Aren’t cannoli cakes just the ultimate celebration of Italian-American baking? Imagine that classic cannoli filling—creamy ricotta, sweet chocolate chips, maybe a hint of orange zest—transformed into a stunning, shareable cake. Whether you’re planning a special gathering or just craving a showstopping dessert, we’ve gathered 25 irresistible recipes that bring that beloved cannoli magic to your table. Get ready to find your new favorite!
Classic Italian Cannoli Layer Cake
Tired of the same old desserts? This cannoli layer cake brings that classic Italian pastry shop flavor right to your kitchen. You get creamy ricotta filling, crunchy shells, and chocolate chips in every slice—it’s like your favorite cannoli, but in cake form!
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the cake layers:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
For the cannoli filling:
– 2 cups whole milk ricotta cheese, drained
– 1 cup powdered sugar
– 1/2 cup mini chocolate chips
– 1 tsp ground cinnamon
For assembly:
– 1 cup heavy whipping cream
– 1/2 cup crushed cannoli shells
– 2 tbsp powdered sugar (for whipped cream)
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour and baking powder.
5. Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with flour, mixing just until combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cakes cool, make the filling: in a medium bowl, combine the drained ricotta, 1 cup powdered sugar, cinnamon, and mini chocolate chips.
10. In another bowl, whip the heavy cream with 2 tbsp powdered sugar until stiff peaks form.
11. Fold half of the whipped cream into the ricotta mixture until smooth.
12. Place one cake layer on a serving plate and spread all of the ricotta filling evenly over the top.
13. Top with the second cake layer and frost the entire cake with the remaining whipped cream.
14. Press the crushed cannoli shells onto the sides of the cake for decoration.
15. Refrigerate the cake for at least 2 hours before serving to let the flavors meld.
Keep this cake chilled until you’re ready to serve—the creamy filling stays perfect that way. You’ll love the contrast between the soft cake layers, rich ricotta, and crunchy shell pieces. For a fun twist, top individual slices with extra chocolate chips or a drizzle of melted chocolate.
Chocolate Chip Cannoli Poke Cake
Satisfy your sweet tooth with this mashup of two beloved desserts! You get the moist, chocolate-studded cake of a classic poke cake combined with the creamy ricotta filling of a cannoli. It’s easier than you think to make, and everyone will ask for seconds.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the Cake:
– 1 box (15.25 oz) chocolate fudge cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
– 1 cup mini chocolate chips
For the Cannoli Filling:
– 2 cups whole milk ricotta cheese
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup mini chocolate chips
For the Topping:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1/4 cup mini chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, combine the cake mix, eggs, oil, and water. Beat with a mixer on medium speed for 2 minutes, until smooth.
3. Fold 1 cup of mini chocolate chips into the cake batter gently to avoid overmixing.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
7. While the cake cools, make the cannoli filling. In a medium bowl, whisk together the ricotta, 1 cup of powdered sugar, and vanilla until smooth.
8. Fold 1/2 cup of mini chocolate chips into the ricotta mixture.
9. Use the handle of a wooden spoon to poke holes all over the top of the warm cake, spacing them about 1 inch apart.
10. Spread the cannoli filling evenly over the cake, pressing it gently into the holes with a spatula.
11. For the topping, beat the heavy cream and 2 tablespoons of powdered sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 3-4 minutes.
12. Spread the whipped cream over the cannoli layer.
13. Sprinkle the remaining 1/4 cup of mini chocolate chips on top.
14. Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Absolutely divine! The cake becomes incredibly moist from soaking up the creamy ricotta, while the whipped topping adds a light, airy contrast. For a fun twist, serve individual slices with a dusting of cocoa powder or a drizzle of chocolate sauce.
Ricotta-Filled Cannoli Bundt Cake
Let’s be real—sometimes you want cannoli, sometimes you want cake, and sometimes you just want the best of both worlds. This Ricotta-Filled Cannoli Bundt Cake is exactly that: a moist, spiced cake with a sweet, creamy ricotta filling that bakes right in. You get that classic cannoli flavor in every slice without any fussy frying.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
For the cake batter:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups whole milk
For the ricotta filling:
- 2 cups whole-milk ricotta cheese
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan with non-stick baking spray, making sure to get into all the crevices.
- In a medium bowl, whisk together the 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg. Set this dry mixture aside.
- In a large bowl, use an electric mixer on medium speed to beat the 1 cup softened unsalted butter and 1 3/4 cups granulated sugar together for 3 minutes, until light and fluffy. Tip: Properly creaming the butter and sugar is key for a tender cake crumb.
- Add the 4 large eggs to the butter mixture one at a time, beating well after each addition. Beat in the 2 teaspoons pure vanilla extract.
- With the mixer on low speed, add the dry flour mixture and the 1 1/2 cups whole milk to the butter mixture alternately, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Pour half of the cake batter into the prepared Bundt pan, spreading it evenly.
- In a clean medium bowl, stir together the 2 cups ricotta cheese, 1/2 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth. Gently fold in the 1/2 cup mini chocolate chips.
- Carefully spoon all of the ricotta filling mixture over the batter in the pan, keeping it in the center and leaving a border around the edges.
- Top the filling with the remaining cake batter, spreading it gently to cover the filling completely. Tip: A small offset spatula helps spread the top layer without disturbing the filling.
- Bake at 350°F for 50 to 55 minutes, or until a long wooden skewer inserted into the cake part (not the filling) comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then, invert it onto the rack to cool completely. Tip: Letting it cool slightly helps it release cleanly from the pan.
- While the cake cools, make the glaze by whisking the 1 cup powdered sugar, 2 tablespoons whole milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Add the extra 1 tablespoon milk if needed for a pourable consistency.
- Drizzle the glaze over the completely cooled cake.
Very moist and fragrant with cinnamon, each slice reveals a ribbon of sweet, creamy ricotta studded with melty chocolate chips. Serve it with a dusting of powdered sugar and a side of strong espresso for the ultimate Italian-inspired treat.
Lemon Zest Cannoli Sheet Cake
Dessert lovers, you’re in for a treat. This lemon zest cannoli sheet cake brings all the creamy, citrusy goodness of classic cannoli into an easy, shareable cake. It’s perfect for feeding a crowd without the fuss of filling individual shells.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ¾ cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 2 tbsp fresh lemon juice
– 2 tsp lemon zest
– 1 tsp vanilla extract
For the cannoli filling:
– 2 cups ricotta cheese, drained
– 1 cup powdered sugar
– ½ cup mini chocolate chips
– 1 tsp lemon zest
– ½ tsp vanilla extract
For garnish:
– ¼ cup powdered sugar
– 2 tbsp mini chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy. Tip: Make sure your butter is at room temperature for even mixing.
4. Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in the lemon juice, 2 tsp lemon zest, and vanilla extract until combined.
6. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour, mixing on low speed just until incorporated. Tip: Don’t overmix the batter to keep the cake tender.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 28–30 minutes, until a toothpick inserted into the center comes out clean. Tip: Check at 28 minutes to avoid overbaking.
9. Let the cake cool completely in the pan on a wire rack for about 1 hour.
10. While the cake cools, make the filling: In a medium bowl, stir together the ricotta, 1 cup powdered sugar, ½ cup mini chocolate chips, 1 tsp lemon zest, and ½ tsp vanilla extract until smooth.
11. Once the cake is cool, spread the cannoli filling evenly over the top with a spatula.
12. Sprinkle the remaining 2 tbsp mini chocolate chips over the filling, then dust with ¼ cup powdered sugar using a fine-mesh sieve.
13. Slice into 16 squares and serve immediately, or refrigerate for up to 2 hours for a firmer texture.
Buttery, moist cake meets a creamy, tangy filling studded with chocolate chips. The lemon zest brightens every bite, making it a refreshing twist on a classic. Serve it chilled for a cool, dessert-like experience or at room temperature for a softer, more cakey feel—either way, it’s a crowd-pleaser that disappears fast.
Pistachio Mascarpone Cannoli Cake
Gather around, because I’m about to share a dessert that’s basically a giant, sliceable cannoli—it’s the Pistachio Mascarpone Cannoli Cake. You get all that creamy, nutty goodness in a stunning layered cake that’s surprisingly doable. Trust me, it’s a showstopper that’ll have everyone asking for seconds.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
For the cake layers:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract
For the filling:
– 16 oz mascarpone cheese, at room temperature
– 1 cup powdered sugar
– 1 cup heavy cream
– 1/2 cup shelled pistachios, finely chopped
– 1/2 tsp vanilla extract
For assembly:
– 1/2 cup shelled pistachios, chopped (for garnish)
– 1/4 cup mini chocolate chips (optional)
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line them with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Add the softened unsalted butter to the dry ingredients and use an electric mixer on medium speed to blend until the mixture looks like coarse crumbs, about 2 minutes.
4. In a separate bowl, lightly beat the 3 large eggs, then stir in the buttermilk and vanilla extract until smooth.
5. Gradually pour the wet mixture into the dry ingredients, mixing on low speed just until the batter is smooth and no streaks remain—be careful not to overmix to keep the cake tender.
6. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
7. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely—this prevents them from becoming soggy.
9. While the cakes cool, make the filling: in a large bowl, beat the mascarpone cheese and powdered sugar with an electric mixer on medium speed until creamy, about 2 minutes.
10. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture along with the finely chopped pistachios and vanilla extract until fully incorporated.
11. Once the cakes are completely cool, place one layer on a serving plate and spread half of the filling evenly over the top, leaving a small border around the edge.
12. Top with the second cake layer and spread the remaining filling over the top and sides of the cake, using an offset spatula for a smooth finish.
13. Press the chopped pistachios for garnish onto the sides of the cake and sprinkle mini chocolate chips on top if using, then refrigerate for at least 1 hour to set.
What you’ll love is the contrast: the cake layers are soft and moist, while the filling is luxuriously creamy with a delightful crunch from the pistachios. Serve it chilled with a drizzle of honey or alongside a shot of espresso for an extra Italian touch—it’s perfect for celebrations or just because you deserve a treat.
Gluten-Free Cannoli Chocolate Cake
Sometimes you just need a dessert that feels indulgent but doesn’t leave you feeling weighed down. This gluten-free cannoli chocolate cake brings together the creamy, ricotta-filled goodness of a classic cannoli with rich, fudgy chocolate cake—all without any gluten. You’ll love how easy it is to whip up for a special treat or a weekend baking project.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the chocolate cake:
– 1 ½ cups gluten-free all-purpose flour
– 1 cup granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup hot water
For the cannoli filling:
– 2 cups whole-milk ricotta cheese
– ¾ cup powdered sugar
– 1 tsp vanilla extract
– ½ cup mini chocolate chips
For garnish (optional):
– 2 tbsp powdered sugar
– ¼ cup chopped pistachios
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line it with parchment paper for easy removal.
2. In a large bowl, whisk together the gluten-free flour, granulated sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients, and mix with a spatula until just combined—overmixing can make the cake dense.
4. Pour in the hot water and stir gently until the batter is smooth and thin; this helps create a moist crumb.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely—this prevents it from getting soggy.
7. While the cake cools, make the filling: in a medium bowl, beat the ricotta, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.
8. Fold in the mini chocolate chips gently to keep them intact for bursts of chocolate in every bite.
9. Once the cake is cool, slice it horizontally into two even layers using a serrated knife for a clean cut.
10. Spread the cannoli filling evenly over the bottom layer, then place the top layer on gently and press down slightly.
11. Dust the top with powdered sugar and sprinkle with chopped pistachios if using, for a pretty finish and crunch.
A slice of this cake offers a delightful contrast: the moist, dark chocolate layers pair perfectly with the light, creamy ricotta filling. It’s fantastic served chilled, which firms up the filling, or at room temperature for a softer texture. Try topping it with fresh berries or a drizzle of melted chocolate for an extra special touch.
Mini Cannoli Cupcake Cake
Zesty, sweet, and totally shareable, this Mini Cannoli Cupcake Cake brings the classic Italian dessert to your table in a fun new way. You get all the creamy ricotta filling and crunchy shell flavors in a cute, layered treat that’s perfect for parties or a cozy night in. It’s easier than making traditional cannoli but just as delicious!
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
For the cupcake base:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ¾ cup whole milk
– 1 tsp vanilla extract
– 1 ½ tsp baking powder
– ¼ tsp salt
For the cannoli filling:
– 2 cups whole-milk ricotta cheese
– ¾ cup powdered sugar
– ½ cup mini chocolate chips
– 1 tsp orange zest
For assembly:
– ½ cup crushed cannoli shells or waffle cones
– Extra mini chocolate chips for garnish
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing on low speed just until combined—tip: overmixing can make cupcakes tough, so stop as soon as no flour streaks remain.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—tip: cooling fully prevents the filling from melting later.
9. While the cupcakes cool, make the filling: in a medium bowl, stir together the ricotta, powdered sugar, orange zest, and mini chocolate chips until smooth.
10. Once cooled, use a knife or cupcake corer to remove a small circle from the top center of each cupcake, about 1 inch deep.
11. Spoon or pipe the cannoli filling into each hole, mounding it slightly on top.
12. Sprinkle the crushed cannoli shells over the filled cupcakes, then garnish with extra mini chocolate chips—tip: for extra crunch, add the shells just before serving to keep them crisp.
Light and creamy with a hint of citrus, these mini cakes have a soft, moist crumb that pairs perfectly with the rich ricotta filling. Layer them on a platter for a stunning dessert display, or serve individually with a dusting of powdered sugar for a cozy treat that’s sure to impress!
Spiced Rum Cannoli Pound Cake
Fancy a dessert that’s part cozy pound cake, part festive cannoli? You’re in for a treat. This spiced rum cannoli pound cake brings all the creamy, spiced goodness of the classic Italian pastry into a simple, sliceable loaf.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
For the cake batter:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– 3 large eggs, at room temperature
– ½ cup whole milk
– ¼ cup spiced rum
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon
For the cannoli filling swirl:
– 1 cup ricotta cheese, drained
– ¼ cup powdered sugar
– ¼ cup mini chocolate chips
Instructions
1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for about 3 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Pour in the whole milk, spiced rum, and vanilla extract, then mix on low speed just until combined.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain, being careful not to overmix. Tip: Overmixing can make the cake dense, so stop as soon as it’s blended.
7. In a small bowl, stir together the ricotta cheese, powdered sugar, and mini chocolate chips to make the cannoli filling.
8. Pour half of the cake batter into the prepared loaf pan and spread it evenly.
9. Dollop spoonfuls of the cannoli filling over the batter in the pan, then use a knife to gently swirl it into the batter.
10. Top with the remaining cake batter, spreading it to cover the filling layer.
11. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 55 minutes—if the top is browning too quickly, loosely tent it with aluminum foil to prevent burning.
12. Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out and cool completely. Tip: Cooling completely helps the flavors meld and makes slicing easier.
13. Slice and serve at room temperature. Keep any leftovers covered at room temperature for up to 3 days.
Kind of magical how this cake turns out, right? It’s moist and tender with a subtle rum warmth, and those creamy ricotta swirls add little pockets of sweet, chocolatey surprise. Try serving a slice with a dusting of powdered sugar or a dollop of whipped cream for an extra-indulgent touch.
Sicilian Orange Cannoli Drizzle Cake
Let’s be real—you need a dessert that feels fancy but doesn’t require a pastry degree. This Sicilian Orange Cannoli Drizzle Cake is your answer: a moist, citrus-kissed cake topped with a creamy, ricotta-based drizzle that brings all the cannoli vibes without the fuss.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 3 large eggs
– 1 cup whole milk
– 1/4 cup fresh orange juice
– 1 tablespoon orange zest
– 2 teaspoons baking powder
– 1/2 teaspoon salt
For the cannoli drizzle:
– 1 cup whole-milk ricotta cheese
– 1/2 cup powdered sugar
– 1/4 cup mini chocolate chips
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, mixing on low speed just until combined after each addition.
6. Stir in the fresh orange juice and orange zest by hand until the batter is smooth and evenly mixed.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, make the drizzle: in a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract, whisking until smooth.
10. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
11. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
12. Once cooled, drizzle the ricotta mixture over the top of the cake, spreading it lightly with a spoon or offset spatula.
13. Slice and serve immediately, or refrigerate for up to 2 days for a firmer texture.
Rich and tender, this cake stays moist thanks to the orange juice, while the drizzle adds a creamy, slightly tangy contrast. For a fun twist, top slices with extra orange zest or a sprinkle of crushed pistachios right before serving—it’s perfect with a cup of coffee or as a sweet ending to any meal.
Almond Crunch Cannoli Icebox Cake
Okay, so you’re craving something sweet, but you don’t want to spend all day in the kitchen. This no-bake dessert is your answer—it’s like the love child of classic cannoli and an easy icebox cake, with a satisfying almond crunch.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the filling:
– 2 cups (16 oz) whole-milk ricotta cheese
– 1 cup (8 oz) mascarpone cheese
– 1 cup (120g) powdered sugar
– 1 teaspoon pure vanilla extract
– 1/2 cup (85g) mini chocolate chips
For the assembly:
– 1 package (about 14.4 oz) chocolate graham crackers
– 1 cup (240ml) heavy whipping cream
– 1/2 cup (60g) sliced almonds, toasted
Instructions
1. Place the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract in a large mixing bowl.
2. Use an electric mixer on medium speed to beat the mixture for 2–3 minutes, until completely smooth and creamy. Tip: Scrape down the sides of the bowl halfway through to ensure everything is well combined.
3. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
4. In a separate, clean mixing bowl, pour in the heavy whipping cream.
5. Beat the cream on high speed for 3–4 minutes, until stiff peaks form. Tip: Chill the bowl and beaters in the freezer for 10 minutes beforehand to help the cream whip faster.
6. Add the whipped cream to the cheese mixture and gently fold together until no white streaks remain.
7. Arrange a single layer of chocolate graham crackers in the bottom of a 9×13-inch baking dish, breaking some to fit if needed.
8. Spread half of the filling mixture evenly over the graham cracker layer.
9. Sprinkle half of the toasted sliced almonds evenly over the filling.
10. Place another layer of chocolate graham crackers on top.
11. Spread the remaining filling mixture evenly over this second cracker layer.
12. Sprinkle the remaining toasted almonds over the top. Tip: Lightly press the almonds into the filling so they stick.
13. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
You’ll love how the graham crackers soften into a cake-like layer that holds all that creamy, ricotta-mascarpone filling. The toasted almonds add a perfect crunch against the smooth texture, and those mini chocolate chips give little bursts of sweetness in every bite. Try serving it chilled with a dusting of cocoa powder or a drizzle of melted chocolate for an extra fancy touch.
Espresso Infused Cannoli Tiramisu Cake
Dessert lovers, get ready for a game-changer. You’re about to make a showstopping cake that combines the creamy, ricotta-filled goodness of cannoli with the rich, coffee-soaked layers of tiramisu. It’s a decadent mashup that’s surprisingly straightforward to put together.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
For the Espresso Syrup:
– 1 cup of strong brewed espresso, cooled
– 1/4 cup of granulated sugar
For the Cannoli Filling:
– 2 cups of whole milk ricotta cheese, drained
– 1 cup of powdered sugar
– 1 teaspoon of pure vanilla extract
– 1/2 cup of mini chocolate chips
For Assembly:
– 1 (7-ounce) package of ladyfinger cookies (savoiardi)
– 1 cup of heavy whipping cream
– 2 tablespoons of unsweetened cocoa powder, for dusting
Instructions
1. Make the espresso syrup by combining the 1 cup of cooled espresso and 1/4 cup of granulated sugar in a small bowl. Stir until the sugar is completely dissolved. Set aside.
2. Prepare the cannoli filling by placing the 2 cups of drained ricotta, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract in a large mixing bowl. Use a hand mixer on medium speed to beat the mixture until it is completely smooth and creamy, about 2 minutes. Tip: Draining the ricotta in a fine-mesh strainer for 10 minutes first prevents a watery filling.
3. Gently fold the 1/2 cup of mini chocolate chips into the ricotta mixture using a rubber spatula until they are evenly distributed. Set the filling aside.
4. In a separate, clean bowl, whip the 1 cup of heavy whipping cream with a hand mixer on high speed until it forms stiff peaks, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 15 minutes beforehand to help the cream whip faster and hold its shape better.
5. Gently fold the whipped cream into the prepared cannoli filling until no white streaks remain. Be careful not to overmix and deflate the cream.
6. Quickly dip each ladyfinger cookie into the prepared espresso syrup for 2-3 seconds per side. You want them moist but not soggy. Tip: Work with one cookie at a time and arrange them in a single layer on the bottom of a 9×13 inch baking dish.
7. Spread half of the cannoli cream mixture evenly over the layer of soaked ladyfingers.
8. Create a second layer by repeating step 6: dip more ladyfingers and arrange them in a single layer over the first cream layer.
9. Spread the remaining half of the cannoli cream mixture evenly over the top layer of ladyfingers.
10. Sift the 2 tablespoons of unsweetened cocoa powder evenly over the entire top surface of the cake using a fine-mesh sieve.
11. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
When you finally slice into it, you’ll find perfectly tender, espresso-kissed layers giving way to a luxuriously light and creamy filling studded with chocolate. For a fun twist, serve individual portions in small mason jars or garnish each slice with a whole cannoli shell on the side for that classic crunch.
Berry Topped Cannoli Cream Cake
Satisfying your sweet tooth just got easier with this Berry Topped Cannoli Cream Cake. You’ll love how the creamy, ricotta-based filling pairs with fresh berries and a simple cake base—it’s a showstopper that’s surprisingly simple to make at home. Let’s get baking!
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
For the cake:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 tsp baking powder
– ½ tsp salt
– ½ cup whole milk
– 1 tsp vanilla extract
For the cannoli cream:
– 2 cups whole-milk ricotta cheese
– 1 cup powdered sugar
– 1 tsp ground cinnamon
– ½ cup mini chocolate chips
For the topping:
– 2 cups mixed fresh berries (like strawberries, blueberries, and raspberries)
– 2 tbsp granulated sugar
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together ½ cup softened butter and 1 cup granulated sugar with a mixer until light and fluffy, about 2 minutes.
3. Beat in 2 large eggs one at a time until fully incorporated.
4. In a separate bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with ½ cup milk, mixing on low speed just until combined. Tip: Overmixing can make the cake dense, so stop as soon as no flour streaks remain.
6. Stir in 1 tsp vanilla extract.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking—the cake should spring back when lightly touched.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. While the cake cools, make the cannoli cream: In a medium bowl, combine 2 cups ricotta, 1 cup powdered sugar, and 1 tsp cinnamon with a spatula until smooth.
11. Fold in ½ cup mini chocolate chips gently. Tip: For best texture, drain any excess liquid from the ricotta in a fine-mesh strainer first to prevent a watery filling.
12. Once the cake is cool, spread the cannoli cream evenly over the top with an offset spatula.
13. In a small bowl, toss 2 cups mixed berries with 2 tbsp granulated sugar and let sit for 5 minutes to macerate.
14. Arrange the sugared berries on top of the cannoli cream layer.
15. Chill the cake in the refrigerator for at least 1 hour before serving to set the cream.
What makes this cake special is the contrast between the soft, moist cake and the rich, slightly tangy cannoli cream. The berries add a juicy burst of freshness that cuts through the sweetness perfectly. Try serving it with a drizzle of chocolate sauce or a sprinkle of powdered sugar for an extra touch—it’s sure to disappear fast at any gathering!
Salted Caramel Cannoli Cheesecake
Ready to blow your mind with a dessert mashup? Imagine the creamy richness of cheesecake meeting the crispy, sweet crunch of cannoli—all swirled with salted caramel. You’re about to make a showstopper that’s surprisingly doable, even if you’re not a pro baker.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the cheesecake filling:
– 24 oz cream cheese, softened to room temperature
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup ricotta cheese
– 1/2 cup mini chocolate chips
For the salted caramel sauce:
– 1 cup granulated sugar
– 6 tbsp unsalted butter
– 1/2 cup heavy cream
– 1 tsp sea salt
For garnish:
– 1/2 cup chopped pistachios
– Additional mini chocolate chips for sprinkling
Instructions
1. Preheat your oven to 325°F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press firmly into the bottom of the pan to form an even layer.
3. Bake the crust for 10 minutes at 325°F until lightly golden. Remove and let cool on a wire rack. Tip: Use the bottom of a glass to press the crumbs flat for a sturdy base.
4. In a large bowl, beat softened cream cheese and 1 cup sugar with an electric mixer on medium speed for 3 minutes until smooth and creamy.
5. Add eggs one at a time, beating after each addition until just incorporated. Stir in vanilla extract and ricotta cheese until blended.
6. Gently fold in 1/2 cup mini chocolate chips with a spatula to avoid overmixing.
7. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
8. Place the springform pan on a baking sheet and bake at 325°F for 55-60 minutes. The edges should be set, but the center will still jiggle slightly when shaken.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Tip: This gradual cooling helps avoid sudden temperature changes.
10. While the cheesecake cools, make the salted caramel: In a medium saucepan over medium heat, melt 1 cup sugar, stirring constantly with a wooden spoon until it turns amber-colored, about 5-7 minutes.
11. Carefully whisk in butter until melted, then slowly pour in heavy cream—it will bubble vigorously. Cook for 1 more minute, then remove from heat and stir in sea salt.
12. Let the caramel cool for 15 minutes until slightly thickened. Tip: Use a heavy-bottomed saucepan to prevent the sugar from burning.
13. Once the cheesecake is completely cool, drizzle half the caramel over the top. Sprinkle with chopped pistachios and extra chocolate chips.
14. Refrigerate the cheesecake for at least 4 hours, or overnight, to set fully.
15. Slice and serve with the remaining caramel sauce drizzled on top.
What you get is a dreamy texture—creamy from the ricotta, rich from the cream cheese, with little bursts of chocolate and crunch from the crust. Serve it chilled with extra caramel for a decadent twist, or pair it with a shot of espresso to balance the sweetness.
Vanilla Bean Cannoli Birthday Cake
Just imagine a birthday cake that combines the creamy, irresistible filling of a classic cannoli with the delicate flavor of vanilla bean. You get all the celebration vibes of a layer cake but with that signature crispy shell texture we all love from the Italian pastry. It’s a showstopper that’s surprisingly fun to make at home.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
For the Cannoli Shells:
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, cold and cubed
– 1/2 cup dry white wine
– 1 large egg white, lightly beaten
– Vegetable oil, for frying
For the Vanilla Bean Filling:
– 2 cups whole-milk ricotta cheese, drained overnight
– 1 cup powdered sugar
– 1 teaspoon pure vanilla extract
– Seeds from 1 vanilla bean
For Assembly:
– 1/2 cup mini chocolate chips
– Powdered sugar, for dusting
Instructions
1. Make the cannoli shell dough by whisking together the all-purpose flour, granulated sugar, and salt in a large bowl.
2. Cut the cold, cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
3. Gradually add the dry white wine, mixing with a fork until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic, then wrap it in plastic wrap and let it rest at room temperature for 30 minutes. Tip: Letting the dough rest relaxes the gluten, making it easier to roll out thinly without shrinking.
5. While the dough rests, prepare the filling by beating the drained whole-milk ricotta cheese, powdered sugar, pure vanilla extract, and seeds from the vanilla bean in a medium bowl with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Cover and refrigerate.
6. Roll the rested dough out on a floured surface to 1/16-inch thickness.
7. Cut the dough into 4-inch circles using a round cutter.
8. Wrap each dough circle around a cannoli tube, sealing the edge with a dab of the lightly beaten egg white.
9. Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F.
10. Fry the cannoli shells, 2-3 at a time, for about 2 minutes until golden brown and crisp, turning once halfway through. Tip: Maintain the oil temperature at 375°F for even cooking and to prevent greasy shells.
11. Carefully remove the shells with tongs and drain on a paper towel-lined plate.
12. Let the shells cool completely, then gently twist to remove the metal tubes.
13. Fold the mini chocolate chips into the chilled vanilla bean filling.
14. Pipe or spoon the filling into both ends of each cooled cannoli shell using a pastry bag or a zip-top bag with the corner snipped off. Tip: Fill the shells just before serving to keep them crisp.
15. Arrange the filled cannoli shells in a stacked layer cake formation on a serving plate.
16. Dust the assembled “cake” generously with powdered sugar.
On your first bite, you’ll get that satisfying crunch from the shell giving way to the lush, lightly sweetened ricotta filling studded with chocolate. The vanilla bean adds those beautiful little specks and a deep, aromatic flavor that store-bought extract just can’t match. Serve it as a centerpiece on a cake stand, or break off individual cannoli for a more casual, shareable dessert.
Conclusion
Whether you’re a baking novice or a seasoned pro, these 25 cannoli cake recipes offer endless inspiration for creating show-stopping desserts. We hope you find a new favorite to whip up and share with loved ones. Don’t forget to leave a comment telling us which recipe you tried, and pin this article to your Pinterest boards to save these delicious ideas for later!
