Ingredients
Scale
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
- 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.
Instructions
- Preparing the Cake
- Preheat your oven to 350°F (175°C), then grease and flour three 9-inch cake pans.
- 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.
- 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).
- Pour the cake batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- 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.
- Preparing the Cannoli Filling
- In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract until it’s smooth.
- 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!)
- Once done mixing, place the sweet ricotta filling in the refrigerator to chill while the cakes cool.
- Preparing the Frosting
- In a large bowl, beat the butter until it’s light and fluffy – then gradually add powdered sugar, mixing well after each addition.
- Add heavy cream, vanilla extract, and a pinch of salt – beat the mix until it has a smooth texture.
- Assembling the Cake
- 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.
- Once you reach the final cake layer on the top, add frosting to the entire cake.
- 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.
- Once you’re done, let the cake chill in the refrigerator for at least 1 hour before serving it to help set the filling.
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