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Easy Cannoli Cake

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!
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 slices

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.