Get ready to indulge in a dessert that brings together all the beloved flavors of a classic cannoli in a gorgeous layered cake. Layered Cannoli Cake combines moist, tender cake layers with a creamy ricotta filling and a touch of cinnamon, all topped off with light, fluffy whipped cream and mini chocolate chips. It’s the perfect dessert for celebrations, holidays, or anytime you want to wow your family and friends with something truly special.
Why Our Layered Cannoli Cake Is the Best
Our Layered Cannoli Cake takes the iconic Italian cannoli and transforms it into an elegant layered dessert. The moist vanilla cake pairs beautifully with the creamy ricotta filling, lightly spiced with cinnamon and dotted with chocolate chips. It’s an irresistible combination of textures and flavors, topped with a cloud of fresh whipped cream for a light, luxurious finish.
Ingredients Notes for Layered Cannoli Cake
Each ingredient in this Layered Cannoli Cake is carefully chosen to highlight the classic cannoli flavors:
For the Cake Layers:
- 1 1/2 cups all-purpose flour: Forms the structure of the cake.
- 1 1/2 tsp baking powder: Provides lift for a light and fluffy texture.
- 1/2 tsp salt: Enhances the flavors.
- 1/2 cup unsalted butter: Adds richness and keeps the cake moist.
- 1 cup granulated sugar: Sweetens the cake to perfection.
- 3 large eggs: Create structure and add richness.
- 1 tsp vanilla extract: Provides a warm, sweet base flavor.
- 3/4 cup whole milk: Keeps the cake tender and moist.
For the Ricotta Filling:
- 2 cups ricotta cheese: The star ingredient, creamy and slightly tangy, mimicking cannoli filling.
- 1 cup powdered sugar: Sweetens the ricotta without making it grainy.
- 1 tsp cinnamon: Adds a warm spice that’s essential to cannoli.
- 1/2 cup mini chocolate chips: Provides bursts of chocolate in every bite.
For the Whipped Cream:
- 1/2 cup heavy cream: Whips up light and airy to balance the richness of the cake and filling.
Optional Garnish: Extra mini chocolate chips or powdered sugar for decoration.
Ingredient Substitutions:
- Use mascarpone instead of ricotta for a creamier filling.
- Substitute dark chocolate chips if you prefer a richer chocolate flavor.
Kitchen Tools Needed for Layered Cannoli Cake
- Two 8-inch round cake pans
- Parchment paper (optional, for lining pans)
- Large mixing bowls (2)
- Electric mixer or stand mixer
- Whisk
- Spatula
- Cake plate or stand
- Offset spatula (for frosting)
How to Make Layered Cannoli Cake
This Layered Cannoli Cake is easier than it looks, with simple steps to create a show-stopping dessert!
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. For extra ease, line the bottoms with parchment paper.
2. Prepare the Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is key to a tender cake texture.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
6. Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Ricotta Filling
In a medium bowl, mix the ricotta cheese, powdered sugar, and cinnamon until smooth. Fold in the mini chocolate chips.
8. Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread half of the ricotta filling evenly over the top. Add the second cake layer and spread the remaining ricotta filling over the top.
9. Whip the Cream
In a clean bowl, whip the heavy cream until stiff peaks form.
10. Frost the Cake
Spread the whipped cream over the top and sides of the cake using an offset spatula for a smooth finish.
11. Garnish (Optional)
Sprinkle the cake with additional mini chocolate chips or a dusting of powdered sugar for a decorative touch.
How to Store Layered Cannoli Cake
Store the cake in the refrigerator, covered, for up to 3 days. For best results, cover the cake with a cake dome or plastic wrap to prevent it from drying out. If freezing, wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Layered Cannoli Cake Variations
- Chocolate Cannoli Cake: Add 1/4 cup cocoa powder to the cake batter for a chocolatey twist.
- Citrus Cannoli Cake: Add 1 tablespoon of orange zest to the ricotta filling for a refreshing citrus flavor.
- Nutty Cannoli Cake: Sprinkle chopped pistachios or almonds over the top for extra crunch.
- Mini Cannoli Cupcakes: Divide the batter into cupcake liners and top each with a dollop of ricotta filling and whipped cream.
What to Serve With Layered Cannoli Cake
This elegant dessert pairs beautifully with:
- Espresso or Cappuccino: The bold flavors of coffee complement the sweet, creamy cake.
- Prosecco or Moscato: A bubbly wine adds a festive touch.
- Fresh Berries: Strawberries or raspberries provide a tart contrast to the rich cake.
Top Tips for Perfect Layered Cannoli Cake
- Use Whole Milk Ricotta: For the creamiest, most flavorful filling. Drain if needed to avoid excess moisture.
- Cool Completely: Ensure the cake layers are completely cool before assembling to prevent the filling from melting.
- Level the Layers: Trim the tops of the cakes if necessary to create a flat surface for stacking.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until combined.
- Chill Before Serving: Allow the assembled cake to chill for at least an hour to set the layers and enhance the flavors.
Helpful Notes
- To prevent ricotta from being grainy, use high-quality ricotta and mix until smooth.
- For clean slices, use a sharp knife dipped in hot water and wipe it clean between cuts.
Tips from Well-Known Chefs
- Giada De Laurentiis: “A touch of cinnamon in the ricotta filling gives it that authentic cannoli flavor.”
- Ina Garten: “Always use room temperature butter and eggs for a smooth batter.”
- Mary Berry: “Chilling the cake after assembly helps the flavors meld together beautifully.”
Frequently Asked Questions (FAQ)
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers and prepare the ricotta filling a day in advance. Assemble and frost the cake on the day of serving.
2. Can I use store-bought whipped cream?
While homemade whipped cream is best, store-bought can be used as a time-saving option.
3. What if my ricotta filling is too runny?
Drain your ricotta cheese through a fine-mesh sieve or cheesecloth for 1-2 hours before mixing.
4. Can I add other flavors to the filling?
Absolutely! Try adding almond extract, orange zest, or even a splash of rum for a twist.
5. How do I transport the cake?
Chill the cake thoroughly and transport it in a sturdy cake carrier to keep it stable.
This Layered Cannoli Cake is a stunning and delicious centerpiece for any dessert table. Enjoy every creamy, chocolatey, cinnamon-spiced bite!
Layered Cannoli Cake
Ingredients
For the Cake:
- – 1 1/2 cups all-purpose flour
- – 1 1/2 tsp baking powder
- – 1/2 tsp salt
- – 1/2 cup unsalted butter room temperature
- – 1 cup granulated sugar
- – 3 large eggs
- – 1 tsp vanilla extract
- – 3/4 cup whole milk
For the Ricotta Filling:
- – 2 cups ricotta cheese
- – 1 cup powdered sugar
- – 1 tsp cinnamon
- – 1/2 cup mini chocolate chips
For the Whipped Cream:
- – 1/2 cup heavy cream
- Optional Garnish:
- – Additional mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Bake Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Ricotta Filling: In a medium bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth. Set aside.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half of the ricotta mixture evenly on top. Place the second cake layer on top and spread the remaining ricotta mixture over the top.
- Whip Cream: In a chilled bowl, whip the heavy cream until stiff peaks form.
- Finish the Cake: Spread the whipped cream over the top and sides of the cake. Garnish with additional mini chocolate chips, if desired.
- Chill and Serve: Chill the cake in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Notes
- Storage Tip: Store leftovers in the refrigerator for up to 3 days.
- Ricotta Texture: Ensure the ricotta is well-drained to avoid a runny filling.
- Garnish Options: Add crushed pistachios or grated chocolate for extra flair.
- Layer Variation: For a taller cake, double the recipe and create four layers.