This cannoli cake features a soft, tender cake layered with a sweet ricotta‑mascarpone filling. It’s one of the most delicious Italian cannoli cake recipes — creamy, bright with citrus, and perfect for special occasions.
Homemade cakes are always a delight, whether you prefer a rich Texas sheet cake, a classic chocolate layer cake, or a light strawberry cake. This cannoli cake is a special take on Italian flavors packed into a layered cake — crisp citrus notes, warm cinnamon, a hint of almond, and a lusciously creamy filling.
This recipe requires a little more time than a boxed mix because you’ll bake layers from scratch and prepare the cannoli filling, but it’s straightforward and worth the effort. Bake the cake layers, drain and prepare the ricotta, mix the mascarpone filling until light and fluffy, then assemble and chill. The end result is a tender cake with a silky, flavorful filling that slices beautifully.
Classic Cannoli Cake Recipe
A traditional cannoli-inspired cake layers classic Italian flavors: lemon zest, orange zest, almond extract, and a touch of cinnamon. These components create a bright, aromatic cake base that pairs perfectly with the rich ricotta-mascarpone filling.
For the filling, I combine whole‑milk ricotta (well drained) with mascarpone. While ricotta is traditional, mascarpone lends extra creaminess and stability, which helps the filling hold up inside a layer cake. Mini chocolate chips are optional but common — they add texture and the classic cannoli contrast of chocolate and cream.
If you enjoy making authentic Italian desserts, this cannoli cake is a rewarding project. The flavors are classic and balanced, and the finished cake is elegant enough for a celebration or casual enough for a weekend treat.
Ingredients for Cannoli Cake
See the recipe card below for exact ingredient amounts and full instructions.
- Butter – unsalted, softened for creaming.
- Sugar – granulated for the cake.
- Eggs – added one at a time for structure and richness.
- Lemon zest – about 1 teaspoon from one lemon to brighten the batter.
- Orange zest – about 1 teaspoon for the cake and more for the filling if desired.
- Almond extract – a small amount for authentic flavor.
- Flour – all‑purpose for the cake base.
- Baking powder – for lightness.
- Cinnamon – a subtle warm note in the batter.
- Salt – enhances the flavors.
- Whole milk – important for the proper fat content and texture of the cake.
- Ricotta cheese – whole‑milk ricotta, well drained for a creamy but stable filling.
- Mascarpone cheese – adds creaminess and helps the filling hold its shape.
- Powdered sugar – dissolves smoothly into the filling for sweetness.
- Orange juice – use pulp‑free for a silky filling.
- Vanilla extract – rounds out the filling’s flavor.
- Mini chocolate chips – optional, mini chips add the traditional cannoli bite without overwhelming the texture.
Variations
- Swap almond extract for vanilla extract in the cake if you prefer a nut‑free version.
- Use only orange zest for a stronger orange profile in both cake and filling.
- Omit mascarpone and use more whole‑milk ricotta for a more traditional, lighter filling; be sure to drain ricotta thoroughly.
- Try ricotta impastata if available — it’s thicker and drier and needs no extra draining.
- Top with candied fruit for color and a sweet, decorative finish.
How to Make Cannoli Cake
- Preheat and prepare pans: Preheat the oven to 375°F. Grease two 8‑inch round cake pans with baking spray and lightly dust with flour, tapping out the excess.
- Cream butter and sugar: In a large bowl or stand mixer, beat the softened butter and sugar until light and fluffy. Scrape the bowl to ensure even mixing.
- Add eggs and flavorings: Add the eggs one at a time, beating after each addition. Stir in the orange zest, lemon zest, and almond extract until combined.
- Sift dry ingredients: In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.
- Alternate dry and wet: Add about one‑third of the dry ingredients to the butter mixture, mix, then add half the milk. Continue alternating until all the flour and milk are incorporated and the batter is smooth.
- Bake: Divide the batter between the prepared pans and bake for about 25 minutes, or until the tops are golden and a toothpick comes out clean or with a few crumbs.
- Cool: Let the cakes cool in the pans for about 20 minutes, then invert onto a wire rack to cool completely.
- Make the filling: Beat the drained ricotta and mascarpone until smooth. Add powdered sugar, vanilla, orange juice, orange zest, and a pinch of salt, then beat until light and fluffy.
- Assemble: Place one cooled cake layer on a serving plate, spread about 1 cup of filling over it, and sprinkle with a few mini chocolate chips if using. Top with the second layer.
- Frost and finish: Use the remaining filling to frost the outside of the cake. Press additional mini chocolate chips, maraschino cherries, or orange slices into the top for decoration. Chill the cake until set before slicing.
Recipe Tip
If you add mini chocolate chips, stir most of them into the filling so they are evenly distributed. Reserving a small amount to press on the outside gives a decorative finish. Keep in mind that chips mixed into the filling can make the outer frosting look a bit more textured — a charming, rustic appearance.
How to Store Cannoli Cake
Store leftover cannoli cake in the refrigerator, wrapped with plastic wrap, for up to one week. The cake is best served cold straight from the fridge for optimal texture and flavor.
FAQs
A cannoli cake is made from a vanilla citrus‑infused cake layered with a sweet filling of ricotta and mascarpone. Typical flavorings include orange, lemon, cinnamon, and almond, and many versions include mini chocolate chips in the filling or as a garnish.
Cannolo means “little tube” in Italian. The plural is cannoli, which describes the traditional tube‑shaped fried shell filled with sweet ricotta‑based cream.
The classic cannoli filling is primarily ricotta mixed with powdered sugar and flavorings; mascarpone is sometimes added for extra creaminess. Cinnamon and citrus zest are common additions for bright, aromatic flavor.
Cannoli Cake
Equipment
- 2 (8-inch) round cake pans
- 3 mixing bowls
- Wire rack
Ingredients
Cake
- ¾ cup butter, softened
- 1 ¾ cup sugar
- 3 eggs
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 2 ½ cups flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ cup whole milk
Cannoli Filling / Frosting
- 8 ounces whole‑milk ricotta, well drained
- 1 pound mascarpone cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- ¼ teaspoon salt
- 1 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 375°F and prepare two 8‑inch pans by greasing and flouring them.
- In a large bowl or stand mixer, beat butter and sugar until light and fluffy. Scrape the bowl as needed.
- Add eggs one at a time, beating after each addition. Stir in orange zest, lemon zest, and almond extract.
- In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, until a smooth batter forms.
- Divide the batter evenly between the prepared pans and bake for about 25 minutes, until golden and a toothpick comes out clean.
- Allow cakes to cool in the pans about 20 minutes, then transfer to a wire rack to cool completely.
- While cakes cool, beat the drained ricotta and mascarpone until smooth. Add powdered sugar, vanilla, orange juice, orange zest, and salt. Beat until thick and fluffy.
- Place one cake layer on a serving plate, spread about 1 cup of the filling over it, and sprinkle with some mini chocolate chips if desired. Top with the second layer.
- Frost the outside of the cake with the remaining filling. Press additional mini chips onto the sides and top if you like. Chill before serving.
Notes
- Ricotta from the grocery store can be watery. Use whole‑milk ricotta and strain it well in a fine mesh strainer or cheesecloth in the refrigerator for several hours or overnight to remove excess liquid.
- Ricotta impastata, if available, is an excellent option because it is already pressed and drier, giving a thicker, more stable filling without additional draining.