The first time I fell for cannoli wasn’t at a fancy restaurant, it was standing at an Italian bakery counter, breathing in that sweet, warm vanilla air while the shells crackled under a dusting of powdered sugar.
This cannoli cake brings that same old-world Italian dessert feeling home, but in a form that actually feeds a crowd. You get tender vanilla sponge cake kissed with rum, layered with a creamy ricotta cannoli filling, and the secret that keeps it bakery-neat is simple: drain the ricotta overnight so your layers stay plush, not soggy.
Why You’ll Love This Recipe
True cannoli flavor, no shell-filling stress: Sweet Marsala wine, cinnamon, and orange zest give that classic Sicilian cannoli filling aroma, but you slice it by the wedge instead of piping individual shells.
The secret twist that behaves: In my kitchen, stabilizing the filling with a mascarpone-ricotta mindset and using an orange-Marsala style soak is what makes it taste like a serious bakery cake, while still cutting clean and creamy.
Moist, aromatic sponge: The rum soak sinks into warm cake layers and turns a simple sponge cake into something perfumed and deeply vanilla, with that “one more bite” softness.
That irresistible crunch: Mini chocolate chips scatter through the filling and press onto the sides, giving little pops of texture against the silky ricotta cheese.
Same joy as bakery favorites: The flavor profile reminds me of our cannoli cookies, only here it’s built for birthdays, holidays, and big Sunday dinners.
Ingredients and Substitutions
These ingredients build three big sensations, fluffy vanilla cake, a thick cannoli filling, and a snowy buttercream that holds everything together for clean slices.
Ingredients
Cannoli Filling:
- 16 oz whole milk ricotta cheese
- ½ cup powdered sugar, sifted
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 2 ½ tsp sweet Marsala wine
- 1 tsp orange zest
- ½ cup mini chocolate chips
Cake:
- 2 sticks unsalted butter, at room temperature, plus extra for greasing pans
- 1 ½ cups all-purpose flour, plus extra for dusting pans
- 1 ½ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¾ cups sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 ¼ cups milk
- 3 tsp dark rum, divided
Whipped Vanilla Buttercream Frosting:
- 3 sticks plus 2 tbsp unsalted butter, softened and cut into cubes
- 3 cups sifted powdered sugar
- 3 tbsp milk
- 2 tsp pure vanilla extract
- Pinch of salt
Assembly:
- 12 oz mini chocolate chips
Ingredient Notes & Substitutions
Ricotta cheese: Whole milk ricotta cheese is the move here, it tastes richer and drains into a thicker, more stable cannoli filling. Part-skim versions tend to weep, and that extra whey can make your layers slide.
Draining ricotta: Don’t treat this like a fussy step, treat it like insurance. After a full 12-hour chill in a lined strainer, the ricotta feels denser and spreads like a soft mousse instead of a wet cottage-cheese texture.
Marsala wine: Sweet Marsala wine is traditional and gives that bakery aroma. If you avoid alcohol, a good stand-in is white grape juice with a tiny splash of vinegar to mimic the tang.
Cake flour: The mix of cake flour and all-purpose flour gives you a sponge cake that’s tender but sturdy enough to carry a thick ricotta layer. All cake flour can feel too fragile once you start stacking.
Mini chocolate chips: Stick with mini chocolate chips in the filling for smooth slicing and an even crunch. Regular chips are better saved for bolder bakes like classic chocolate chip cookies, where big chocolate pockets are the point.
Mascarpone vs ricotta: While this ingredient list keeps the filling ricotta-forward, I often treat mascarpone as a helpful “texture fixer” in similar Italian dessert creams. If you choose to blend some in, keep the filling cold so it stays plush and sliceable.
How to make cannoli cake
Drain the ricotta and mix the filling
- The night before assembly, set a fine mesh strainer over a bowl and line it with cheesecloth or a coffee filter. Spoon in the ricotta, cover, and refrigerate for at least 12 hours, you’ll see pale liquid (whey) collect underneath, and the ricotta will look tighter and less glossy.
- The next day, discard the drained liquid and move the ricotta to a medium bowl. Stir in the powdered sugar, cinnamon, vanilla, Marsala wine, and orange zest until it looks creamy and cohesive, then fold in the mini chocolate chips last so they stay evenly suspended. Keep this cannoli filling refrigerated until you’re ready to stack.
Mix the cake batter
- Center a rack in the oven and preheat to 350° F. Grease two 9-inch round cake pans with butter, line the bottoms with parchment rounds, then flour the sides and tap out the excess, this helps the layers release with clean edges.
- In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt until the mixture looks uniform and airy.
- Cream the butter and sugar on medium-high speed for about 4 minutes, until pale, fluffy, and almost cloudlike. Scrape the bowl well, especially the bottom, because hidden butter pockets can throw off the crumb.
- Add the eggs one at a time, mixing until each one disappears into the batter before adding the next. Blend in the vanilla, and pause to scrape again, the batter should look smooth and silky.
- With the mixer on low, add half the dry ingredients, then all the milk, then the remaining dry ingredients. Stop as soon as you no longer see dry streaks, because overmixing here can make the sponge cake tight instead of tender.
Bake and add the rum soak
- Divide the batter evenly between the pans and smooth the tops. The batter should sit thick and glossy, not runny, and an offset spatula will leave soft swoops on the surface.
- Bake for 30 to 35 minutes, rotating the pans halfway through, until the tops are light golden brown and a toothpick comes out clean from the centers. Your kitchen should smell buttery and vanilla-forward.
- Set the pans on a wire rack and immediately brush 1 ½ teaspoons of rum onto the top of each warm cake layer. Let the cakes cool for 10 minutes, then run a sharp knife around the edges and turn them out onto the rack to cool completely, the layers must be fully cool before filling.
Whip the frosting and assemble
- For the whipped vanilla buttercream frosting, beat the butter on medium speed until smooth, light, and fluffy, about 8 minutes. Add the powdered sugar, milk, vanilla, and salt, then beat on low for 1 minute and medium for 6 minutes, until it’s airy and spreadable, like soft whipped cream but sturdier.
- Smear a small dollop of frosting on a 10-inch cake board or plate to keep the cake from sliding. Set down the first cake layer, spread the cold cannoli filling evenly over it, then place the second layer on top and press very gently so the filling meets the edges.
- Frost the top and sides, saving enough buttercream to pipe swirls on top if you like. While the frosting is still tacky, press mini chocolate chips onto the sides by hand, working around the cake, then fill gaps, pipe swirls, and sprinkle a little extra chocolate on top for that bakery-window look.
Secrets for a Bakery-Style Finish
The draining rule: Undrained ricotta is the enemy of neat layers. When you remove the whey, you concentrate the ricotta cheese flavor and get a filling that spreads thickly instead of puddling into the sponge cake.
Temperature control: Cool cake layers are non-negotiable. If there’s any warmth left, the cannoli filling softens and starts to slip, and the buttercream can lose its clean edges.
The buttercream “dam”: When I want absolutely crisp slices, I pipe a ring of frosting around the edge of the bottom layer before adding filling. That little wall keeps the creamy center from squishing out when you cut.
Pro Tips & Troubleshooting
Pro Tips
- Chill the assembled cannoli cake for at least 1 hour before cutting, the filling sets and slices look bakery-sharp.
- A sharp knife dipped in hot water and wiped dry glides through the chip-covered sides without crushing the sponge cake.
- Mini chocolate chips press on more neatly if your hands are clean and dry, cupping your palm helps guide them onto the frosting.
- For a nutty finish, chopped pistachios on the sides taste very traditional with orange zest and Marsala wine.
Common Mistakes to Avoid
- Skipping the overnight ricotta drain often leads to a runny cannoli filling that loosens the layers.
- Overmixing after the flour goes in can bake up tough, you want the batter just combined.
- Over-soaking is real, stick to the measured 3 tsp dark rum, divided, or the cake can turn mushy.
- Assembling while the cake is warm can cause buttercream to slide and the filling to melt.
Serving & Storage
Serving Ideas
I love serving cannoli cake slightly chilled, when the ricotta layer tastes like a cannoli cream straight from the bakery case. A small espresso on the side is classic, and on winter nights a cozy gingerbread latte fits right in without overpowering the Marsala and cinnamon.
For a “wow” finish, top the buttercream swirls with mini cannoli shells if you can find them. A pinch of pistachios or a little extra orange zest on top also makes the cake look like it came from a pastry shop.
Storage & Make-Ahead
Because the filling is made with ricotta cheese, this cake must be refrigerated. Store it covered so the sponge stays moist and the buttercream doesn’t pick up fridge odors.
The cake layers can be baked ahead, cooled completely, wrapped tightly in plastic wrap, and frozen for up to a month. The assembled cake is best within 2 to 3 days, since the filling is at its thickest and the chips stay crisp.
For leftovers, press plastic wrap against any cut edges before covering the whole cake. That simple step prevents the exposed sponge from drying out overnight.
Cannoli Cake
Equipment
- 9-inch round cake pans
- Electric Mixer
- Fine mesh strainer
- Cheesecloth
Ingredients
Cannoli Filling:
- 16 oz whole milk ricotta cheese
- 1/2 cup powdered sugar, sifted
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 2 1/2 tsp sweet Marsala wine
- 1 tsp orange zest
- 1/2 cup mini chocolate chips
Cake:
- 2 sticks unsalted butter, at room temperature, plus extra for greasing pans
- 1 1/2 cups all-purpose flour, plus extra for dusting pans
- 1 1/2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 1/4 cups milk
- 3 tsp dark rum, divided
Whipped Vanilla Buttercream Frosting:
- 3 sticks plus 2 tbsp unsalted butter, softened and cut into cubes
- 3 cups sifted powdered sugar
- 3 tbsp milk
- 2 tsp pure vanilla extract
- 1 pinch of salt
Assembly:
- 12 oz mini chocolate chips
Instructions
Drain the ricotta and mix the filling
- The night before making the cake, place a fine mesh strainer over a bowl and line it with cheesecloth or a coffee filter. Spoon the ricotta cheese into the strainer, cover, and refrigerate for at least 12 hours to allow the whey to drain out.
- The next day, discard the liquid collected in the bowl. Transfer the thickened ricotta to a medium mixing bowl. Stir in the powdered sugar, cinnamon, vanilla extract, Marsala wine, and orange zest until creamy. Fold in the mini chocolate chips last. Keep the filling refrigerated until ready to assemble.
Mix the cake batter
- Preheat the oven to 350°F and center a rack in the middle. Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper, and flour the sides, tapping out any excess.
- In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt until well combined and airy.
- In a separate bowl, cream the butter and sugar on medium-high speed for about 4 minutes until the mixture is pale and fluffy. Scrape down the sides and bottom of the bowl.
- Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, then scrape the bowl again to ensure the batter is smooth.
- With the mixer on low speed, add half of the dry ingredients, followed by all of the milk, and finally the remaining dry ingredients. Stop mixing as soon as the flour disappears to avoid overmixing.
Bake and add the rum soak
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating pans halfway through, until the cakes are light golden brown and a toothpick inserted into the center comes out clean.
- Place the pans on a wire rack. Immediately brush 1 ½ teaspoons of rum over the top of each warm cake layer. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto the rack to cool completely.
Whip the frosting and assemble
- To make the frosting, beat the softened butter on medium speed for about 8 minutes until light and fluffy. Add the powdered sugar, milk, vanilla, and salt. Beat on low for 1 minute, then increase to medium speed for 6 minutes until the buttercream is airy and spreadable.
- Place a small amount of frosting on a cake board to secure the cake. Place the first cake layer down and spread the cold cannoli filling evenly over it. Top with the second cake layer and press gently.
- Frost the top and sides of the cake with the buttercream. While the frosting is still tacky, press the remaining mini chocolate chips onto the sides of the cake. Pipe decorative swirls on top if desired.
Notes
Nutrition
Conclusion
When I want all the romance of an Italian bakery cannoli without the fuss, this cannoli cake is what I bake. The overnight ricotta drain and the warm rum soak give you layers that taste rich, slice clean, and stay beautifully moist.
Once you’ve made it once, little variations feel easy, pistachios instead of chips, extra orange zest, even a slightly thicker buttercream dam. And when you’re in the mood for the same flavors in a bite-size treat, those cannoli cookies hit the spot.
