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Cannoli Cake

This Cannoli Cake is everything! What’s not to love about a dessert that combines the elements of a classic cannoli into a moist and sumptuous cake? It’s a delightful twist on everyone’s favorite Italian pastry. You’ve probably enjoyed a cannoli or two in your life, but what about turning that experience into a full-fledged cake?

That’s what this Cannoli Cake does – taking those familiar flavors and transforming them into a delectable dessert that’s bound to impress both you and your guests. It’s the kind of cake that makes celebrations even more special, be it birthdays, anniversaries, or just a weekend treat. If you’re a fan of traditional cannolis and are looking for a novel way to enjoy them, this is the recipe for you.

Why You’ll Love Cannoli Cake

  • Familiar Yet Unique: This cake brings together the iconic flavors of a cannoli but offers it in a delightful cake form, perfect for those bigger gatherings.
  • Easy to Make: No need for pastry skills here! With straightforward steps, you’ll have a bakery-quality cake in no time.
  • Creamy and Crunchy: With a moist base and a crunchy walnut layer, this cake provides a delightful play on textures.
  • Perfect for Occasions: Whether it’s a birthday party, an anniversary, or a family dinner, this cake will be a star attraction.
  • Customizable: Depending on your preferences, you can adjust the sweetness, making it just right for your taste buds.

What You Need To Make Cannoli Cake

  • Measuring cups/spoons
  • Mixing bowls
  • 2-8″ round cake pans

Ingredients You Need To Make Cannoli Cake

  • 1.1 GF Flour
  • Large eggs
  • Baking powder
  • Baking soda
  • Sugar
  • Butter
  • Vanilla extract
  • Plain Greek yogurt
  • Mini chocolate chips
  • Ricotta cheese
  • Butter
  • Vanilla extract
  • Powdered sugar
  • Pistachio
  • Mini chocolate chips
  • Mini cannolis

How To Make Cannoli Cake

  1. Start by preheating your oven to 350 degrees. Prep your cake pans by spraying them with a nonstick baking spray.
  2. In a bowl, combine sugar and butter and mix on high for 5 minutes.
  3. Add in the eggs and vanilla and continue mixing. Following this, mix in the sour cream.
  4. Slowly introduce the rest of the ingredients, blending until everything is just incorporated.
  5. Carefully pour the batter into your prepared baking dishes. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Once done, let it cool down.
  6. For the frosting, in a mixing bowl, blend the ricotta cheese, vanilla, and butter until you achieve a whipped consistency.
  7. Add 5 cups of powdered sugar to the mix and continue blending until it’s smooth. The exact amount of sugar will depend on the type of ricotta cheese you’re using.
  8. Once the cake has cooled, spread a layer of the ricotta frosting between the cakes, sprinkling 2 tbsp of mini chocolate chips in between.
  9. Frost the outside of the cake, adding a sprinkle of pistachios on top. Decorate with mini chocolate chips around the edge and complete with mini cannolis on top. Now, it’s ready to be enjoyed!

Commonly Asked Questions

Can I Use Other Nuts Instead of Pistachios?

While pistachios add a unique flavor, you can opt for other nuts like almonds or hazelnuts based on preference.

How Should I Store Leftovers?

Store the Cannoli Cake in an airtight container in the refrigerator for up to 3 days.

Can I Use Regular Flour?

The recipe specifies 1.1 GF Flour for a gluten-free version. If gluten isn’t a concern, regular flour can be used, but it may slightly alter the texture.

What If I Don’t Have Mini Cannolis?

The mini cannolis are mainly for decoration and a nod to the traditional pastry. You can skip them or use other decorative elements.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Cannoli Cake

This Cannoli Cake is everything! What’s not to love about a dessert that combines the elements of a classic cannoli into a moist and sumptuous cake? It’s a delightful twist on everyone's favorite Italian pastry. You've probably enjoyed a cannoli or two in your life, but what about turning that experience into a full-fledged cake?
Print Pin Rate
Course: Dessert
Cuisine: American
Calories: 8839kcal


  • Measuring cups/spoons
  • mixing bowls
  • 2 8" round cake pans



  • 2 1/4 cups 1.1 GF Flour
  • 3 large eggs
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 1/3 cup of sugar
  • 1 cup of butter room temp
  • 1 tbsp vanilla extract
  • 1 cup of plain Greek yogurt
  • 1 cup mini chocolate chips

Ingredients: Base layer

  • 16 oz ricotta cheese
  • 5-6 cups powdered sugar see notes below
  • 1/4 cup butter room temp
  • 1/2 tsp vanilla extract
  • 1/2 cup pistachio finely chopped
  • 1 1/2 cups mini chocolate chips
  • 2 mini cannolis


How To Make It Step-by-Step Instructions:

  • 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 sour cream.
  • 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.

How To Make It Step-by-Step Instructions:

  • 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!


Calories: 8839kcal | Carbohydrates: 1208g | Protein: 87g | Fat: 423g | Saturated Fat: 252g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 91g | Trans Fat: 10g | Cholesterol: 909mg | Sodium: 4074mg | Potassium: 1217mg | Fiber: 19g | Sugar: 1142g | Vitamin A: 10373IU | Vitamin C: 6mg | Calcium: 2309mg | Iron: 12mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

This scrumptious Cannoli Cake pays homage to the traditional Italian pastry. Each bite gives you the creaminess of the ricotta frosting complemented by the crunchiness of the pistachios and chocolate chips. It’s a dessert that tells a story, a story of tradition, innovation, and pure indulgence. Whether you’re making it for a special occasion or simply to satiate a sweet craving, this cake promises to be a memorable treat. Its easy-to-follow steps and the joy it brings to the table make it a recipe worth cherishing.

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