Cannoli Layer Cake

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This Cannoli Layer Cake is a light, moist cinnamon cake layered with cannoli filling, chocolate chips and mascarpone frosting! All the best elements of cannoli in one irresistible cake!

Why You’ll Love This Cannoli Layer Cake

I’ve been making this cannoli layer cake for years and it remains one of my favorites. I recently updated the recipe to make it even better. I decided to change the cake layers to my newer moist vanilla cake recipe. It uses whole eggs, instead of egg whites, so you aren’t wasting the yolks, and it’s also a lighter cake. I also reduced the filling and added some mini chocolate chips and made the frosting a bit thicker and more sturdy to hold the cake together better.

This cake was amazing before so trust me when I say it’s simply irresistible now! Here are a few reasons why:

  • All the best elements of cannoli. Cannoli as a flavor for cakes and other desserts always surprises me. It seems like a flavor that’s so light and primarily composed of a little cinnamon and a couple of kinds of cheese would be fairly boring – and yet every cannoli dessert I make I totally fall in love with. They are anything but boring and this cannoli layer cake is no exception.
  • Light & lightly sweet. Mascarpone cheese has easily become one of my favorite things to use in desserts. The flavor is incredibly light, but so darn good and just sweet enough. I used it for both the filling and the frosting in this cake.
  • Absolute showstopper. This cake really is exceptional. It takes a little time and finesse to work with the soft filling and frosting, but it’s totally worth it. You won’t want to share a single crumb with anyone. It’s so beautiful once assembled and doesn’t really require any special decorating skills either.
A slice of cannoli layer cake on a white plate

Recipe Ingredients

Here’s a run-down of everything you’ll need to make this cake. Scroll down to the recipe card below for the exact measurements.

Cannoli Filling

  • Ricotta cheese – Ricotta is a must when it comes to any cannoli filling. You will want to strain it.
  • Mascarpone cheese – I use mine straight out of the fridge, but you could also let it sit out for 5-10 minutes. You just don’t want it to get too warm. It’ll turn watery at that point and you can’t really save it.
  • Powdered sugar – Sweetens and helps to stabilize the filling.
  • Mini chocolate chips

Cake Layers

  • All-purpose flour – Be sure to measure it properly. I always recommend a food scale, but the spoon and level method will also work.
  • Baking powder & baking soda – Using both helps to give the cake a light and tender crumb.
  • Ground cinnamon – Adds just a bit of warmth to the cake layers, which nicely compliments the filling.
  • Salt – Enhances the flavors already present. Without a little salt, your cake will be bland.
  • Unsalted butter – You could use salted butter, but you’d want to leave out the added salt.
  • Vegetable oil – Helps keep the cake extra moist.
  • Sugar – This cake uses both white and brown sugar for the best texture and flavor.
  • Vanilla extract
  • Eggs – It’s best to use room temperature eggs when making as they incorporate into the batter more easily, which helps prevent over mixing. Be sure to use large eggs, not medium or extra large.
  • Milk – I typically use 2% but whole milk works too.
  • Sour cream – Sour cream adds a bit of extra moisture to the cake.

Buttercream

  • Unsalted butter – At room temperature.
  • Mascarpone cheese – Again, the mascarpone shouldn’t get too warm or it’ll become watery.
  • Powdered sugar – Helps to sweeten, add volume and stabilize the buttercream.
  • Vanilla extract
  • Mini chocolate chips
Ingredients needed to make cannoli layer cake

How To Make Cannoli Layer Cake

Because the filling and frosting for this cake are made with ricotta and mascarpone cheeses and on the softer side, you’ll need to pay careful attention to the process of building the cake. There’s a bit of waiting involved at a couple of points to make sure things are firm. It’s worth every second, though! You can find the printable version of the instructions in the recipe card below.

Strain the Ricotta

  • Strain the ricotta. Line a large strainer with two layers of cheesecloth. Add the ricotta and cover with more cheesecloth. Place the strainer in a bowl with at least 1-2 inches at the bottom of the bowl and place something heavy on top of the cheesecloth to help squeeze out the liquid. Refrigerate for at least 4 hours.

Make the Filling

  • Make the filling. Mix the strained ricotta, mascarpone, and powdered sugar on low speed until well combined. You can also mix it by hand with a spatula. This is a thinner filling and you do not want to over mix it.
  • Chill. Refrigerate for 2-3 hours. (If you start making the cake layers now, it’ll be ready when the cakes have cooled.)

Make the Cake

  • Prep. Line three 8-inch cake pans with parchment paper circles in the bottom. Grease the sides and preheat the oven to 350F.
  • Make the batter. Combine the dry ingredients and set aside. Beat together the butter, oil, sugars, and vanilla until light in color and fluffy. Add the eggs one at a time, mixing until mostly combined after each and scraping down the sides of the bowl as needed.
  • Combine. Mix in half of the dry ingredients until mostly combined then slowly add in the milk and sour cream. Add the remaining dry ingredients, mixing until well combined and smooth.
  • Bake. Divide the batter evenly between the prepared cake pans. Bake for 20-24 minutes, until a toothpick inserted in the center comes out with a few crumbs.
  • Cool. Remove the cakes from the oven. Allow to cool for 2-3 minutes then remove to cooling racks to cool completely.

Make the Buttercream

  • Beat the mascarpone. Beat the mascarpone and butter just until smooth. Do not overmix or the mascarpone will become too thin and watery.
  • Add the powdered sugar. Add the powdered sugar in two parts, mixing until combined and smooth. It may look a bit separated but it will come together as you add more. Gently stir in the vanilla extract.

Build the Cake

  • Prep the cakes. Use a large serrated knife to remove the domes from the tops of the cakes so they’re completely flat.
  • Assemble. Place the first cake on a serving plate. Pipe a dam of frosting around the edge then fill with 1/2 of the filling. Add the second layer of cake, another dam of frosting, and the remaining filling inside the dam. Add the final layer of cake on top then add a thin crumb coat of frosting to the outside of the cake.
  • Chill. Refrigerate the cake for 1-2 hours, until firm and sturdy (Or you can also pop it in the freezer for 30 minutes). Place the remaining frosting in the fridge as well but remove it about 20 minutes before continuing.
  • Decorate. Frost the outside of the cake with the remainder of the frosting. Finish by pressing some mini chocolate chips along the bottom. Pipe the remaining frosting on the top edge. I used Ateco tip 847. Refrigerate until ready to serve.
Cannoli layer cake on a cake stand

Tips for Success

Here are a few tips for making this stunning cannoli layer cake.

  • Strain the ricotta well. This really isn’t something you want to skip, or your filling can be too thin. I like to do it the night before to save time. I usually get a few tablespoons of liquid after straining it.
  • Mix the mascarpone with care. The big thing you have to be careful of when using mascarpone cheese is that you don’t want to over-mix it or mix it at a high speed. The lowest speed you have is best. It easily gets watery if you aren’t careful or it gets too warm.
  • Can I use less powdered sugar? The buttercream uses 8 ½ cups of powdered sugar. You can add less powdered sugar to the frosting so that there isn’t so much sugar, but you won’t end up with as much frosting and it won’t be as thick. You need it thick enough for the dam to stay in place and keep the filling in place. I highly recommend using the full amount of powdered sugar.
  • Thicken the filling. The filling is on the thinner side. I didn’t add too much powdered sugar to the filling because I like the taste of the cheeses, but you could add more to thicken it further if you’d like.
  • Chill the filling. It’s important to make the filling ahead of time and allow it to chill for a few hours before using it in the recipe, to allow it thicken a bit.
  • Refrigerate the assembled cake. Once the cake layers are assembled, be sure to give it time to chill and set. Otherwise, the layers can slide everywhere as you try to frost the outside. If you’re in a rush, you can freeze it for about 30 minutes.
A slice of cannoli layer cake on a plate with a few bites missing

Proper Storage

Keep the cannoli layer refrigerated until ready to serve. It should be stored well-covered or in an airtight container, such as this cake carrier. It’s best when enjoyed within 3-4 days.

To freeze the cake, flash freeze for 1-2 hours, then wrap well. Thaw in the fridge before serving. You can also slice the cake and freeze the individual slices. Wrap them individually or store them in an airtight container.

More Cannoli Desserts To Try

This recipe was updated September 30, 2024 based on reader feedback. For the original version, download this recipe PDF.

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Cannoli layer cake with a slice missing
Recipe

Cannoli Layer Cake

  • Prep Time: 1 hour 25 minutes
  • Cooling/Chilling Time: 7 hours
  • Cook Time: 20 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Cannoli Layer Cake is a light, moist cinnamon cake layered with cannoli filling, chocolate chips and mascarpone frosting! All the best elements of cannoli in one irresistible cake!


Ingredients

Cannoli Filling

  • 3/4 cups (189g/6 oz) ricotta cheese
  • 3/4 cups (170g/6 oz) mascarpone cheese*
  • 1 1/3 cups (154g) powdered sugar
  • 1/4 cup (43g) mini chocolate chips

Cake Layers

  • 2 1/2 cups (325g) all-purpose flour (measured properly)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (207g) sugar
  • 1/2 cup (112g) light brown sugar
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 1/2 cup (120ml) milk
  • 3/4 cup (173g) sour cream

Buttercream

  • 1 cup (280g) unsalted butter, room temperature
  • 12 oz (339g) mascarpone cheese, cool, but not cold*
  • 89 cups (920g-1035g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup (169g) mini chocolate chips

Instructions

Strain the ricotta

  1. Line a large strainer with two layers of cheesecloth and put the ricotta cheese on top. Cover the top of the cheese with cheesecloth or some plastic wrap. Put the strainer on top of a bowl with at least an inch or two of space between the bottom of the strainer and the bottom of the bowl for liquid to drain to. You can put something heavy on top the cheese and cheesecloth to help squeeze out liquid, if you’d like. Put in the refrigerator and let the ricotta strain for at least 4 hours, or overnight. I ended up with about 2 tablespoons of liquid being removed from my cheese.

Make the filling

  1. Add the strained ricotta, mascarpone cheese and powdered sugar to a mixer bowl and mix on low speed just until well combined. Do not over mix or mix on a high speed or the mascarpone cheese can become thin and watery. You can even stir it all together by hand with a spatula, just to be sure you don’t over mix it. Keep in mind that this is a thinner filling.
  2. Place the filling in the fridge to firm up a bit, about 2-3 hours. If you make the cake layers while this chills, it should be good to use when the cakes have fully cooled.

Make the Cake

  1. Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder, baking soda, cinnamon and salt in a medium sized bowl and set aside.
  3. Add the butter, oil, sugars and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the milk and sour cream mix until well combined. The batter may look a little curdled, but that’s ok.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Divide the batter evenly between the cakes pans and bake for 20-24 minutes, or until a toothpick comes out with a few crumbs.
  9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Make the buttercream

  1. Add the butter and mascarpone cheese to a large mixing bowl and just beat until smooth. You don’t want to over mix the mascarpone cheese or it can become thin and watery.
  2. Add the powdered sugar in two parts and mix until well combined and smooth, again being careful not to over mix. As you add the powdered sugar, it may start to look a little separated, but will come together as you add additional powdered sugar. Just don’t over mix it.
  3. Add the vanilla extract and gently stir to combine.

Build the cake

  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
  2. Place the first cake on a serving plate or a cardboard cake round.
  3. Pipe a dam of frosting around the edge of the cake and then fill it with 1/2 of the filling.
  4. Add the second layer of cake, another dam of frosting and the remaining filling inside the dam.
  5. Add the final layer of cake on top and then add a thin crumb coat of frosting to the outside of the cake. Refrigerate the cake until firm and sturdy, about 1-2 hours (you can speed the process up by putting the cake in the freezer for about 30 minutes, if you’d like). Set the remainder of the frosting in the fridge while the cake firms up and take it out about 20 minutes before you’re ready to continue, so it can soften a bit.
  6. Frost the outside of the cake with the remainder of the frosting, then finish it off by pressing some mini chocolate chips onto the outside of the cake, along the bottom.
  7. Pipe the remaining frosting along the top edge of the cake. I used Ateco tip 847.
  8. Refrigerate cake until ready to serve. Store well covered or in an airtight cake carrier. Cake is best if eaten within 3-4 days.

Notes

Mascarpone cheese: I use mine straight out of the fridge, but you could also let it sit out for 5-10 minutes. You just don’t want it to get too warm. It’ll turn watery at that point and you can’t really save it.

Powdered sugar: The buttercream uses 8 ½ cups of powdered sugar. You can add less powdered sugar to the frosting so that there isn’t so much sugar, but you won’t end up with as much frosting and it won’t be as thick. You need it thick enough for the dam to stay in place and keep the filling in place. I highly recommend using the full amount of powdered sugar.

Filling: The filling is on the thinner side. I didn’t add too much powdered sugar to the filling because I like the taste of the cheeses, but you could add more to thicken it further, if you’d like.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1016
  • Sugar: 107.7 g
  • Sodium: 178.2 mg
  • Fat: 53.1 g
  • Carbohydrates: 130 g
  • Protein: 10.5 g
  • Cholesterol: 163.2 mg

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110 Comments
  1. Nikki

    Do you drain your ricotta or mascarpone overnight on a mesh bag or just use as is. The brands I use are typically so thick they don’t have any liquid, however just asking.

    1. Lindsay

      The brands I use also don’t tend to have a lot of liquid, so no, I don’t. But you certainly can to remove excess moisture and it wouldn’t hurt it.

  2. Rachel

    This recipe is incredible. My dad requests it every year for his birthday. Your directions are so thorough and, when I follow them exactly, I get amazing results. Thank you!

  3. Kristin Griffin

    Hi, I made the cannoli cupcakes that are in your book and they are AMAZING. Could I triple the recipe to make a 3 layer, 8″ cake? I thought about using this cannoli cake recipe, but there’s a slight difference in the ingredients. I’m sure it’s just as good, but since I know how the cupcakes turned out and how great they tasted, I wanted to use the same recipe for a cake.

    1. Lindsay

      So glad you enjoyed them! You should be able to make a three layer 8 inch cake by doubling it, but if you wanted it particularly tall, you could triple it.

  4. Carm

    First time making this and it was great and helpful tips. They took almost an hr to cook but I kept on checking and I did a tent foil so the outside wouldn’t dry out. I added orange, some orange zest, mini chocolate chips to my filling and more orange zest to my frosting and the chocolate chips on the outside and I made 2 9 inch cakes and cut them so 4 layers and just enough for all 4 layers. Heavy so a small slice is plenty.

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29