Name: Cannoli Layer Cake Recipe
Prep time: PT-492606H20M58S
Cook time: PT-492606H20M58S
Total time: 8 h 45 min
Cuisine: Italian
Ingredients: 3/4 cups (189g/6 oz) ricotta cheese; 3/4 cups (170g/6 oz) mascarpone cheese*; 1 1/3 cups (154g) powdered sugar; 1/4 cup (43g) mini chocolate chips; 2 1/2 cups (325g) all-purpose flour (measured properly); 2 tsp baking powder; 1/4 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup (112g) unsalted butter, room temperature; 1/2 cup (120ml) vegetable oil; 1 cup (207g) sugar; 1/2 cup (112g) light brown sugar; 1 tbsp vanilla extract; 4 large eggs; 1/2 cup (120ml) milk; 3/4 cup (173g) sour cream; 1 cup (280g) unsalted butter, room temperature; 12 oz (339g) mascarpone cheese, cool but not cold*; 8-9 cups (920g-1035g) powdered sugar; 1 tsp vanilla extract; 1 cup (169g) mini chocolate chips

Print Recipe·4 from 1 review

If you’re craving a dessert that perfectly captures the creamy, crunchy magic of traditional cannoli but in a towering, show-stopping form, this Cannoli Layer Cake Recipe is exactly what you need. It’s a luscious, layered celebration of ricotta and mascarpone cheeses, warm cinnamon-spiced cake, and bursts of mini chocolate chips throughout. Every bite somehow marries the classic flavors of the beloved Italian treat with the comforting, sliceable joy of cake, making it a total crowd-pleaser and a sweet centerpiece that’s hard to resist. Whether you’re baking for a special occasion or just because, this recipe will quickly become a favorite you’ll want to share with all your closest friends.

Ingredients You’ll Need

A white marbled surface holds a neat arrangement of small clear glass bowls and measuring cups filled with baking ingredients. In the top left, a clear glass measuring cup contains white milk next to another with light yellow vegetable oil. Moving center top, a small white bowl of pale sour cream sits beside a larger clear bowl filled with white powdered sugar. In the middle row, a small white bowl holds creamy mascarpone cheese on the left, with a clear bowl of dark mini chocolate chips in the center and a small mound of white baking soda to the right. Near the center bottom, a white bowl has light ricotta cheese. Three white eggs rest in a small clear bowl next to a tiny bowl of brown cinnamon. Below, a large clear bowl contains white all-purpose flour. Two sticks of light yellow butter are placed in front of these bowls with a small white bowl of white sugar nearby, along with a small bowl of light brown sugar. Scattered around are small amounts of white baking powder, white salt, and clear vanilla extract in tiny bowls. photo taken with an iphone --ar 4:5 --v 7

These ingredients might look simple and familiar, but each plays a crucial role in building the perfect balance of flavor, texture, and richness in your Cannoli Layer Cake Recipe. From the tangy ricotta to the warm cinnamon and sweet mini chocolate chips, every element works in harmony to make this cake truly exceptional.

Ricotta cheese (3/4 cups): Strained to ensure a creamy, thick filling without excess moisture.
Mascarpone cheese (3/4 cups plus 12 oz): Adds smooth richness to both filling and frosting, lending that classic cannoli cream taste.
Powdered sugar (1 1/3 cups plus 8-9 cups): Sweetens the filling and frosting without graininess.
Mini chocolate chips (1/4 cup plus 1 cup): Little bursts of chocolate that evoke cannoli’s signature chocolate-dipped shell.
All-purpose flour (2 1/2 cups): The base for the tender yet sturdy cake layers.
Baking powder and baking soda (2 tsp, 1/4 tsp): Responsible for light and fluffy texture.
Ground cinnamon (1 tsp): Adds subtle warmth and depth reminiscent of classic cannoli spices.
Salt (1/2 tsp): Balances sweetness and enhances flavors.
Unsalted butter (1/2 cup and 1 cup): Provides buttery richness; one batch for cake, one for frosting.
Vegetable oil (1/2 cup): Keeps the cake moist and tender.
Granulated sugar and light brown sugar (1 cup and 1/2 cup): Offer sweetness with a hint of caramel from the brown sugar.
Vanilla extract (1 tbsp plus 1 tsp): Enhances overall flavor and aroma.
Large eggs (4): Bind ingredients and contribute to cake structure.
Milk (1/2 cup): Adds moistness and richness.
Sour cream (3/4 cup): Boosts tenderness and adds subtle tanginess to the cake layers.

How to Make Cannoli Layer Cake Recipe

Step 1: Strain the Ricotta

This step is the secret to a luxurious, non-watery filling. Using a couple of layers of cheesecloth, you’ll strain the ricotta for at least 4 hours or even overnight in the fridge. This removes excess liquid, giving you that perfect thick creaminess that holds up beautifully in the layers of cake.

Step 2: Prepare the Filling

Once your ricotta is strained, gently combine it with mascarpone cheese and powdered sugar. Mix just until well incorporated to avoid thinning the mascarpone. This filling is softer than a typical frosting, so chilling it for a few hours helps it firm up and makes assembling the cake much easier.

Step 3: Bake the Cake Layers

Preheat your oven to 350°F and prepare three 8-inch pans with parchment and greased sides. Combine your dry ingredients — flour, baking powder, soda, cinnamon, and salt. In a separate bowl, cream butter, oil, sugars, and vanilla until fluffy. Add eggs one at a time, then alternate adding dry ingredients with milk and sour cream. Pour the batter evenly into pans and bake for 20-24 minutes until the cake springs back with a few crumbs on a toothpick.

Step 4: Make the Buttercream Frosting

For this frosting, blend unsalted butter with mascarpone cheese carefully so it stays smooth and not watery. Add powdered sugar gradually to achieve a good spreading consistency, and finish with vanilla extract. Avoid over mixing to keep it from separating and ensure a velvety finish that’s perfect for frosting the cake.

Step 5: Assemble the Cake

Trim the domed tops off each cake layer for a flat stacking surface. Start with one cake layer, pipe a frosting dam around the edge to hold the filling, then spread half your filling inside. Repeat for the second layer. After topping with the final cake layer, crumb coat the outside and chill until firm. Finish frosting the outside and decorate with mini chocolate chips pressed around the bottom and piped edges for that classic cannoli flair.

How to Serve Cannoli Layer Cake Recipe

A slice of three-layer yellow cake sits on a white ornate plate with some chocolate chips scattered around the base. Each cake layer is light yellow with a soft, fluffy texture. Between the layers is a creamy white frosting mixed with small chocolate chips. The top layer is covered with smooth white frosting, with a small pile of chocolate chips garnishing the edge. The background shows more cake pieces and a white marbled surface with some pink flowers nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really elevate your presentation, consider adding a sprinkle of crushed pistachios or extra mini chocolate chips on top. A dusting of powdered sugar or even some fresh mint leaves adds a bright contrast, making each slice not just delicious but picture-perfect.

Side Dishes

This cake pairs wonderfully with a simple espresso or a glass of sweet dessert wine to complement its richness. Fresh berries or a light fruit salad offer a refreshing counterpoint to the creamy, decadent layers.

Creative Ways to Present

Try serving your Cannoli Layer Cake Recipe with individual slices plated alongside dollops of whipped cream and chocolate shavings. For parties, cut bite-sized cubes served on skewers with fresh berries make an irresistible, elegant treat that invites guests to indulge.

Make Ahead and Storage

Storing Leftovers

Leftover cake should be stored covered in the refrigerator to keep the filling and frosting fresh. Wrapped well or kept in an airtight container, it will stay moist and flavorful for about 3-4 days.

Freezing

You can freeze the cake either fully assembled or by layers. Wrap individual layers tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and reassemble or frost fresh. This is a great way to prepare ahead for celebrations.

Reheating

Since this is a delicate, creamy cake, reheating is not recommended. If you want to soften the frosting a bit for serving, simply let slices sit at room temperature for 15-20 minutes before enjoying.

FAQs

Can I use regular ricotta without straining it?

While you can skip straining, your filling may be thinner and more watery, which makes it harder to work with and could affect the cake’s texture. Straining is highly recommended for the best results.

Is mascarpone cheese essential for this cake?

Mascarpone adds a unique creamy richness that’s key to the authentic cannoli flavor and smooth frosting. Cream cheese is not a good substitute because it has a tangier, denser texture and taste.

Can I make this cake gluten-free?

With some careful substitutions using a good all-purpose gluten-free flour blend, you can adapt this cake. Just make sure the blend contains xanthan gum or add it separately for structure.

How do I prevent the mascarpone in the frosting from becoming watery?

The trick is gentle mixing at low speeds and adding powdered sugar slowly. Over mixing or high speed can break the emulsion and cause separation, so take your time for a perfect frosting consistency.

How far in advance can I make this cake?

You can bake the cake layers and prepare the filling and frosting up to 2 days ahead. Store layers and filling separately in the fridge and assemble on the day you want to serve for maximum freshness.

Final Thoughts

The Cannoli Layer Cake Recipe brings the joy of classic Italian pastry into an unforgettable cake that’s creamy, moist, and utterly delightful with every slice. If you love cannoli or just adore decadently textured cakes, this recipe is guaranteed to become a treasured favorite. So grab your mixing bowls and share this treat at your next gathering — I promise it will leave everyone asking for seconds!