Cannoli Layer Cake Recipe

Why You’ll Love This Recipe

Cannoli Layer Cake is the perfect combination of rich, creamy, and crunchy. The fluffy cake layers complement the sweet, tangy ricotta filling, while the candied orange zest and chocolate chips add a touch of authenticity and flavor to this dessert. The crunchy cannoli shell garnish gives it a unique and delicious texture. This cake not only looks stunning but also delivers a memorable, indulgent flavor that will have everyone asking for the recipe.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole milk

For the ricotta filling:

• 2 cups ricotta cheese (well-drained)

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 cup mini chocolate chips

• 1/4 cup candied orange peel (optional)

For the topping:

• 1/2 cup mini chocolate chips

• Crushed cannoli shells or cannoli chips (for garnish)

• Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.

• Divide the batter evenly between the prepared cake pans and spread it into an even layer.

• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the ricotta filling:

• While the cakes are cooling, make the ricotta filling. In a large bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth and creamy.

• Stir in the mini chocolate chips and candied orange peel (if using). The filling should be thick but spreadable. Chill the filling in the refrigerator while the cakes cool.

3. Assemble the cake:

• Once the cakes have cooled, place one cake layer on a serving platter or cake stand.

• Spread a generous layer of ricotta filling over the first cake layer, smoothing it out evenly.

• Top with the second cake layer and press down gently to adhere.

• Spread the remaining ricotta filling evenly over the top of the cake.

4. Decorate the cake:

• Sprinkle mini chocolate chips around the top edge of the cake.

• Garnish the top with crushed cannoli shells or cannoli chips for a crunchy texture.

• Lightly dust the top of the cake with powdered sugar for a beautiful finish.

5. Serve and enjoy:

• Slice the cake into pieces and serve. This Cannoli Layer Cake pairs wonderfully with a cup of coffee or a glass of dessert wine.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 30 minutes

• Cook Time: 25-30 minutes

• Total Time: 1 hour 30 minutes (including cooling)

Variations

• Chocolate Cake: Replace the vanilla cake with chocolate cake for a delicious twist. The rich chocolate cake pairs wonderfully with the ricotta filling.

• Lemon Cannoli Cake: Add lemon zest to the cake batter for a bright, fresh twist that complements the creamy ricotta filling.

• Fruit Additions: Add chopped fruit such as strawberries or raspberries between the cake layers for an extra burst of flavor.

• Lighter Filling: For a lighter version, you can use mascarpone cheese instead of ricotta cheese in the filling for a smoother, richer flavor.

Storage/Reheating

• Storage: Store leftover Cannoli Layer Cake in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, and the flavors tend to meld and become even more delicious as it sits.

• Freezing: You can freeze the individual cake layers before frosting for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil, and thaw at room temperature before assembling and frosting.

FAQs

Can I make the cake in advance?

Yes, you can make the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. You can also refrigerate the ricotta filling in advance and assemble the cake when you’re ready to serve.

Can I use store-bought ricotta cheese?

Yes, you can use store-bought ricotta cheese, but be sure to drain it well to remove any excess moisture. For the best flavor and texture, use full-fat ricotta.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. The texture may be slightly different, but it should still be delicious!

Can I use a different frosting instead of ricotta filling?

You can use a traditional cream cheese frosting if you prefer, but the ricotta filling gives this cake its signature cannoli flavor. If you’re looking for a lighter option, mascarpone cheese would also work as a substitute for the ricotta.

Conclusion

Cannoli Layer Cake is a decadent dessert that beautifully combines the flavors of a classic cannoli with the richness of a multi-layered cake. With its moist cake layers, creamy ricotta filling, and crunchy cannoli shell topping, this cake is perfect for any special occasion or just a delicious treat to share with family and friends. This recipe is sure to impress anyone who loves the flavors of traditional cannolis, and it’s bound to become a favorite in your baking repertoire. Enjoy every indulgent bite!

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