Recipes › Dessert › Cannoli Cake Recipe

Cannoli Cake Recipe

Recipe by Pedro M. A. Neves

This Cannoli Cake is a modern take on the beloved Sicilian cannoli, transforming the crispy pastry tube into layers of tender sponge cake filled with rich ricotta cream and studded with chocolate chips. The cake captures all the authentic flavors of traditional cannoli—sweetened ricotta, candied orange peel, and dark chocolate—in an elegant layered dessert. Perfect for celebrations or when you want cannoli flavors without the frying.

Ingredients

• 225g (8 oz) all-purpose flour
• 200g (7 oz) granulated sugar
• 3 large eggs
• 120ml (½ cup) whole milk
• 60ml (¼ cup) neutral oil
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt
• 500g (1 lb) whole milk ricotta cheese
• 150g (5.3 oz) powdered sugar
• 100g (3.5 oz) dark chocolate chips
• 50g (1.8 oz) candied orange peel, finely chopped
• 2 tablespoons pistachios, finely chopped
• 1 teaspoon orange zest
• ½ teaspoon ground cinnamon
• 2 tablespoons water or ricotta liquid
• Powdered sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.

2. In a large bowl, whisk together flour, 200g sugar, baking powder, salt, and cinnamon.

3. In another bowl, beat eggs with oil, milk, and vanilla extract until combined.

4. Fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing.

5. Divide batter evenly between the two prepared pans and smooth the tops. Bake for 32-35 minutes until a toothpick inserted in the center comes out clean.

6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

7. While cakes cool, prepare the ricotta filling by combining ricotta, 150g powdered sugar, orange zest, and cinnamon in a bowl and stirring until smooth.

8. Fold the chocolate chips, candied orange peel, and pistachios into the ricotta filling.

9. Once cakes are completely cool, place one layer on a serving plate. Spread half the ricotta filling evenly over the top, then place the second cake layer on top.

10. Spread or pipe the remaining ricotta filling on top of the cake. Dust generously with powdered sugar and garnish with a sprinkle of chopped pistachios and candied orange peel.

Substitutions

• Replace ricotta with mascarpone (use 400g mascarpone + 100g Greek yogurt) for a richer, tangier filling
• Substitute dark chocolate chips with white chocolate chips or milk chocolate for a sweeter variation
• Use blanched, slivered almonds instead of pistachios if desired
• Replace candied orange peel with candied lemon peel or dried cranberries for different citrus notes

Tips

• Ensure the ricotta is well-drained before mixing the filling to avoid a watery cake
• Toast the chopped pistachios lightly in a dry pan for 1-2 minutes before garnishing to enhance their flavor
• Prepare the cakes a day ahead and store them wrapped at room temperature; assemble with filling just before serving for best texture
• If the ricotta filling is too soft, refrigerate it for 15 minutes before spreading or piping

Cannoli originate from Sicily and are traditionally enjoyed during celebrations and festive occasions. This cake recipe honors the Sicilian tradition of combining ricotta, chocolate, and candied citrus while adapting the iconic pastry tube form into a more contemporary layer cake suitable for modern entertaining.

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