Cannoli Cake

This Cannoli Cake recipe might just become your new favorite dessert, even more so than a traditional cannoli! It combines a moist vanilla cake with a light and fluffy whipped ricotta frosting, creating a spectacular treat that’s perfect for any occasion. The cake is easy to decorate and has all the classic flavors you love in a cannoli. Whether you’re making it for a family gathering or just because you’re craving something sweet, this cake is sure to impress. Let’s get started with this delightful recipe that brings the taste of Italy to your kitchen.

Cannoli Cake

Cannoli Cake

This Cannoli Cake recipe might just become your new favorite dessert, even more so than a traditional cannoli!


  • Cake:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk, at room temperature
  • 3/4 cup mini chocolate chips
  • Ricotta Frosting:
  • 1/3 cup whole milk ricotta cheese
  • 4 oz cream cheese, at room temperature
  • 1/2 cup heavy whipping cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest (optional)
  • 1 cup mini chocolate chips (for topping)


    Prep the Pans:

    Line two 8-inch cake pans with parchment paper and spray the insides with nonstick cooking spray.

    Make the Cake Batter:

    In a small bowl, combine the flour, baking powder, and salt. Set aside.
    In a stand mixer, beat the butter and sugar on medium speed for 3 minutes until light and fluffy.
    Add the eggs and vanilla extract, mixing well.
    Gradually add one-third of the flour mixture and mix until combined.
    Add 1/2 cup of buttermilk and mix. Repeat with the remaining flour and buttermilk, ending with the flour mixture.
    Fold in the mini chocolate chips.
    Divide the batter evenly between the prepared cake pans.

    Bake the Cakes:

    Bake at 350°F for 28-35 minutes, or until a toothpick inserted in the center comes out clean.
    Allow the cakes to cool in the pans for 5 minutes before transferring them to a cooling rack.

    Torte the Cakes:

    Once the cakes have completely cooled, use a sharp serrated knife to slice each cake horizontally in half, creating four thin cake layers.

    Make the Ricotta Frosting:

    Place the ricotta cheese on a plate lined with several paper towels. Cover with more paper towels and press down to remove excess moisture.
    In a mixing bowl, beat the ricotta, cream cheese, and powdered sugar with an electric mixer until smooth.
    In a separate bowl, whip the heavy cream and vanilla until stiff peaks form.
    Gently fold the whipped cream (and orange zest, if using) into the ricotta mixture.

    Assemble the Cake:

    Place one cake layer on a cake stand or cake board. Spread about 1/2 cup of frosting on top.
    Repeat with the remaining cake layers, spreading frosting between each layer.
    Spread a thin layer of frosting around the outside of the cake for a "naked cake" look. Add extra frosting on top if desired.
    Sprinkle mini chocolate chips on top of the cake.
    Cover and refrigerate for at least 1 hour before serving.

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