This cannoli cake brings Italian bakery quality to your home kitchen with its signature layers of sweet ricotta and tender cake. The Cake Boss approach means no shortcuts—just proven techniques for authentic flavor and texture.

Each bite delivers the classic cannoli experience in sliceable form, with creamy ricotta filling sandwiched between moist vanilla layers. The exterior gets a light dusting of powdered sugar for that traditional bakery finish.

The secret lies in properly draining the ricotta to prevent a soggy cake, and using high-quality vanilla for maximum flavor impact. These small details make all the difference in the final result.

Perfect for special occasions or when you want to impress with a showstopping dessert that tastes as good as it looks.

Ingredients for Cannoli Cake Recipe Cake Boss

Twelve ingredients for bakery-level cannoli cake at home with no shortcuts.

The ricotta is non-negotiable here—whole milk only for that creamy, rich texture. Drain it overnight in cheesecloth (don’t skip this part) to avoid a soggy cake. BelGioioso or Galbani brands work well and are easy to find at most supermarkets. For the vanilla, splurge on Nielsen-Massey or Rodelle—it’s worth the extra couple bucks for that deep, authentic flavor.

No ricotta? Cottage cheese blended smooth works in a pinch, but the texture won’t be quite as luxurious. Mascarpone at half the amount adds richness if you’re feeling fancy. The chocolate chips can be swapped for chopped nuts (pistachios are traditional) or left out entirely. If you’re short on vanilla extract, vanilla bean paste adds those pretty speckles and even more flavor.

This cake keeps well—3 days at room temp (covered) or 1 week refrigerated. Slice only what you need; the whole cake holds up better uncut. Freeze for up to 3 months if you’re planning ahead (thaw overnight in the fridge).

Step-by-Step Instructions for Cannoli Cake

Here’s how to layer this showstopper with pro-level precision and ease.

Step 1: Bake the Vanilla Cake Layers

Preheat your oven to 350°F and grease three 8-inch round pans with butter, then dust with flour. In a large bowl, whisk together the 3 cups All-Purpose Flour, 1 tbsp Baking Powder, and 0.5 tsp Salt until evenly combined.

In another bowl, beat the 1 cup Unsalted Butter with 1 cup Granulated Sugar until light and fluffy—about 3-4 minutes. Add the 4 whole Large Eggs one at a time, mixing well after each addition. Stir in the 2 tsp Vanilla Extract and 1 cup Whole Milk alternately with the dry ingredients, beginning and ending with flour.

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Ricotta Filling

While the cakes cool, place the 32 oz Whole Milk Ricotta Cheese in a fine-mesh strainer lined with cheesecloth over a bowl to drain any excess liquid. This ensures a thick, creamy filling without watery layers.

In a large bowl, beat the drained ricotta with the remaining 1 cup Granulated Sugar until smooth and fluffy—about 2 minutes. Fold in the 1 cup Mini Chocolate Chips (if using) for that classic cannoli texture. Cover and refrigerate until ready to use.

Step 3: Whip the Heavy Cream

In a chilled bowl, whip the 0.5 cup Heavy Cream until soft peaks form. Be careful not to over-whip—stop as soon as the cream holds its shape but the tips still droop slightly. Gently fold the whipped cream into the ricotta mixture to lighten the filling and add stability to the layers.

Step 4: Assemble the Cake

Place the first cake layer on a serving plate or cake stand. Spread a generous layer of the ricotta filling evenly over the top, leaving a ½-inch border around the edge. Repeat with the second layer and another layer of filling. Top with the final cake layer.

Lightly dust the top of the cake with 1.5 cups Powdered Sugar for a snowy finish. For best results, refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld and the layers to set properly.

Step 5: Serve and Enjoy

Just before serving, give the top another light dusting of powdered sugar for a fresh, bakery-style look. Slice with a sharp, warm knife for clean layers—dip the knife in hot water and wipe dry between cuts.

This cake tastes best served chilled but not ice-cold. Each slice should reveal distinct layers of moist vanilla cake and creamy, rich ricotta filling with bursts of chocolate in every bite.

Troubleshooting Great cannoli cake recipe cake boss

Cake Sinking In Middle

If your cake layers sink in the middle, it’s likely due to underbaking. Ensure your oven is fully preheated to 350°F and bake the layers for the full 25-30 minutes. Test with a toothpick—it should come out clean with no wet batter clinging to it.

Watery Ricotta Filling

This usually happens when the ricotta isn’t properly drained. Use whole milk ricotta and drain it overnight in cheesecloth to remove excess moisture. If you’re in a hurry, press it gently in a fine-mesh strainer for at least 2 hours. 💡

Layers Sliding Apart

Chill the cake for at least 4 hours before serving to let the filling set. If the layers still shift, try adding an extra ¼ cup Powdered Sugar to the ricotta mixture for stability. A long, flat spatula helps keep layers aligned during assembly.

Dense Cake Texture

Overmixing the batter can cause a dense cake. Beat the 1 cup Unsalted Butter and 1 cup Granulated Sugar just until light and fluffy, then fold in dry ingredients gently. Also, ensure your 1 tbsp Baking Powder is fresh and active.

Filling Too Thick

If the filling seems too stiff, fold in the whipped 0.5 cup Heavy Cream more thoroughly. Be careful not to overmix, though, or the cream may deflate. The filling should be spreadable but not runny.

Powdered Sugar Melting

Dust the cake with 1.5 cups Powdered Sugar just before serving to prevent melting. If you must dust it early, refrigerate the cake uncovered for 30 minutes to set the sugar. 🌟

Frequently Asked Questions

This cannoli cake brings Italian bakery quality to your home kitchen with its signature layers of sweet ricotta and tender cake. The Cake Boss approach means no shortcuts—just proven techniques for authentic flavor and texture.

Each bite delivers the classic cannoli experience in sliceable form, with creamy ricotta filling sandwiched between moist vanilla layers. The exterior gets a light dusting of powdered sugar for that traditional bakery finish.

The secret lies in properly draining the ricotta to prevent a soggy cake, and using high-quality vanilla for maximum flavor impact. These small details make all the difference in the final result.

Perfect for special occasions or when you want to impress with a showstopping dessert that tastes as good as it looks.

Ingredients for Cannoli Cake Recipe Cake Boss

Twelve ingredients for bakery-level cannoli cake at home with no shortcuts.

The ricotta is non-negotiable here—whole milk only for that creamy, rich texture. Drain it overnight in cheesecloth (don’t skip this part) to avoid a soggy cake. BelGioioso or Galbani brands work well and are easy to find at most supermarkets. For the vanilla, splurge on Nielsen-Massey or Rodelle—it’s worth the extra couple bucks for that deep, authentic flavor.

No ricotta? Cottage cheese blended smooth works in a pinch, but the texture won’t be quite as luxurious. Mascarpone at half the amount adds richness if you’re feeling fancy. The chocolate chips can be swapped for chopped nuts (pistachios are traditional) or left out entirely. If you’re short on vanilla extract, vanilla bean paste adds those pretty speckles and even more flavor.

This cake keeps well—3 days at room temp (covered) or 1 week refrigerated. Slice only what you need; the whole cake holds up better uncut. Freeze for up to 3 months if you’re planning ahead (thaw overnight in the fridge).

Step-by-Step Instructions for Cannoli Cake

Here’s how to layer this showstopper with pro-level precision and ease.

Step 1: Bake the Vanilla Cake Layers

Preheat your oven to 350°F and grease three 8-inch round pans with butter, then dust with flour. In a large bowl, whisk together the 3 cups All-Purpose Flour, 1 tbsp Baking Powder, and 0.5 tsp Salt until evenly combined.

In another bowl, beat the 1 cup Unsalted Butter with 1 cup Granulated Sugar until light and fluffy—about 3-4 minutes. Add the 4 whole Large Eggs one at a time, mixing well after each addition. Stir in the 2 tsp Vanilla Extract and 1 cup Whole Milk alternately with the dry ingredients, beginning and ending with flour.

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Ricotta Filling

While the cakes cool, place the 32 oz Whole Milk Ricotta Cheese in a fine-mesh strainer lined with cheesecloth over a bowl to drain any excess liquid. This ensures a thick, creamy filling without watery layers.

In a large bowl, beat the drained ricotta with the remaining 1 cup Granulated Sugar until smooth and fluffy—about 2 minutes. Fold in the 1 cup Mini Chocolate Chips (if using) for that classic cannoli texture. Cover and refrigerate until ready to use.

Step 3: Whip the Heavy Cream

In a chilled bowl, whip the 0.5 cup Heavy Cream until soft peaks form. Be careful not to over-whip—stop as soon as the cream holds its shape but the tips still droop slightly. Gently fold the whipped cream into the ricotta mixture to lighten the filling and add stability to the layers.

Step 4: Assemble the Cake

Place the first cake layer on a serving plate or cake stand. Spread a generous layer of the ricotta filling evenly over the top, leaving a ½-inch border around the edge. Repeat with the second layer and another layer of filling. Top with the final cake layer.

Lightly dust the top of the cake with 1.5 cups Powdered Sugar for a snowy finish. For best results, refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld and the layers to set properly.

Step 5: Serve and Enjoy

Just before serving, give the top another light dusting of powdered sugar for a fresh, bakery-style look. Slice with a sharp, warm knife for clean layers—dip the knife in hot water and wipe dry between cuts.

This cake tastes best served chilled but not ice-cold. Each slice should reveal distinct layers of moist vanilla cake and creamy, rich ricotta filling with bursts of chocolate in every bite.

Troubleshooting Great cannoli cake recipe cake boss

Cake Sinking In Middle

If your cake layers sink in the middle, it’s likely due to underbaking. Ensure your oven is fully preheated to 350°F and bake the layers for the full 25-30 minutes. Test with a toothpick—it should come out clean with no wet batter clinging to it.

Watery Ricotta Filling

This usually happens when the ricotta isn’t properly drained. Use whole milk ricotta and drain it overnight in cheesecloth to remove excess moisture. If you’re in a hurry, press it gently in a fine-mesh strainer for at least 2 hours. 💡

Layers Sliding Apart

Chill the cake for at least 4 hours before serving to let the filling set. If the layers still shift, try adding an extra ¼ cup Powdered Sugar to the ricotta mixture for stability. A long, flat spatula helps keep layers aligned during assembly.

Dense Cake Texture

Overmixing the batter can cause a dense cake. Beat the 1 cup Unsalted Butter and 1 cup Granulated Sugar just until light and fluffy, then fold in dry ingredients gently. Also, ensure your 1 tbsp Baking Powder is fresh and active.

Filling Too Thick

If the filling seems too stiff, fold in the whipped 0.5 cup Heavy Cream more thoroughly. Be careful not to overmix, though, or the cream may deflate. The filling should be spreadable but not runny.

Powdered Sugar Melting

Dust the cake with 1.5 cups Powdered Sugar just before serving to prevent melting. If you must dust it early, refrigerate the cake uncovered for 30 minutes to set the sugar. 🌟

Frequently Asked Questions