Cannoli Cake
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This Cannoli Cake is one of my favorite desserts to make when I want to impress without overcomplicating things. It brings together all the best parts of a traditional cannoli but in the form of a moist, flavorful cake. I love how the combination of ricotta, mini chocolate chips, and a rich vanilla cake makes it feel like a little trip to Italy—without leaving my kitchen. With about 30 minutes of prep time, it’s perfect for those days when you want something special but don’t have hours to spend baking. The fluffy frosting made with ricotta is light but decadent, and those mini cannolis on top? They’re the perfect finishing touch! Whether it’s for a family celebration or just because, this cake always gets rave reviews.
Why You’ll Love Cannoli Cake
- Easy to Make: Despite how fancy it looks, this cake comes together with simple ingredients and straightforward steps.
- Cannoli-Inspired Flavor: If you love classic cannolis, you’ll go crazy for the ricotta filling and mini chocolate chips throughout the cake.
- Impressive but Low Effort: It’s perfect for a special occasion or just because, and it looks way more complicated than it actually is!
- Rich and Creamy Frosting: The ricotta and powdered sugar frosting is fluffy, sweet, and light but still has that indulgent feel.
- Mini Cannoli Topping: Who doesn’t love an extra touch of flair? Those mini cannolis on top make the cake feel extra special.
Ingredients Needed To Make Cannoli Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Flour
- Eggs
- Baking powder
- Baking soda
- Sugar
- Butter (room temp)
- Vanilla extract
- Plain Greek yogurt
- Mini chocolate chips
- Ricotta cheese
- Powdered sugar
- Pistachios (finely chopped)
- Mini cannolis
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Cannoli Cake
- Preheat your oven to 350°F and spray two round cake pans with nonstick spray.
- In a bowl, mix the sugar and butter on high until fluffy (about 5 minutes).
- Add the eggs, vanilla extract, and Greek yogurt, mixing until smooth.
- Slowly add the dry ingredients (flour, baking powder, and baking soda) and stir until just combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool.
- For the frosting, mix ricotta cheese, vanilla, and butter until whipped.
- Gradually add powdered sugar until the frosting reaches a smooth, thick consistency.
- Spread frosting between the cake layers, sprinkle mini chocolate chips, and then frost the entire cake.
- Top with chopped pistachios, more mini chocolate chips, and finish with mini cannolis. Enjoy!
Commonly Asked Questions
Can I make this Cannoli Cake ahead of time?
Yes, you can! This cake is great to make a day in advance. Just store it in the fridge, and the flavors will continue to develop. Make sure it’s covered well to keep it moist and fresh.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. The cake will stay fresh for up to 3 days. If you have extra frosting, keep it separate and frost slices before serving.
Can I freeze this cake?
Yes, you can freeze the cake (without the frosting) for up to 3 months. Just wrap it tightly in plastic wrap and store it in a freezer-safe bag or container. Thaw it in the fridge overnight before frosting.
What can I substitute for ricotta cheese in the frosting?
If you don’t have ricotta, mascarpone cheese works as a creamy alternative. Just make sure it’s at room temperature before mixing it in. It’ll give the cake a slightly different flavor but still delicious.
Do I have to use mini cannolis on top?
Not at all! The mini cannolis are a fun decorative touch, but you can skip them or replace them with other toppings like extra chocolate chips, pistachios, or even crushed cannoli shells for a more rustic look.
Can I use regular chocolate chips instead of mini ones?
Yes, regular chocolate chips will work just fine. The mini ones just give a more delicate texture, but the flavor will be just as great with the regular size.
How do I know when the cake is done baking?
Use the toothpick test! Insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. If it’s a little sticky, give it a few more minutes, but be careful not to overbake.
Can I use a different type of nut instead of pistachios?
Yes, you can swap pistachios with chopped almonds or even hazelnuts for a different crunch and flavor twist. It’s up to your personal preference!
Cannoli Cake
Equipment
- Measuring cups/spoons
- 2 8-inch round cake pans
Video
Ingredients
Cake Layer
- 2 ¼ cups all-purpose flour (1:1 gluten-free flour)
- 3 large eggs
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 ⅓ cup of sugar
- 1 cup of butter (room temp)
- 1 tbsp vanilla extract
- 1 cup of plain Greek yogurt
- 1 cup mini chocolate chips
Ricotta Cheese Layer
- 16 ounces ricotta cheese
- 5-6 cups powdered sugar (see notes below)
- ¼ cup butter (room temp)
- ½ tsp vanilla extract
- ½ cup pistachio (finely chopped)
- 1 ½ cups mini chocolate chips
- 2 mini cannolis
Instructions
Cake Layer
- Preheat the oven to 350 degrees.
- Spray 2-8″ round cake pans with nonstick baking spray.
- In a bowl mix the sugar and butter on high for 5 minutes.
- Mix in the eggs and vanilla.
- Then mix in the greek yogurt.
- Add the rest of the ingredients and mix until just incorporated.
- Pour into the baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Allow it to cool.
Making the Ricotta Cheese Layer
- In a mixing bowl add the ricotta cheese, vanilla & butter.
- Mix on high until whipped.
- Add 5 cups of powdered sugar & mix until just smooth. Depending on if you’re using a DF ricotta cheese or full dairy will depend on if you need more powdered sugar.
- If runny add powdered sugar until frosting has your desired consistency.
- Add a layer of frosting in between the cake layer, sprinkle 2 tbsp mini choc chips.
- Frost the outside of the cake, add pistachios to the top, mini chocolate chips around edge & top with cannolis. Enjoy!
Nutrition
This Cannoli Cake is one of those desserts that hits the spot every single time. It’s rich, creamy, and brings all the flavors of a classic cannoli into an easy-to-make cake!
Is it Greek yogurt or sour cream?
Greek Yogurt 🙂
May I ask how this is dairy free if ricotta and yogurt are in the ingredients?
Hello, Danielle has used Dairy Free Ricotta and Dairy Free Yogurt.