Heavenly Cannoli Cream Cake

Soft, creamy, and irresistibly decadent — this Heavenly Cannoli Cream Cake is a showstopper that brings bakery-quality flavor right into your kitchen. Each bite melts in your mouth, with layers of moist cake and luscious ricotta-mascarpone filling reminiscent of a classic Italian cannoli. Finished with a sprinkle of chocolate chips and a dusting of powdered sugar, it’s a dessert that tastes just like amore.

Behind the Recipe

The first time I made this cake, it was for a Sunday family lunch, inspired by my grandmother’s cannoli filling. I remember the sparkle in everyone’s eyes after the first bite. It wasn’t just the flavor — it was the comfort, the nostalgia, the taste of something lovingly handmade. That’s what this recipe captures: a dreamy blend of creamy and tender, packed into every slice.

Recipe Origin or Trivia

The roots of this cake lie in Sicily, where the iconic cannoli was born. Traditionally filled with a sweetened ricotta mixture and dotted with chocolate chips or candied fruit, the cannoli has become a staple of Italian desserts worldwide. Transforming this beloved filling into a layered cake is a modern twist, but one that keeps all the heart and heritage intact — especially when done with care and good ingredients.

Why You’ll Love Heavenly Cannoli Cream Cake

This cake isn’t just pretty to look at — it’s deeply satisfying and easy to fall in love with.

Versatile: Perfect for birthdays, holidays, or anytime you crave something elegant.
Budget-Friendly: Uses pantry staples with one or two indulgent touches.
Quick and Easy: The batter comes together quickly, and the filling is no-fuss.
Customizable: Switch up flavors with citrus zest or even a hint of almond.
Crowd-Pleasing: Creamy, rich, and light — everyone will want seconds.
Make-Ahead Friendly: Can be made a day ahead, and the flavors only improve overnight.
Great for Leftovers: Stores well and tastes even better the next day.

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Chef’s Pro Tips for Perfect Results

A little finesse goes a long way with this cake — here’s how to ensure it comes out bakery-perfect:

1. Drain the ricotta cheese overnight to avoid a runny filling.
2. Use full-fat mascarpone for a richer, smoother texture.
3. Brush cake layers with simple syrup to keep them ultra-moist.
4. Chill the assembled cake before slicing so the cream sets beautifully.
5. Use mini chocolate chips for better distribution and less crunch.

Kitchen Tools You’ll Need

Here’s what you’ll want on hand before you start:

Mixing Bowls: For preparing both batter and filling.
Electric Mixer or Stand Mixer: Helps whip the cream and blend the filling smoothly.
Measuring Cups & Spoons: Precision matters for baking.
8 or 9-inch Cake Pans (2): For baking even cake layers.
Sifter: To dust powdered sugar evenly.
Offset Spatula: Makes spreading cream and frosting a breeze.
Wire Rack: For cooling the cakes evenly.

Ingredients in Heavenly Cannoli Cream Cake

Every component works together to recreate that classic cannoli flavor in cake form.

1. All-Purpose Flour: 2 cups — Forms the structure of the cake.
2. Baking Powder: 2 1/2 teaspoons — Helps the cake rise light and fluffy.
3. Salt: 1/2 teaspoon — Enhances overall flavor.
4. Unsalted Butter: 1 cup (softened) — Adds richness and tender texture.
5. Granulated Sugar: 1 1/2 cups — Sweetens and aids in structure.
6. Eggs: 4 large — Bind and help the cake hold shape.
7. Whole Milk: 1 cup — Keeps the crumb soft and moist.
8. Vanilla Extract: 1 tablespoon — Adds warmth and depth.
9. Ricotta Cheese: 2 cups (well-drained) — Classic creamy base of the filling.
10. Mascarpone Cheese: 1 cup — Adds extra creaminess and tang.
11. Powdered Sugar: 1 1/4 cups — Sweetens the filling and topping.
12. Mini Chocolate Chips: 1/2 cup — For texture and chocolatey bursts.
13. Orange Zest (optional): 1 teaspoon — Brightens the filling with a citrus note.
14. Powdered Sugar (for dusting): As needed — Finishes the look.

Ingredient Substitutions

Need a quick swap? Here are some safe and tasty alternatives.

Mascarpone Cheese: Use cream cheese (softened) for a similar consistency.
Whole Milk: Swap with half-and-half or plant-based milk.
Butter: Margarine or oil can substitute, but flavor will vary.
Mini Chocolate Chips: Use chopped dark chocolate for a bolder bite.

Ingredient Spotlight

Ricotta Cheese: The soul of the cannoli filling, it gives a light, grainy texture with subtle sweetness.

Mascarpone Cheese: Smooth and slightly tangy, it creates the luxurious, velvety mouthfeel that makes this cake unforgettable.

Instructions for Making Heavenly Cannoli Cream Cake

This cake is surprisingly simple to make. Here’s how to bring this Italian-inspired masterpiece to life:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease and line two 8 or 9-inch cake pans.
2. Combine Ingredients:
   In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time. In a separate bowl, whisk flour, baking powder, and salt. Alternately add dry ingredients and milk to the butter mixture, ending with dry. Stir in vanilla.
3. Prepare Your Cooking Vessel:
   Divide the batter evenly between the prepared cake pans and smooth the tops.
4. Assemble the Dish:
   Bake for 25–30 minutes until golden and a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
5. Cook to Perfection:
   While cakes cool, make the filling: beat ricotta, mascarpone, and powdered sugar until smooth. Fold in mini chocolate chips and orange zest (if using).
6. Finishing Touches:
   Once cakes are cool, place one layer on a platter. Spread a generous layer of cream on top. Add the second cake layer and frost the top (and sides, if desired). Chill for 2 hours.
7. Serve and Enjoy:
   Dust with powdered sugar before slicing. Serve chilled or at room temperature with espresso or dessert wine.

Texture & Flavor Secrets

This cake brings together soft, fluffy layers with a creamy, cool filling that whispers of orange zest and chocolate. The contrast between tender cake and dense, luscious cream creates a dreamy bite every time. It’s sweet but not cloying, with a balanced finish that lingers pleasantly.

Cooking Tips & Tricks

A few more secrets to keep things flawless:

• Use cake flour for an even lighter crumb.
• Chill the filling slightly before spreading for easier handling.
• Use a serrated knife for clean, bakery-style slices.

What to Avoid

Steer clear of these common slip-ups:

• Don’t skip draining the ricotta — the filling will be watery.
• Avoid overbaking the cake — it should stay moist and light.
• Don’t frost warm cakes — the cream will melt.

Nutrition Facts

Servings: 10
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours (including chilling)

Make-Ahead and Storage Tips

This cake is a dream for planners. Make the layers and filling a day ahead and store them separately, or fully assemble and chill the cake overnight. Keep it covered in the fridge for up to 4 days. For best results, slice just before serving.

How to Serve Heavenly Cannoli Cream Cake

Serve cold or slightly room temp, garnished with more mini chips, a slice of candied orange, or a swirl of whipped cream. Pair it with a cup of espresso or a splash of sweet dessert wine for the full Italian pasticceria experience.

Creative Leftover Transformations

Got extra cake? Let’s have fun with it.

• Cake Trifles: Layer with whipped cream and berries in a glass.
• Cake Pops: Crumble and mix with leftover cream, then dip in chocolate.
• French Toast Cake: Slice thick, dip in egg mixture, and griddle — seriously delicious.

Additional Tips

A few more touches to elevate your bake:

• Sift powdered sugar just before serving for a crisp finish.
• Add chopped pistachios or candied fruit for extra flair.
• Refrigerate between servings to keep it fresh and firm.

Make It a Showstopper

Presentation matters! Use a cake stand, garnish with chocolate curls or orange zest, and dust edges with cocoa powder for a bakery-level finish. Slice with care and serve with pride.

Variations to Try

Here are a few twists to play with:

• Chocolate Cannoli Cake: Add cocoa powder to the cake batter.
• Lemon Ricotta Version: Swap orange zest for lemon for a tangy note.
• Nutty Delight: Fold chopped pistachios into the filling.
• Mini Cakes: Bake in ramekins for individual servings.
• Strawberry Twist: Add a layer of fresh strawberries between the cake and cream.

FAQ’s

Q1: Can I use store-bought ricotta?

A1: Yes, but be sure to drain it well overnight.

Q2: What’s the best way to frost the cake?

A2: Chill the cream slightly, then use an offset spatula for smooth layers.

Q3: Can I make it gluten-free?

A3: Yes, just use a good 1-to-1 gluten-free flour blend.

Q4: How do I store leftovers?

A4: Refrigerate in an airtight container for up to 4 days.

Q5: Can I freeze this cake?

A5: It’s not ideal — the cream may separate when thawed.

Q6: What type of chocolate works best?

A6: Mini semi-sweet chips or chopped dark chocolate.

Q7: Can I skip the mascarpone?

A7: You can sub cream cheese, but the flavor will be tangier.

Q8: Is it too sweet?

A8: Not at all — the ricotta cream balances the sweetness beautifully.

Q9: Can I use boxed cake mix?

A9: Yes, in a pinch — just keep the filling homemade.

Q10: How long should I chill it?

A10: At least 2 hours, or overnight for best slicing.

Conclusion

The Heavenly Cannoli Cream Cake brings together everything you love about Italian desserts — lightness, richness, elegance — in one beautifully layered treat. Whether you’re serving it at a special occasion or just indulging in a sweet weekend bake, this cake delivers on flavor, nostalgia, and pure creamy bliss.

Watch How To Make Heavenly Cannoli Cream Cake