Best Traditional Italian Cannoli Cake Recipe – So Easy!

Picture this: The warm embrace of a golden Sicilian sunset bathing the cobblestone streets in a soothing, amber light, as the lingering notes of a distant accordion serenaded the serene ambiance of the quaint village. Nestled in the heart of Sicily, where the air was perpetually sweetened with the scent of blooming orange blossoms, a little bakery concealed itself shyly between aged, ivy-draped buildings.

Inside, Nonna Maria, with cheeks as plump and rosy as the peaches from the neighboring orchards, labored affectionately over a masterpiece synonymous with familial love and tradition – enchanting every local and wanderer alike with the legendary allure of her cannoli cake. 

The best part about this traditional cannoli recipe? It’s super easy to make and absolutely delicious!

Ingredients You Need for Italian Cannoli Cake

For the Cannoli Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil (or olive oil)
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup water

For the Cannoli Filling:

• 2 cups ricotta cheese, well-drained
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips
• Zest of one orange (optional)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

For Decoration:

• 1/4 cup mini chocolate chips
• 1/4 cup chopped pistachios
• Orange zest (optional)
• Powdered sugar for dusting

 

Alternative Ingredients:

Don’t have something on hand but want to still make it? We’ve got you!

For the cake mix:

• All-purpose Flour – Cake flour for a lighter texture.
• Granulated Sugar – Light brown sugar, confectioners’ sugar, mix of white and brown sugar
• Vegetable Oil – Melted butter for a richer flavor or applesauce for a lower-fat option
• Whole Milk – Almond milk, soy milk, or another non-dairy milk can be used for a dairy-free version

For the Cannoli Filling:

• Ricotta Cheese – Cottage cheese, well-drained and blended, sour cream with cream cheese, or mascarpone cheese for a creamier texture
• Powdered Sugar – Honey or maple syrup
• Mini Chocolate Chips – Chopped dark chocolate or omit them entirely
• Orange Zest – Lemon zest

For the Frosting:

• Unsalted Butter – Salted butter (but omit any additional salt) or Vegan butter for a vegan version
• Heavy Cream – Milk for a lighter frosting, or non-dairy milk for a vegan version.
• Powdered Sugar – Stevia (but it will alter the texture)
• Vanilla extract – Almond extract

For Decoration:

• Mini Chocolate Chips – Use shaved chocolate or white chocolate chips for a contrast in color.
• Chopped Pistachios – Hazelnuts, almonds, or no nuts at all
• Orange Zest – lemon or lime zest, or omitted entirely.

Feel free to experiment with the ingredients based on what you have available in your pantry – who knows? Maybe it’ll turn out even better than you thought!

How to Make Traditional Italian Cannoli Cake Recipe

Phase 1: Preparing the Cake

Step 1: Preheat your oven to 350°F (175°C), then grease and flour three 9-inch cake pans.

Step 2: In a large bowl, combine the dry ingredients first (the flour, granulated sugar, baking powder, and salt.) – using a hand mixer or similar on medium speed.

Step 3: Add milk, oil, vanilla extract, and eggs to the flour mixture – mix it on low speed until it’s combined. Then slowly add water and mix until it’s smooth (yes, the batter will be thin).

Step 4: Pour the cake batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Step 5: Once done, take it out and allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool off completely at room temperature.

Phase 2: Preparing the Cannoli Filling

Step 6: In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract until it’s smooth.

Step 7: Start folding in the mini chocolate chips and orange zest into the cannoli cream, if you’re using any (I recommend it to give it that fresh taste!)

Step 8: Once done mixing, place the sweet ricotta filling in the refrigerator to chill while the cakes cool.

Phase 3: Preparing the Frosting

Step 9: In a large bowl, beat the butter until it’s light and fluffy – then gradually add powdered sugar, mixing well after each addition.

Step 10: Add heavy cream, vanilla extract, and a pinch of salt – beat the mix until it has a smooth texture.

Phase 4: Assembling the Cake

Step 11: Place one cake layer on a serving plate and spread half of the cannoli filling over it – repeat this with the next layer until you’ve reached the top of this delicious cake.

Step 12: Once you reach the final cake layer on the top, add frosting to the entire cake.

Step 13 (my favorite part): Garnish the top of the cake with mini chocolate chips, chopped pistachios, and a dusting of powdered sugar – or any other decorations you can think of! You can also add orange zest for an extra pop of color and flavor.

Step 14: Once you’re done, let the cake chill in the refrigerator for at least 1 hour before serving it to help set the filling.

That’s it! Super easy, isn’t it?

Expert Tips

When it comes to any Italian recipes, you want to make sure you take high-quality ingredients for the best taste and texture, besides that, here are a couple tips:

• Your ricotta cheese needs to be well-drained to avoid a runny filling
• Whole-milk ricotta for the richest flavor and texture
• The frosting consistency needs to be the right consistency, not too runny or stick. If it’s too thick, add more cream, if it’s too loose, add more powdered sugar
• When layering make sure each cake layer is completely cooled to prevent the filling from melting and becoming runny
• Store the cake in the refrigerator, especially given the ricotta filling, and eat it within 2-3 days for the best taste and freshness 
• If you want a deeper chocolate flavor, consider adding a bit of cocoa powder to the filling, or use a chocolate ganache drip along the sides of the cake
• Let the cake sit at room temperature for about 15 minutes before serving – this will ensure the frosting and filling aren’t too hard 

What to Serve this Cannoli Cake with

The cannoli cake is quite rich and flavored on its own, but pairing it with certain beverages or side treats could make it even better.

Beverages

• Espresso – the perfect balance of slight bitterness of espresso with the sweetness of the cake
• Sweet dessert wine – Like Vin Santo or Moscato d’Asti
• Cappuccino – frothy, warm contrast to the dense cake
• Limoncello – a zesty, refreshing taste between each bite

Sides

• Fresh fruit 
• Whipped cream
• Ice cream
• Dark chocolate 
• Mascarpone
• Mint leaves (perfect for garnishing!)

Small bites

• Biscotti
• Italian cookies
• Chocolate-covered almonds 

Suggestions for a Course Meal

If you’re serving cannoli cake as part of a multi-course meal, consider planning lighter preceding courses, since the cake is quite rich. A fresh salad or a light main course would make it an amazing balance.

 

Frequently Asked Questions (FAQs)

You got questions? We’ve got the expert answers to make your life easier and your Italian recipes more delicious!

What is the signature flavor of a traditional Italian cannoli cake?

Authentic Italian cannoli cake combines the rich, creamy texture of ricotta cheese filling with sweet and slightly citrusy notes, often punctuated by the crunch of chocolate chips or pistachios, reflecting the flavors of classic cannoli in cake form – I mean, who wouldn’t want to take a bite out of that immediately?

Can I make the cannoli cake in advance and how do I store it?

Yes, you can make cannoli cake in advance. It’s advisable to store it in the refrigerator due to its ricotta cheese filling, ensuring it stays fresh and maintains its structure – eat it within 2-3 days!

Is there a gluten-free version of the Italian cannoli cake recipe?

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just double-check other ingredients like chocolate chips and extracts are gluten-free too, as formulations can differ between brands.

How do I adapt the cannoli cake recipe for different size baking pans?

Adapting the recipe to different pan sizes may require adjusting the baking time. For larger pans, you may need to slightly increase the amount of ingredients, whereas for smaller pans or cupcakes, reduce the baking time to prevent overcooking.

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