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This Cannoli Cake is a dreamy mashup of classic Italian cannolis and tender layer cake. It’s a mascarpone layer cake filled with a creamy ricotta, studded with mini chocolate chips and crushed pistachios, and frosted with a brown butter buttercream to seal the deal!
For more cake recipes, make my pistachio ricotta cake and buttermilk pound cake!
After tiramisu, a traditional cannoli is one of my favorite Italian desserts. That crunchy shell with the creamy texture of the sweet ricotta cheese filling – it’s molto bene! So what do I do? Turn it into a cake, of course.
And whoa, let me tell you about this beauty!
So it starts with a mascarpone yellow cake base, studded with chocolate chips.
Then there’s a creamy ricotta whipped cream filling with chopped pistachios and a touch of allspice (because we’re going for authenticity here!).
And oh my gosh – there’s a brown butter buttercream that hugs the outside of the cake like a dream.
It’s the perfect cake for special occasions and you want a fabulous dessert that’s sure to impress. I made this for my cousin’s baby shower and the room went nuts.
So be ready for nothing but empty plates and rave reviews when you make this cake recipe!
Table of Contents
Why This Recipe Is The Best
- Real cannoli flavor: Made with whole milk ricotta, mascarpone, and vanilla bean paste for that classic, creamy filling taste.
- Soft, bakery-style crumb: Cake flour and buttermilk make the layers tender, fluffy, and never dry.
- Perfect texture balance: Crunchy pistachios, mini chocolate chips, and smooth filling in every bite.
- Crowd favorite! It’s so good people will ask you to make it again and again!
Key Ingredients
- Whole Milk Ricotta: Adds that classic cannoli flavor and moisture. It’s what gives the frosting or filling that signature cannoli richness without being overly tangy.
- Mascarpone: Ultra-creamy and slightly sweet, It also gives the cake a rich, creamy texture, like a cheesecake-lightened sponge. Use leftovers and make my mascarpone cheesecake.
- Cake Flour: Creates a soft, tender crumb thanks to its lower protein content.
- Heavy Cream: Whipped into the filling and frosting, it lightens everything up and adds a silky mouthfeel. It’s also used to stabilize the ricotta filling so it’s fluffy and rich.
- Vegetable Oil (or any neutral oil): Keeps the cake layers moist and tender, even after chilling. Unlike butter, it doesn’t firm up when cold, key for fridge-stored cakes like this.
- Confectioners’ Sugar: Used in the filling and frosting to sweeten and thicken without grittiness. It dissolves easily, making for a smooth, creamy texture.
- Pistachios: Adds crunch and that nutty, slightly sweet contrast to the creamy elements, just like in traditional cannoli.
- Buttermilk: Tenderizes the crumb and adds a subtle tang that balances all the richness from the cheese and cream. It also reacts with leaveners to help the cake rise.
- Mini Chocolate Chips: A nod to classic cannoli, they give bursts of chocolate flavor and a little texture in each bite. Their small size ensures they stay evenly distributed.
- Vanilla Bean Paste: Provides bold vanilla flavor and those beautiful little specks that make the cake look extra fancy!
How To Make Cannoli Cake
Brown the Butter For The Frosting
- The brown butter will need to cool so we will start by browning the butter and setting it aside while we prepare the cake batter. Add 1 cup (2 sticks) of butter to a skillet over medium heat. Allow the butter to melt, then continue to cook until the butter becomes foamy and you begin to see browned bits on top of the foam.
- Pour into a heat safe container and place into the refrigerator to solidify (this should take about 1 hour, you want it to be solid but not cold. If you press your finger into the butter, it should leave an indent)
Bake The Cake
- Preheat the oven to 350 degrees F. Spray 3 8-inch cake pans with nonstick baking spray or line with parchment paper.
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, butter, vegetable oil, and sugar. Cream together on medium speed for for 4-5 minutes, until white and fluffy. Scrape down the sides of the bowl then reduce mixer speed to low and begin adding egg whites and mix, add vanilla bean paste and mix until just combined.
Step 2: In a separate bowl, whisk together cake flour, baking powder, baking soda, and kosher salt. Add in the mini chocolate chips and toss to coat. Add half of the flour mixture to the wet ingredients and mix until just combined, about 15 seconds. Pour in the buttermilk and mix until combined, about 10 seconds, then add remainder of the dry ingredients, mixing until combined and smooth.
Bake The Cake and Make The Cannoli Cake Filling
Step 3: Pour batter equally among the prepared baking pans. Bake for 28-32 minutes, until a toothpick comes out clean from the center of the cake. Allow the cakes to cool in the pan for 5 minutes, then remove onto a wire rack to cool completely.
Step 4: Beat ricotta cheese, heavy cream, powdered sugar, vanilla bean paste (or vanilla extract), orange zest, and allspice in the bowl of a stand mixer fitted with the whisk attachment. Mix until combined, about 30 seconds, then pour into a bowl and refrigerate until ready to use later in the recipe.
Finish The Frosting and Assemble The Cake
Step 5: Now finish the frosting (almost to the end!) – add the chilled browned butter, remaining 1 cup of room temperature butter (not browned), 3 cups of powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed for 2 minutes, then add in the remaining 2 cups of powdered sugar. Continue to mix together for an additional 2 minutes, until combined and fluffy. Scrape down the sides of the bowl and add in the heavy cream. Mix for an additional 1 minute on high speed until combined and smooth.
Step 6: Once the cakes have cooled completely, place one cake onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the ricotta filling. Sprinkle chopped pistachios on top. Place the second cake layer on top and repeat. Place the final cake layer on top and spread a thin layer (crumb coat) of frosting around the entire cake. Place into the refrigerator for 30 mins to set. Add the remaining frosting all around the sides of the cake and add crushed cannoli shells or cannoli chips on top to garnish. Place back into the refrigerator for at least 2 hours, ideally overnight.
Pro Baking Tips
- Don’t skip the chill time after assembly – Let the finished cake rest in the fridge for at least 2 hour (or overnight) so everything sets. This helps the layers meld and keeps it from sliding when sliced.
- If your ricotta is runny, be sure to drain it! If needed, wrap the ricotta in cheesecloth and let it drain overnight in the fridge. Watery ricotta will make your filling runny and ruin your layers.
- Cool the cakes completely before assembling the cake! This prevents the frosting and filling from melting.
Recipe FAQs
Yes, straining is key! Removing excess moisture helps prevent a watery filling and gives you a thick, creamy texture.
Strain the ricotta well, make sure it’s cold, and don’t overmix—especially once the cream is added. Chilling the filling before assembling also helps it hold its shape.
Store the cake covered in the fridge for up to 3–4 days. You can freeze the cake layers and filling separately, but once assembled, freezing isn’t recommended as the texture may suffer.
Toasting is optional – it brings out their flavor and adds a bit of crunch and warmth that really complements the creamy filling.
You can, but whole milk ricotta gives you a richer texture and better flavor. Part-skim may be drier and slightly less creamy.
You can, but cake flour gives a softer, more tender crumb. If using all-purpose flour, replace 2 tablespoons per cup with cornstarch to mimic the lighter texture.
More Cake Recipes
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Cannoli Cake Recipe
Equipment
Ingredients
Mascarpone Cake
- 8 oz (227 g) Mascarpone Cheese
- 1/2 cup (113 ml) Vegetable Oil
- 1/2 cup (113 g) Salted Butter, (room temperature)
- 2 cups (400 g) Sugar
- 6 Egg Whites, (room temperature)
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- 3 cups (375 ml) Cake Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Kosher Salt
- 1 cup (240 g) Buttermilk, (room temperature)
- 1 cup (180 g) Mini Chocolate Chips
Cannoli Filling
- 8 oz (227 g) Ricotta, (drained, cold)
- 1/2 cup (180 g) Powdered Sugar
- 2 tbsp Heavy Cream
- 2 tsp Vanilla Bean Paste , (or vanilla extract)
- 1/2 tsp Orange Zest
- 1/8 tsp Allspice
- 1/2 cup (62 g) Pistachios, (chopped)
Brown Butter Buttercream
- 2 cups (454 g) Salted Butter
- 5 cups (600 g) Powdered Sugar
- 3 tbsp Whole Milk
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- Pinch Kosher Salt
Instructions
- Start by draining the ricotta – place the ricotta into a fine mesh sieve or cheesecloth. Squeeze out as much liquid as possible. Let it sit to continue to drain by placing the fine mesh sieve on top of a bowl or tie the cheesecloth onto the sink faucet and let it hang to drain until ready to use later in the recipe. (Pro tip: you can also use cream cheese if you don't want to do this – it's an extra step that's worth it but I know that everyone doesn't have time. to do this!) 8 oz Ricotta
- Brown the Butter For The Frosting. The brown butter will need to cool so we will start by browning the butter and setting it aside while we prepare the cake batter. Add 1 cup (2 sticks) of butter to a skillet over medium heat. Allow the butter to melt, then continue to cook until the butter becomes foamy and you begin to see browned bits on top of the foam.
- Pour into a heat safe container and place into the refrigerator to solidify (this should take about 1 hour, you want it to be solid but not cold. If you press your finger into the butter, it should leave an indent)
- Preheat the oven to 350 degrees F. Spray 3 8-inch cake pans with nonstick baking spray or line with parchment paper.
- Whisk together cake flour, baking powder, baking soda, and kosher salt. Add in the mini chocolate chips and toss to coat. 3 cups Cake Flour 2 tsp Baking Powder 1/4 tsp Baking Soda 1 tsp Kosher Salt 1 cup Mini Chocolate Chips
- In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, butter, vegetable oil, and sugar. Cream together on medium speed for for 4-5 minutes, until white and fluffy. Scrape down the sides of the bowl then reduce mixer speed to low and begin egg whites and mix for about 1 minute, until they're all incorporated. Scrape down the sides of the bowl once all of the egg whites are added, then add vanilla bean paste and mix until just combined. 8 oz Mascarpone Cheese 1/2 cup Vegetable Oil 1/2 cup Salted Butter 2 cups Sugar 6 Egg Whites 1 tbsp Vanilla Bean Paste
- Add half of the flour mixture to the wet ingredients and mix until just combined, about 15 seconds. Pour in the buttermilk and mix until combined, about 10 seconds. Scrape down the sides of the bowl and add the remainder of the dry ingredients, mixing until combined and smooth, about 15 seconds. 1 cup Buttermilk
- Pour batter equally among the prepared baking pans. Bake for 28-32 minutes, until a toothpick comes out clean from the center of the cake. Allow the cakes to cool in the pan for 5 minutes, then remove onto a wire rack to cool completely.
Make The Cannoli Cake Filling
- While the cakes bake, prepare the ricotta filling. Beat together drained ricotta cheese, powdered sugar, heavy cream, vanilla bean paste (or vanilla extract), orange zest, and allspice in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium low speed until just combined. Pour the filling into a large bowl and place into the refrigerator to chill. 8 oz Ricotta 2 tbsp Heavy Cream 1/2 cup Powdered Sugar 2 tsp Vanilla Bean Paste 1/2 tsp Orange Zest 1/8 tsp Allspice
- Now finish the frosting (almost to the end!) – add the chilled browned butter, remaining 1 cup of room temperature butter (not browned) to the bowl of a stand mixer fitted with the paddle attachment and beat for 4 minutes, until pale and fluffy. Then add 3 cups of powdered sugar, and vanilla bean paste. Beat together on medium speed for 2 minutes, then add in the remaining 2 cups of powdered sugar. Continue to mix together for an additional 2 minutes, until combined and fluffy. Scrape down the sides of the bowl and add in the whole milk. Mix for an additional 1 minute on high speed until combined and smooth.
- Once the cakes have cooled completely, place one cake onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the ricotta filling. Sprinkle chopped pistachios on top. Place the second cake layer on top and repeat. 1/2 cup Pistachios
- Place the final cake layer on top and spread a thin layer (crumb coat) of frosting around the entire cake. Place into the refrigerator for 30 mins to set.
- Add the remaining frosting all around the sides of the cake and add crushed cannoli shells or cannoli chips on top to garnish. Place back into the refrigerator for at least 2 hours, ideally overnight.
Notes
- Don’t skip the chill time after assembly – Let the finished cake rest in the fridge for at least 2 hour (or overnight) so everything sets. This helps the layers meld and keeps it from sliding when sliced.
- Don’t skip draining the ricotta! wrap the ricotta in cheesecloth and let it drain overnight in the fridge. Watery ricotta will make your filling runny and ruin your layers. If you don’t have time to strain the ricotta, you can use cream cheese instead!
- Cool the cakes completely before assembling the cake! This prevents the frosting and filling from melting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed your recipe right down to the wire. So glad I did! I feel like a bakery chef. By far this is my PERSONAL MASTERPIECE! The first slice, your tongue will love you. It’s moist, smooth, nutty, buttery, creamy and so much more! I’m so happy with this recipe. The heavens thank you on my behalf