There’s something undeniably magical about the combination of creamy cannoli filling and tender cake that makes every bite a celebration. Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Cannoli Cake Recipes is sure to inspire your next sweet adventure. From classic twists to innovative flavors, these recipes promise to bring a taste of Italy right to your kitchen. Ready to indulge? Let’s dive in!
Classic Cannoli Cake with Ricotta Filling
Growing up in an Italian-American household, cannoli were more than just a dessert; they were a celebration of heritage and family. This Classic Cannoli Cake with Ricotta Filling brings all those cherished flavors into a stunning, shareable dessert that’s perfect for any gathering. Trust me, the first bite will transport you straight to a cozy Italian bakery.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- For the ricotta filling:
- 2 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- For the garnish:
- 1/4 cup powdered sugar
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more smoothly.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cakes from sinking.
- While the cakes cool, make the filling. In a medium bowl, mix the ricotta, powdered sugar, and vanilla until smooth. Fold in the chocolate chips.
- Once the cakes are completely cool, spread the ricotta filling over one layer, then top with the second layer.
- Dust the top with powdered sugar and sprinkle with chopped pistachios for a crunchy contrast.
Now, this cake is a masterpiece of textures—creamy ricotta, moist cake, and a hint of crunch from the pistachios. Nothing beats slicing into it and seeing those layers. For an extra touch, serve with a drizzle of chocolate sauce or a side of espresso.
Chocolate Cannoli Cake with Mascarpone Cream
Kicking off the week with a dessert that’s close to my heart, the Chocolate Cannoli Cake with Mascarpone Cream is a showstopper that never fails to impress. It’s my go-to when I want to blend the richness of chocolate with the creamy, dreamy texture of mascarpone, reminiscent of the cannolis I used to enjoy at my grandma’s house.
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the mascarpone cream:
- 16 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures the cakes come out perfectly.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This step is crucial for a lump-free batter.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined, about 2 minutes.
- Carefully stir in the boiling water. The batter will be thin; this is normal and will result in a moist cake.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the mascarpone cream from melting when applied.
- For the mascarpone cream, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, about 3-4 minutes. Tip: Chill your mixing bowl and beaters beforehand for quicker, fluffier results.
- Place one cake layer on your serving plate. Spread half of the mascarpone cream over the top. Add the second layer and cover with the remaining cream.
Now, the moment of truth. This cake is a harmonious blend of moist, chocolatey layers and lusciously creamy mascarpone, striking the perfect balance between decadent and light. Serve it chilled with a dusting of cocoa powder or chocolate shavings for an extra touch of elegance.
Lemon Cannoli Cake with Citrus Glaze
Unbelievable as it may seem, the first time I stumbled upon the idea of a Lemon Cannoli Cake with Citrus Glaze was during a lazy Sunday brunch at a friend’s house. The combination of tangy lemon and sweet, creamy cannoli filling was a revelation, and I knew I had to recreate it at home. This cake is a perfect blend of creamy, citrusy, and sweet, making it a hit for any occasion.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the cannoli filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
- For the citrus glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake cools, make the cannoli filling by mixing ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips.
- Once the cake is completely cool, spread the cannoli filling evenly over the top.
- For the glaze, whisk together powdered sugar, lemon juice, and orange juice until smooth. Drizzle over the filled cake. Tip: For a thicker glaze, add more powdered sugar; for a thinner consistency, add more juice.
This Lemon Cannoli Cake with Citrus Glaze is a delightful treat that balances the richness of the cannoli filling with the bright flavors of citrus. The texture is wonderfully moist, with a creamy filling that contrasts beautifully with the light, fluffy cake. Serve it chilled for a refreshing dessert that’s sure to impress.
Strawberry Cannoli Cake with Fresh Berries
Finally, a cake that combines the creamy delight of cannoli with the fresh, juicy burst of strawberries and berries. I stumbled upon this idea during a summer picnic when I craved something sweet yet refreshing, and this cake was the perfect answer. It’s become my go-to dessert for gatherings, and I love how it always sparks conversations.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp baking powder
- For the cannoli filling:
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1 tsp orange zest
- For the topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder; gradually add to the creamed mixture, alternating with milk. Tip: Start and end with the flour mixture to avoid overmixing.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the cannoli filling by mixing ricotta cheese, powdered sugar, chocolate chips, and orange zest until smooth.
- Once the cake is completely cool, spread the cannoli filling evenly over the top.
- Arrange the sliced strawberries, blueberries, and raspberries on top of the filling. Tip: For a more decorative look, alternate the berries in a circular pattern.
- Lightly dust the top with powdered sugar before serving.
Kindly note how the creamy cannoli filling contrasts beautifully with the fluffy cake and the tartness of the fresh berries. For an extra touch, serve each slice with a drizzle of melted chocolate or a scoop of vanilla ice cream.
Vanilla Bean Cannoli Cake with Pistachio Crust
Wow, does anyone else feel like summer is just flying by? I can’t believe it’s already mid-August, and here I am, still dreaming about that incredible Vanilla Bean Cannoli Cake with Pistachio Crust I made for my niece’s birthday last month. It was such a hit that I’ve been getting requests for the recipe left and right, so today, I’m sharing it with all of you!
Ingredients
- For the crust:
- 1 1/2 cups shelled pistachios
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- For the filling:
- 2 cups ricotta cheese, drained
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 vanilla bean, split and seeds scraped
- 1/2 tsp vanilla extract
- For garnish:
- 1/4 cup chopped pistachios
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the pistachios and granulated sugar until finely ground.
- Transfer the pistachio mixture to a bowl, add the melted butter, and mix until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
- In a large bowl, beat the ricotta, mascarpone, powdered sugar, vanilla bean seeds, and vanilla extract until smooth and creamy.
- Spread the filling evenly over the cooled crust. Chill in the refrigerator for at least 4 hours, or overnight for best results.
- Before serving, garnish with chopped pistachios and mini chocolate chips.
Zesty and rich, this cake is a delightful twist on the classic cannoli. The pistachio crust adds a nutty crunch that perfectly complements the creamy vanilla filling. Serve it with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent treat.
Espresso Cannoli Cake with Coffee Buttercream
Nothing says indulgence like combining two of my favorite things: coffee and dessert. This Espresso Cannoli Cake with Coffee Buttercream is a dream come true for anyone who loves the rich flavors of espresso paired with the creamy, sweet filling of a cannoli. I remember the first time I tried to merge these flavors; it was a game-changer in my baking adventures.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup strong brewed espresso, cooled
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the coffee buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp strong brewed espresso, cooled
- 1 tsp vanilla extract
- For the cannoli filling:
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the espresso.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, prepare the coffee buttercream by beating the butter until creamy, then gradually add the powdered sugar, espresso, and vanilla extract until smooth and fluffy.
- For the cannoli filling, mix together the ricotta cheese, powdered sugar, chocolate chips, and vanilla extract until well combined.
- Once the cakes are completely cool, spread the cannoli filling on one layer, top with the second layer, and frost the entire cake with the coffee buttercream. Tip: For a decorative touch, pipe extra buttercream around the edges.
Baking this cake fills your kitchen with an irresistible aroma, and the first bite delivers a perfect harmony of espresso and sweet cannoli flavors. Serve it with a dusting of cocoa powder or a side of espresso for an extra coffee kick.
Coconut Cannoli Cake with Toasted Coconut Flakes
Waking up to the aroma of toasted coconut takes me back to my grandmother’s kitchen, where every dessert was a labor of love. This Coconut Cannoli Cake is my modern twist on her classics, combining the creamy richness of cannoli filling with the tropical flair of coconut, all topped with crispy toasted flakes for that perfect crunch.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- For the cannoli filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1 tsp orange zest
- For the topping:
- 1 cup coconut flakes, toasted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternately add the flour and coconut milk to the butter mixture, starting and ending with the flour, mixing just until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, mix the ricotta cheese, powdered sugar, chocolate chips, and orange zest in a bowl until smooth.
- Once the cake is completely cool, spread the cannoli filling evenly over the top.
- Sprinkle the toasted coconut flakes over the filling, pressing lightly to adhere.
- Chill the cake for at least 1 hour before serving to allow the flavors to meld.
Every bite of this cake offers a delightful contrast between the moist, coconut-infused base and the creamy, citrus-tinged cannoli filling, with the toasted coconut adding a nutty depth. Serve it chilled with a drizzle of chocolate sauce for an extra indulgent touch.
Blueberry Cannoli Cake with Lemon Zest
Sometimes, the best desserts come from the simplest inspirations. I remember stumbling upon a quaint little bakery during a summer trip to Italy, where the aroma of fresh cannoli shells and sweet ricotta filled the air. That memory sparked the creation of this Blueberry Cannoli Cake with Lemon Zest, a delightful twist on the classic Italian dessert, perfect for any occasion.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup whole milk
- 1 tsp baking powder
- 1/2 tsp salt
- For the filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the garnish:
- 1/4 cup powdered sugar
- Additional blueberries and lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with the milk, until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake cools, prepare the filling by mixing the ricotta cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the blueberries.
- Once the cake has cooled, spread the ricotta filling evenly over the top. Tip: For a cleaner cut, chill the cake for an hour before serving.
- Garnish with a dusting of powdered sugar, additional blueberries, and a sprinkle of lemon zest.
Combining the creamy richness of cannoli filling with the bright flavors of lemon and blueberries, this cake is a true crowd-pleaser. Serve it chilled for a refreshing summer dessert, or enjoy it as a sweet start to your morning with a cup of coffee.
Raspberry Cannoli Cake with White Chocolate Drizzle
Oh my, do I have a treat for you today! I stumbled upon this Raspberry Cannoli Cake with White Chocolate Drizzle during a late-night baking spree, and it’s been a game-changer for my dessert repertoire. The combination of tart raspberries and sweet white chocolate is nothing short of magical.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp baking powder
- For the filling:
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 cup fresh raspberries
- For the drizzle:
- 1/2 cup white chocolate chips
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour and baking powder; gradually add to the creamed mixture, alternating with the milk. Tip: Start and end with the dry ingredients to avoid overmixing.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, mix the ricotta cheese and powdered sugar for the filling. Gently fold in the raspberries.
- Once the cake is cool, spread the filling evenly over the top.
- For the drizzle, melt the white chocolate chips with heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Tip: Don’t overheat the chocolate to prevent seizing.
- Drizzle the white chocolate over the cake and let it set before serving.
Kindly note how the creamy ricotta filling contrasts beautifully with the fluffy cake, while the white chocolate adds a luxurious finish. Serve this beauty at your next brunch for guaranteed oohs and aahs.
Pumpkin Cannoli Cake with Spiced Cream Cheese Frosting
Perfect for those cozy autumn evenings, this Pumpkin Cannoli Cake with Spiced Cream Cheese Frosting is a dream come true for pumpkin lovers. I remember the first time I experimented with this recipe; the kitchen smelled like a pumpkin spice latte, and I knew I was onto something special.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, beat the eggs, then mix in the pumpkin puree, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the frosting by beating the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, vanilla extract, cinnamon, and nutmeg, beating until the frosting is fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Once the cake is completely cool, frost it generously with the spiced cream cheese frosting.
- For an extra touch, sprinkle a little cinnamon on top before serving. Tip: Let the cake sit for an hour before serving to allow the flavors to meld beautifully.
The cake is wonderfully moist with a tender crumb, and the spiced cream cheese frosting adds a creamy, tangy contrast. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
Almond Cannoli Cake with Amaretto Syrup
Waking up to the aroma of almonds and amaretto is like a little slice of heaven, especially when it’s baked into a decadent Almond Cannoli Cake. I remember the first time I tried this recipe; it was a rainy afternoon, and I was craving something sweet yet sophisticated. This cake, with its rich flavors and creamy texture, was the perfect answer.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- For the amaretto syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup amaretto liqueur
- For the cannoli filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the amaretto syrup by combining water and sugar in a small saucepan. Bring to a boil, then simmer for 5 minutes. Remove from heat and stir in the amaretto.
- Once the cake is out of the oven, poke holes all over the top with a skewer and slowly pour the amaretto syrup over it, allowing it to soak in.
- For the cannoli filling, mix together ricotta cheese, powdered sugar, cinnamon, and chocolate chips until well combined.
- Once the cake has cooled, spread the cannoli filling over the top. Tip: For an extra touch, garnish with sliced almonds or a dusting of powdered sugar.
Unbelievably moist and bursting with almond and amaretto flavors, this cake is a showstopper. The creamy cannoli filling adds a delightful contrast in textures, making it perfect for special occasions or when you’re in the mood to treat yourself.
Caramel Cannoli Cake with Salted Caramel Sauce
Gosh, there’s something about the combination of caramel and cannoli that just screams indulgence, doesn’t it? I remember the first time I tried to merge these two flavors into a cake; it was a messy kitchen day, but oh, so worth it. This Caramel Cannoli Cake with Salted Caramel Sauce is my love letter to all dessert lovers out there, blending creamy, crunchy, and sweet in every bite.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp baking powder
For the cannoli filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1 tsp cinnamon
For the salted caramel sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for smoother mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, mix the ricotta, powdered sugar, chocolate chips, and cinnamon for the cannoli filling. Tip: Drain the ricotta overnight for a thicker filling.
- For the caramel sauce, melt the sugar in a saucepan over medium heat, stirring constantly until it turns amber. Carefully whisk in the butter, then the heavy cream, and finally the sea salt. Tip: Keep a close eye on the sugar to prevent burning.
- Once the cakes are cool, spread the cannoli filling on one layer, top with the second layer, and drizzle with the salted caramel sauce.
Every bite of this cake is a delightful contrast between the soft, moist layers and the crunchy chocolate chips in the filling, with the salted caramel adding a perfect balance of sweetness and saltiness. Serve it chilled for a firmer texture or at room temperature for a more indulgent experience.
Hazelnut Cannoli Cake with Nutella Filling
Every now and then, I stumble upon a recipe that feels like it was made just for me, and this Hazelnut Cannoli Cake with Nutella Filling is one of those magical finds. It’s a delightful twist on the classic Italian dessert, combining the crunch of hazelnuts with the creamy dreaminess of Nutella, and trust me, it’s as good as it sounds.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup hazelnuts, finely chopped
- 1 tsp baking powder
- 1/2 tsp salt
- For the Nutella filling:
- 1 cup Nutella
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- For garnish:
- 1/4 cup hazelnuts, roughly chopped
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and chopped hazelnuts.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the Nutella filling by beating together the Nutella, mascarpone, and heavy cream until smooth and spreadable. Tip: Chill the filling for 15 minutes if it’s too soft to spread.
- Once the cake is completely cool, slice it horizontally into two layers. Spread the Nutella filling between the layers and on top.
- Garnish with roughly chopped hazelnuts and a dusting of powdered sugar.
Absolutely divine, this cake strikes the perfect balance between nutty and sweet, with layers that melt in your mouth. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Orange Cannoli Cake with Candied Orange Peel
Delightfully combining the zest of oranges with the creamy richness of cannoli filling, this cake is a celebration of flavors that will transport you straight to a sunny Italian piazza. I remember the first time I tried a version of this cake at a small bakery in Sicily; it was love at first bite, and I’ve been perfecting my own recipe ever since.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1 tbsp orange zest
- 2 tsp baking powder
- 1/2 tsp salt
- For the cannoli filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1 tsp vanilla extract
- For the candied orange peel:
- 2 oranges
- 1 cup water
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the orange zest.
- Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the cannoli filling by mixing ricotta, powdered sugar, chocolate chips, and vanilla extract until smooth. Tip: For extra creaminess, strain the ricotta overnight.
- For the candied orange peel, thinly peel the oranges, avoiding the white pith. Boil the peels in water for 5 minutes, drain, then simmer in a syrup of water and sugar for 15 minutes. Tip: Save the syrup for cocktails or drizzle over the cake.
- Once the cake is cool, spread the cannoli filling over the top and garnish with candied orange peel.
Every bite of this cake offers a harmonious blend of textures, from the soft sponge to the creamy filling and the chewy, sweet orange peel. Serve it with a dusting of powdered sugar or a side of vanilla ice cream for an extra indulgent treat.
Tiramisu Cannoli Cake with Marsala Soaked Layers
After a recent trip to Italy, I found myself obsessed with combining the creamy delight of tiramisu with the crispy shell of a cannoli. This Tiramisu Cannoli Cake with Marsala Soaked Layers is my love letter to both desserts, perfect for when you can’t decide between the two.
Ingredients
- For the cake layers:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup Marsala wine
- For the filling:
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp cocoa powder
- For assembly:
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup Marsala wine
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the flour, alternating with the Marsala wine, until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, whip the heavy cream to stiff peaks, then fold in the mascarpone and powdered sugar until smooth.
- Mix the cooled coffee with the additional Marsala wine. Brush this mixture over the cooled cake layers to moisten.
- Spread the mascarpone filling between the layers and over the top of the cake. Tip: For a decorative touch, use a piping bag to apply the filling.
- Sprinkle the top with cocoa powder and mini chocolate chips before serving.
Perfectly balancing the richness of mascarpone with the bold flavors of coffee and Marsala, this cake is a showstopper. Serve it chilled to let the flavors meld beautifully together, or garnish with fresh berries for a pop of color.
Peanut Butter Cannoli Cake with Chocolate Ganache
How many times have you found yourself staring into your pantry, craving something sweet but wanting to step outside the usual cookie or brownie routine? That’s exactly where I was last weekend, leading me to create this Peanut Butter Cannoli Cake with Chocolate Ganache—a decadent twist on the classic Italian dessert that’s surprisingly simple to make.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- For the cannoli filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1 tsp orange zest
- For the chocolate ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the peanut butter, butter, and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature to avoid lumps.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake cools, prepare the cannoli filling by mixing the ricotta cheese, powdered sugar, mini chocolate chips, and orange zest in a bowl until smooth.
- Once the cake is completely cool, spread the cannoli filling evenly over the top.
- For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate chips in a bowl and let sit for 2 minutes before stirring until smooth. Tip: Use a high-quality chocolate for the ganache to ensure a rich flavor.
- Pour the ganache over the cannoli filling, allowing it to drip down the sides of the cake.
- Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
Getting this cake to the table is always a challenge in my house—everyone wants a slice the moment they see it. The combination of creamy peanut butter cake, rich cannoli filling, and silky chocolate ganache is irresistible. Serve it with a dusting of powdered sugar or a side of fresh berries for an extra special touch.
Mint Chocolate Cannoli Cake with Fresh Mint Leaves
Unbelievable as it may seem, I stumbled upon the idea for this Mint Chocolate Cannoli Cake during a late-night fridge raid, where a handful of fresh mint leaves and a leftover cannoli shell inspired a dessert that’s become a staple in my kitchen. It’s a playful twist on the classic Italian cannoli, blending the refreshing zing of mint with the rich depth of chocolate, all wrapped up in a cake that’s as fun to make as it is to eat.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- For the mint filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup finely chopped fresh mint leaves
- 1/2 tsp peppermint extract
- For garnish:
- 1/4 cup mini chocolate chips
- Fresh mint leaves
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For extra ease, line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Stir until just combined. Tip: Avoid overmixing to keep the cake light and fluffy.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the mint filling by mixing the ricotta cheese, powdered sugar, chopped mint leaves, and peppermint extract in a medium bowl until smooth. Tip: For a smoother filling, blend the ingredients in a food processor.
- Once the cake has cooled, spread the mint filling evenly over the top. Sprinkle with mini chocolate chips and garnish with fresh mint leaves.
This cake is a delightful contrast of textures, from the soft, moist cake base to the creamy, slightly tangy mint filling, all topped off with the crunch of chocolate chips. Try serving it with a scoop of vanilla ice cream to balance the minty freshness with a touch of sweetness.
Cherry Cannoli Cake with Maraschino Cherry Topping
Wow, does anyone else feel like summer is the perfect time to indulge in all things cherry? I know I do, especially when it comes to desserts. That’s why I’m so excited to share this Cherry Cannoli Cake with Maraschino Cherry Topping recipe with you today. It’s a delightful twist on the classic cannoli, combining the creamy, rich flavors we all love with the sweet, tangy burst of cherries. Trust me, it’s as delicious as it sounds!
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp baking powder
- For the cannoli filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 cup mini chocolate chips
- For the topping:
- 1 cup maraschino cherries, drained
- 1/4 cup cherry juice (from the maraschino cherries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add this to the creamed mixture, alternating with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake cools, prepare the cannoli filling by mixing the ricotta cheese, powdered sugar, and cinnamon until smooth. Fold in the mini chocolate chips.
- Once the cake has cooled, spread the cannoli filling evenly over the top.
- Arrange the maraschino cherries on top of the filling and drizzle with the cherry juice for extra flavor and a beautiful finish. Tip: For an extra touch, sprinkle some additional mini chocolate chips over the top before serving.
Absolutely divine! The combination of the moist cake, creamy cannoli filling, and sweet cherry topping creates a dessert that’s both rich and refreshing. Serve it chilled for a summery treat that’s sure to impress at any gathering.
Banana Cannoli Cake with Caramelized Bananas
Bananas have always been my go-to ingredient when I’m looking to add a natural sweetness and moisture to my baking. This time, I decided to take it up a notch by combining them with the classic Italian cannoli flavors, resulting in a dessert that’s both familiar and excitingly new.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup whole milk
- 1 tsp vanilla extract
- For the caramelized bananas:
- 2 bananas, sliced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- For the cannoli filling:
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the mashed bananas, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the caramelized bananas. Melt the butter in a skillet over medium heat, add the banana slices and brown sugar, and cook until the bananas are golden and the sugar has caramelized, about 3-4 minutes. Tip: Keep an eye on them to prevent burning.
- For the cannoli filling, mix the ricotta cheese, powdered sugar, cinnamon, and chocolate chips in a bowl until well combined.
- Once the cake has cooled, spread the cannoli filling over the top and arrange the caramelized bananas on top of the filling.
So there you have it—a cake that’s wonderfully moist from the bananas, with a creamy, spiced cannoli filling and the sweet crunch of caramelized bananas on top. It’s a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating yourself on a lazy weekend.
Gingerbread Cannoli Cake with Molasses Frosting
Picture this: a cozy winter evening, the scent of ginger and molasses wafting through the air, and a cake that combines the best of gingerbread and cannoli into one unforgettable dessert. I stumbled upon this idea when I had leftover cannoli filling and a craving for something spicy and sweet—thus, the Gingerbread Cannoli Cake was born.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 cup hot water
- For the frosting:
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon.
- In a large bowl, beat the butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Add the molasses and egg to the butter mixture, beating until well combined.
- Alternately add the dry ingredients and hot water to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Tip: Adding water in stages prevents the batter from becoming too thin.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the frosting by beating the ricotta, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips. Tip: For a smoother frosting, strain the ricotta before using.
- Once the cake is completely cool, spread the frosting evenly over the top.
Unbelievably moist and packed with warm spices, this cake is a showstopper. The molasses frosting adds a creamy contrast to the spicy cake, while the chocolate chips offer little bursts of sweetness. Serve it with a dusting of powdered sugar or a side of vanilla ice cream for an extra indulgent treat.
Conclusion
Zesty flavors and creamy delights await in our roundup of 20 Delicious Cannoli Cake Recipes! Perfect for home cooks looking to sweeten their baking repertoire, each recipe promises a slice of heaven. We’d love to hear which one stole your heart—drop a comment below and don’t forget to share your favorite on Pinterest. Happy baking!
