If you love the crisp shell and sweet ricotta filling of classic cannoli, you’ll be obsessed with this cannoli cake recipe. It’s a moist vanilla cake layered with rich, cinnamon-spiked ricotta cream and studded with mini chocolate chips—just like the Italian pastry, but in cake form. Perfect for birthdays, holidays, or any day that needs a little sweetness.
Key Takeaways
- Flavor Fusion: Combines the iconic taste of traditional cannoli—ricotta, cinnamon, and chocolate—into a soft, sliceable cake.
- Easy to Make: Uses simple ingredients and straightforward techniques, making it accessible for bakers of all levels.
- Customizable: Add orange zest, pistachios, or a chocolate drizzle to personalize your cannoli cake.
- Great for Gatherings: Ideal for parties, potlucks, or Italian-themed celebrations thanks to its crowd-pleasing flavor.
- Make-Ahead Friendly: Assemble the day before and chill—flavors meld beautifully overnight.
- Perfect Pairing: Slices beautifully with espresso, cappuccino, or a glass of sweet wine.
📑 Table of Contents
What Is Cannoli Cake?
If you’ve ever bitten into a crisp cannoli shell filled with sweet, creamy ricotta and tiny chocolate chips, you know it’s a flavor experience that’s hard to beat. But what if you could capture that magic in cake form? That’s exactly what cannoli cake delivers—a moist, fluffy vanilla sponge layered with a rich, cinnamon-kissed ricotta filling, all studded with mini chocolate chips. It’s like your favorite Italian pastry reimagined as a sliceable dessert.
Unlike traditional cannoli, which can be tricky to make at home (hello, frying shells!), cannoli cake is approachable and forgiving. You don’t need special pans or deep-frying skills—just a standard cake pan, a mixer, and a few pantry staples. The result? A dessert that’s both nostalgic and new, comforting and impressive. Whether you’re hosting a dinner party or just craving something sweet after dinner, this cake hits the spot.
Why You’ll Love This Cannoli Cake Recipe
This isn’t just another vanilla cake with frosting. The cannoli cake recipe stands out because it captures the soul of the classic Sicilian treat in every bite. The cake itself is light and tender, thanks to a blend of cake flour and buttermilk, while the filling is luxuriously creamy with a hint of cinnamon and vanilla. And yes—those mini chocolate chips scattered throughout add bursts of sweetness that mimic the crunch of traditional cannoli shells.
What makes this recipe even better? It’s incredibly versatile. Want to make it boozy? Add a splash of rum or amaretto to the filling. Prefer a nutty twist? Fold in finely chopped pistachios. You can even turn it into cupcakes or a sheet cake for easier serving. Plus, it stores well in the fridge for up to five days, making it a great make-ahead option for busy hosts.
Ingredients You’ll Need
One of the best things about this cannoli cake recipe is that it uses mostly pantry staples—no exotic imports or hard-to-find items. Here’s what you’ll need:
For the Cake:
- 2 ½ cups cake flour (learn more about why cake flour matters in our Cake Flour Explained guide)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
For the Cannoli Filling:
- 2 cups whole-milk ricotta cheese, drained well
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
Optional Garnishes:
- Additional chocolate chips
- Crushed pistachios
- Edible gold dust or cocoa powder for dusting
Tip: For the creamiest filling, strain your ricotta overnight in a cheesecloth-lined sieve over a bowl. This removes excess moisture and prevents a runny texture.
Step-by-Step Instructions
Ready to bake? This cannoli cake recipe comes together in about 90 minutes from start to finish—including cooling time. Follow these steps for a flawless result.
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This ensures easy removal and a clean slice later.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy—about 3–4 minutes. Scrape down the sides as needed.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. Alternate Wet and Dry
With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry mix. Mix just until combined—don’t overmix, or the cake will be dense.
6. Bake
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Filling
While the cakes cool, prepare the filling. In a bowl, combine the drained ricotta, powdered sugar, cinnamon, and vanilla. Whip with a hand mixer or stand mixer until smooth and creamy. Gently fold in the mini chocolate chips.
8. Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread half the filling evenly over the top. Add the second layer and spread the remaining filling on top. For a festive touch, press extra chocolate chips or chopped pistachios around the sides.
Serving and Storing Tips
This cannoli cake is best served chilled, which helps the filling set and makes slicing cleaner. Let it sit at room temperature for 10–15 minutes before serving if you prefer a softer texture.
Store leftovers covered in the refrigerator for up to 5 days. The flavors actually deepen over time, so day-two slices are often the best! You can also freeze the unfrosted cake layers for up to 3 months—just thaw and fill when ready to serve.
Pair your slice with a warm espresso or a glass of sweet Moscato for an authentic Italian finale. It’s also a showstopper at brunch, holiday gatherings, or as a unique birthday cake alternative.
Creative Variations and Add-Ins
Once you’ve mastered the classic version, feel free to get creative! Here are a few fun twists:
Citrus Zest Boost
Add the zest of one orange or lemon to the filling for a bright, fragrant note that complements the cinnamon beautifully.
Nutty Delight
Fold in ½ cup of finely chopped pistachios or toasted almonds into the filling for added crunch and earthy flavor.
Chocolate Drizzle Top
Melt ½ cup of dark chocolate chips with 1 tablespoon of coconut oil and drizzle over the top layer for a decadent finish.
Cannoli Cupcakes
Pour the batter into cupcake liners and bake for 18–20 minutes. Pipe the ricotta filling into the center using a piping bag fitted with a star tip. Top with chocolate chips and a dusting of cinnamon.
Looking for more Italian-inspired desserts? Try our Lemon Olive Oil Cake for a bright, citrusy treat or our Triple Leches Cake for a ultra-moist, milky delight.
Final Thoughts
This cannoli cake recipe is more than just a dessert—it’s a celebration of flavor, texture, and tradition. It takes the beloved elements of a classic cannoli and transforms them into a shareable, sliceable masterpiece that’s easy enough for weeknights but special enough for celebrations. Whether you’re an experienced baker or just starting out, this cake is sure to become a new favorite.
So go ahead—preheat that oven, whip up that ricotta filling, and treat yourself to a slice of Italy in every bite. And if you love cakes that blend comfort with creativity, don’t miss our Ultimate Guide to Popular Cake Flavors for even more inspiration.
Frequently Asked Questions
Can I use regular flour instead of cake flour?
Yes, but the texture will be slightly denser. For best results, use cake flour—it gives the cake a tender, fine crumb. If substituting, use all-purpose flour and reduce the amount by 2 tablespoons per cup to mimic cake flour’s lighter texture.
How do I drain ricotta properly?
Line a fine-mesh sieve with cheesecloth or a coffee filter, place it over a bowl, and add the ricotta. Cover and refrigerate for at least 4 hours, or overnight. This removes excess whey and ensures a thick, creamy filling.
Can I make this cake ahead of time?
Absolutely! Assemble the cake up to 24 hours in advance and store it covered in the fridge. The flavors meld beautifully overnight, and it slices cleaner when chilled.
Is there a dairy-free version?
You can try substituting the butter with vegan butter, the buttermilk with almond milk + lemon juice, and the ricotta with a high-quality dairy-free ricotta alternative. Note that the texture may vary slightly.
Can I freeze the cannoli cake?
Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge, then fill and frost before serving. Do not freeze the assembled cake with ricotta filling—it may become watery.
What’s the best way to serve this cake?
Serve chilled with a dusting of powdered sugar or cocoa, alongside espresso or sweet wine. It’s perfect for Italian-themed dinners, brunch, or as a unique birthday cake.