Imagine all the flavors you love from a classic Italian cannoli wrapped up into a luscious, easy-to-make cake. That’s exactly what this Easy Cannoli Cake delivers! Every bite is infused with creamy ricotta, mini chocolate chips, and the signature light sweetness of a traditional cannoli filling—all without the need to fry a single shell. It’s the perfect solution for when you crave the elegance of cannoli but want the simplicity of a homemade cake.
Cannoli are beloved for their crisp shells and rich, sweet fillings. However, making traditional cannoli at home can be a bit daunting—from rolling the dough to deep-frying the shells. With this Easy Cannoli Cake recipe, you can bypass all the complicated steps without sacrificing any of the authentic flavors. It’s a dream come true for dessert lovers and home bakers alike.
What makes this cake so exceptional is its clever use of a light, fluffy vanilla cake base paired with a silky ricotta and mascarpone frosting. Layered together, it creates an indulgent dessert that’s both airy and satisfyingly rich. And don’t worry—we’ve carefully designed this recipe to be free of alcohol, pork, and bacon. If you want an added crunch, you can top it with crushed pistachios or even a sprinkle of mini chocolate chips.
The cake is versatile enough to be the centerpiece at an elegant dinner party or a casual weekend gathering. Its refreshing taste and creamy texture also make it a wonderful choice for summer events or holiday feasts. Plus, it looks absolutely stunning when presented on a cake stand, dusted lightly with powdered sugar, and garnished with bright, festive toppings.
One of the best things about this recipe is how forgiving it is. You don’t have to be a professional baker to nail this cake. With just a few simple steps and accessible ingredients, you can create a show-stopping dessert that tastes like it came straight from a fine Italian bakery.
The ricotta filling, typically used in traditional cannoli, is the star of this cake. We’ve added a touch of mascarpone cheese to give it an even richer texture and flavor. The mini chocolate chips sprinkled throughout provide delightful bursts of chocolate in every bite, perfectly balancing the creamy filling.
Moreover, this cake can be made ahead of time, making it a stress-free option for entertaining. The flavors actually improve after a few hours in the fridge, allowing everything to meld together beautifully. It’s an ideal make-ahead dessert that gives you more time to enjoy your guests.
If you’re looking for a way to impress friends and family without spending hours in the kitchen, this cake is your new best friend. It comes together effortlessly and delivers maximum flavor with minimal fuss.
In terms of presentation, a little dusting of powdered sugar or a scattering of mini chocolate chips can elevate the cake into a bakery-worthy masterpiece. It’s a dessert that brings a sense of occasion, whether you’re serving it after a Sunday dinner or featuring it on a festive dessert table.
And if you’re concerned about dietary preferences, you’ll be pleased to know that this cake can easily be adapted. Gluten-free flour can be used for the cake layers, and there are plenty of dairy-free ricotta substitutes on the market if needed.
There’s something truly heartwarming about bringing a slice of Italian tradition to your table. This cake captures the spirit and essence of the classic cannoli while being accessible to any home baker.
The best part? Every time you slice into this cake, you’re met with the beautiful layers of vanilla cake and creamy filling, dotted with tiny, luscious chocolate chips. Each forkful is a perfect blend of sweetness, texture, and flavor.
Whether you’re an avid cannoli fan or just someone who loves a rich, creamy dessert, this Easy Cannoli Cake will become one of your favorites. Prepare to wow everyone who gets a taste!
Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 2 hours (optional, but recommended)
Total Time: 2 hours 55 minutes
Ingredients:
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Cannoli Filling/Frosting:
- 1 1/2 cups ricotta cheese (drained well)
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Optional Garnishes:
- Additional mini chocolate chips
- Powdered sugar for dusting
- Crushed pistachios
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.
- Divide batter evenly between the prepared pans.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- For the filling, beat ricotta, mascarpone, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the mini chocolate chips.
- Once cakes are fully cooled, spread a thick layer of the filling on top of one cake layer.
- Place the second cake layer on top and spread the remaining filling over the top and sides of the cake.
- Garnish with extra mini chocolate chips, a dusting of powdered sugar, or crushed pistachios if desired.
- Chill the cake for at least 2 hours before serving for best flavor.
Tips:
- Drain ricotta cheese very well to avoid a watery filling.
- Use good quality mascarpone and ricotta for the best flavor.
- Let the cake chill to allow the flavors to meld beautifully.
- Lightly toast pistachios before using them as garnish for extra flavor.
- Serve slightly chilled for the best texture.
Why You Will Love This Recipe:
- Brings the flavor of traditional cannoli into an easy-to-make cake.
- No frying, no fuss!
- Beautiful presentation for any occasion.
- Make-ahead friendly—perfect for stress-free entertaining.
- Creamy, dreamy, and completely irresistible.
Summary:
This Easy Cannoli Cake captures the iconic flavors of the beloved Italian pastry without the hassle of deep-frying. Light vanilla cake layers meet rich ricotta-mascarpone filling dotted with mini chocolate chips, creating a dreamy dessert perfect for celebrations, family dinners, or any special occasion. It’s elegant, delicious, and sure to become a favorite!
Easy Cannoli Cake
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Cannoli Filling/Frosting:
- 1 1/2 cups ricotta cheese drained well
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Optional Garnishes:
- Additional mini chocolate chips
- Powdered sugar for dusting
- Crushed pistachios
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.
- Divide batter evenly between the prepared pans.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- For the filling, beat ricotta, mascarpone, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the mini chocolate chips.
- Once cakes are fully cooled, spread a thick layer of the filling on top of one cake layer.
- Place the second cake layer on top and spread the remaining filling over the top and sides of the cake.
- Garnish with extra mini chocolate chips, a dusting of powdered sugar, or crushed pistachios if desired.
- Chill the cake for at least 2 hours before serving for best flavor.
Notes
- Drain ricotta cheese very well to avoid a watery filling.
- Use good quality mascarpone and ricotta for the best flavor.
- Let the cake chill to allow the flavors to meld beautifully.
- Lightly toast pistachios before using them as garnish for extra flavor.
- Serve slightly chilled for the best texture.
