipe?

Ricotta adds a light, slightly grainy texture and mild flavor, while mascarpone provides richness and creaminess. Combining both creates a smooth, flavorful frosting reminiscent of traditional cannoli filling.

Cannoli Cake Recipe

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★★★★★

5 from 130 reviews

This Cannoli Cake Recipe is a delicious, multi-layered dessert inspired by the classic Italian cannoli. Featuring moist vanilla cake layers infused with fresh orange zest and a creamy ricotta-mascarpone frosting blended with orange juice, cinnamon, and vanilla, this cake is finished with mini chocolate chips for a delightful crunch. Perfect for special occasions or when you want to bring a touch of Italian pastry magic to your table.

• Author: Izo
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake

• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (softened)
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tablespoon fresh orange zest
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cup milk

Frosting

• 10 ounces ricotta cheese (drained overnight if needed)
• 16 ounces mascarpone cheese (drained overnight if needed)
• 3 cups powdered sugar (more if needed)
• 1 teaspoon vanilla extract
• 1 teaspoon fresh orange juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 ounces mini chocolate chips

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Butter and flour two 9-inch round baking pans (or use 8-inch pans as a substitute).
2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt until evenly mixed.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Then incorporate fresh orange zest and vanilla extract until well combined.
4. Combine Batter: Alternately add the dry ingredients and milk into the butter mixture, beating after each addition just until combined to avoid overmixing.
5. Bake the Cake: Divide the batter evenly between the prepared pans, spreading to create even layers. Bake for 20-25 minutes for 9-inch pans or 30-35 minutes if using 8-inch pans. Test doneness with a toothpick inserted in the center; it should come out clean.
6. Cool and Slice Layers: Allow the cakes to cool slightly before removing from pans. Transfer to wire racks and cool completely. Once cooled, carefully slice each cake layer horizontally into two halves using a serrated knife, forming a total of 4 layers.
7. Make Frosting: In a large bowl, beat together the ricotta and mascarpone cheeses using an electric mixer on medium speed until smooth. Add powdered sugar, vanilla extract, fresh orange juice, ground cinnamon, and salt. Beat until thoroughly combined and creamy.
8. Assemble Cake: Place the first cake layer on a serving dish and spread a layer of frosting on top. Sprinkle 2-3 tablespoons of mini chocolate chips over the frosting. Repeat this for all layers. Frost the outside of the cake with the remaining frosting and decorate with mini chocolate chips as desired. Use any leftover frosting to pipe decorations if preferred.
9. Refrigerate: Chill the assembled cake in the refrigerator until ready to serve. This helps the frosting set and allows the flavors to meld beautifully.

Notes

• Drain the ricotta and mascarpone cheese overnight in the refrigerator using a fine mesh strainer or cheesecloth to remove excess moisture for a thicker frosting.
• When slicing cake layers, use a long serrated knife and a gentle sawing motion for cleaner cuts.
• Adjust the amount of powdered sugar in frosting to achieve your desired sweetness and consistency.
• For extra flavor, you can lightly brush cake layers with orange juice or simple syrup before frosting.
• This cake is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: Cannoli Cake, Italian dessert, ricotta frosting, mascarpone frosting, chocolate chip cake, layered cake, orange zest cake