Delicious Italian Cannoli Cake Recipe

If you’re looking for a dessert that feels like a warm hug, look no further than this Italian Cannoli Cake. Imagine biting into a soft, moist cake that is bursting with the rich flavors of cannoli filling, all topped with fluffy frosting and sprinkled with mini chocolate chips. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just because you deserve a treat!

The combination of whole milk ricotta cheese and sweet Marsala wine in the filling gives it that authentic Italian flavor, making every slice a delight. Best of all, this cake is surprisingly easy to make, even for beginners! Let’s get started on creating this masterpiece that will impress your friends and family.

Ingredients

Instructions

1. Prepare the Cannoli Filling: The night before you plan to assemble the cake, drain the ricotta cheese in a fine mesh strainer lined with cheesecloth or a coffee filter. Set the strainer over a bowl and allow the ricotta to drain in the refrigerator for at least 12 hours.
2. On the next day, transfer the drained ricotta to a medium mixing bowl. Discard the drained liquid. Mix in the powdered sugar, cinnamon, vanilla extract, sweet Marsala wine, orange zest, and mini chocolate chips. Fold in the chocolate chips last and refrigerate until ready to use.
3. Make the Cake: Preheat your oven to 350° F (175° C). Grease the bottom and sides of two 9-inch round cake pans with butter. Line the bottom of each pan with parchment paper and flour the sides, tapping out the excess flour.
4. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
5. In a stand mixer fitted with a paddle attachment, cream together the unsalted butter and sugar on medium-high speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl.
6. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
7. With the mixer on low speed, alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined, ensuring to scrape the bowl well.
8. Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula.
9. Bake for 30 to 35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Brush 1 ½ teaspoons of dark rum on each cake layer right after removing them from the oven.
10. Let the cakes cool for 10 minutes, then run a sharp knife around the edges and transfer them to a wire rack to cool completely.
11. Make the Frosting: In a stand mixer, whip the softened butter on medium speed until smooth and fluffy (about 8 minutes). Add in the sifted powdered sugar, milk, vanilla extract, and a pinch of salt. Beat on low speed for 1 minute, then increase to medium speed for 6 minutes.
12. Assemble the Cake: Smear a small dollop of frosting on a 10-inch round cake board or plate to help hold the cake. Place one layer of cake on the board, then spread the cold cannoli filling evenly over it.
13. Top with the second cake layer. Frost the top and sides of the cake, reserving some frosting for piping swirls on top if desired.
14. To decorate, take a handful of chocolate chips and press them onto the sides of the cake. Pipe swirls around the top edge and sprinkle additional chocolate chips on top.

Tips & Variations

• Make Ahead: You can prepare the cannoli filling a day in advance and store it in the fridge until you’re ready to assemble the cake.
• Flavor Variations: Try adding different extracts like almond or lemon for a unique twist.
• Gluten-Free Option: Substitute the all-purpose flour with gluten-free flour blend for a gluten-free version of this cake.
• Serving Size: This cake can easily be cut into smaller pieces for larger gatherings, making it a great party dessert!

Serving Suggestions

This Italian Cannoli Cake is a showstopper on its own, but it pairs wonderfully with:

• A scoop of vanilla gelato or ice cream
• A cup of freshly brewed coffee or espresso
• Fresh berries for a burst of color and flavor

Conclusion

There you have it—an Italian Cannoli Cake that’s not only delicious but also a great way to impress your loved ones! With its rich flavors and beautiful presentation, this cake is sure to be a hit at any gathering. So, roll up your sleeves and get baking; your sweet masterpiece awaits!

FAQ

Can I use store-bought ricotta cheese?

Yes, but for the best flavor, try to use high-quality whole milk ricotta cheese for this recipe.

How do I store leftovers?

Store leftover cake in an airtight container in the fridge for up to 3 days.

Can I freeze the cake?

Yes, you can freeze the cake layers without frosting for up to 3 months. Thaw in the fridge before assembling.

Can I make this cake in advance?

Absolutely! You can bake the cake layers ahead of time and freeze them, then frost and assemble when ready to serve.

Delicious Italian Cannoli Cake Recipe for Any Occasion

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: ItalianDifficulty: Medium

Servings

12

servings

Prep time

55

minutes

Cooking time

35

minutes

Calories

480

kcal

Make this delicious Italian Cannoli Cake at home! Perfect for any occasion and surprisingly easy to prepare.

Ingredients

• 16 oz whole milk ricotta cheese16 oz whole milk ricotta cheese

• ½ cup powdered sugar, sifted½ cup powdered sugar, sifted

• 1 tsp cinnamon1 tsp cinnamon

• 1 tsp pure vanilla extract1 tsp pure vanilla extract

• 2 ½ tsp sweet Marsala wine2 ½ tsp sweet Marsala wine

• 1 tsp orange zest1 tsp orange zest

• ½ cup mini chocolate chips½ cup mini chocolate chips

• 2 sticks unsalted butter, at room temperature2 sticks unsalted butter, at room temperature

• 1 ½ cups all-purpose flour1 ½ cups all-purpose flour

• 1 ½ cups cake flour1 ½ cups cake flour

• 1 tbsp baking powder1 tbsp baking powder

• ½ tsp salt½ tsp salt

• 1 ¾ cups sugar1 ¾ cups sugar

• 4 large eggs4 large eggs

• 2 tsp pure vanilla extract2 tsp pure vanilla extract

• 1 ¼ cups milk1 ¼ cups milk

• 3 tsp dark rum, divided3 tsp dark rum, divided

• 3 sticks plus 2 tbsp unsalted butter, softened3 sticks plus 2 tbsp unsalted butter, softened

• 3 cups sifted powdered sugar3 cups sifted powdered sugar

• 3 tbsp milk3 tbsp milk

• 2 tsp pure vanilla extract2 tsp pure vanilla extract

• Pinch of saltPinch of salt

• 12 oz mini chocolate chips12 oz mini chocolate chips

Directions

• Prepare the cannoli filling a day in advance.
• Drain the ricotta cheese in the refrigerator for at least 12 hours.
• Transfer the drained ricotta to a bowl and mix in the other filling ingredients.
• Preheat oven to 350°F and prepare the cake pans.
• Whisk together the flour, baking powder, and salt.
• Cream butter and sugar until fluffy, then add eggs and vanilla.
• Alternate adding dry ingredients and milk to the mixture.
• Divide the batter into the prepared pans and bake.
• Brush cakes with dark rum after baking.
• Cool cakes completely before frosting.
• Whip butter for frosting and add remaining ingredients.
• Assemble the cake with cannoli filling and frosting.