Yellow layer cake filled with Italian cannoli cream made with ricotta cheese, confectioners sugar and chocolate chips topped with fresh whipped cream.
One of my husband's favorite desserts are Italian cannoli's. They're an Italian pastry with a tube-shaped fried pastry dough filled with a sweet, creamy filling containing ricotta cheese.
We used to be able to purchase really good cannoli shells, and would make them at home for special occasions, but I haven't quite gotten the knack of making them from scratch.
Since I had some leftover ricotta cheese from making this Beef Ricotta Casserole, I decided to make Cannoli Cake instead.
I decided to use a yellow box cake mix to simplify the recipe, but you can make homemade yellow cake mix if you prefer.
This Cannoli Cake serves 12 people, was super moist and the combination of the cannoli cream and fresh whipped cream made a delicious dessert.
Cannoli Cake Tips
I actually made this recipe twice. Once as a round layer cake; then this time making it a 3-layer cake.
The first time, it was good; however, my cream didn't set properly and the filling was a bit grainy and runny in texture. Big mistake.
Before I share what ingredients you'll need, here are a few tips for getting a firm, creamy filling.
- Use whole milk ricotta cheese; not skim. The filling will set better.
- Allow the cannoli cream filling to drain in a fine sieve in refrigeration for at least 2 hours up to overnight. This will help drain the excess moisture from the ricotta cheese giving you a thicker, creamier filling.
- I opted to just use mini chocolate chips in my filling, but different areas of Italy use alternative ingredients like ground cinnamon, chopped nuts and/or chopped candied orange peels. It all depends on your personal preference.
Equipment
- 13x9 Sheet Pan
- Parchment Paper
- Fine Sieve
- Mixing Bowl
- Electric Mixer
- Dry Measuring Cups
- Liquid Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Wooden Spoon
- Cake Platter
Ingredients Needed
For this recipe you'll need the following ingredients:
- yellow cake mix
- eggs
- canola oil
- water
- whole milk ricotta cheese
- confectioners sugar
- mini chocolate chips
- heavy cream
- vanilla extract
- garnish (ground cinnamon, chopped nuts, mini chocolate chips, etc)
Follow the box cake mix directions for amounts of eggs, water and oil and prepare as instructed.
How do you make Italian Cannoli Cake?
There are four steps to making this Cannoli Cake. They're not difficult, but you'll want to allow enough time to make this recipe at least one day ahead of time before serving.
Step 1. Make the Cannoli Cream
In a small bowl, combine the ricotta cheese, confectioners sugar and chocolate chips; then mix with a wooden spoon until just combined. You don't want to over mix.
Add the mixture to a fine sieve; then place on top of a bowl, cover the top with a paper towel and place in the refrigerator for 2-24 hours.
The bowl will catch the excess liquid from the ricotta mixture.
Step 2. Make the Cake
Preheat the oven to 350 degrees F; then line the sheet pan with parchment paper.
In a medium bowl, combine the box cake mix, eggs, water and oil; then blend 1-2 minutes until smooth.
Using a rubber spatula, addd the batter to the pan; spreading it evenly.
Place in the oven and bake 23-28 minutes until the cake is cooked through and the top springs back up when gently touched.
Allow to cool completely at room temperature; approximately 1 hour. Once cooled, cut the cake into three equal parts.
You can also make the cake up to 1 day ahead of time; then keep tightly wrapped with plastic wrap in the refrigerator until ready to assemble.
Step 3. Make the Whipped Cream
In a medium bowl, combine the heavy cream, confectioners sugar and vanilla extract. Using an electric mixer, blend on high until stiff peaks form; approximately 3-5 minutes.
Step 4. Assemble the Cake
Now it's time to assemble the Cannoli Cake! Place one of the pieces of cake on a cake platter (or large plate); then spread half of the cannoli cream on top.
Add the second layer of cake and add the remaining cream on top; spreading evenly.
Next, add the final layer of cake to the top; then spread the whipped cream on the sides and top. Use as little or as much as you'd like.
Garnish with ground cinnamon, chopped nuts or more chocolate chips; then refrigerate until ready to serve. ~Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Italian Desserts
- Italian Raspberry Lemon Ricotta Cake
- Italian Anise Cookies
- Sea Salt Dark Chocolate Cherry Biscotti
- Rosemary Lemon Ricotta Cookies
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Cannoli Cake
Equipment
Ingredients
For the Cake
- 1- (15.25-ounce) box yellow cake mix
- 3 large eggs
- ½ cup canola oil
- 1 cup water
- prepared cannoli cream
- prepared whipped cream
- optional garnish (ground cinnamon, chopped nuts, mini chocolate chips, etc)
For the Cannoli Cream
- 15 ounces whole milk ricotta cheese
- 1 ½ cups confectioners sugar
- ⅓ cup mini chocolate chips
For the Whipped Cream
- 1 ½ cups heavy cream
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
Instructions
Step 1. Make the Cannoli Cream
- In a small bowl, combine the ricotta cheese, confectioners sugar and chocolate chips; then mix with a wooden spoon until just combined. (You don't want to over mix).
- Add the mixture to a fine sieve; then place on top of a bowl, cover the top with a paper towel and place in the refrigerator for 2-24 hours. (The bowl will catch the excess liquid from the ricotta mixture).
Step 2. Make the Cake
- Preheat the oven to 350 degrees F; then line a 13x9 sheet pan with parchment paper.
- In a medium bowl, combine the box cake mix, eggs, water and oil; then blend 1-2 minutes until smooth.
- Using a rubber spatula, addd the batter to the pan; spreading it evenly. Place in the oven and bake 23-28 minutes until the cake is cooked through and the top springs back up when gently touched.
- Allow to cool completely at room temperature; approximately 1 hour. Once cooled, cut the cake into three equal parts.
Step 3. Make the Whipped Cream
- In a medium bowl, combine the heavy cream, confectioners sugar and vanilla extract. Using an electric mixer, blend on high until stiff peaks form; approximately 3-5 minutes.
Step 4. Assemble the Cake
- Place one of the pieces of cake on a cake platter (or large plate); then spread half of the cannoli cream on top. Add the second layer of cake and add the remaining cream on top; spreading evenly.
- Next, add the final layer of cake to the top; then spread the whipped cream on the sides and top. (Use as little or as much as you'd like).
- Garnish with ground cinnamon, chopped nuts or more chocolate chips; then refrigerate until ready to serve.
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