Who needs the shells when you can have a Cannoli Cake?
“Leave the gun, take the cannoli.” An iconic movie line from The Godfather and an iconic dessert from Sicily. But I’m pretty sure that if a Cannoli Cake had been in that car, Clemenza would have said, ‘Leave the gun, leave the cannoli, but don’t you dare leave the Cannoli Cake” because this heavenly vanilla cake filled and frosted with what might arguably be the best part of cannoli—the sweet, chocolate-chip studded cream—is just to die for (sorry for the bad Godfather-inspired pun!).
When I was growing up, there was a bakery in the Little Italy section of our city that made the most delicious pastries. Zeppole and Bombolini, those yeasty donuts filled with custard, Tiramisus and, of course, cannoli. Everyone always had such a hard time choosing which confection they wanted. Everyone but me, that is: all I ever wanted was the cannoli. There was just something so special about those sweet, light, crispy tubes stuffed with that sugary, tangy cream and the teeny chocolate chips that had me swooning.
Even though I am an adult now, I have to admit that I still swoon every time I make this Cannoli Cake. The ricotta-mascarpone filling, flavored with orange and dotted with the tiny chocolate chips I remember so well, makes me nostalgic. But more than that, when it is in between and on top of the deeply vanilla, fluffy layers of cake, I don’t miss the cannoli shells at all!
And you won’t either when you bite into this luscious dessert. The rich cake, with its tender, crumbly texture, is just the perfect match for the light, creamy filling. But if you do miss the classic cannoli crunch, never fear: it’s easier than you think to make the Cannoli Shells yourself, and you can fill them with our Cannoli Cake cream!
Secrets to a Perfect Cake
No matter how good the recipe, and ours for this Cannoli Cake is superbly good, there are still some things all master bakers do to ensure that cakes come out moist and tender every time. And we’re going to do them, too!
To start, be sure to use high-quality ingredients—like very good vanilla—and don’t skimp on the fat. In this recipe, the whole milk and unsalted butter keep the cake moist and the texture light (and add to the rich flavor). Next, measure carefully: baking is a science, and the precise amounts any recipe calls for are necessary to ensure the perfect outcome. When mixing your batter, be patient and gentle: over (or overzealous!) mixing can create a cake that is too dense, but the slow folding of all of the ingredients will ensure that everything gets incorporated smoothly. Place your cakes on the middle rack in the oven for even baking. Allow cakes to cool completely before filling, frosting, or slicing them. Rely on these foolproof tips for perfect cakes every time.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 large eggs
- 15 ounces whole milk ricotta cheese, well-drained
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 cup mini chocolate chips
- 1 teaspoon orange zest
How to Make Cannoli Cake
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together flour, baking powder, and salt.
Step 3: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
Step 4: Gradually mix the dry ingredients into the wet mixture alternately with the milk, starting and ending with the dry ingredients.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops.
Step 6: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the filling, mix together the ricotta cheese, mascarpone cheese, powdered sugar, and orange zest until smooth. Fold in the mini chocolate chips.
Step 9: Once the cakes are cool, place one cake layer on a serving plate and spread half of the filling over the top. Add the second cake layer and spread the remaining filling on top.
Step 10: Chill the cake in the refrigerator for at least 30 minutes before serving to set the filling.
FAQs & Tips
Cannoli Cake can be stored in the refrigerator tightly wrapped in plastic wrap or in an airtight container for up to 4 days; it can be stored in either of these ways in the freezer for up to 2 months.
Probably no more than 1-2 hours because of the cheeses in the filling.
You can: in many recipes, including this one for Cannoli Cake, cream cheese is a good substitute for mascarpone. But mascarpone is richer, sweeter, and a bit creamier, so while you can use cream cheese, know that there will be some differences.
Serving Suggestions
Sometimes, a piece of cake is just enough dessert…and sometimes, it’s not: it needs something to go with it! And what goes better with cake than ice cream? With this Cannoli Cake, I often have a hard time choosing between Dark Chocolate Ice Cream and White Dream Ice Cream, so, you know me, sometimes I must have a scoop of each. But this dilemma gets even more complicated because another great choice is Chocolate Chip Cookie Dough Ice Cream because, well, twice the chocolate chips!
One of my favorite ways to serve Cannoli Cake is as part of a decadent Italian feast when guests are coming over. I start with some light appetizers: Caprese Skewers and Pizza Skewers. I then move on to a fresh green salad tossed in Italian Dressing and some Garlic Rolls. Next is the main course spread with Braciole, Baked Spaghetti, and Eggplant Parmesan. And then a mini Italian dessert buffet with Cannoli Cake, Tiramisu, and Zabaglione. The best thing about this meal? Leftovers for days!
Cannoli Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter softened
- 2 teaspoons vanilla extract
- 4 large eggs
- 15 ounces whole milk ricotta cheese well-drained
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 cup mini chocolate chips
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
- Gradually mix the dry ingredients into the wet mixture alternately with the milk, starting and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, mix together the ricotta cheese, mascarpone cheese, powdered sugar, and orange zest until smooth. Fold in the mini chocolate chips.
- Once the cakes are cool, place one cake layer on a serving plate and spread half of the filling over the top. Add the second cake layer and spread the remaining filling on top.
- Chill the cake in the refrigerator for at least 30 minutes before serving to set the filling.
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