Q. Can I make this ahead of time?

A. Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Assemble the cake and keep it in the fridge for up to two days for best texture.

Q. My frosting seems thin. What do I do?

A. Chill the frosting for fifteen minutes and whisk again. If still thin, add a small amount of powdered sugar by tablespoon until it thickens. Add milk sparingly.

Q. Can I use part skim ricotta?

A. You can, but full fat ricotta will give the creamiest, most authentic texture for cannoli cream. Part skim will be lighter but less rich.

Q. Is this a good choice for a party?

A. Yes. This cake is a true celebration dessert. It slices well and travels well when kept cold. For large crowds, consider making multiple layers or mini cakes for easier serving.

Q. Can children help?

A. Absolutely. Children can fold chips into the cream and press chips on the outside. They love sprinkling the top and tasting the batter under supervision.

Easy Cannoli Cream Cake 2026

Description

A delightful Cannoli Cream Cake featuring tender layers of cake filled with sweet ricotta and chocolate chips, topped with a silky mascarpone frosting.

Ingredients

Scale

3 cups cake flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (room temperature)
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 eggs (room temperature)
2 teaspoons vanilla extract
1 cup whole milk (room temperature)
1 cup mini chocolate chips + 1 tablespoon cake flour
2 cups ricotta cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy whipping cream (cold)
1/4 cup mini chocolate chips
8 oz mascarpone cheese (room temperature)
1 cup unsalted butter (room temperature)
2 teaspoons vanilla extract
6–7 cups powdered sugar
1–2 tablespoons whole milk or heavy cream
1 1/4 cups mini chocolate chips

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Instructions

Preheat the oven to 350°F and grease two 9-inch round pans.
Cream butter, oil, and sugar until pale and light.
Add eggs one at a time, beating gently.
Fold in sifted cake flour, baking soda, salt, vanilla, and milk until smooth.
For the cannoli cream, beat ricotta until smooth, then add powdered sugar and vanilla, folding gently.
Whip cold heavy cream until soft peaks form and fold into the ricotta mixture.
Stir in mini chocolate chips.
For the mascarpone frosting, beat mascarpone and butter until creamy, add vanilla and slowly beat in powdered sugar.
If needed, add milk for desired consistency and fold in mini chocolate chips.
Once the cake layers have cooled, level them if necessary.
Spread a layer of cannoli cream between the two cakes and chill for 15-30 minutes.
Cover the outside with mascarpone frosting and press extra chocolate chips at the edge.
Chill for one hour before slicing for best results.

Notes

Use room temperature ingredients for better mixing. Avoid over-sweetening the ricotta for a balanced flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 28g
Sodium: 300mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 8g
Cholesterol: 75mg