When the sun begins to set and the golden hour casts a warm glow over the kitchen, I find myself reminiscing about the sweet indulgence of desserts from my childhood. One afternoon, a swirl of inspiration hit me as I gazed at a plate filled with vibrant cannoli at my local Italian bakery. What if I could bring that delightful flavor into a cake? Thus, the Cannoli Cake was born—a fluffy, two-layer masterpiece that captures the essence of classic cannoli filling.
Imagine sinking your fork into a moist vanilla chocolate chip cake, layered generously with a creamy ricotta and cream cheese icing that melts in your mouth. This cake doesn’t just make a statement; it invites you to savor every bite without being overwhelmingly sweet. Perfect for everything from dinner parties to cozy family gatherings, my Cannoli Cake is a delightful centerpiece that will have everyone asking for seconds. Get ready to indulge in a dessert that’s as comforting as it is elegant!
Why is this Cannoli Cake a Must-Try?
Deliciously Indulgent: This Cannoli Cake offers a unique twist, marrying the classic flavors of cannoli in a fluffy, light cake.
Easily Achievable: With simple ingredients and straightforward steps, home bakers of all levels can whip up this showstopper.
Perfectly Balanced Sweetness: Not too sweet, this cake invites indulgence without overwhelming your palate, making it ideal for any occasion.
Crowd-Pleasing Appeal: Its stunning presentation and delightful taste ensure that it’s a hit at family gatherings or dinner parties.
Versatile Variations: Feel free to make it your own—swap in different cheeses or add nuts for added texture. Check out more options in the detailed variation ideas section for inspiration!
Cannoli Cake Ingredients
For the Cake
- Egg Whites – Provide structure and lightness; ensure they’re at room temperature for easier whipping.
- Butter – Adds richness and moisture; use unsalted butter, softened to room temperature for optimal blending.
- Oil – Contributes moisture and a tender crumb; can substitute with vegetable or canola oil.
- Sugar – Sweetens the cake; granulated sugar is recommended as substitutes may alter texture.
- Buttermilk – Adds acidity for tenderness and flavor depth; can replace with regular milk mixed with a splash of vinegar.
- Vanilla Extract – Enhances overall flavor; always opt for pure vanilla extract for the best results.
- All-Purpose Flour – Provides the necessary structure; be sure to measure correctly to avoid a dense cake.
- Salt – Balances sweetness and enhances flavor; kosher salt is preferred for better dissolution.
- Baking Powder – A leavening agent that helps the cake rise; check the expiration date for effectiveness.
For the Icing
- Ricotta Cheese – Main ingredient for icing, offering creaminess; must be strained to remove excess liquid for the best consistency.
- Cream Cheese – Adds tanginess and smoothness; opt for full-fat for the richest texture.
- Whipping Cream – Incorporates air for a fluffy icing; ensure it is cold for the best whipping results.
- Powdered Sugar – Sweetens and stabilizes the icing; sift before adding to avoid lumps.
- Lemon Zest – Adds bright flavor notes; fresh zest is recommended for vibrant flavor.
- Mini Chocolate Chips – Introduces texture and sweetness; dark or semi-sweet chocolate chips work beautifully for a more intense flavor.
This Cannoli Cake will not only delight your taste buds but also bring warmth and joy to any gathering you host!
How to Make Cannoli Cake
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Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal after baking.
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Whip Egg Whites: In an electric mixer, whip egg whites on high speed until stiff peaks form, which typically takes about 4-5 minutes. Set them aside gently while you prepare the batter.
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Cream Mixture: In the same mixing bowl (use the paddle attachment), cream together the softened butter and oil until smooth and well-combined. Gradually add the granulated sugar and pure vanilla extract, mixing until the mixture is creamy.
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Combine Wet & Dry: Alternate adding the buttermilk and the dry flour mixture to the creamed mixture, mixing on low speed until just combined after each addition. Avoid overmixing to keep the cake fluffy.
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Fold in Egg Whites: Carefully fold the whipped egg whites into the batter until fully incorporated, ensuring you maintain as much air as possible for a light texture.
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Bake: Divide the batter evenly between the prepared pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Let them cool on a wire rack.
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Make Icing: Start by straining the ricotta cheese to remove excess liquid. In a separate bowl, mix the strained ricotta with cream cheese until smooth. Add the cold whipping cream, vanilla extract, and lemon zest, gradually incorporating sifted powdered sugar until the icing is fluffy. Stir in mini chocolate chips for delightful bursts of sweetness.
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Assemble Cake: Place one cake layer on a serving plate, generously spread icing on top, then add the second layer. Ice the top and sides of the cake, adding extra chocolate chips on top for garnish if desired.
Optional: Serve slices with a sprinkle of powdered sugar for an elegant touch.
Exact quantities are listed in the recipe card below.
Cannoli Cake Variations
Feel free to let your creativity shine by tailoring this delightful Cannoli Cake to your tastes and dietary needs!
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Mascarpone Swap: Substitute ricotta with mascarpone cheese for a richer, creamier icing. This adds sophistication and depth to your dessert!
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Nutty Delight: Fold in chopped pistachios or almonds into the icing for a delightful crunch. The added texture perfectly complements the silky smoothness of the icing.
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Chocolate Twist: Use a chocolate cake base instead of vanilla for a decadent chocolate Cannoli Cake. This twist amplifies the indulgence—an irresistible treat for chocolate lovers!
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Fruit Fusion: Incorporate fresh berries into the icing for a fruity twist. Strawberries or raspberries can add a lovely tartness that balances the sweetness beautifully.
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Citrus Zing: Enhance the lemon zest in the icing with some orange or lime zest for a refreshing citrus flavor. It brightens the taste and adds a vibrant aroma.
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Gluten-Free Option: Substitute all-purpose flour with almond flour or a gluten-free flour blend to make this cake suitable for gluten-sensitive guests. Maintain moistness with a touch of extra egg whites!
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Vegan Version: Replace the eggs with aquafaba (chickpea water) and use vegan butter and cream cheese to create a plant-based Cannoli Cake. You won’t lose any flavor—just a beautiful cake that everyone can enjoy.
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Hot & Spicy: For a warm kick, add a dash of cinnamon or even a hint of cayenne pepper in the cake batter. Unexpected heat can transform this classic treat into a bold experience!
Make Ahead Options
These Cannoli Cake layers are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; once completely cooled, wrap them tightly in plastic wrap and store them in the refrigerator to maintain moisture. The icing can also be prepared ahead—mix it and store it in an airtight container in the fridge for up to 24 hours. To maintain the icing’s amazing texture, ensure it’s well-sealed. When you’re ready to serve, simply layer and ice the cake; for the best result, allow it to rest for about 30 minutes after assembly to let the flavors meld beautifully. Enjoy the time-saving benefits of preparing your Cannoli Cake ahead of time, making special occasions stress-free!
Storage Tips for Cannoli Cake
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Fridge: Store leftover Cannoli Cake in the refrigerator, covered, for up to 3 days. This keeps the icing fresh and prevents it from drying out.
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Freezer: If you want to store the cake longer, wrap individual slices tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 2 months.
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Thawing: To enjoy frozen slices, thaw them at room temperature. Avoid reheating to maintain the cake’s delightful texture.
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Icing Considerations: If you freeze the cake, the icing may lose a bit of its fluffiness. Yet, the flavor will remain deliciously intact!
What to Serve with Cannoli Cake?
Elevate your dessert experience by pairing this delightful cake with delicious sides and beverages that complement its rich, creamy texture.
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Fresh Berries: Serve a medley of strawberries, blueberries, and raspberries for a refreshing contrast. Their tartness balances the sweetness of the cake beautifully.
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Whipped Cream: A dollop of freshly whipped cream adds an airy touch, enhancing the cake’s creaminess without overwhelming its flavor.
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Coffee: A rich cup of espresso or a creamy latte brings out the cake’s delightful flavors and makes for a perfect afternoon treat.
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Gelato: Pair your cake with a scoop of vanilla or pistachio gelato for a decadent dessert duo. The velvety gelato complements the cake’s fluffy texture perfectly.
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Chocolate Sauce: Drizzle a warm chocolate sauce over each slice for a luxurious touch. This addition intensifies the chocolate chip flavor already in the cake.
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Pistachio Topping: Sprinkle finely chopped pistachios on top of the icing for a nutty crunch. It adds texture and enhances the flavors of the traditional cannoli.
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Lemon Sorbet: For a refreshing palate cleanser, serve alongside lemon sorbet. Its citrusy notes lift the dessert, making every bite feel light and invigorating.
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Espresso Martini: For an adult twist, a chilled espresso martini combines coffee and chocolate flavors, complementing the cake’s profile and adding a celebratory touch.
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Vanilla Ice Cream: A scoop of vanilla ice cream melts into the cake, creating a harmoniously sweet and creamy experience with each forkful.
Expert Tips for Cannoli Cake
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Room Temperature Ingredients: Ensure all ingredients, like butter and eggs, are at room temperature. This helps achieve a smooth batter and better texture in your Cannoli Cake.
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Don’t Overmix: Mix the batter just until combined after each addition of dry and wet ingredients. Overmixing can lead to a dense cake, so fold gently when incorporating egg whites.
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Strain Ricotta Properly: Take time to strain your ricotta cheese to remove excess moisture. This step is crucial for a thick icing that won’t slide off the cake.
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Bake in the Right Pan: Use 9-inch round cake pans for even baking. Lining them with parchment paper prevents sticking and helps with easy removal.
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Rest Before Serving: Allow the assembled cake to rest for at least 30 minutes before serving. This helps the icing set and makes slicing easier.
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Storage Tips: Keep your Cannoli Cake in the refrigerator covered for up to 3 days. It stays fresh and moist, ready to be enjoyed as a delightful treat!
Cannoli Cake Recipe FAQs
How do I select ripe ingredients for Cannoli Cake?
Absolutely! Selecting ripe ingredients is key to enhancing the flavor of your Cannoli Cake. For the butter, ensure it’s softened to room temperature—this adds richness. When choosing ricotta, look for fresh, high-quality cheese—avoid those with excessive liquid. A quick test: if the ricotta looks watery or has dark spots, opt for a better brand to ensure a creamy icing.
What’s the best way to store leftover Cannoli Cake?
Very! To store leftover Cannoli Cake, cover it with plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 3 days. This method keeps the icing fresh and prevents the cake from drying out. If you notice the cake becoming dry, consider serving it with a scoop of vanilla ice cream to add moisture!
Can I freeze Cannoli Cake? If so, how?
Of course! Freezing Cannoli Cake is a great way to extend its shelf life. Wrap individual slices tightly in plastic wrap and place them in an airtight container, or use a resealable freezer bag to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to enjoy a slice, simply thaw it at room temperature—this ensures the texture and flavor remain intact, but avoid reheating to keep that fluffy icing.
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What should I do if my cake is too dense?
If you find your Cannoli Cake is too dense, there are a few steps you can take. First, make sure not to overmix the batter; this can develop gluten and lead to a heavy texture. Ensure your egg whites are whipped to stiff peaks before folding them into the batter, as this helps create a light, airy cake. Lastly, be vigilant with your measurements—too much flour can contribute to density, so I recommend using the spoon-and-level method for measuring flour accurately.
Are there any dietary considerations for Cannoli Cake?
Yes! If you’re hosting guests with dietary restrictions, there are a few adaptations you can make. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Unfortunately, this cake contains dairy due to the ricotta and cream cheese in the icing. If someone is lactose intolerant or vegan, consider using dairy-free ricotta alternatives and vegan cream cheese for the icing—just be sure to strain them well so the icing remains creamy.
What do I do if my icing is too runny?
If your icing ends up too runny, don’t worry! This can happen if the ricotta cheese did not get strained thoroughly. To fix it, place your ricotta cheese in a cheesecloth or a fine-mesh sieve for about 30 minutes to drain off excess moisture before mixing it with the cream cheese. If your icing is already mixed, try adding additional powdered sugar, a tablespoon at a time, to thicken it up until you achieve the desired consistency.
Decadent Cannoli Cake: A Slice of Italian Heaven at Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In an electric mixer, whip egg whites on high speed until stiff peaks form, about 4-5 minutes. Set aside.
- Cream together softened butter and oil until smooth. Gradually add granulated sugar and vanilla extract until creamy.
- Alternate adding buttermilk and dry flour mixture to the creamed mixture, mixing on low until just combined.
- Fold whipped egg whites into the batter gently to maintain air for a light texture.
- Divide batter between pans and bake for 35-45 minutes or until a toothpick comes out clean. Let cool on a wire rack.
- Strain ricotta to remove moisture. Mix with cream cheese until smooth, then add cold whipping cream, vanilla extract, and lemon zest.
- Gradually incorporate sifted powdered sugar until icing is fluffy. Stir in mini chocolate chips.
- Layer cake, spreading icing between layers and on the top and sides. Garnish with extra chocolate chips.
- Optional: Serve slices with a sprinkle of powdered sugar.
