Name: Italian Cannoli Cake Recipe
Prep time: PT-491928H49M54S
Cook time: 35 min
Total time: 13 h 50 min
Cuisine: Italian
Ingredients: 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; 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; 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; 12 oz mini chocolate chips

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Introduction

This Italian Cannoli Cake combines the creamy, sweet ricotta filling of traditional cannoli with moist, fluffy layers of vanilla cake. Finished with a rich vanilla buttercream and mini chocolate chips, it’s a delightful dessert that’s perfect for celebrations or any special occasion.

A thick round cake with three layers mostly covered in smooth white frosting, all coated fully with small dark chocolate chips pressed into the sides. On top, five large swirls of the same white frosting are evenly spaced along the edge. The cake sits on a white plate with a short pedestal, and the background is a soft blue-gray with a hint of blurred white. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
3 sticks plus 2 tbsp unsalted butter, softened and cut into cubes (for frosting)
3 cups sifted powdered sugar (for frosting)
3 tbsp milk (for frosting)
2 tsp pure vanilla extract (for frosting)
Pinch of salt (for frosting)
12 oz mini chocolate chips (for assembly)

Instructions

Step 1: The night before assembling, drain the ricotta cheese by placing it in a fine mesh strainer lined with cheesecloth or a coffee filter. Set the strainer over a bowl and refrigerate for at least 12 hours to remove excess liquid.
Step 2: The next day, transfer the drained ricotta to a medium bowl, discarding the liquid. Fold in powdered sugar, cinnamon, vanilla extract, Marsala wine, orange zest, and mini chocolate chips. Refrigerate until ready to use.
Step 3: Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper rounds, and lightly flour the sides, tapping out excess.
Step 4: In a large bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. Set aside.
Step 5: In a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Scrape down the bowl.
Step 6: Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Step 7: With mixer on low, alternately add half the dry ingredients, all the milk, then the remaining dry ingredients. Mix until just combined, scrapping the bowl as needed.
Step 8: Divide batter evenly between pans and smooth tops. Bake 30–35 minutes, rotating halfway, until golden brown and a toothpick comes out clean.
Step 9: Remove cakes from oven, brush tops immediately with 1 ½ teaspoons rum each. Let cool 10 minutes, then loosen edges and transfer to wire racks to cool completely.
Step 10: For the frosting, beat softened butter on medium speed until light and fluffy, about 8 minutes. Add powdered sugar, milk, vanilla, and salt; beat on low 1 minute then medium 6 minutes until smooth.
Step 11: To assemble, place a small dollop of frosting on your cake board or plate, top with one cake layer, and spread evenly with the cold cannoli filling.
Step 12: Place the second cake layer on top. Frost the top and sides of the cake, reserving frosting for piping if desired.
Step 13: Press mini chocolate chips into the sides of the cake by shaking them into a handful and gently pressing onto the frosting. Pipe swirls along the top edge and sprinkle with remaining chocolate chips.

Tips & Variations

Drain the ricotta well to prevent a watery filling and enhance the creamy texture.
Substitute Marsala wine with a sweet dessert wine or omit if preferred; a teaspoon of vanilla extra can boost flavor instead.
Use a kitchen scale to divide the batter evenly for uniform cake layers.
Try folding in chopped pistachios or candied orange peel to the filling for a different twist.

Storage

Store the assembled cake in the refrigerator covered with a cake dome or plastic wrap to keep it fresh for up to 3 days. Let it sit at room temperature for about 20 minutes before serving for best texture. Leftover cake can be frozen for up to 2 months wrapped tightly in plastic wrap and foil; thaw overnight in the refrigerator before serving.

How to Serve

A tall round cake covered fully in smooth white frosting, with the sides densely coated in small dark chocolate chips, giving a bumpy texture. On top, there are six swirls of white frosting evenly spaced near the edge, each swirl creamy and pointed at the peak. The cake sits on a white scalloped-edge cake stand, with a blurred background behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cannoli filling without Marsala wine?

Yes, you can omit the Marsala wine if you prefer; simply increase the vanilla extract slightly to maintain flavor balance. Alternatively, a sweet dessert wine or a splash of orange juice can be used.

How do I ensure the cake layers bake evenly?

Make sure to grease, flour, and use parchment rounds in your pans. Divide batter evenly using a kitchen scale if possible, and rotate the pans halfway through baking for even heat distribution.