Cannoli Layer Cake with Ricotta and Chocolate Recipe

If you’re craving a show-stopping dessert that combines creamy, dreamy ricotta and chocolate in an unforgettable way, you’re in for a treat. This Cannoli Layer Cake with Ricotta and Chocolate Recipe takes all the best parts of a classic Italian cannoli and transforms them into a tall, luscious cake that will wow your friends and family. I absolutely love how this cake brings together tender layers, silky filling, and just the right touch of chocolate chips for that perfect crunch and sweetness. Trust me, if you’ve been searching for a dessert that’s both elegant and comforting, keep reading because this recipe is fan-freaking-tastic.

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Ingredients You’ll Need

Each ingredient in this Cannoli Layer Cake with Ricotta and Chocolate Recipe is thoughtfully chosen to create that signature rich yet light texture and flavor. When shopping, look for high-quality ricotta and mascarpone cheeses to really elevate the filling, and make sure your butter is unsalted so you can control the saltiness precisely.

• Ricotta cheese: For creamy, slightly tangy richness; choose whole-milk ricotta for best texture.
• Mascarpone cheese: Adds luxury and smoothness; keep it cool but not cold to blend easily.
• Powdered sugar: Sweetens and thickens both filling and buttercream; sift if clumpy.
• Mini chocolate chips: The little bursts of chocolate that mimic cannoli’s chocolate shell bits.
• All-purpose flour: Measured correctly for tender cake structure.
• Baking powder & baking soda: Leavens the cake layers just right.
• Ground cinnamon: Adds warm, subtle spice—feel free to adjust to taste.
• Unsalted butter: Imparts richness without extra salt; room temp is key for creaming.
• Vegetable oil: Keeps layers moist and soft.
• Sugar & light brown sugar: Brown sugar brings a mild caramel note.
• Vanilla extract: Enhances all the flavors beautifully.
• Large eggs: Provide structure and help emulsify ingredients.
• Milk: Balances the batter’s moisture.
• Sour cream: Adds tang and moisture; ensures a tender crumb.

Variations

While I adore this cake as written, I’ve experimented with a few variations that gave the cake new life — and I encourage you to personalize it, too! Whether you’re looking for dietary tweaks or flavor twists, there’s room to make this recipe your own.

• Nutty Upgrade: I once folded finely chopped pistachios into the filling for an extra crunch and authentic Sicilian flair—my family went crazy for it.
• Chocolate Lovers: Swap mini chocolate chips with mini white chocolate chips or add a drizzle of melted chocolate over the top for an indulgent finish.
• Gluten-Free: Use a trusted gluten-free all-purpose flour blend equal to 2 1/2 cups; the cake still turns out moist and tender.
• Less Sweet Filling: If you prefer a less sugary filling, reduce powdered sugar slightly and add a splash of lemon zest for brightness I discovered this helped balance the richness beautifully.

How to Make Cannoli Layer Cake with Ricotta and Chocolate Recipe

Step 1: Straining the Ricotta for the Perfect Filling

The very first thing I do when making this cake is strain the ricotta—it’s a game changer. Place two layers of cheesecloth inside a strainer set over a bowl, then add your ricotta. Cover it and pop it into the fridge for at least 4 hours or overnight. This step removes excess liquid that can make the filling runny. Plus, when I put a small weight on top, it helps squeeze every bit of moisture out so the filling firms up nicely and holds its shape between the cake layers. You’ll know you did it right when you have about 2 tablespoons less liquid and a creamier cheese texture ready to blend.

Step 2: Whipping Up the Ricotta and Mascarpone Filling

Next, gently mix the strained ricotta, mascarpone, and powdered sugar until just combined—don’t overdo it or your mascarpone could turn watery on you. A few slow stirs or a spatula worked wonders when I tried mixing by hand. Fold in the mini chocolate chips last. Pop this filling into the fridge for a couple of hours while you bake your cake layers—this helps it thicken and develop its luscious texture.

Step 3: Baking the Cake Layers With Love and Patience

Prepare your pans by greasing and lining them with parchment circles. The batter is rich and smooth, with a lovely scent of cinnamon that fills your kitchen while it bakes. I like to cream my butter and sugars for a full 3 minutes—it really makes the layers light and tender. Add your eggs one by one, scrape down the bowl often, then alternate the dry ingredients with milk and sour cream. It might look curdled before the final mix, but that’s totally normal. Bake for about 20–24 minutes and test with a toothpick; when it comes out with a few moist crumbs, you’re golden. Let the cakes cool on racks so they don’t sweat, which happened to me the first time I skipped this step and made the frosting a little soggy!

Step 4: Creating Silky Mascarpone Buttercream

For the frosting, soft room temperature butter and mascarpone are your dream team. Beat them gently until smooth—again, careful not to over mix the mascarpone to avoid runniness. Slowly add powdered sugar in two parts, mixing just until everything comes together silky and thick enough to pipe and create a dam around the filling. The frosting may look a bit separated at first, but stick with it and don’t over beat. Vanilla extract goes in last for that warm undertone everyone will notice.

Step 5: Assembling the Cannoli Layer Cake

Trim the domes off your cooled cake layers so each tier stacks perfectly flat—I find this helps keep things neat and balanced. On a serving plate, place the first layer and pipe a frosting dam around the edge to hold in the ricotta filling (this step keeps the gooey filling from oozing out). Spoon half your filling inside, then repeat with the second layer. Top with your final cake layer and add a thin crumb coat of the mascarpone frosting. Chill for 1-2 hours or pop it in the freezer for 30 minutes if you’re short on time. This makes frosting the outside much easier without tearing crumbs.

When the cake is firm, frost the rest of the outside and press mini chocolate chips around the base for a lovely textural contrast and that classic cannoli feel. I like to pipe decorative borders on top with a star tip—it adds such a pretty finishing touch!

How to Serve Cannoli Layer Cake with Ricotta and Chocolate Recipe

Garnishes

I usually stick with mini chocolate chips pressed along the cake’s base because they evoke the crunchy bits in traditional cannolis and add a fun texture. Occasionally, I add a light dusting of powdered sugar or a sprinkle of chopped pistachios for color and a nutty note. Fresh mint leaves or edible flowers can make it feel extra festive and elegant when serving guests.

Side Dishes

This cake pairs wonderfully with strong, dark espresso or a creamy cappuccino. For celebrations, I like serving it alongside a platter of fresh berries or a light citrus sorbet to cut through the richness and refresh the palate.

Creative Ways to Present

For birthdays or special occasions, I’ve piped little cannoli horns out of rolled chocolate wafer cookies and arranged them artfully on top of the cake. Another time, I dusted the top with just a hint of cocoa powder and added a drizzle of dark chocolate ganache for a decadent effect that wowed everyone. Get playful with edible gold leaf for an elegant Italian-inspired vibe too—it’s easier than it sounds!

Make Ahead and Storage

Storing Leftovers

I store any leftover slices tightly covered in the refrigerator to keep that filling fresh and the cake moist. Wrapped well, it holds up beautifully for 3-4 days. I learned that letting the cake come to room temperature before serving helps the texture and flavors shine again.

Freezing

Freezing this cake works surprisingly well! I freeze the whole assembled cake with a crumb coat covered in plastic wrap and then in a big airtight container. When I want to enjoy it, I thaw it overnight in the fridge and then add the final frosting layer fresh. This technique keeps the cake from drying out and the filling from separating.

Reheating

This cake is best served chilled or at room temperature, so reheating typically isn’t necessary. However, if you want a warmer slice, let it sit out for about 30 minutes to soften rather than using heat, which can cause the mascarpone to break down.

FAQs

Final Thoughts

Making this Cannoli Layer Cake with Ricotta and Chocolate Recipe has become one of my favorite baking adventures—each step is rewarding, and the final result is a cake that looks stunning and tastes like a little slice of Italy. Whenever I serve it, people are impressed not just by its beauty but by how perfectly balanced it is—rich, fresh, and just sweet enough. I can’t recommend it enough if you want something both impressive and manageable in your kitchen. So grab those ingredients and have fun making this special cake—it’s definitely worth every delicious bite!

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