Jul 14 2026
Restaurants›Pasta Pomodoro›Cannoli Cake Recipe

Cannoli Cake Recipe

Inspired by Pasta Pomodoro
Time4h
Serves12

Three layers of vanilla cake filled with a family recipe cannili cream. Iced in vanilla whipped cream and surrounded by mini chocolate chips. Finished with mini cannolis.

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Ingredients

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Vanilla Cake

Family Cannoli Cream Filling

Vanilla Whipped Cream Frosting

Decoration & Assembly

Method

Vanilla Cake

  1. 1

    Prepare

    Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly flour the sides.

  2. 2

    Dry ingredients

    In a medium bowl whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt. Set aside.

  3. 3

    Cream butter and sugar

    In the bowl of a stand mixer fitted with the paddle attachment, beat 12 tbsp room-temperature unsalted butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy.

  4. 4

    Add eggs and vanilla

    Add the 4 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.

  5. 5

    Combine wet and dry

    With the mixer on low, add the dry ingredients in three additions alternating with 1 cup whole milk and 1 cup buttermilk (begin and end with the dry). Scrape bowl as needed and mix just until combined. Batter should be smooth but not overmixed.

  6. 6

    Bake

    Divide batter evenly between the three prepared pans (about 2 to 2 1/2 cups batter per pan). Smooth tops and bake 22–28 minutes, rotating pans halfway, until a toothpick comes out with a few moist crumbs.

  7. 7

    Cool

    Let cakes cool in pans 10 minutes then invert onto a wire rack. Remove parchment and cool completely (at least 1 hour) before assembling.

Family Cannoli Cream Filling

  1. 8

    Drain ricotta

    Place 24 oz whole milk ricotta in a fine mesh sieve lined with cheesecloth or paper towels over a bowl and refrigerate for 1–2 hours to remove excess whey. Well-drained ricotta prevents the filling from becoming runny.

  2. 9

    Blend base

    In a medium bowl or stand mixer, beat the drained ricotta and 8 oz mascarpone on medium speed until smooth, about 2–3 minutes.

  3. 10

    Sweeten and flavor

    Add 1 cup powdered sugar, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1 tsp orange zest, and 1 tsp cinnamon. Beat on low then medium speed until fully incorporated and smooth, scraping the bowl as needed.

  4. 11

    Fold chips

    Gently fold in 3 tbsp mini chocolate chips by hand so they remain distinct in the cream. Taste and adjust sweetness or flavor (add more powdered sugar or orange zest if desired).

  5. 12

    Chill

    Cover and chill the cannoli cream for at least 1 hour to firm slightly before assembling the cake.

Vanilla Whipped Cream Frosting

  1. 13

    Optional gelatin

    If using gelatin for stability, sprinkle 1 tsp gelatin over 1 tbsp cold water and let bloom 5 minutes. Gently warm until dissolved (do not boil) and let cool slightly but keep liquid.

  2. 14

    Whip cream

    In a chilled bowl, whip 4 cups cold heavy cream with 1 cup powdered sugar and 2 tsp vanilla extract on medium-high speed until soft peaks form.

  3. 15

    Incorporate gelatin

    If using gelatin, while whipping on low speed, stream in the cooled dissolved gelatin and continue whipping to medium-stiff peaks. Be careful not to overwhip into butter.

  4. 16

    Chill briefly

    Cover and keep the whipped cream chilled until assembly. Use within a few hours for best texture.

Decoration & Assembly

  1. 17

    Level cake layers

    If cake tops have domed, level them with a serrated knife or cake leveler so each layer is flat and even for stacking.

  2. 18

    Layer with cannoli cream

    Place the first cake layer on a cake board or serving plate. Pipe or spread about 1/3 of the chilled cannoli cream evenly over the layer (about 1 1/4 to 1 1/2 cups). Leave a 1/2-inch border at the edge to prevent squeeze-out. Repeat with the second layer and remaining 1/3 of the filling. Top with the third cake layer.

  3. 19

    Crumb coat

    Apply a thin layer of the vanilla whipped cream frosting over the entire stacked cake to lock in crumbs. Refrigerate for 15–30 minutes to set the crumb coat.

  4. 20

    Final frost

    Apply a generous even layer of the whipped cream frosting to the top and sides of the cake using an offset spatula. Smooth the top and sides or create swirls as desired.

  5. 21

    Apply chocolate chips to sides

    Press 1 cup mini chocolate chips into the sides of the frosted cake. Work in sections by gently pressing chips against the frosting so they adhere and form an even band around the cake.

  6. 22

    Pipe border and place mini cannolis

    If desired, transfer remaining whipped cream to a piping bag fitted with a star tip and pipe 12 evenly spaced small rosettes around the top edge. Place one mini cannoli on each rosette. Lightly dust the cannolis and the cake with 2 tbsp powdered sugar.

  7. 23

    Chill before serving

    Refrigerate the assembled cake for at least 1 hour to set the filling and frosting. Remove from refrigerator 20–30 minutes before serving for best texture.

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