Cannoli Cake

I didn’t grow up with cannoli cake. In fact, I only started making it because I wanted something that felt like dessert but still had that cozy, familiar vibe—like something you’d find at the end of a big dinner with people you love, when everyone’s full but still sneaking one more bite.

The first time I made this cake, I wasn’t trying to impress anyone. I just wanted a soft, homemade vanilla cake layered with a not-too-sweet cream and a few chocolate chips tucked inside for texture. Nothing fancy.

But the way everyone reacted? You’d think I had pulled off a magic trick.

What I love most is how balanced it is—no sugar overload, no overly heavy frosting. Just fluffy vanilla layers, a creamy filling inspired by real cannoli, and mini chocolate chips scattered like little surprises in every bite.

This cake has slowly become one of those things I make when I want something special but not over-the-top.

And now that I’ve made it a few times, I’ve got every step down to the tiniest detail—so yours can turn out exactly like mine.

Let’s do this together. I’ll show you how I make it from start to finish—every bowl, every spoonful. It’s simple, it’s sweet, and it’s always worth it.

Table of Contents

Cannoli Cake Recipe (Three-Layer Vanilla Cake With Cannoli Cream And Chocolate Chips)

Ingredients

For the Vanilla Cake Layers (Three 8-inch rounds):

2 ½ cups (315g) all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240ml) whole milk, room temperature
¼ cup (60ml) plain yogurt or sour cream (for moisture)

For the Cannoli Cream Filling:

1 ½ cups (360g) whole milk ricotta, well-drained
1 ½ cups (360g) mascarpone cheese
1 cup (120g) powdered sugar, sifted
1 tsp pure vanilla extract
1 tsp orange zest (optional but traditional)
½ cup (90g) mini semi-sweet chocolate chips

For the Whipped Vanilla Frosting:

1 ½ cups (345g) unsalted butter, room temperature
4 cups (480g) powdered sugar, sifted
2 tbsp heavy cream or milk
1 tbsp vanilla extract
Pinch of salt

For Garnish:

½ cup (90g) mini semi-sweet chocolate chips (for topping)

Instructions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, beat the butter and sugar until light, pale, and fluffy—about 3–4 minutes using a hand or stand mixer.
Add in the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Stir in the yogurt.
With mixer on low speed, alternate adding the dry ingredients and the milk into the butter mixture, starting and ending with dry ingredients.
Divide the batter evenly between the three pans. Tap each pan gently on the counter to remove air bubbles.
Bake for 23–27 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and let them cool completely on a wire rack. Make sure they are fully cooled before assembling.
If your ricotta has excess moisture, drain it by placing it in a cheesecloth-lined strainer over a bowl for at least 30–60 minutes.
In a mixing bowl, combine the ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest.
Beat until smooth and creamy, about 2 minutes. Gently fold in the mini chocolate chips.
Chill the filling in the fridge while you prepare the frosting.
In a large bowl, beat the butter on medium speed until fluffy and light in color—about 4 minutes.
Gradually add the powdered sugar, one cup at a time, beating well and scraping the sides of the bowl as needed.
Add vanilla, cream, and a pinch of salt, and beat on high for 2–3 more minutes until light and smooth. If too thick, add an extra spoonful of cream.
Place one cake layer on a serving plate or cake board. Spread a generous amount of cannoli filling over the top. Make sure to spread it evenly to the edges.
Add the second layer and repeat with more cannoli filling.
Add the third cake layer. Lightly press to keep it stable.
Frost the outside and top of the cake with the vanilla frosting, smoothing it out with a cake scraper or offset spatula.
Sprinkle the top with mini chocolate chips for decoration, just like in the photo.
Refrigeration: Chill the cake for at least 1 hour before slicing for the cleanest layers.
Storage: Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
Freezing: You can freeze unfrosted cake layers tightly wrapped for up to 2 months.

Can I Use Store-Bought Ricotta For Cannoli Cake Filling?

Yes, you can use store-bought ricotta, but it needs a little extra care before using.

Drain excess moisture: Place the ricotta in a cheesecloth or fine strainer over a bowl for a few hours or overnight in the fridge. This makes the filling thick and creamy.
Avoid low-fat ricotta: Full-fat ricotta gives a smoother, richer texture to your filling.
Whip until smooth: Beat the ricotta with mascarpone and sugar until no lumps remain—it should feel like a light cream, not gritty.

Can I Make Cannoli Cake Ahead Of Time?

Yes, this cake is great for making ahead, and it actually tastes even better after chilling.

Assemble a day before serving: The filling sets better and the flavors develop overnight in the fridge.
Wrap layers separately if storing unassembled: Wrap baked cakes tightly in plastic wrap and refrigerate or freeze them to keep them soft.
Keep fully assembled cake chilled: Store the finished cake in a cake box or covered stand to prevent drying out.

How Do I Keep Cannoli Filling From Being Too Runny?

Nobody wants runny filling—here’s how to make sure it holds its shape.

Drain ricotta properly: This is the most important step. Use a fine mesh strainer or cheesecloth.
Don’t skip mascarpone: It helps stabilize the filling and adds a velvety texture.
Use powdered sugar, not granulated: It dissolves better and won’t make the cream watery.
Avoid overmixing: Mix until just combined. Overbeating can cause the mixture to loosen.
Chill before using: Let the filling sit in the fridge for 30–60 minutes before spreading it on the cake.

Can I Use Boxed Cake Mix For Cannoli Cake?

Yes, you can. It’s a helpful shortcut when you’re short on time.

Use white or vanilla cake mix: These work best with the cannoli cream flavor.
Replace water with milk: This makes the cake richer and softer.
Add a spoon of sour cream or yogurt: It improves texture and adds a slight tang that pairs well with the filling.
Let cakes cool completely before filling: Warm cake will make your filling melt and slide.

What Size Pans Should I Use For a 3-Layer Cannoli Cake?

The most common and reliable pan size for a 3-layer cannoli cake is 8-inch round pans.

Use three identical 8-inch pans: This ensures even baking and uniform layers.
Line bottoms with parchment paper: Prevents sticking and makes removal easy.
Weigh batter for each pan: If you want perfectly even layers, use a kitchen scale to divide batter evenly.
Don’t overfill: Fill each pan no more than ⅔ full so they don’t overflow.

Is Orange Zest Important In Cannoli Filling?

It’s not required—but it makes a noticeable difference in flavor.

Adds fresh flavor: Just a little zest lifts the whole filling and balances the sweetness.
Traditional touch: Many authentic cannoli recipes include citrus zest for aroma.
Can be skipped: If you don’t like it or don’t have it, leave it out. The filling will still taste amazing.

How Do I Prevent Cake Layers From Sliding With Soft Filling?

Stacking soft-filled cakes takes care—but it’s not hard when done right.

Chill the filling first: Cold filling is thicker and easier to spread.
Pipe a frosting dam: Add a thin ring of frosting around the edge of each layer before adding the filling—it stops it from spilling out.
Don’t overfill: Use just enough cream to hold the layers together, not so much that it squishes out.
Refrigerate before frosting: Let the stacked cake chill for at least 30 minutes before covering it with frosting.
Use cake dowels or straws: For taller cakes or warm environments, these give added support.

Can I Freeze Cannoli Cake?

You can freeze it, but only in parts. The full cake doesn’t freeze well once assembled with filling.

Freeze cake layers only: Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months.
Don’t freeze cannoli filling: It can become watery and grainy after thawing.
Assemble after thawing: Thaw cake layers in the fridge overnight, then add fresh filling and frosting.