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5 from 1 vote

Cannoli Cake

A delicious layer cake boasting all the flavors of the classic Italian dessert - ricotta, mascarpone, orange and more!
Prep Time20 mins
Cook Time25 mins
Assembly Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Italian
Keyword: Baking, Cake, Cannoli
Servings: 16 pieces
Calories: 760kcal


For the Cake:

  • 2 ½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon allspice
  • 2 sticks unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs at room temperature
  • 2 teaspoon vanilla extract
  • 15 oz. whole milk ricotta
  • ½ cup mini chocolate chips

For the Mascarpone Frosting:

  • 12 oz. mascarpone cheese softened
  • 2 sticks unsalted butter at room temperature
  • 2 pounds powdered sugar
  • 1 teaspoon vanilla extract
  • 1 orange zested and juiced
  • ½ teaspoon salt
  • ½ batch of cannoli filling recipe follows


For the cake:

  • Preheat oven to 350 degrees. Line 2 8-inch round baking pans with parchment paper, spray with baking spray, and set aside.
  • In a medium bowl whisk together the flour, baking powder, soda, salt, and allspice. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment cream the butter and the sugar together until light and fluffy, about 5 minutes, scraping down the bowl as necessary.
  • Add the eggs, one at a time, mixing well until fully incorporated and scraping down the bowl as necessary. Stir in vanilla extract.
  • Working in three batches, add the flour mixture to the wet ingredients, alternating with ½ of the ricotta and ending with dry ingredients. Scrape down the bowl to be sure everything is fully incorporated. Sprinkle chocolate chips with 1 teaspoon flour and toss to coat. Gently fold chips into batter, being sure to not overmix.
  • Divide batter among prepared pans and bake in preheated oven for 30 – 35 minutes, or until tops are golden brown and sides of cake are just beginning to pull away from pan. Remove from oven and allow to cool in pan for 10 minutes before removing from pans and allowing to cool completely.

For the frosting:

  • In the bowl of a stand mixer fitted with paddle attachment, cream together the mascarpone and the butter until smooth.
  • Add all but 2 cups of the powdered sugar, vanilla extract, orange juice and zest, and salt. Slowly incorporate powdered sugar by pulsing mixer on and off to avoid a powdered sugar explosion.
  • When well combined, increase speed to medium and whip frosting until light and fluffy.

To assemble cake:

  • Place 1 of the cooled cakes on a cakeboard and level off any uneven tops, if necessary. Pipe a boarder of frosting around the cake and fill with a thick layer of cannoli filling (recipe follows).
  • Place second cake on top and press to secure and be sure cakes are level. Cover cake with a thin layer of frosting (this is called the crumb coat) and refrigerate for 30 minutes.
  • Cover cake with remaining frosting, adding a little swirl or flourish if desired. If decorating with cannoli be sure not to fill or place cannoli on cake until just before serving.
  • Cake can be stored, covered, in fridge for up to three days. Store any un-filled cannoli shells in freezer until ready to use.


Serving: 1g | Calories: 760kcal | Carbohydrates: 97g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 137mg | Sodium: 327mg | Potassium: 86mg | Fiber: 1g | Sugar: 79g | Vitamin A: 1212IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 1mg