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Italian Cannoli Cake Recipe

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★★★★★

4.6 from 80 reviews

This Italian Cannoli Cake is a delightful twist on traditional cannoli desserts, featuring layers of moist cake filled with a luscious ricotta-based cannoli filling infused with Marsala wine, cinnamon, and orange zest. The cake is frosted with a smooth vanilla buttercream and decorated generously with mini chocolate chips, creating a perfect balance of creamy, citrusy, and chocolate flavors that’s ideal for special occasions or an indulgent treat.

Ingredients

Scale

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

  1. Prepare the Cannoli Filling: The night before assembling the cake, drain the ricotta by placing it in a fine mesh strainer lined with cheesecloth or a coffee filter. Set it over a bowl and refrigerate for at least 12 hours to remove excess moisture. The next day, transfer the ricotta to a medium mixing bowl, discard the drained liquid, and fold in the powdered sugar, cinnamon, vanilla extract, Marsala wine, orange zest, and mini chocolate chips. Refrigerate until ready to use.
  2. Prepare the Cake Pans and Preheat Oven: Position an oven rack in the center and preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper rounds, and dust the sides with flour, tapping out excess flour. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for about 4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  5. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, add half of the dry ingredients, then all the milk, followed by the remaining dry ingredients. Beat just until almost combined after each addition, scraping the bowl thoroughly to incorporate all ingredients.
  7. Divide and Bake the Batter: Evenly divide the cake batter between the prepared pans (using a kitchen scale is recommended for accuracy). Smooth the tops with an offset spatula. Bake for 30 to 35 minutes, rotating the pans halfway through baking, until the cakes are a light golden brown and a toothpick inserted into the center comes out clean.
  8. Brush Cakes with Rum and Cool: Remove cakes from the oven and immediately brush 1 ½ teaspoons of dark rum onto the top of each cake layer. Cool in the pans for 10 minutes, then run a sharp knife around the edges and transfer to a wire rack to cool completely.
  9. Make the Vanilla Buttercream Frosting: In the mixer bowl with the paddle attachment, whip the butter on medium speed until smooth, light, and fluffy, about 8 minutes. Add powdered sugar, milk, vanilla extract, and a pinch of salt. Beat on low speed for 1 minute, then increase to medium speed and beat for an additional 6 minutes until creamy and spreadable. Use the frosting immediately for best results.
  10. Assemble the Cake: Place a small dollop of frosting on a 10-inch cake board or serving plate to stabilize the bottom cake layer. Center one cake layer on the board, spread the chilled cannoli filling evenly over it, then top with the second cake layer. Frost the entire cake with the vanilla buttercream, covering the top and sides evenly, reserving some frosting for decoration.
  11. Decorate with Chocolate Chips and Piping: Take a handful of mini chocolate chips and sprinkle them evenly onto the sides of the frosted cake by flipping your hand close to the cake and pressing lightly to adhere chips to the frosting. Fill any gaps with additional chips. Using a piping bag fitted with an Ateco 828 or Wilton 3M tip, pipe swirls around the top edge of the cake. Sprinkle remaining chocolate chips over the top to finish.

Notes

  • Drain ricotta thoroughly overnight to avoid a runny filling.
  • Use a kitchen scale to evenly divide batter for uniform cake layers.
  • Ensure cakes are completely cooled before applying the filling and frosting to prevent melting.
  • Brush rum evenly over warm cakes to add flavor and moisture.
  • Frosting is best used right after preparation for optimal texture.
  • For a nut-free version, omit any nut garnishes if used.
  • The cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Italian cannoli cake, ricotta cake, cannoli filling, vanilla buttercream frosting, chocolate chip cake, layered cake dessert

Find it online: https://freshrecipehub.com/italian-cannoli-cake-recipe/