Creamy Cannoli Layer Cake Recipe with Ricotta Filling

Cannoli Cake: an easy from-scratch Italian cake filled with classic cannoli flavors. This homemade cake features ricotta, mascarpone, orange zest, and mini chocolate chips. Below you’ll find clear tips for making the cake, the filling, assembly instructions, and helpful notes.

What is a Cannoli?

A cannoli is a traditional Italian pastry: a crisp tubular shell filled with a sweet, creamy mixture often based on ricotta. Fillings vary and may include mascarpone, chocolate chips, candied fruit, nuts, cinnamon, or other flavorings. Cannoli are commonly found at Italian bakeries and many grocery bakeries. If you haven’t tried one, they’re worth tasting—especially around National Cannoli Day on June 16.

How to Make Cannoli Cake

This cake may seem elaborate but is straightforward if you’re comfortable with baking. It does take time, and the cake often tastes better the next day, so consider making it in advance. Start by preheating the oven and preparing two 9-inch round pans with butter and flour.

Combine the dry ingredients—all-purpose flour, baking powder, and salt—in a bowl. In a separate large bowl, beat softened unsalted butter with granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and fresh orange zest for a subtle citrus note. If you prefer not to use orange, it can be omitted; almond extract or a combined citrus-vanilla extract are alternative options.

Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined. Divide the batter evenly between the prepared pans, smoothing to form even layers. Bake until a toothpick in the center comes out clean—about 20–25 minutes for 9-inch pans, or 30–35 minutes for 8-inch pans. Cool the cakes in the pans briefly, then transfer to wire racks to cool completely. When cool, you can split each layer horizontally to create four thinner layers, or leave as two layers for a simpler cake.

How to Make the Cannoli Filling

The filling is a cannoli-style frosting made from thick ricotta and mascarpone. Use full-fat cheeses and be sure they are thick—if a cheese is runny, drain it to avoid a loose frosting.

For best results, drain ricotta (and mascarpone if necessary) overnight in the refrigerator using cheesecloth or paper towels in a strainer so the mixture is as thick as cream cheese. In a mixing bowl, beat the drained ricotta and mascarpone together, then add powdered sugar, vanilla extract, a little fresh orange juice (optional), ground cinnamon, and a pinch of salt. If the frosting needs more body, add additional powdered sugar or more drained cheese until it reaches a spreadable consistency. Fold in most of the mini chocolate chips, reserving some for decoration.

Assembling the Cannoli Cake

Set one cake layer on a serving plate or cake stand. If you want to keep the plate tidy, place small strips of wax paper under the cake’s outer edge and remove them after decorating. Spread a layer of the cannoli frosting over the cake, then sprinkle 2–3 tablespoons of mini chocolate chips over the frosting. You can add chopped toasted nuts—pecans, walnuts, or pistachios—if desired.

Repeat with remaining layers, stacking and frosting between each layer. Once the layers are assembled, frost the outside of the cake. Press remaining mini chocolate chips onto the sides or sprinkle them on top. Refrigerate the cake until serving; chilling helps the frosting set and the flavors meld. If making a two-layer cake, reduce the frosting amount; for a four-layer cake you’ll want the full frosting quantity for thin filling between layers and a light outer coat. If you plan to pipe decorations or thick borders, consider making extra frosting.

Serving and Storage

This cake makes a generous dessert and can easily serve a crowd; thin slices are satisfying. Serve after an Italian meal with coffee for a classic finish. Store the cake covered in the refrigerator; it often tastes even better on the second day.

Ingredients

Cake Batter

• 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 (optional)
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups milk

Frosting (Cannoli Filling)

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

Instructions

1. Preheat oven to 375°F. Butter and flour two 9-inch round pans (or use 8-inch pans; adjust bake time).
2. Whisk together flour, baking powder, and salt.
3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then add orange zest and vanilla.
4. Alternate adding dry ingredients and milk to the butter mixture, beating until just combined.
5. Divide batter between pans and bake until a toothpick comes out clean: about 20–25 minutes for 9-inch pans (30–35 minutes for 8-inch).
6. Cool in pans briefly, then transfer to wire racks to cool completely. Slice each cooled layer horizontally if you want four layers.
7. For the frosting, beat ricotta and mascarpone until smooth. Add powdered sugar, vanilla, orange juice, cinnamon, and salt; beat until combined. Fold in most of the mini chips.
8. To assemble, place a layer on a serving plate, spread frosting, sprinkle 2–3 tablespoons mini chips, and continue with remaining layers. Frost the outside and press remaining chips onto the cake. Chill before serving.

Notes & Tips

• Use full-fat cheeses for the frosting and drain ricotta (and mascarpone if necessary) overnight to prevent a runny filling.
• Omit orange zest and juice if you prefer no citrus. Almond extract or a citrus-vanilla extract can be used as alternatives.
• Add chopped toasted nuts (pecans, walnuts, or pistachios) with the chocolate chips if desired.
• If you plan to pipe thick decorations, make extra frosting.

Enjoy this cannoli-inspired cake as a special dessert for gatherings—its creamy filling and chocolate chips capture the essence of a classic cannoli in cake form.