Description
Creamy Cannoli Cake with Chocolate Chips brings the beloved Italian dessert to life in a rich, moist layer cake. Filled and frosted with a sweet ricotta and mascarpone cream studded with mini chocolate chips, this cake delivers the classic cannoli flavor in every decadent bite—perfect for holidays, birthdays, or special celebrations.
Ingredients
Scale
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest (optional)
- 1 cup buttermilk
- For the cannoli filling:
- 1 1/2 cups ricotta cheese (drained if watery)
- 1 cup mascarpone cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3/4 cup mini chocolate chips
- For garnish (optional):
- Additional mini chocolate chips
- Powdered sugar for dusting
- Crushed cannoli shells or waffle cone pieces
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and orange zest if using.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
- Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the filling, beat together ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and creamy. Fold in mini chocolate chips.
- Once cakes are cooled, spread a generous layer of filling on top of one cake. Place the second cake on top and frost the top and sides with the remaining cannoli filling.
- Garnish with more chocolate chips, crushed cannoli shells, or powdered sugar if desired. Chill before serving for best texture.
Notes
- Make sure to drain ricotta well to avoid a runny filling.
- Chill the cake for at least 1 hour before slicing for clean layers.
- Great made a day ahead—flavors intensify overnight!
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 34g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: cannoli cake, Italian cannoli dessert, chocolate chip cannoli filling, ricotta mascarpone cake, layered cannoli cake