Cannoli Cake with Ricotta Frosting

Introduction

This Cannoli Cake takes the classic flavors of Italian cannoli and turns them into a soft, celebratory layer cake. The cake has a tender vanilla crumb studded with mini chocolate chips, while the creamy ricotta frosting brings the familiar cannoli flavor to every bite.

A little orange zest adds a bright citrus note, and extra mini chocolate chips on top give the cake a classic cannoli-inspired finish. It’s a beautiful dessert for birthdays, holidays, dinner parties, or any special occasion.

Quick Recipe Overview

• Prep Time: 30 minutes
• Bake Time: 25–30 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 10–12
• Course: Dessert
• Cuisine: Italian-inspired

Ingredients

For the Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup unsalted butter, room temperature
• 1¾ cups granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 1¼ cups buttermilk, room temperature
• ¾ cup mini chocolate chips

For the Ricotta Frosting

• ⅓ cup whole milk ricotta cheese
• 4 oz cream cheese, room temperature
• ½ cup heavy whipping cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest, optional
• 1 cup mini chocolate chips, for topping

Step-by-Step Instructions

1. Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

Grease and line two 8-inch round cake pans with parchment paper.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the room-temperature butter and granulated sugar for about 3–4 minutes, or until light and fluffy.

This step helps create a tender cake crumb.

4. Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until incorporated.

5. Add the Buttermilk

Add the dry ingredients in three additions, alternating with the buttermilk.

Begin and end with the dry ingredients.

Mix just until the batter is combined. Avoid overmixing.

6. Add the Chocolate Chips

Gently fold the mini chocolate chips into the batter.

For more even distribution, you can lightly coat the chocolate chips with a small amount of the flour before folding them into the batter.

7. Bake the Cake

Divide the batter evenly between the prepared cake pans.

Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack.

Cool completely before frosting.

8. Make the Ricotta Frosting

Place the ricotta and cream cheese in a large bowl.

Beat until smooth and creamy.

Add the powdered sugar gradually and mix until combined.

Add the vanilla extract and optional orange zest.

In a separate bowl, whip the heavy cream until it reaches stiff peaks.

Gently fold the whipped cream into the ricotta mixture until smooth and fluffy.

9. Assemble the Cake

Place one cooled cake layer on a serving plate or cake board.

Spread a layer of ricotta frosting over the top.

Place the second cake layer on top.

Cover the top and sides of the cake with the remaining frosting.

10. Decorate

Press the mini chocolate chips around the top or sides of the cake.

You can also sprinkle them generously over the top for a classic cannoli-inspired appearance.

Refrigerate the cake for at least 30 minutes before slicing so the frosting can firm up.

Recipe Tips for Success

• Use room-temperature ingredients: Room-temperature butter, eggs, and buttermilk blend more easily and create a smoother batter.
• Don’t overmix: Stop mixing as soon as the dry ingredients disappear.
• Drain watery ricotta: If your ricotta contains excess liquid, drain it before making the frosting.
• Whip the cream separately: Whipping the cream before folding it into the frosting helps create a lighter texture.
• Cool the cake completely: Warm cake layers can soften or melt the ricotta frosting.
• Chill before serving: A short chill helps the frosting hold its shape.

Ingredient Substitutions

Buttermilk

If you don’t have buttermilk, you can make a simple substitute by adding about 1 tablespoon of lemon juice or white vinegar to milk and letting it sit for several minutes.

Ricotta

Whole milk ricotta is recommended for the richest frosting. Avoid very watery ricotta or drain it before using.

Orange Zest

The orange zest is optional. You can omit it for a more traditional vanilla-and-chocolate flavor.

Mini Chocolate Chips

Regular chocolate chips can be chopped into smaller pieces if mini chocolate chips aren’t available.

Recipe Variations

Chocolate Cannoli Cake

Add a thin layer of chocolate ganache between the cake layers for a richer chocolate flavor.

Pistachio Cannoli Cake

Add finely chopped pistachios to the frosting or sprinkle them over the finished cake.

Orange Cannoli Cake

Use the optional orange zest generously in the frosting for a stronger citrus flavor.

Chocolate Chip Cannoli Cupcakes

Bake the batter as cupcakes and top each one with ricotta frosting and mini chocolate chips.

Storage and Reheating

Because the frosting contains ricotta, cream cheese, and whipped cream, store the finished cake covered in the refrigerator.

It will keep for about 3–4 days.

Let individual slices sit at room temperature for about 10–15 minutes before serving for the best texture.

Serving Suggestions

Serve Cannoli Cake with:

• Extra mini chocolate chips
• Chopped pistachios
• Fresh strawberries
• Orange zest
• Chocolate curls
• Espresso or coffee

A light dusting of powdered sugar can also make the cake look elegant without adding another layer of decoration.

Nutrition Information

Estimated per serving, based on 12 servings:

• Calories: 560 kcal
• Protein: 8 g
• Carbohydrates: 74 g
• Fat: 27 g
• Saturated Fat: 16 g
• Fiber: 1 g
• Sugar: 49 g
• Sodium: 280 mg

Nutrition information is an estimate and can vary depending on the brands used and portion size.

Frequently Asked Questions

What is Cannoli Cake?

Cannoli Cake is a cake inspired by the flavors of traditional Italian cannoli. It combines a soft cake with creamy ricotta-based frosting and chocolate chips.

Can I make Cannoli Cake ahead of time?

Yes. The cake layers can be baked a day ahead and stored tightly covered. Assemble and frost the cake when you’re ready to serve.

Should I drain the ricotta?

If your ricotta is watery, yes. Excess liquid can make the frosting too loose. Thick, whole milk ricotta works best.

Can I leave out the orange zest?

Absolutely. The orange zest is optional and can be omitted without affecting the structure of the frosting.

Why is my ricotta frosting too thin?

The ricotta may contain excess moisture, or the cream may not have been whipped enough. Drain watery ricotta and make sure the heavy cream reaches stiff peaks before folding it into the frosting.

Does Cannoli Cake need to be refrigerated?

Yes. Since the frosting contains ricotta, cream cheese, and whipped cream, the finished cake should be refrigerated.

Can I freeze Cannoli Cake?

The cake layers can be frozen before frosting. Wrap them tightly and freeze for up to about 2 months. Thaw completely before assembling.

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Final Thoughts

Cannoli Cake is a fun way to turn the familiar flavors of an Italian cannoli into a beautiful homemade layer cake. The tender vanilla cake, mini chocolate chips, creamy ricotta frosting, and optional orange zest create a balanced combination of sweet, creamy, and citrusy flavors.