Cannoli Layer Cake
This Cannoli Layer Cake brings the iconic Italian dessert to life in showstopping cake form. Fluffy vanilla layers are filled with rich ricotta cream, studded with mini chocolate chips, and topped with crunchy pistachios.
Perfect for celebrations or whenever you want to impress, this cake captures all the flavors of a classic cannoli. It’s easier than you think and tastes like it came straight from an Italian bakery.
Why You’ll Love This Recipe
This cake delivers authentic cannoli flavor without the hassle of frying shells. The ricotta filling is lightened with whipped cream, making it fluffy yet rich, while mini chocolate chips add the traditional crunch.
It’s a crowd-pleaser that looks impressive but uses simple ingredients. The cake layers are soft and tender, perfectly complementing the creamy filling.
Make it ahead for stress-free entertaining—the flavors actually improve after chilling overnight. It’s bakery-worthy but totally achievable at home.
Read More: Blueberry Dump Cake Recipe
Ingredients You’ll Need
For the Cake:
For the Cannoli Filling:
How to Make Cannoli Layer Cake
Make the Cake:
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar with a mixer until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and milk in three additions, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among prepared pans. Bake 25–28 minutes until a toothpick comes out clean.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Make the Filling:
- Beat ricotta, powdered sugar, and vanilla in a large bowl until smooth and creamy.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into ricotta mixture until combined.
- Fold in mini chocolate chips. Refrigerate filling while cakes cool.
Assemble the Cake:
- Place the first cake layer on the serving plate. Spread half the ricotta filling on top, leaving a ¼-inch border.
- Add a second layer and spread the remaining filling. Top with the final cake layer.
- Sprinkle chopped pistachios on top. Refrigerate at least 2 hours before serving (overnight is best).
Cannoli Layer Cake
Course: DessertCuisine: ItalianDifficulty: Intermediate12
servings30
2
hours28
2
hours58
minutesA stunning layer cake featuring fluffy vanilla layers filled with sweet ricotta cream, mini chocolate chips, and topped with crunchy pistachios—all the flavors of a classic cannoli in cake form.
Ingredients
- Vanilla Cake:
2 ¾ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature
- Cannoli Filling:
2 cups whole milk ricotta cheese, well-drained
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
1 cup mini chocolate chips
¼ cup chopped pistachios (for garnish)
Directions
- For the Cake Layers
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and granulated sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Add dry ingredients alternately with milk in three parts, starting and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among pans. Bake 25–28 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- For the Cannoli Filling
- In a large bowl, beat drained ricotta, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into ricotta mixture until combined. Fold in mini chocolate chips.
- Cover and refrigerate filling while cake layers cool.
- To Assemble
- Place one cake layer on a serving plate. Spread half the ricotta filling evenly on top.
- Add the second cake layer and spread with the remaining filling.
- Top with the final cake layer. Sprinkle chopped pistachios over the top.
- Refrigerate at least 2 hours (or overnight) before slicing and serving.
Notes
- Draining Ricotta: This is crucial. Place ricotta in a fine-mesh strainer over a bowl and let it drain for 30 minutes before using. Pat dry with paper towels if needed.
Make-Ahead: Bake cake layers up to 2 days ahead and store wrapped at room temperature. Assemble the cake up to 1 day before serving. - Variations: Add a splash of rum or amaretto to the filling for extra Italian flair. You can also use chopped candied orange peel instead of chocolate chips.
Serving: Let the cake sit at room temperature for 15 minutes before slicing for the easiest cutting.
| Nutrient | Per Serving |
|---|---|
| Calories | 200 |
| Total Fat | 9g |
| Sugars | 16g |
| Protein | 3g |
| Dietary Fiber | 0g |
Tips for Success
Drain your ricotta thoroughly by placing it in a fine-mesh strainer over a bowl for 30 minutes. Excess moisture will make the filling runny and cause the cake layers to slide.
Use room temperature ingredients for the cake to ensure even mixing and a tender crumb. Cold eggs and milk can cause the batter to curdle or mix unevenly.
Chill the assembled cake before slicing for clean cuts. The filling needs time to set, and the flavors meld beautifully after resting overnight in the refrigerator.
Storage and Make-Ahead
Store leftover cake covered in the refrigerator for up to 4 days. The ricotta filling stays fresh and creamy when properly chilled.
You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.
The filled cake actually tastes better the next day as the flavors develop. Assemble it the night before your event for maximum flavor and easiest entertaining.
Frequently Asked Questions
Can I use low-fat ricotta for this cake?
Full-fat whole milk ricotta works best for the creamiest, most authentic cannoli flavor. Low-fat ricotta can make the filling watery and less rich, though it will still work if drained very well.
Why is my filling runny?
Your ricotta likely wasn’t drained enough. Always drain ricotta in a fine-mesh strainer for at least 30 minutes before using. Make sure your whipped cream is beaten to stiff peaks before folding it in.
Can I freeze cannoli layer cake?
The unfilled cake layers freeze beautifully for up to 3 months when wrapped tightly. However, the ricotta filling doesn’t freeze well due to its texture, so it’s best to assemble and enjoy this cake fresh.
