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Home » Recipes » Dessert Recipes

April 9, 2022 · Leave a Comment

Italian Cannoli Cake

Dessert Recipes· Italian

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Cannoli Cake on cake stand
collage photo cannoli cake
Vanilla Cannoli Cake with Whipped Cream

Yellow layer cake filled with Italian cannoli cream made with ricotta cheese, confectioners sugar and chocolate chips topped with fresh whipped cream.

A piece of Cannoli cake on a plate

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. 

  1. Use whole milk ricotta cheese; not skim. The filling will set better.
  2. 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. 
  3. 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. 

Layered Cannoli Cake

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. 

Cannoli Cake with Whipped Cream

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!

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Vanilla Cannoli Cake with Whipped Cream

 

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Layered Cannoli Cake

Cannoli Cake

Carrie's Experimental Kitchen
Cannoli Cake made with yellow cake layered with fresh Italian cannoli cream; then topped with fresh whipped cream.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Resting Time 1 day d
Total Time 1 day d 40 minutes mins
Course Dessert
Cuisine Italian
Servings 12

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
  

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.

Notes

Follow the box cake mix directions for amounts of eggs, water and oil and prepare as instructed.  Each brand may use different measurements.
For more tips and suggestions, please read the entire post.

Nutrition

Calories: 420kcalCarbohydrates: 61gProtein: 8gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 99mgSodium: 318mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 674IUVitamin C: 0.2mgCalcium: 181mgIron: 1mg
Keyword cake
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