A luscious, chocolate-studded cannoli filling separates the tender layers of this rich cannoli cake, which (surprise!) starts with a packaged mix. Serve it chilled, with Italian red wine, as desired.
Cannoli Cake
Prepare to be transported to Sicily when you make this traditional cannoli cake. With moist, spiced cake and a creamy ricotta filling studded with chocolate chips, finished with a mascarpone cheese frosting, cannoli cake is an absolute treat. The recipe is surprisingly easy to execute, given how decadent this cake is. Take one bite, and you’ll practically be able to hear the sounds of Italy: the hiss of espresso machines, the vroom of scooters and the beautiful Italian language ringing out from every corner. Buon appetito.Â
Ingredients for Cannoli Cake
- French vanilla cake mix:Â Soft vanilla cake mix sets the base for this dessert.
Filling:
- Ricotta cheese:Â Drain the ricotta to get rid of excess water before using.
- Confectioners’ sugar: Unlike granulated sugar, confectioners’ sugar has a super-smooth texture.
- Ground cinnamon:Â Cinnamon adds a lovely warmth to this cannoli cake filling.
- Almond extract: It’s worth using the best almond extract here.
- Rum extract:Â Rum extract brings a bold (but not too bold) rum flavor.
- Vanilla extract: Vanilla extract adds a nice note of vanilla and enhances the overall flavor profile.
- Semisweet chocolate:Â Milk chocolate is a bit too sweet for this recipe.
Frosting:
- Mascarpone cheese:Â Rich, velvety and smooth, mascarpone provides a great texture for frosting.
- Confectioners’ sugar:Â If you use granulated sugar, the texture will be too grainy.
- Whole milk:Â For a creamier frosting, whole milk is best.
- Almond extract:Â A good almond extract adds to the rich nuttiness of this frosting.
- Vanilla extract: Pure vanilla extract has an indefinite shelf life, so you don’t need to worry about replacing it.
- Almonds:Â The sliced almonds add a nice crunch and pretty aesthetic.
- Miniature semisweet chocolate chips:Â Feel free to leave these out if you don’t want the added sweetness, or use pistachios or candied fruit instead.
Directions
Step 1: Bake the cake mix
Prepare and bake the cake mix according to the package directions, using two greased and floured 9-inch round baking pans. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.
Step 2: Make the filling
In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts, then stir in the chocolate.
Step 3: Make the frosting
In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts on medium speed until creamy (do not overmix).
Step 4: Make the cake layers
Place one cake layer on a serving plate, then spread it with 1 cup of filling. Top with the second cake layer. Spread the remaining filling over the top of the cake to within 1 inch of the edge. Frost the sides and top edge of the cake with 2 cups of frosting.
Step 5: Decorate and refrigerate
Press almonds into the sides of the cake, sprinkle chocolate chips on top, then refrigerate. Let the chilled cake sit on the counter for at least 30 minutes before serving.
Cannoli Cake Variations
- Add lemon zest:Â A little lemon zest really brightens the flavors of cannoli cake.
- Top with a chocolate ganache:Â Chocolate ganache would be heavenly on this cake.
How to Store Cannoli Cake
Store cannoli cake at room temperature, covered in plastic wrap or foil, so that it retains its moist texture and flavor.
Can I make this cannoli cake recipe ahead of time?
Yes. In fact, this is a great dessert to make in advance because it only gets more moist on the second and third days.
Cannoli Cake Tips
Should this cake be served warm or cold?
Cannoli cake is best served at room temperature.
Can I double the recipe for the ricotta filling?
Yes. You could double the recipe for the ricotta cheese filling and use the extra instead of the frosting, or keep the filling on hand to use in other recipes.
What should I serve with cannoli cake?
If it’s daytime, coffee or tea. If it’s evening, a full-bodied Italian red.
Watch How to Make The Best Cannoli Cake Recipe
The Best Cannoli Cake Recipe
Prep Time
30 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 1 package French vanilla cake mix (regular size)
- FILLING:
- 1 carton (15 ounces) ricotta cheese
- 1/2 cup confectioners' sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon almond extract
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate, finely chopped
- FROSTING:
- 2 cartons (8 ounces each) mascarpone cheese
- 3/4 cup confectioners' sugar, sifted
- 1/4 cup whole milk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 2 tablespoons miniature semisweet chocolate chips
Directions
- Prepare and bake cake mix according to package directions, using 2 greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).
- Place 1 cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edge. Frost side and top edge of cake with 2 cups frosting.
- Press almonds into side of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
Nutrition Facts
1 piece: 591 calories, 37g fat (15g saturated fat), 116mg cholesterol, 367mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 12g protein.
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A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
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