Cannoli Cake Recipe

Prepare and Preheat

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease parchment as well.

Cream Butter and Sugar

In a large bowl or stand mixer fitted with the paddle, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add Eggs and Vanilla

Add eggs one at a time, mixing briefly after each addition, then beat in vanilla extract until incorporated.

Combine Dry Ingredients

In a separate bowl whisk together the flour, baking powder, and salt.

Alternate Dry and Wet

With mixer on low, add one-third of the dry ingredients to the butter mixture, then half the milk, another third of dry, the remaining milk, and finish with the last third of dry. Mix just until combined; do not overmix.

Bake

Divide batter evenly between prepared pans and smooth tops. Bake for 22–28 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.

Cool

Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert cakes onto racks, remove parchment, and cool completely before assembling (at least 1 hour).

Drain Ricotta

Place ricotta in a fine-mesh sieve or cheesecloth set over a bowl and refrigerate for 1–2 hours to remove excess moisture. For faster results, press gently and drain for 30–45 minutes.

Whip Mascarpone and Sugar

In a mixing bowl, beat mascarpone with powdered/confectioners' sugar and the pinch of salt until smooth and slightly aerated, about 1–2 minutes.

Fold in Ricotta and Flavorings

Fold the drained ricotta into the mascarpone-sugar mixture until uniform and creamy. Stir in the vanilla extract, orange zest, and mini chocolate chips. Taste and adjust sweetness with additional confectioners' sugar if needed. Chill the filling for at least 30 minutes to firm up before assembling.

Combine 1 tbsp sugar and 1 tbsp water in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in rum or orange liqueur if using. Let cool to room temperature.

Level and Slice

If cake domes formed, level the tops with a serrated knife. Optionally slice each 8-inch layer horizontally to create four thinner layers for more filling-to-cake ratio.

Brush with Syrup

Place the first cake layer on a serving plate or cake board. Lightly brush the surface with simple syrup to add moisture and flavor.

Pipe or Spread Filling

Spread or pipe a generous, even layer (about one-third of the filling) of the ricotta-mascarpone cream over the first cake layer. Repeat with remaining layers, brushing each cake surface with syrup before adding filling. Reserve a small amount of filling for decoration if desired.

Crumb Coat and Chill

Apply a thin crumb coat of the ricotta cream around the outside of the stacked cake to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final Finish

Apply a final smooth layer of the ricotta cream over the top and sides. Press toasted chopped pistachios around the base or on the sides if using and sprinkle extra mini chocolate chips on the top. Dust the top lightly with powdered sugar just before serving.

Serve

Allow the assembled cake to rest in the refrigerator at least 30 minutes after final assembly to firm up. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature.