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Cannoli Layer Cake

Featured in Sweet Creations and Baking Adventures.

Cannoli Layer Cake is a delicious dessert that brings the flavors of cannoli to a moist cinnamon cake. The cake features layers of ricotta and mascarpone filling, mini chocolate chips, and a creamy mascarpone frosting. The process involves straining ricotta, making the filling, baking the cake layers, preparing the frosting, and assembling the cake. The cake needs to chill for several hours to set properly. The filling is intentionally thinner, and the frosting uses a generous amount of powdered sugar for stability. This cake is best enjoyed within a few days and is perfect for special occasions or anyone who loves cannoli.
Rana
Updated on Mon, 24 Feb 2025 00:36:51 GMT
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Cannoli Layer Cake: An Italian Dessert Dream

Let's bake a cake that combines the classic flavors of cannoli with the indulgence of a layer cake: Cannoli Layer Cake. This moist cinnamon cake is layered with creamy cannoli filling, chocolate chips, and a smooth mascarpone frosting. It's an irresistible dessert that's perfect for any celebration. I'm excited to share this decadent recipe with you.

Ingredient Essentials

Cannoli Filling:
Ricotta Cheese:
Strained ricotta cheese is essential for the creamy filling.
Mascarpone Cheese:
Mascarpone cheese adds a rich and creamy texture.
Powdered Sugar:
Powdered sugar sweetens and stabilizes the filling.
Mini Chocolate Chips:
Mini chocolate chips add a delightful crunch.
Cake Layers:
All-Purpose Flour:
All-purpose flour provides the structure for the cake.
Baking Powder and Baking Soda:
These leavening agents create a light and tender crumb.
Ground Cinnamon:
Ground cinnamon adds a warm and comforting flavor.
Salt:
Salt enhances the other flavors.
Unsalted Butter:
Unsalted butter adds richness and moisture.
Vegetable Oil:
Vegetable oil keeps the cake extra moist.
White and Brown Sugar:
These sugars add sweetness and moisture.
Vanilla Extract:
Vanilla extract enhances the other flavors.
Eggs:
Eggs bind the ingredients together and add richness.
Milk:
Milk adds moisture.
Sour Cream:
Sour cream adds moisture and tanginess.
Mascarpone Buttercream:
Unsalted Butter:
Unsalted butter adds richness to the frosting.
Mascarpone Cheese:
Mascarpone cheese adds a creamy and slightly tangy flavor.
Powdered Sugar:
Powdered sugar sweetens and thickens the frosting.
Vanilla Extract:
Vanilla extract enhances the other flavors.
Mini Chocolate Chips:
for decoration.
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Crafting Your Cake

Cannoli Filling Preparation:
Strain the ricotta cheese using cheesecloth and refrigerate for at least 4 hours.
Combine the strained ricotta, mascarpone cheese, and powdered sugar. Mix until well combined.
Add the mini chocolate chips.
Chill for 2-3 hours.
Cake Layer Preparation:
Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans.
Combine the dry ingredients.
Cream together the butter, oil, and sugars.
Add the eggs and vanilla extract.
Combine the wet and dry ingredients, alternating with milk and sour cream.
Bake for 20-24 minutes.
Cool completely.
Mascarpone Buttercream Preparation:
Beat the mascarpone cheese and butter until smooth.
Add the powdered sugar in two parts, mixing until combined.
Stir in the vanilla extract.
Cake Assembly:
Level the cake layers.
Place the first layer on a serving plate and pipe a dam of frosting around the edge.
Fill with half of the cannoli filling.
Repeat with the second layer and remaining filling.
Top with the third layer and apply a crumb coat of frosting.
Chill for 1-2 hours.
Decorate the cake with the remaining frosting and mini chocolate chips.

You Must Know

  • This cake is a delightful combination of cannoli flavors and cake textures.
  • It requires careful assembly and chilling to ensure stability.
  • Leftovers should be stored in the refrigerator.

I love the creamy cannoli filling and the moist cinnamon cake layers. The mascarpone frosting adds a light and airy sweetness that complements the other flavors perfectly. The mini chocolate chips add a delightful crunch.

Serving Suggestions

Serve this Cannoli Layer Cake chilled. It's perfect for birthdays, holidays, or any special occasion.

Flavorful Variations

Add chopped nuts to the cannoli filling or frosting. Use different types of chocolate chips.

Storage and Freezing

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage.

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Chef's Helpful Tips

Strain the ricotta cheese well to prevent a watery filling.
Don't overmix the mascarpone cheese, as it can become watery.
Chill the cannoli filling and cake layers before assembling the cake.
Chill the assembled cake to ensure stability.

This Cannoli Layer Cake is a delicious and impressive dessert that's perfect for any celebration. It's a guaranteed crowd-pleaser that will become a cherished favorite in your recipe collection. I hope you enjoy making and sharing this delightful cake as much as I do.

Frequently Asked Questions

→ Can I use store-bought ricotta instead of straining it?
Straining the ricotta is recommended for a thicker filling, but you can use store-bought if it's very dry.
→ How do I prevent the mascarpone from becoming watery?
Avoid overmixing the mascarpone, especially when warm.
→ Can I use a different type of frosting?
Yes, you can use cream cheese frosting or a lighter whipped cream frosting.
→ How long does the cake need to chill?
At least 1-2 hours after the crumb coat, and until ready to serve.
→ Can I add other mix-ins to the filling?
Yes, you can add candied fruit or other types of chocolate chips.

Cannoli Cake with Mascarpone Frosting

This Cannoli Layer Cake combines moist cinnamon cake layers with a creamy cannoli filling and mascarpone frosting, topped with chocolate chips.

Prep Time
85 Minutes
Cook Time
20 Minutes
Total Time
105 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Cannoli Filling

01 3/4 cups (189g/6 oz) ricotta cheese
02 3/4 cups (170g/6 oz) mascarpone cheese*
03 1 1/3 cups (154g) powdered sugar
04 1/4 cup (43g) mini chocolate chips

→ Cake Layers

05 2 1/2 cups (325g) all-purpose flour
06 2 tsp baking powder
07 1/4 tsp baking soda
08 1 tsp ground cinnamon
09 1/2 tsp salt
10 1/2 cup (112g) unsalted butter, room temperature
11 1/2 cup (120ml) vegetable oil
12 1 cup (207g) sugar
13 1/2 cup (112g) light brown sugar
14 1 tbsp vanilla extract
15 4 large eggs
16 1/2 cup (120ml) milk
17 3/4 cup (173g) sour cream

→ Buttercream

18 1 cup (280g) unsalted butter, room temperature
19 12 oz (339g) mascarpone cheese, cool, but not cold*
20 8–9 cups (920g-1035g) powdered sugar
21 1 tsp vanilla extract
22 1 cup (169g) mini chocolate chips

Instructions

Step 01

Line a large strainer with two layers of cheesecloth and put the ricotta cheese on top. Cover the top of the cheese with cheesecloth or some plastic wrap. Put the strainer on top of a bowl with at least an inch or two of space between the bottom of the strainer and the bottom of the bowl for liquid to drain to. Put in the refrigerator and let the ricotta strain for at least 4 hours, or overnight.

Step 02

Add the strained ricotta, mascarpone cheese and powdered sugar to a mixer bowl and mix on low speed just until well combined. Place the filling in the fridge to firm up a bit, about 2-3 hours.

Step 03

Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). Combine the flour, baking powder, baking soda, cinnamon and salt in a medium sized bowl and set aside. Add the butter, oil, sugars and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing until mostly combined after each. Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the milk and sour cream mix until well combined. Add the remaining dry ingredients and mix until well combined and smooth. Divide the batter evenly between the cakes pans and bake for 20-24 minutes, or until a toothpick comes out with a few crumbs. Remove the cakes from the oven and allow to cool completely.

Step 04

Add the butter and mascarpone cheese to a large mixing bowl and just beat until smooth. Add the powdered sugar in two parts and mix until well combined and smooth. Add the vanilla extract and gently stir to combine.

Step 05

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the edge of the cake and then fill it with 1/2 of the filling. Add the second layer of cake, another dam of frosting and the remaining filling inside the dam. Add the final layer of cake on top and then add a thin crumb coat of frosting to the outside of the cake. Refrigerate the cake until firm and sturdy, about 1-2 hours. Frost the outside of the cake with the remainder of the frosting, then finish it off by pressing some mini chocolate chips onto the outside of the cake, along the bottom. Pipe the remaining frosting along the top edge of the cake. Refrigerate cake until ready to serve.

Notes

  1. Mascarpone cheese: I use mine straight out of the fridge, but you could also let it sit out for 5-10 minutes. You just don’t want it to get too warm. It’ll turn watery at that point and you can’t really save it.
  2. Powdered sugar: The buttercream uses 8 ½ cups of powdered sugar. You can add less powdered sugar to the frosting so that there isn’t so much sugar, but you won’t end up with as much frosting and it won’t be as thick. You need it thick enough for the dam to stay in place and keep the filling in place. I highly recommend using the full amount of powdered sugar.
  3. Filling: The filling is on the thinner side. I didn’t add too much powdered sugar to the filling because I like the taste of the cheeses, but you could add more to thicken it further, if you’d like.

Tools You'll Need

  • Large strainer
  • Cheesecloth
  • Mixer bowls
  • 8-inch cake pans
  • Cooling racks
  • Serrated knife
  • Piping bag and tip (Ateco 847)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1016
  • Total Fat: 53.1 g
  • Total Carbohydrate: 130 g
  • Protein: 10.5 g