Cannoli Layer Cake

This Cannoli Layer Cake brings together a light and moist cinnamon cake layered with sweet cannoli filling, mini chocolate chips, and a silky mascarpone frosting! It’s like enjoying all the best parts of a cannoli but in one dreamy, irresistible cake.

I’m a huge fan of cannoli desserts, and I always love finding new ways to fold those airy, creamy flavors into fun recipes. If you adore this cake, don’t miss my other favorites like cannoli cheesecake and the cannoli tart. Plus, for another Italian-American classic reimagined as a layer cake, check out my tiramisu cake next!

Why You’ll Love This Cannoli Layer Cake

I’ve been making this cannoli layer cake for years, and it’s still one of my absolute favorites. It captures all the classic cannoli flavors wrapped up in a rich, three-layer cake. Recently, I updated the recipe to make it even better. I switched the cake layers to my newer vanilla cake recipe that uses whole eggs instead of just egg whites – no more wasting those yolks! This results in a lighter, more moist cake. I also cut back the filling a bit, tossed in some mini chocolate chips, and made the mascarpone frosting thicker and sturdier so the whole cake holds together beautifully.

This cake was fantastic before, but trust me – it’s downright irresistible now! Here’s why it’s such a winner:

• All the best parts of a cannoli. I’m always surprised by how wonderfully cannoli flavors translate into cakes and desserts. You might think a flavor made mostly of cinnamon and a few cheeses would be plain, but these desserts always wow me. They are far from boring, and this cake is no exception.
• Light and gently sweet. Mascarpone cheese has quickly become my go-to for desserts. It’s so light and creamy, just subtly sweet, and perfect for both the filling and frosting in this cake.
• A true showstopper. This cake looks stunning once it’s assembled. It does take some care to work with the soft filling and frosting, but it’s definitely worth the little effort. You won’t want to share even a bite! Plus, you don’t need fancy decorating skills to make it look beautiful.

Recipe Ingredients

The filling here is similar to my stabilized mascarpone whipped cream but with some tweaks, like adding ricotta cheese for that classic cannoli touch. Below is a complete list of what you’ll need to make this cake. Check the recipe card at the bottom for exact amounts.

Cannoli Filling

• Ricotta cheese – This is a must-have for authentic cannoli flavor. Be sure to strain it well to avoid watery filling.
• Mascarpone cheese – I use it straight from the fridge, but you could let it sit out about 5-10 minutes. Just don’t let it get too warm or it will turn watery and hard to fix.
• Powdered sugar – Adds sweetness and helps stabilize the filling for a perfect texture.
• Mini chocolate chips – tiny pops of chocolate flavor in every single bite!

Cake Layers

• All-purpose flour – Measure carefully! I recommend a scale, but the spoon-and-level method works too.
• Baking powder & baking soda – A combo that keeps the cake tender and airy.
• Ground cinnamon – Brings a cozy warmth that pairs perfectly with the filling.
• Salt – A small pinch that boosts all the other flavors. It may seem simple, but don’t leave it out!
• Unsalted butter – You can use salted, but skip adding salt if you do.
• Vegetable oil – Keeps the cake extra moist and soft.
• Sugar – Both white and brown sugar add great texture and depth of flavor.
• Vanilla extract
• Eggs – Use large, room-temperature eggs for best results. They incorporate better and help avoid overmixing.
• Milk – I usually use 2%, but whole milk works great, too.
• Sour cream – Adds extra moisture and richness to the cake layers.

Buttercream

• Unsalted butter – Softened to room temperature.
• Mascarpone cheese – Like before, keep it cool so it doesn’t turn watery.
• Powdered sugar – Sweetens the frosting and helps it stay stable and fluffy.
• Vanilla extract
• Mini chocolate chips – For a fun touch in and on the frosting.

How To Make Cannoli Layer Cake

Since this cake’s filling and frosting use ricotta and mascarpone cheeses, which are on the softer side, assembling the cake carefully is key. You’ll need to wait a few times during the process to let things firm up – but trust me, it’s totally worth it. You’ll find a printable recipe card with detailed instructions at the bottom.

Strain the Ricotta

• Strain the ricotta.

  Line a wide strainer with two sheets of cheesecloth

  . Scoop in the ricotta, then cover with more cheesecloth. Put the strainer over a bowl with at least 1-2 inches of space below. Place a weight on top to press the liquid out. Pop it in the fridge for at least 4 hours. Overnight works great if you want to prep ahead!

Make the Filling

• Mix the filling. Combine the strained ricotta, mascarpone, and powdered sugar on low speed until just blended. You can also stir it gently by hand with a spatula. This filling is soft and creamy, so don’t overmix or it can get too thin.
• Chill. Refrigerate the filling for 2-3 hours. If you start making the cake layers now, the filling will be perfectly set when the cakes cool.

Straining ricotta is a must for perfect filling texture.

The filling comes together beautifully after chilling.

Make the Cake

• Prep your pans. Line three 8-inch cake pans with parchment paper rounds and grease the sides. Preheat your oven to 350°F.
• Make the batter. Whisk together your dry ingredients and set aside. Beat the butter, oil, sugars, and vanilla on medium speed until light and fluffy. Add the eggs one at a time, mixing just until blended after each addition. Don’t forget to scrape down the bowl sides now and then.
• Combine everything. Add half the dry ingredients to the wet mix and stir until mostly combined. Then slowly mix in the milk and sour cream. Finally, add the rest of the dry ingredients and mix just until smooth.
• Bake. Divide the batter evenly into the prepared pans. Bake for 20-24 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
• Cool. Let the cakes cool in the pans for 2-3 minutes, then transfer them to wire racks to cool completely.

Start by creaming butter and sugars until fluffy.

Slowly add eggs and vanilla.

Combine all ingredients gently for a smooth batter.

Make the Buttercream

• Beat mascarpone and butter. Mix mascarpone and room-temp butter just until smooth. Be gentle overmixing or beating too fast can cause the mascarpone to get watery.
• Add powdered sugar. Add the sugar in two parts, mixing between additions until smooth and combined. It might look a little separated at first, but it pulls together as you go. Stir in vanilla last.

Once baked, level off the domed tops of your cakes.

Start assembling layers with filling and frosting.

Build the Cake

• Level the cakes. Use a large serrated knife to cut off the rounded tops so each cake layer is flat and even.
• Assemble layers. Set the first layer of the cake onto your serving plate. Pipe a frosting dam around the edge to keep the filling from escaping, then spread half the filling inside the dam. Add the second cake layer, make another frosting dam, and fill with the remaining filling. Top with the final cake layer and spread a thin crumb coat of frosting on the outside.
• Chill. Set the cake in the fridge for 1-2 hours so it firms up nicely. If you’re short on time, you can freeze it for 30 minutes instead. Keep the rest of the frosting chilled too, but pull it out about 20 minutes before frosting the cake again.
• Decorate. Cover the outside of the cake with the remaining frosting. Press mini chocolate chips around the bottom edge for a cute touch. Pipe any leftover frosting along the top edge with your favorite piping tip Ateco 847 works great! Chill until ready to serve.

Tips for Success

Here are some helpful tips to nail this cannoli layer cake. Also, check out my detailed guide on filling and stacking layer cakes for even more useful tricks!

• Strain your ricotta really well. This step is key to avoid a watery filling. I like to do this the night before so the liquid drains out and my filling is thick and creamy. You’ll probably get a few tablespoons of liquid when it’s done.
• Be gentle mixing mascarpone. The biggest thing with mascarpone is to avoid overmixing or whipping it too fast it will turn watery and thin quickly if you’re not careful. Use the lowest mixer speed possible.
• Wondering about using less powdered sugar? The buttercream calls for a good amount of powdered sugar to keep it thick and stable so the frosting dam holds up and the filling stays put. You can reduce the sugar, but your frosting won’t be as thick or plentiful. I really recommend using the full amount.
• Want thicker filling? This filling is on the softer side since I want you to taste the cheeses. If you prefer, add a little extra powdered sugar to thicken it up more.
• Chill the filling properly. Give the filling a few hours in the fridge before using it. This helps it firm up and makes assembling the cake way easier.
• Don’t skip chilling after assembly. Once your cake is fully layered, let it chill in the fridge so the layers set firmly. If you try to frost the cake too soon, the soft filling can cause it to slip and slide. In a hurry? A quick 30-minute freeze does the trick too.

Proper Storage

Store your cannoli layer cake in the fridge until you’re ready to serve. Keep it covered tightly or inside an airtight container like a cake carrier to keep it fresh. It tastes best when eaten within 3-4 days.

If you want to freeze it, flash freeze the whole cake for 1-2 hours, then wrap it tightly. When you’re ready to enjoy, thaw it in the fridge. You can also freeze individual slices wrap each piece well or place them in an airtight container.