Cannoli Cake

Cannoli Cake

This recipe for cannoli cake has all of the flavors of a cannoli in a beautiful layer cake with ricotta filling and marscapone frosting.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather all of the ingredients. Preheat the oven to 375 F. Grease and flour two 9-inch round cake pans and set aside.
  2. Step 2

    To make the cakes, combine the flour, baking powder, and salt in a large mixing bowl. Set aside.
  3. Step 3

    In another large mixing bowl, beat the butter and sugar until light and fluffy.
  4. Step 4

    Add the eggs, one at a time, until incorporated.
  5. Step 5

    Mix in the orange zest and vanilla extract.
  6. Step 6

    Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture, and beating just until completely incorporated.
  7. Step 7

    Divide the cake batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Step 8

    Cool the cakes in the pans for 10 minutes. Remove the cakes from the pans and cool completely on a wire rack.  Make the Filling and Frosting
  9. Step 9

    To make the ricotta filling, in a large bowl combine the ricotta cheese, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and orange extract. Beat until fluffy. Fold in the 3/4 cup of mini chocolate chips. Set aside.
  10. Step 10

    To make the frosting, beat the mascarpone cheese, 1 cup powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until creamy. Build and Frost the Cake
  11. Step 11

    Place one cooled cake layer on a serving platter and spread with half of the ricotta filling.
  12. Step 12

    Top with the second cake layer and spread the remaining filling over the top of the cake to within 1 inch of the edges.
  13. Step 13

    Frost the sides and top edge of the cake with the mascarpone frosting, covering the cake completely.
  14. Step 14

    Sprinkle the chopped pistachios around the top edge of the cake. Garnish the top of the cake with the remaining 1/4 cup of mini chocolate chips. Refrigerate until ready to serve. Enjoy!