Go Back
–+ servings
Layered cannoli cake with stabilized mascarpone-ricotta filling and mini chocolate chips on a ceramic cake stand

Cannoli Cake

Rebecca Blumer
This Cannoli Cake brings the classic Italian bakery experience home, featuring tender vanilla sponge layers soaked in rum and a rich, creamy ricotta filling studded with chocolate chips. Finished with a whipped vanilla buttercream, it is the perfect celebration dessert for any crowd.
No ratings yet
Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 35 minutes
Resting time 12 hours
Total Time 13 hours 30 minutes
Course Dessert
Cuisine American, Italian
Servings 12 slices
Calories 780 kcal

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

Ricotta Cheese: Be sure to use whole milk ricotta for this recipe. It provides a richer flavor and drains into a much more stable filling than part-skim versions.
Draining is Essential: Do not skip the 12-hour draining step. Removing the excess whey ensures the filling is thick like a mousse rather than watery, which keeps your cake layers from sliding.
Marsala Substitute: Sweet Marsala wine is traditional for that authentic bakery taste. If you prefer to avoid alcohol, you can substitute it with white grape juice mixed with a splash of vinegar.
Flour Blend: Using a mix of all-purpose and cake flour creates a sponge that is tender yet sturdy enough to hold the heavy ricotta filling.
Chill Before Cutting: For the cleanest slices, refrigerate the assembled cake for at least 1 hour before serving to let the filling set.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 780kcalCarbohydrates: 92gProtein: 9gFat: 42gSaturated Fat: 26gCholesterol: 145mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 68gVitamin A: 1200IUVitamin C: 1mgCalcium: 180mgIron: 2mg
Keyword Cannoli Cake, Italian dessert, Ricotta cake
Tried this recipe?Let us know how it was!