Cannoli Cake Recipe: Moist, Creamy, and Easy to Make

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Looking for the perfect cannoli cake that’s light, rich, and bursting with authentic Italian flavor? This recipe combines soft vanilla cake layers with a dreamy ricotta-mascarpone filling and mini chocolate chips. It’s perfect for birthdays, holidays, or anytime you want a show-stopping dessert that tastes just like a bakery classic—only better.

The Story & What Makes Cannoli Cake So Special

A Taste of Sicily at My Kitchen Table

Cannoli cake always brings back memories of my Nonna’s kitchen. She used to make cannoli by hand—rolling the shells, frying them up golden, and stuffing them with sweet ricotta cream dotted with chocolate chips. As a child, I remember sneaking extra spoonfuls of the filling whenever her back was turned. The best part? She always caught me, and always smiled.

Now, as a mom and recipe developer, I wanted to create a version of that classic Sicilian dessert that’s a little easier for busy home bakers. Enter this cannoli cake recipe, where all the nostalgic flavors of a traditional cannoli are layered into a beautiful, fluffy cake. With the same creamy ricotta filling, a hint of orange zest, and tender vanilla cake—this dessert feels like a hug from home.

This homemade cannoli cake skips the deep-fried shells but keeps the soul of the dessert alive. It’s lighter, fluffier, and made for sharing. Whether you’re celebrating a birthday or just a cozy Sunday dinner, this cake creates joyful family moments with every slice.

If you’ve ever tried our Lemon Mascarpone Cake or the Kunafa Cake, you’ll love how this recipe combines the richness of ricotta with the soft structure of a classic vanilla cake.

Why This Cannoli Cake Is Perfect for Beginners

This recipe was developed with simplicity in mind. No complicated layers or piping skills are needed. It uses pantry-friendly ingredients, a standard 8-inch cake pan, and step-by-step instructions even a beginner can follow. This cake doesn’t just taste like Italy—it welcomes you into the kitchen with confidence.

Cannoli Cake Ingredients & Filling Secrets

Classic Ingredients That Build Bold Flavor

his cannoli cake starts with three delicious components: fluffy buttermilk cake layers, creamy ricotta-mascarpone filling, and a smooth vanilla frosting. Every bite tastes like the perfect balance of light sweetness and rich Italian tradition.

Here’s what you’ll need for the cake batter:

• ½ cup unsalted butter, room temperature
• ½ cup vegetable oil
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons vanilla extract
• 2⅔ cups all-purpose flour
• 1 teaspoon salt
• 2½ teaspoons baking powder
• 1⅓ cups buttermilk
• 1 cup mini chocolate chips

For the classic cannoli cream filling:

• 8 oz ricotta cheese (well drained)
• 8 oz mascarpone cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (fresh is best)
• ⅔ cup mini chocolate chips

And for the vanilla buttercream:

• ½ cup unsalted butter, room temperature
• 1½ cups powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

If you’ve ever baked our Baklava Cake or Peanut Butter Jam Cake, you’ll notice this ingredient list keeps things simple while packing in nostalgic flavor.

Tips for Perfect Ricotta Cream Every Time

o avoid a runny filling, always drain your ricotta well—ideally overnight in a cheesecloth-lined sieve. This step makes all the difference in achieving a thick, pipeable texture. Avoid food processors, which break down the curds too much. Instead, mix with a paddle attachment for just under a minute.

Want that bakery-style flavor? Use superfine sugar if available, or pulse regular sugar in a blender for 20 seconds. The orange zest adds just a hint of brightness that really lifts the filling—don’t skip it!

Mascarpone adds structure and richness, creating a balance that’s smooth and luxurious without being heavy. If you love mascarpone desserts like our Lemon Mascarpone Cake, this filling will win your heart.

How to Make Cannoli Cake Step by Step

Bake Light, Moist Cake Layers

Start by preheating your oven to 350°F. Line two 8-inch round cake pans with parchment paper and grease the sides with nonstick spray. This helps the cakes release cleanly and evenly.

In your stand mixer with the whisk attachment, beat the butter and oil on low speed until smooth. Gradually add in the sugar, then beat on medium-high for about 2 minutes until fluffy and pale. Scrape down the bowl, then mix in the eggs and vanilla extract until fully incorporated and airy.

In a separate bowl, whisk the flour, salt, and baking powder. With your mixer on low speed, alternate adding the dry mix and the buttermilk, starting and ending with dry ingredients. Stir just until combined—don’t overmix! Finally, fold in the mini chocolate chips with a spatula.

Divide the batter between your pans and spread it evenly. Bake for 30 to 40 minutes, or until the tops spring back and a toothpick comes out clean. Let the layers cool completely before assembling.

This process is similar to how we bake for our Gluten-Free Carrot Cake Cupcakes—keeping things moist without dense texture.

Layer, Fill, and Frost Like a Pro

Once the cake layers are cool, make the filling: beat together the drained ricotta, mascarpone, powdered sugar, vanilla, and orange zest for 45 seconds. Fold in the chocolate chips by hand, then transfer to a large piping bag. Make sure your piping tip is wide enough for chips to pass through.

To assemble, place one cake layer on your serving plate. Pipe the filling all over the surface evenly, reaching the edges. Top with the second cake layer, then cover the entire cake in a thin layer of vanilla frosting. Smooth it with an offset spatula or the back of a spoon.

Want a fun finishing touch? Sprinkle extra chocolate chips and a little orange zest on top. For a more decorative look, top with mini cannolis or even a drizzle of ganache.

This step-by-step process is just as beginner-friendly as the layering technique in our Bluey Cake, and yields that same beautiful, bakery-style finish.

Tips, Variations & Storing Your Cannoli Cake

Expert Tricks for Foolproof Results

Even though this cannoli cake is beginner-friendly, a few expert tips will make sure your cake looks and tastes professional every time:

• Drain ricotta overnight using cheesecloth. Don’t rush this step—it’s the secret to that thick, luscious filling.
• Use room temperature ingredients to help everything blend smoothly, especially butter and eggs.
• Don’t overmix your batter after adding the flour. A few lumps are okay—it keeps the crumb tender and soft.
• Chill the cake for at least 30 minutes before slicing. This helps the filling firm up and gives cleaner cuts.

If you’re new to cake baking, our Greek Yogurt Cake shares similar no-fail techniques for building moist layers that hold together beautifully.

Flavor Variations & Creative Twists

Want to put your own spin on this classic? Here are a few fun cannoli cake variations that work beautifully:

• Pistachio Cannoli Cake: Add finely chopped pistachios to the filling or sprinkle on top for a crunchy twist.
• Chocolate Cannoli Cake: Swap ⅓ of the flour for cocoa powder and use chocolate frosting instead of vanilla.
• Italian Cannoli Cake with Rum: Brush the cake layers with a simple rum syrup before filling for a grown-up, bakery-style flavor.
• Holiday Version: Garnish with candied orange peel and crushed red pistachios for a festive finish.

If you enjoy fusion desserts like our Lemon Bundt Cake Recipe, you’ll love mixing up these combinations for holidays or special occasions.

Storage: This cake should be refrigerated because of the dairy filling. Wrap loosely and keep in the fridge for up to 3 days. For best taste and texture, let it sit at room temp for 15 minutes before serving. You can even freeze individual slices—just wrap in plastic and store for up to 2 months.

Conclusion: A Cannoli Cake to Celebrate All Year Long

Whether you’re baking for a birthday, holiday, or just craving something sweet and nostalgic, this easy cannoli cake recipe brings Italian bakery charm to your home kitchen. With its creamy ricotta filling, soft vanilla crumb, and mini chocolate chip texture, it’s a cake that looks impressive but is simple enough for first-time bakers.

If you’ve enjoyed this recipe, try something adventurous like our Baklava Cake or the colorful Peanut Butter Jam Cake next. Each one is designed to bring joy, creativity, and just the right amount of sweetness to your family table.

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