Name: Cannoli Cake
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: Italian-American
Ingredients: 1 box vanilla cake mix (or your favorite homemade vanilla cake recipe); 1 1/2 cups whole milk ricotta cheese; 1 cup mascarpone cheese; 1 1/2 cups powdered sugar; 1 tsp vanilla extract; Zest of 1 orange; 1/2 tsp cinnamon; 1 cup mini chocolate chips; 1/4 cup chopped pistachios (optional, for garnish); Powdered sugar (for dusting)

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Table of Contents: Cannoli Cake

Cannoli Cake

Indulge your inner Italian nonna (without the 6 a.m. kitchen wake-up call) with this luscious, no-sweat Cannoli Cake —a creamy, cinnamon-kissed showstopper that tastes like your favorite Italian cannoli dessert but comes together faster than you can say mamma mia! Perfect for birthdays, Sunday family dinners, holiday tables, or even a cozy weekend treat with a glass of espresso, this layered cannoli cake delivers all the rich, sweet, authentic flavor of a traditional cannoli—without mixing a single batter from scratch.

Introduction: Cannoli Cake

If you’ve ever stood in an Italian bakery, mesmerized by the golden, fluted shells cradling creamy ricotta filling and showered with mini chocolate chips and crunchy orange zest—this Cannoli Cake is your next indulgence. It’s not just a dessert; it’s a celebration of Italian cannoli dessert traditions, reimagined into a modern, approachable Ricotta cake cannoli masterpiece that bakes in under an hour and requires zero specialist skills. Think of it as a “cannoli in cake form,” where every bite is a harmony of creamy filling, light vanilla layers, and bursts of chocolate and crunch.

This Layered cannoli cake brings together the indulgent textures of mascarpone, ricotta, and sweetened condensed milk—the holy trinity of cannoli fillings—with the convenience of a high-quality French vanilla cake mix. It’s the ultimate compromise for busy home cooks: gourmet-level flavor with weeknight-level effort. Whether you’re hosting a dolce festa for the holidays, surprising your in-laws with a taste of Sicily, or simply treating yourself after a long day, this cake fits seamlessly into any occasion. It’s easy comfort food for family dinners, yet elegant enough to be the star of a birthday table.

Alternate Names & Variations

This recipe goes by many delicious names, depending on how you tweak it or where you find it. You might also search for:
– Ricotta Cake Cannoli (a nod to the traditional filling)
– Italian Dessert Layer Cake
– Vanilla Cannoli Delight
– Cannoli-Filled Cake
– Mascarpone & Ricotta Cake with Waffle Cone Crunch

For a citrusy twist, try this Layered cannoli cake variation with orange zest in the frosting or a splash of Amaretto liqueur for a boozy kick—perfect for adult gatherings. Some bakers even layer in actual cannoli shells as mix-ins or place them standing upright between layers for dramatic effect (more on that below!).

Ingredients: Cannoli Cake

Here’s everything you’ll need to build this show-stopping Ricotta cake cannoli:

– 1 box of French vanilla cake mix (high-quality preferred)
– 1 cup milk (whole or 2% for richness)

– 2 sticks of unsalted butter, softened (divided: 1 ½ cups for batter, ½ cup for frosting)
– 3 large eggs, room temperature
– 1 tsp ground cinnamon (for that classic Italian warmth)
– 1 tsp cocoa powder (optional, for a subtle chocolate kiss)

– 14 oz can of sweetened condensed milk (key to the creamy filling)
– 8 oz mascarpone cheese, softened (for luxurious silkiness)
– ½ cup fresh ricotta cheese (full-fat, well-drained—essential for authentic texture)

– 1 tsp pure vanilla extract (real deal, not imitation)
– ½ cup heavy cream, whipped
– 1 cup powdered sugar, sifted (for sweetness and smoothness)
– ½ cup mini chocolate chips (for that signature cannoli surprise)

– 1 cup crushed waffle cones or cannoli shells (for crunch and crust)

Note: Use full-fat dairy throughout for the best Italian cannoli dessert experience.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. This ensures easy release and a clean finish.

2. Make the cake batter: In a large bowl, combine the French vanilla cake mix, milk, 1 ½ sticks (12 tbsp) of softened butter, eggs, cinnamon, and cocoa (if using). Mix with a hand mixer on medium speed for 2 minutes until smooth and velvety. Tip: Scrape the sides for an even blend.

3. Divide batter evenly between the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Whip the heavy cream: While cakes cool, beat ½ cup heavy cream and ¼ cup of the powdered sugar in a chilled bowl until stiff peaks form. Set aside.

5. Make the cannoli filling: In a medium bowl, beat ½ stick (4 tbsp) softened butter and the remaining ¾ cup powdered sugar until creamy. Add mascarpone, ricotta, vanilla, and sweetened condensed milk. Mix until smooth and thick. Tip: Fold gently to avoid overmixing.

6. Fold in the whipped cream and ½ cup mini chocolate chips into the filling. This gives it airiness and that signature cannoli “pop.”

7. Assemble the cake: Place one cooled layer on a serving plate. Spoon about ¾ of the filling on top and smooth evenly. Sprinkle with ½ cup crushed waffle cones or cannoli shells for crunch. Place the second layer on top.

8. Frost the top only (optional): Use the remaining filling as a smooth, rustic top layer—this Ricotta cake cannoli is all about texture. Shortcut: Skip crumbing and pipe swirls with a star tip for bakery-style flair.

9. Garnish: Sprinkle remaining crushed shells, extra mini chocolate chips, and a light dusting of cocoa powder on top. Chill for at least 30 minutes before serving to set.

Recipe Card Block (Quick Reference)

Prep time: 25 minutes
Cook time: 28 minutes
Total time: 1 hour 5 minutes (plus 30 minutes chilling)
Servings: 8–10 satisfying slices
Approximate calories per slice: 480 kcal (includes all layers and fillings)
Perfect for: Weeknight family desserts, holiday parties, birthday celebrations, or as a bring-along dish to gatherings. This Layered cannoli cake is best served slightly chilled for that authentic cannoli texture.

Why This Recipe Works & Expert Tips

What makes this Cannoli Cake so special? It honors tradition while embracing convenience. The French vanilla cake base is tender and light, allowing the rich Ricotta cake cannoli filling to shine. The sweetened condensed milk cuts the tang of the mascarpone and ricotta, creating a balanced sweetness that never cloys. The crushed waffle cones mimic the crisp shell of a real Italian cannoli dessert, adding contrast without the fragility of whole shells.

Expert Tip: Drain your ricotta overnight in a cheesecloth-lined sieve if it’s too wet—this ensures the filling stays thick, not runny. For easy comfort food for family dinners, assemble the cake the night before and chill. The flavors marry overnight, deepening the cinnamon and vanilla notes. Want a gluten-free version? Substitute with a high-quality gluten-free vanilla cake mix—just ensure your waffle cones are GF too.

This recipe works because it’s foolproof, forgiving, and full of flavor—exactly what busy home cooks over 40 are looking for.

Storage, Freezing, and Reheating Tips

Store this Layered cannoli cake in an airtight container in the refrigerator for up to 5 days. The cool temperature keeps the mascarpone fresh and the crunchy shells crispy longer. For best texture, cover the top with plastic wrap lightly pressed against the frosting to prevent a skin from forming.

Can you freeze it? Yes—freeze the unfrosted cake layers wrapped tightly in plastic for up to 3 months. Thaw overnight in the fridge, then assemble with fresh filling. Note: Do not freeze assembled Ricotta cake cannoli—the fillings can become soggy or separate. To reheat, simply serve chilled. This dessert is not meant to be heated—its magic lies in its cool, creamy, crisp contrast.

For make-ahead convenience, prep the filling and crush the shells the day before. You’ll save time and stress—especially for holiday dessert tables.

People Also Ask: Cannoli Cake

How do you make a cannoli cake?

Making a cannoli cake starts with a vanilla or sponge base—here, we use French vanilla cake mix for speed. The star is the filling: a blend of mascarpone, ricotta, sweetened condensed milk, vanilla, and a touch of cinnamon. Whipped cream adds lightness, while mini chocolate chips and crushed waffle cones mimic the classic cannoli texture. Layer the filling and toppings between cake tiers, then chill before serving. This Ricotta cake cannoli method skips the shell-filling step of traditional cannoli while preserving all the flavor—ideal for easy comfort food for family dinners. It’s simple, elegant, and always a crowd-pleaser.

What are the key flavors in cannoli cake?

The key flavors in cannoli cake revolve around creamy texture and warm spice. The Italian cannoli dessert profile centers on ricotta and mascarpone for richness, balanced by sweetened condensed milk for gentle sweetness. Vanilla is the backbone, while a pinch of cinnamon adds depth—often enhanced with orange zest in traditional versions. Mini chocolate chips deliver bursts of indulgence, and crushed waffle cones or cannoli shells provide buttery, flaky crunch. The combination creates a Layered cannoli cake that’s rich but not heavy, sweet but not cloying—perfectly balanced for dessert lovers who crave complexity without complexity in the kitchen.

Can you use actual cannoli shells in the cake?

Yes! You can absolutely use actual cannoli shells in your Layered cannoli cake. Break 4–5 shells into chunks and gently fold them into the filling or sprinkle between layers for authentic crunch. For a dramatic presentation, insert whole mini shells upright between layers—they act like edible “cannoli pillars.” Just avoid over-mixing the chunks to preserve their crisp texture. Note: Whole shells soften slightly after 24 hours, so for maximum crunch, add them just before serving. This is a fun, authentic touch ideal for a Ricotta cake cannoli meant to impress at holidays or celebrations—giving the visual and textural nod to its Italian cannoli dessert roots.

What frosting is best for cannoli cake?

The best “frosting” for cannoli cake is actually a ricotta-mascarpone filling, not traditional buttercream. This creamy mixture—featuring ricotta, mascarpone, sweetened condensed milk, vanilla, and a touch of cinnamon—delivers the authentic Italian cannoli dessert experience with zero graininess or oiliness. For a light, airy texture, fold in whipped cream and a few tablespoons of powdered sugar. Avoid heavy frostings—they overpower the delicate filling. A Layered cannoli cake with this filling maintains the right balance of sweet, creamy, and crisp. Pipe it decoratively or spread it simply: either way, it’s the taste of Sicily in every bite.

Conclusion: Cannoli Cake

If you’ve been searching for a dessert that feels luxurious but doesn’t demand a pastry chef’s patience, meet your new favorite: Cannoli Cake. It’s creamy, crunchy, luscious, and deeply satisfying—like a trip to Palermo without the passport. Whether you’re serving it at Christmas, celebrating an anniversary, or just treating yourself on a Tuesday, this Ricotta cake cannoli delivers joy in every forkful.

We’d love to see your creations! Snap a photo of your Layered cannoli cake, tag us, and share how it turned out—did you go extra crunchy with shells? Add orange zest? Let us know in the comments. Buon appetito, and mangiare bene!