Italian Cannoli Cake Recipe

Welcome, fellow baking enthusiasts! If you’re looking for a dessert that will wow your friends and family while also being a delight to make, then this Italian Cannoli Cake is just what you need. Combining the classic flavors of cannoli with moist, fluffy cake, this recipe is a true labor of love that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this cake is sure to impress!

What makes this cake so special? It starts with a rich and creamy cannoli filling made from whole milk ricotta cheese, sweetened to perfection with powdered sugar and flavored with hints of cinnamon and vanilla. Then, we layer it between two light and airy cake layers that are bursting with flavor. It’s a beautiful fusion of textures and tastes that will have everyone coming back for seconds!

Ingredients

• 16 oz whole milk ricotta cheese
• ½ cup powdered sugar, sifted
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 ½ tsp sweet Marsala wine
• 1 tsp orange zest
• ½ cup mini chocolate chips
• 2 sticks unsalted butter, at room temperature, plus extra for greasing pans
• 1 ½ cups all-purpose flour, plus extra for dusting pans
• 1 ½ cups cake flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¾ cups sugar
• 4 large eggs
• 2 tsp pure vanilla extract
• 1 ¼ cups milk
• 3 tsp dark rum, divided
• 3 sticks plus 2 tbsp unsalted butter, softened and cut into cubes
• 3 cups sifted powdered sugar
• 3 tbsp milk
• 2 tsp pure vanilla extract
• Pinch of salt
• 12 oz mini chocolate chips

Instructions

1. Prepare the Cannoli Filling: The night before you plan to make your cake, drain the ricotta cheese. Place it in a fine mesh strainer lined with cheesecloth or a coffee filter, set over a bowl, and refrigerate for at least 12 hours.
2. Once drained, transfer the ricotta to a medium mixing bowl and discard the liquid. Mix in the sifted powdered sugar, cinnamon, vanilla extract, sweet Marsala wine, orange zest, and mini chocolate chips. Stir until well combined and refrigerate until ready to use.
3. Make the Cake: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. Flour the sides of the pans and tap out any 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 the unsalted butter and sugar together on medium-high speed for about 4 minutes until light and fluffy. Scrape down the bowl as needed.
6. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7. With the mixer on low speed, add half of the dry ingredients, followed by all the milk, and then the remaining dry ingredients. Mix until just combined, making sure to scrape the sides of the bowl thoroughly.
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. The cakes should be golden brown and a toothpick should come out clean when inserted into the center.
10. Remove from the oven and brush 1 ½ teaspoons of dark rum over the tops of each cake layer. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
11. Prepare the Frosting: In the stand mixer, whip the softened butter on medium speed until smooth and fluffy, about 8 minutes. Gradually add the sifted powdered sugar, milk, vanilla extract, and a pinch of salt. Beat on low for 1 minute, then increase to medium speed for another 6 minutes.
12. Assemble the Cake: Place one cake layer on a serving plate. Spread the cannoli filling evenly over the top, then place the second layer on top. Frost the top and sides of the cake with the buttercream frosting, reserving some for piping swirls on top.
13. For decoration, take a handful of mini chocolate chips and gently press them onto the sides of the cake. Pipe swirls on the top edge of the cake and sprinkle with any leftover chocolate chips.

Tips & Variations

• Make it Ahead: You can prepare the cannoli filling a day in advance to save time.
• Flavor Variations: Substitute the sweet Marsala wine with espresso for a mocha twist.
• For a Lighter Cake: Use a combination of whole wheat and all-purpose flour for a healthier version.
• Extra Crunch: Add chopped nuts like pistachios to the cannoli filling for added texture.

Serving Suggestions

This Italian Cannoli Cake is perfect for serving at birthday parties, holiday gatherings, or simply as a weekend treat. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. A rich coffee or espresso makes the perfect beverage to accompany this sweet delight, enhancing its flavors beautifully.

Conclusion

In conclusion, the Italian Cannoli Cake is a delightful combination of flavors and textures that will surely bring joy to your table. It’s not just a cake; it’s a celebration in every slice! Whether you’re sharing it with loved ones or enjoying it on your own, this cake is bound to become a favorite. So roll up your sleeves, gather your ingredients, and let’s bake something unforgettable!

FAQ

Can I use store-bought frosting?

Absolutely! If you’re short on time, feel free to use store-bought frosting. However, homemade frosting adds a special touch that complements the cake perfectly.

How can I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Make sure to let it come to room temperature before serving for the best flavor.

Can I freeze this cake?

Yes! You can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before frosting.

What can I use instead of ricotta cheese?

If you can’t find ricotta cheese, mascarpone cheese can be a great alternative that still gives you that creamy texture.

Delicious Italian Cannoli Cake Recipe for Every 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

Delight in this Italian Cannoli Cake, a perfect blend of creamy filling and moist cake for any occasion!

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

• Drain ricotta cheese in a fine mesh strainer overnight.
• Mix ricotta with powdered sugar, cinnamon, vanilla, Marsala, orange zest, and chocolate chips.
• Preheat oven to 350°F and prepare cake pans.
• Whisk flour, baking powder, and salt in a bowl.
• Cream butter and sugar in stand mixer until fluffy.
• Add eggs and vanilla, mixing well.
• Gradually mix in dry ingredients and milk.
• Divide batter into pans and bake for 30-35 minutes.
• Brush cooled cakes with dark rum.
• Whip butter for frosting, then add remaining ingredients.
• Assemble the cake with cannoli filling and frosting.