Italian Cannoli Cake Recipe
If you’ve ever fallen head over heels for the classic Italian treat, you’re going to adore this Italian Cannoli Cake Recipe. Imagine the creamy, sweet ricotta filling of a cannoli sandwiched between soft, moist cake layers and enveloped in luscious vanilla buttercream frosting, all sprinkled with mini chocolate chips that bring just the right amount of crunch. It’s a dessert that captures the spirit of Italian pastry in a sliceable, festive cake form, perfect for celebrations or anytime you want a little indulgence in your day.
Ingredients You’ll Need
Gathering the right ingredients for this Italian Cannoli Cake Recipe is simple but essential. Each item plays a crucial role in creating the cake’s delicate crumb, smooth texture, and that signature sweet Italian flavor with a hint of citrus and spice.
- Whole milk ricotta cheese: The heart of the cannoli filling, providing creamy richness and authentic flavor.
- Powdered sugar: Adds sweetness and ensures a silky smooth filling and frosting.
- Cinnamon: A subtle spice that adds warmth and depth to the filling.
- Pure vanilla extract: Infuses both cake and frosting with aromatic sweetness.
- Sweet Marsala wine: Adds a delightful hint of Italian tradition and complexity to the filling.
- Orange zest: Brightens the filling with fresh citrus notes.
- Mini chocolate chips: For bits of chocolatey delight mingled inside the filling and decorating the cake.
- Unsalted butter: Key for the moist cake and fluffy frosting; room temperature is best for easy blending.
- All-purpose and cake flours: Combining these gives the cake tenderness and structure.
- Baking powder and salt: Leaven and balance the flavors perfectly.
- Sugar: Sweetens the cake layers and complements the filling.
- Large eggs: Provide richness and help bind the batter for a tender crumb.
- Milk: Keeps the cake moist and tender.
- Dark rum: Adds an aromatic splash that enhances both cake and filling flavors.
- Powdered sugar and milk (for frosting): Create a smooth, sweet vanilla buttercream that ties everything together.
- Salt and vanilla (for frosting): Balance sweetness and deepen flavor.
How to Make Italian Cannoli Cake Recipe
Step 1: Prepare the Cannoli Filling
The secret to a great Italian Cannoli Cake Recipe starts the night before with the filling. Draining the ricotta is crucial to achieve that creamy, not watery, texture. Just line a fine mesh strainer with cheesecloth or a coffee filter, let the ricotta drain in the fridge for at least 12 hours, then stir in powdered sugar, cinnamon, vanilla, Marsala wine, orange zest, and mini chocolate chips. Chill until you’re ready to assemble—that way, the flavors meld beautifully.
Step 2: Bake the Cake Layers
Next, get those oven racks centered and your pans greased and floured. The cake batter is a joy to make: cream butter and sugar until fluffy, add eggs one at a time, then alternate adding your sifted dry ingredients and milk for a smooth, light batter. Dividing the batter evenly between two 9-inch pans helps ensure perfectly even layers. Bake until golden and test with a toothpick for doneness. While the cakes cool, brush on a little dark rum to soak in warmth and depth of flavor.
Step 3: Make the Vanilla Buttercream Frosting
The frosting is where buttery richness meets sweet vanilla comfort. Whip softened butter until fluffy, then gradually beat in powdered sugar, milk, vanilla, and a pinch of salt. The texture should be smooth and spreadable—best applied right away for maximum flavor and ease.
Step 4: Assemble Your Italian Cannoli Cake Recipe
Start with a small dollop of frosting on your cake board or plate to secure the first layer. Spread cold cannoli filling evenly over this base, then gently place the second cake layer on top. Frost the entire cake with your buttercream, reserving some to pipe elegant swirls if you wish. The final fun step is pressing mini chocolate chips into the frosting-covered sides and sprinkling a few on top for a playful, indulgent touch that looks as incredible as it tastes.
How to Serve Italian Cannoli Cake Recipe
Garnishes
While mini chocolate chips provide the classic crunch we love, a sprinkle of additional orange zest on top brightens the presentation and adds an extra zing that plays well with the filling’s citrus notes. If you want an extra touch of elegance, add a dusting of powdered sugar or a few candied orange peel slices for texture and color contrast.
Side Dishes
Because this cake is rich and indulgent, serving it alongside a fresh, lightly sweetened berry salad or a scoop of lemon sorbet can wonderfully balance the flavors. A small espresso or a glass of sweet dessert wine like Vin Santo perfectly complements the Italian Cannoli Cake Recipe and elevates the experience to celebratory levels.
Creative Ways to Present
If you’re feeling playful, try serving this cake in individual portions by slicing into neat wedges and topping each with a dollop of whipped cream and a cherry or chocolate-dipped cannoli shell piece. For parties, consider a themed dessert table with other Italian pastries to create a festive, authentic vibe.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Italian Cannoli Cake Recipe keeps best when covered and refrigerated. The flavors actually deepen overnight, making it an excellent make-ahead dessert for events. Just make sure it’s tightly wrapped to prevent the frosting from drying out or absorbing other fridge odors.
Freezing
If you want to save a slice or two for later, slice the cake and freeze portions individually, wrapped well in plastic wrap and aluminum foil to protect against freezer burn. Thaw in the fridge overnight before serving so the texture stays just right without the frosting melting.
Reheating
This cake is best enjoyed chilled, so reheating isn’t recommended. Instead, simply allow your slice to come to room temperature for about 15-20 minutes after removing it from the fridge for the most pleasant texture and flavor experience.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta offers the creamiest, richest texture that’s important for the filling. Part-skim ricotta might work but could make the filling less silky and more crumbly.
Is it necessary to drain the ricotta overnight?
Yes, draining removes excess moisture so your filling doesn’t end up watery, which would affect the texture and the cake’s stability.
Can I substitute the Marsala wine?
If you don’t have Marsala, a splash of dark rum or a bit of vanilla almond extract can be a nice substitute to keep some of the depth and warmth.
How long does this cake last once assembled?
Stored in the fridge, this cake will stay fresh for up to 3-4 days, but it tastes best within the first two days when the texture is perfectly moist.
Can I make this cake gluten-free?
With some flour substitutions, yes! Use a gluten-free all-purpose blend that includes xanthan gum for structure, but be aware that texture might vary slightly from the original.
Final Thoughts
There’s something truly special about bringing the classic flavors of cannoli into a cake, and this Italian Cannoli Cake Recipe does just that with such warmth and charm. I hope you’ll give it a try and share it with your loved ones—the combination of creamy ricotta, tender cake, and crunchy chocolate chips is sure to become a beloved favorite at your table. Happy baking!
PrintItalian Cannoli Cake Recipe
This Italian Cannoli Cake is a delightful twist on the classic Sicilian cannoli dessert, featuring moist layered cake filled with sweet ricotta and Marsala wine infused filling, then frosted with whipped vanilla buttercream and decorated with mini chocolate chips. Perfect for special occasions or when craving a rich, creamy dessert with hints of cinnamon, orange, and rum.
- Prep Time: 20 minutes active, plus 12 hours draining time
- Cook Time: 30-35 minutes
- Total Time: 13 hours (including ricotta draining and cooling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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
For Assembly
- 12 oz mini chocolate chips
Instructions
- Prepare Cannoli Filling: The night before assembly, drain 16 oz whole milk ricotta cheese overnight in a fine mesh strainer lined with cheesecloth or coffee filter placed over a bowl in the refrigerator for at least 12 hours to remove excess moisture. The next day, transfer the drained ricotta to a mixing bowl, discarding any liquid. Add ½ cup sifted powdered sugar, 1 tsp cinnamon, 1 tsp pure vanilla extract, 2 ½ tsp sweet Marsala wine, 1 tsp orange zest, and fold in ½ cup mini chocolate chips. Mix gently to combine and refrigerate until ready to use.
- Preheat and Prepare Pans: Preheat oven to 350°F and center a rack. Grease two 9-inch round cake pans with butter, line bottoms with parchment rounds, and dust sides with flour, tapping out excess.
- Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ cups cake flour, 1 tbsp baking powder, and ½ tsp salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat 2 sticks unsalted butter with 1 ¾ cups sugar on medium-high speed for approximately 4 minutes until light and fluffy, scraping down the bowl as needed.
- Add Eggs and Vanilla: Add 4 large eggs one at a time, beating after each addition until incorporated. Mix in 2 tsp pure vanilla extract.
- Combine Wet and Dry Ingredients: On low speed, add half the flour mixture, then 1 ¼ cups milk, then the remaining flour mixture. Mix each addition just until combined, scraping the bowl well to ensure even mixing.
- Divide and Bake: Divide the batter evenly between prepared pans using a kitchen scale for accuracy. Smooth tops and bake for 30-35 minutes, rotating pans halfway, until cakes are golden and a toothpick inserted in the center comes out clean.
- Brush with Rum and Cool: Immediately after removing from oven, brush 1 ½ teaspoons of dark rum onto each cake layer. Cool in pans for 10 minutes, then loosen edges with a knife and invert onto wire racks to cool completely.
- Make Frosting: With a stand mixer and paddle attachment, whip 3 sticks plus 2 tbsp softened unsalted butter on medium speed for about 8 minutes until light and fluffy. Add 3 cups sifted powdered sugar, 3 tbsp milk, 2 tsp pure vanilla extract, and a pinch of salt, beating on low speed for 1 minute and then medium speed for 6 minutes until smooth.
- Assemble Cake: Place a small dollop of frosting on a 10-inch cake board or plate to anchor the first cake layer. Center one cake layer on board, evenly spread chilled cannoli filling over it, then top with second cake layer. Frost top and sides with vanilla buttercream, reserving some for piping decorations if desired.
- Decorate: To adhere chocolate chips to sides, take small handfuls and gently press them evenly around the frosted sides of the cake. Fill gaps as needed. Pipe swirls with remaining frosting around the top edge and sprinkle remaining chocolate chips evenly over the top.
Notes
- Draining the ricotta is essential to avoid a watery filling and ensure proper texture.
- Using both all-purpose and cake flour contributes to a tender yet sturdy cake crumb.
- Freshly brushing the cake layers with rum helps keep the cake moist and adds authentic flavor.
- Use a kitchen scale to divide cake batter evenly for uniform layers.
- Frosting is best used immediately but can be stored in the refrigerator and re-whipped before use.
- Mini chocolate chips are ideal for filling and decorating due to their size and texture.
- This cake can be prepared a day ahead; keep refrigerated and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Italian cannoli cake, ricotta cake, layered cake, cannoli filling, chocolate chip cake, Italian dessert
