Cannoli Cake

Prepare to be transported to Sicily when you make this traditional cannoli cake. With moist, spiced cake and a creamy ricotta filling studded with chocolate chips, finished with a mascarpone cheese frosting, cannoli cake is an absolute treat. The recipe is surprisingly easy to execute, given how decadent this cake is. Take one bite, and you’ll practically be able to hear the sounds of Italy: the hiss of espresso machines, the vroom of scooters and the beautiful Italian language ringing out from every corner. Buon appetito. 

Ingredients for Cannoli Cake

• French vanilla cake mix: Soft vanilla cake mix sets the base for this dessert.

Filling:

• Ricotta cheese: Drain the ricotta to get rid of excess water before using.
• Confectioners’ sugar: Unlike granulated sugar, confectioners’ sugar has a super-smooth texture.
• Ground cinnamon: Cinnamon adds a lovely warmth to this cannoli cake filling.
• Almond extract: It’s worth using the best almond extract here.
• Rum extract: Rum extract brings a bold (but not too bold) rum flavor.
• Vanilla extract: Vanilla extract adds a nice note of vanilla and enhances the overall flavor profile.
• Semisweet chocolate: Milk chocolate is a bit too sweet for this recipe.

Frosting:

• Mascarpone cheese: Rich, velvety and smooth, mascarpone provides a great texture for frosting.
• Confectioners’ sugar: If you use granulated sugar, the texture will be too grainy.
• Whole milk: For a creamier frosting, whole milk is best.
• Almond extract: A good almond extract adds to the rich nuttiness of this frosting.
• Vanilla extract: Pure vanilla extract has an indefinite shelf life, so you don’t need to worry about replacing it.
• Almonds: The sliced almonds add a nice crunch and pretty aesthetic.
• Miniature semisweet chocolate chips: Feel free to leave these out if you don’t want the added sweetness, or use pistachios or candied fruit instead.

Directions

Step 1: Prepare the cake mix

Prepare and bake the cake mix according to the package directions, using two greased and floured 9-inch round baking pans. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.

Step 2: Make the filling

In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts, then stir in the chocolate.

Step 3: Make the frosting

In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts on medium speed until creamy (do not overmix).

Step 4: Make the cake layers

Place one cake layer on a serving plate, then spread it with 1 cup of filling. Top with the second cake layer. Spread the remaining filling over the top of the cake to within 1 inch of the edge. Frost the sides and top edge of the cake with 2 cups of frosting.

Step 5: Decorate and refrigerate

Press almonds into the sides of the cake, sprinkle chocolate chips on top, then refrigerate. Let the chilled cake sit on the counter for at least 30 minutes before serving.

Cannoli Cake Variations

• Add lemon zest: A little lemon zest really brightens the flavors of cannoli cake.
• Top with a chocolate ganache: Chocolate ganache would be heavenly on this cake.

How to Store Cannoli Cake

Store cannoli cake at room temperature, covered in plastic wrap or foil, so that it retains its moist texture and flavor.

Can I make this cannoli cake recipe ahead of time?

Yes. In fact, this is a great dessert to make in advance because it only gets more moist on the second and third days.

Cannoli Cake Tips

Should this cake be served warm or cold?

Cannoli cake is best served at room temperature.

Can I double the recipe for the ricotta filling?

Yes. You could double the recipe for the ricotta cheese filling and use the extra instead of the frosting, or keep the filling on hand to use in other recipes.

What should I serve with cannoli cake?

If it’s daytime, coffee or tea. If it’s evening, a full-bodied Italian red.