Published: · Modified: by Chef Dennis Littley
4.97 from 203 votes
Jump to Recipe
My Cannoli Cake is heaven on a plate! Three layers of moist, tender yellow cake stuffed with delicious homemade cannoli cream. Not too sweet and perfect any time of the year, and especially the holiday season!
Good cannoli cream is a wonderful thing; not too sweet, creamy and with just a hint of lemon. Over the years, I have made many flavors and varieties of cannoli but I always come back to the classic, time-honored filling.
Not only is this filling perfect for cannoli, but it also makes an excellent filling for a cake. Now it’s not going to be fancy, schmancy cake, but it’s going to be a wonderful dessert. And a dessert your guests will talk about for years to come.
Sometimes the simplest desserts are the best. Just give me a double espresso and a slice of this cake, and I’m a happy boy.
Table of Contents:
What ingredients do I need to make a Cannoli Cake?
Let’s start by gathering the ingredients we need to make a Cannoli Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Chef's Choice
USA Bakeware 9 inch Nonstick Round Cake Pan
A good cake pan makes all the difference in making your favorite layer cakes. These are the pans I use in my home kitchen.
This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Chef's Choice
9 Inch Parchment Baking Circles - Set of 100
These parchment baking circles make removing cakes from the pan quick and easy.
This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Chef's Choice
11-inch Heat Resistant Silicone Spatulas (4-piece)
These are the spatulas I use in my kitchen. They are durable, heat resistant and easy to keep clean.
This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Chef's Choice
Fat Daddio's 8 Inch Offset Spatula
This offset spatula is essential for baking and frosting cakes.
This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What type of ricotta should I use?
When possible, you want to useImpastata ricotta, it’s a drier and smoother ricotta that has been naturally drained of any excess moisture. My other choice is Galbani or Sorrento whole milk ricotta.
How do I make Cannoli Cream?
- Blend together ricotta and mascarpone in a mixing bowl
- Add in superfine sugar*(if you can’t find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x, and that makes the mixture too loose.)
The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose. - Add in lemon zest and vanilla extract
- Add the mini chocolate chips
Can I make traditional cannoli with this cannoli cream filling recipe?
*You can use my recipe for cannoli cream with your favorite cannoli shells. Cannoli are the perfect dessert when you want something light after dinner
Refrigerate for 2 hours, if possible, before using as filling for the cake.
*This can be made the day before
Do you love Cannoli filling? My Chocolate Mousse is another delicious filling recipe you can use for your dessert recipes.
How do I make a yellow cake?
Butter and flour the cake pans, and place a parchment circle in the bottom of each pan. Set the pans aside until needed.
- Add the softened butter and sugar to your mixer.
- Whip until light and fluffy.
- Add the eggs one at a time.
- Mix well after each addition.
- Add the vanilla to the mixture and blend to combine.
- Add the flour, salt, and baking powder to a large bowl.
- Whisk until fully blended.
- Begin adding the flour mixture, one-third at a time.
- Add the milk, alternating with the flour mixture.
- Continue until all the ingredients have been added and incorporated.
- Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
- Allow cakes to cool completely before adding cannoli cream.
- Divide the cannoli filling into thirds and top each layer with one-third of the cream.
- Top the cannoli cake with mini chocolate chips.
- Refrigerate for 2 hours before slicing.
This is a cake that won’t make you crazy. It’s easy to make, and you can easily add your own touches. My Italian Cannoli Pound Cake is another delicious treat you might like.
Recipe FAQ’s
Can I make chocolate cannoli cream?
Yes, you can. Add ¼ cup of unsweetened cocoa to the mixture when you add the sugar.
Can I use liqueur in cannoli cream?
Yes, you can. Add it in place of the vanilla.
How can I add more flavor to the cake layers?
Make a simple syrup and add in your favorite liqueur or extract as a flavoring. Brush the layers with the syrup as you assemble the cake, before adding the layer of cannoli cream.
Can I add other toppings to cannoli cream?
Yes, you can. Add your favorite chips, or candied fruit to the cannoli cream.
Does my cannoli cake need to be refrigerated?
Yes, it does. Take it out of refrigeration about 30 minutes before serving to let it come to room temperature.
Have fun with this simple cannoli cake; just make sure you have enough espresso (or milk) in the house to go along with my authentic Italian dessert!
More Cake Recipes You’ll Love!
- Black Forest Cake
- Winter Wonderland White Cake
- Best Chocolate Mousse Cake
- Best Carrot Cake Recipe
Did you make this? Please RATE THE RECIPE below!
Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
Cannoli Cake
When you're looking for an easy to make Italian dessert nothing can compare to my Cannoli Cake. It's guaranteed to bring smiles to your table!
Prep Time30 minutes mins
Cook Time20 minutes mins
Refrigerate2 hours hrs
Total Time2 hours hrs 50 minutes mins
Course: Dessert
Cuisine: Italian
Servings: 16
Calories: 465kcal
Ingredients
Yellow Layer Cake
- ⅔ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
Cannoli Cream
- 16 oz ricotta cheese if it is wet, drain in a cheesecloth to remove the excess water
- 8 oz mascarpone cheese
- 1 cup superfine sugar also known as caster sugar
- zest of one lemon
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips more if desired
US Customary – Metric
Instructions
Yellow Cake
Butter and flour the cake pans, and place a parchment circle in the bottom of each pan. Set the pans aside until needed.
In your mixer cream the softened butter and sugar until it is light and fluffy.
Add the eggs one at a time and mix well after each egg.
Mix in the Vanilla
In another bowl add the flour, salt and baking powder and blend together
Add the ⅓ of the flour to the creamed mixture alternating with the milk, continue until all the ingredients have been added.
Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center out clean.
Allow cakes to cool completely before adding cannoli cream.
Cannoli Filling
Blend together ricotta and mascarpone
Add in superfine sugar
*(if you can't find superfine, use your food processor to make regular sugar into superfine. Do not let it become powder, that will be 10x and that makes the mixture too loose.)
The secret to keeping the cream thicker is superfine sugar. 10x sugar makes the mixture too loose.
Add in lemon zest, vanilla and the chocolate chips.
Refrigerate for 2 hours if possible, before using as filling for the cake.
*This can be made the day before
Assembly
divide the cannoli filling into thirds and top each layer with one third of the cream.
Top the cannoli cake with mini chocolate chips.
Refrigerate for 2 hours before slicing
Video
Notes
**Make sure that the ricotta is very dry. If there is too much liquid in the ricotta it the filling will be loose. If need be, drain the ricotta in a colander or a cheesecloth.
*The secret to perfect cannoli filling is using superfine (caster) sugar. Powdered sugar will make the mixture watery.
Do Not Overbeat the mixture, it will get looser, not thicker.
Nutrition
Calories: 465kcal | Carbohydrates: 60g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 130mg | Potassium: 151mg | Fiber: 1g | Sugar: 43g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
More Dessert Recipes
- Lemon Blueberry Pound Cake
- Chocolate Chip Cookies ( soft and chewy)
- Sock It To Me Cake
- Chocolate Brownie Cake
About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
JeVona Maniex
I made this for my husband today. I used Dunkin yellow cake mix in box. But, I doctored up the mix with a dash of cardamom, two table spoons of sour cream, pinch of salt, 2/3 cup of vegetable oil and 2/3 cup of water. The filling, i added a dash of almond extract. DelishhhhReply
Gina
Hi! Can i use cake for instead of just regular flour?
Reply
Chef Dennis Littley
I have never made it with cake flour but according to normal substitution you would use 2 extra tablespoons of cake flour per cup. So you would need an additional 5 tbsp of cake flour.
Reply
Melissa
Would it be possible to bake cake in 2 8-inch pans and split the layers and then add the cannoli filling?
Reply
Chef Dennis Littley
Since the layers are not that thick you might be able to do that if you use three 8 inch pans. The baking time will be longer since more batter will be in the pans.
But it would be way too much batter for 2 pans. You could cut the amounts to 2/3 of the recipe for two pans, but again its more batter than the original calls for so baking times would be longer.
Reply
Thomas Schad
Made this for my wife’s birthday cake . She loved it and so did everyone else. Maybe her go to birthday cake going forward.Reply
Chef Dennis Littley
I’m happy to hear the cake was a hit for your wife’s birthday. I hope you find more delicious recipes on my website to try.
Reply
Keisha S
Can I make these into cupcakes? And can I add 2 cups of sugar to make it a bit sweeter
Chef Dennis Littley
You have to be careful increasing or decreasing sugar in baked goods. Baking is basically chemistry and it can change how the cake bakes. You might want to increase the cannoli cream instead, and yes you can make cupcakes.
Shery Sullivan
Would I be able to use a different flavor chip? My granddaughter doesn’t eat chocolate.Chef Dennis Littley
Absolutely, you can use what ever flavor you prefer, or leave them out. You could actually do half the cake with the chips and leave half without.
Kallie
Thoughts on buttermilk instead of whole milk?
Reply
Chef Dennis Littley
You can definitely use buttermilk but there will need to be adjustments to the ingredients. Less baking powder and add baking soda, but I’ve never tested the recipe with buttermilk so I can’t tell you the exact amounts.
Reply
Kimber
Made the cake for my boyfriend’s birthday! We loved it. I did notice the cake batter was a little dense and thick when I put it in the pans, then it seemed the cake was dried out the next day. Did I do something incorrectly? It went in the fridge after the first day.Reply
Chef Dennis Littley
The batter is on the thick side. There are a few reasons that the cake turned out too dense and then dried out. The first is the temperature of the butter. If it was too cold or too warm, it will affect the density of the cake. The butter should be soft enough you can easily push into to it but not so soft that it flattens.
The other reason could be over mixing the cake batter. You would think the more you whip it the smoother and fluffier it will be, but over mixing will cause it to be tough and dry. You could have accidentally used to much flour or not enough milk.
While it was in the fridge was it well wrapped? Leaving it unwrapped in the fridge will dry out the cake. It could also have been baked too long.Sorry to list so many reasons but any of these or a combination could cause what you are describing
Reply
Lisa
Will it hurt to make the filling this evening if we’re not eating the cake until tomorrow evening?
Reply
Chef Dennis Littley
No it should be fine. Just keep it well sealed and refrigerated until you’re ready to use it.
Reply
Joanne
Super easy to make and it was a hit! I made this cake for my son’s 14th birthday and he was impressed. 😉 Mom points! Hubby who doesn’t like overly sweet things said it was perfect. We will be saving this recipe. It even makes a nice day-after-birthday breakfast treat with a nice cup of coffee. 🙂Reply
Chef Dennis Littley
I’m thrilled to hear you and your family enjoyed one of my favorite cakes! Thanks for letting me know.
Reply
Amy
Hi! I am making myself (lol) a pistachio birthday cake .. it’s a 4 layer, 6 inch cake… this filling sounds perfect! Do you think if I half the recipe, it will be enough? Thank you!!
Reply
Chef Dennis Littley
If you’re only using it between the layers, it should be enough. And Happy Birthday!
Reply
Amy
Thank you! I’ll post a review after I make it .. I can’t wait!
Shannon
I. The cannoli cake recipe, salted or unsalted butter?
Reply
Chef Dennis Littley
rule of thumb is to always use unsalted butter for baked goods.
Reply
DD
can I add food coloring to frosting
Reply
Chef Dennis Littley
I don’t see why not.
Reply
JC
Made it for a birthday. Both my kids asked for it again the next birthday we needed to bake for. My son doesn’t like cake and he wanted it!Reply
Chef Dennis Littley
I’m happy to hear my cannoli cake was success and that your son enjoyed the cake! It’s one of my favorite cakes.
Reply
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments
