Cannoli Layer Cake

This Cannoli Layer Cake is a delicious mix of light, moist cinnamon cake stacked with sweet, creamy cannoli filling, mini chocolate chips, and a smooth mascarpone frosting! Imagine enjoying all the best parts of a classic cannoli, but in the form of a soft, irresistible cake that’s perfect for any occasion.

I absolutely love cannoli desserts, and I’m always excited to find new ways to enjoy those light, creamy flavors in fun recipes. If this cake speaks your language, you’ll want to try my other favorites like cannoli cheesecake and the rich cannoli tart. And if you’re into Italian-American comfort food, my tiramisu layer cake is another must-bake treat you’ll adore!

Why You’ll Love This Cannoli Layer Cake

I’ve been baking this cannoli layer cake for quite a while, and it’s still one of my go-to favorites at family gatherings and special events. This cake beautifully captures every classic cannoli taste but with a rich, three-layer twist. Recently, I revamped the recipe to make it even better. I swapped out the cake layers for my updated vanilla cake recipe, which uses whole eggs instead of just whites — no more wasting those yolks! That change alone makes the cake lighter and keeps it really moist. I also reduced the amount of filling just a bit, added mini chocolate chips for little bursts of chocolate in each bite, and changed the mascarpone frosting to be thicker and more stable so the cake holds together perfectly.

This cake was a crowd-pleaser before, but now? It’s downright unforgettable! Here’s exactly why this cake steals the show:

• All the best parts of a classic cannoli. It amazes me how cannoli flavors l cinnamon, sweet cheeses, chocolate translate into amazing cakes and desserts. You might think it sounds simple, but trust me, these flavors pack a punch. This cake is anything but boring.
• Light, creamy, and gently sweet. Mascarpone has quickly become my dessert superhero. It’s light, luscious, and just sweet enough. It’s perfect for both the filling and frosting, making every bite silky smooth.
• A total head-turner. This cake looks stunning once it’s fully assembled. Yes, working with soft filling and frosting takes a bit of patience, but it’s so worth the effort. Plus, you don’t have to be a fancy decorator to make this cake look show-stopping.

Recipe Ingredients

The filling for this cake is inspired by my stabilized mascarpone whipped cream but with a twist: it includes ricotta cheese to nail that classic cannoli flavor. Below you’ll find everything you need to make this gorgeous cake. Check the recipe card at the bottom for precise measurements.

Cannoli Filling

• Ricotta cheese – A must for authentic cannoli flavor. Make sure to drain it very well so your filling isn’t watery.
• Mascarpone cheese – I usually use it straight from the fridge, or you can let it sit out 5-10 minutes to soften slightly. Just be careful not to let it get too warm because that can make the filling runny.
• Powdered sugar – This adds sweetness and helps stabilize the delicate filling so it holds its shape.
• Mini chocolate chips – Tiny bursts of chocolate fun in every mouthful!

Cake Layers

• All-purpose flour – Accurate measuring is important here! I love using a kitchen scale, but spoon and level works well too.
• Baking powder & baking soda – These help keep the cake tender, light, and perfectly risen.
• Ground cinnamon – Brings that cozy warmth that pairs beautifully with the creamy filling.
• Salt – Even a tiny pinch amps up all the flavors. Don’t skip it!
• Unsalted butter – You can use salted butter, but if you go that route, leave out any extra salt.
• Vegetable oil – Keeps your cake moist and soft with a tender crumb.
• Sugar – I use a mix of white and brown sugar for great flavor depth and texture.
• Vanilla extract – A must for that sweet, fragrant background note.
• Eggs – Use large eggs at room temperature for the best results. Room temp eggs mix in easier and help avoid overworking the batter.
• Milk – I prefer 2%, but whole milk works just as well.
• Sour cream – This adds richness and extra moisture to make the cake layers so tender.

Buttercream

• Unsalted butter – Softened to room temperature for easy mixing.
• Mascarpone cheese – Keep it nice and cold to maintain the frosting’s thick, silky texture.
• Powdered sugar – Sweetens and stabilizes the frosting, giving you that perfect fluffy yet sturdy finish.
• Vanilla extract – Adds subtle depth and warmth.
• Mini chocolate chips – A fun, crunchy little surprise inside and on top of the frosting.

How To Make Cannoli Layer Cake

Since this cake’s both the filling and frosting use soft cheeses like ricotta and mascarpone, putting it together gently and carefully is key. You’ll be waiting a few times to let the filling firm up — it sounds like extra work, but it’s what makes the whole cake come together perfectly. Scroll down to find a printable recipe card with detailed step-by-step instructions.

Strain the Ricotta

• Start by draining the ricotta.

  Line a wide strainer with two layers of cheesecloth

  . Spoon the ricotta into the cheesecloth, then cover it with more cheesecloth. Place the strainer over a bowl that has at least 1-2 inches of space underneath. Put a weight on top to gently press the liquid out. Put it in the fridge and let it strain for at least 4 hours overnight is ideal if you want to plan ahead and get a jump start!

Make the Filling

• Mix the filling carefully. Combine the drained ricotta, mascarpone, and powdered sugar on low speed until everything is just blended. You can also mix it gently by hand with a spatula. Since this filling is very soft and creamy, don’t overmix or it will get too thin and lose its lovely texture.
• Chill the filling. Pop the filling in the fridge for 2 to 3 hours. If you start baking your cake layers now, your filling will be perfectly set when the cakes have cooled down.

Removing excess moisture from the ricotta is a super important step for creamy, stable filling.

After chilling, the filling comes together into a smooth, dreamy cream.

Make the Cake

• Get your pans ready. Prepare three 8-inch cake pans by lining them with parchment paper rounds and greasing the sides well. Preheat your oven to 350°F.
• Mix the batter. Whisk your dry ingredients together and set them aside. Then, beat the butter, oil, sugars, and vanilla extract at medium speed until the mixture turns light and fluffy. Add the eggs one at a time, mixing just until each is blended in. Don’t forget to scrape down the bowl sides as you go so everything combines evenly.
• Combine wet and dry ingredients. Add half of the dry ingredients to the wet mixture and stir just until mostly combined. Slowly pour in the milk and sour cream, stirring gently. Finally, add the rest of the dry ingredients and mix carefully until the batter is smooth and uniform.
• Bake the layers. Divide the batter evenly between the three cake pans. Bake for 20 to 24 minutes, or until a toothpick poked near the center comes out with just a few moist crumbs clinging to it.
• Cool completely. Let the cakes cool in the pans for 2 to 3 minutes before transferring them to wire racks to cool all the way down.

Start by beating butter and sugars until they’re light and fluffy.

Add the eggs one at a time along with vanilla extract.

Gently combine ingredients for a smooth, silky batter.

Make the Buttercream

• Beat mascarpone and butter carefully. Mix the mascarpone and room-temperature butter until smooth. Be gentle overmixing or mixing too fast can make mascarpone turn watery, which you definitely want to avoid.
• Add powdered sugar gradually. Add powdered sugar in two additions, mixing well between each. At first, the frosting might look a bit curdled or separated, but keep going and it will come together beautifully. Stir in the vanilla extract at the end for the best flavor.

Once cooled, level the cake layers by trimming off domed tops for even stacking.

Build the cake starting with a layer of filling and frosting on the bottom cake.

Build the Cake

• Level your cakes. Use a serrated knife to carefully slice off the rounded tops of your cakes so each layer is flat and even, which makes stacking much easier.
• Assemble the layers. Place the first cake layer on your serving plate. Pipe a ring of frosting around the edge to create a barrier (this is called a frosting dam) so the filling doesn’t ooze out. Spread half of the filling inside that ring. Add the second cake layer, make another dam, and spread the rest of the filling inside. Top with the last cake and smooth a thin layer of frosting over the whole cake to trap any crumbs this is called a crumb coat.
• Chill the cake. Pop the cake in the fridge for 1 to 2 hours to let everything set up nicely. If you’re pressed for time, a quick freeze for 30 minutes works too. Keep the leftover frosting cold but take it out about 20 minutes before finishing the cake so it softens slightly.
• Decorate your masterpiece. Spread the remaining frosting evenly around the outside of the cake. For a fun, finished look, gently press mini chocolate chips all around the bottom edge. If you like, pipe leftover frosting along the top edge using a piping tip like Ateco 847 for a pretty border. Keep the cake chilled until you’re ready to serve.

Tips for Success

I want you to nail this cannoli layer cake, so here are my best tips. Plus, if you want an even more detailed walkthrough, check out my guide on filling and stacking layer cakes for so many handy tricks!

• Strain your ricotta well. This simple step makes all the difference. I like to let it drain overnight in the fridge, so the filling thickens perfectly and isn’t watery. Expect a few tablespoons of liquid to drain out that’s totally normal!
• Mix mascarpone gently. The biggest pitfall is overmixing the mascarpone or beating it too quickly. It can become watery and thin in a flash. Always use the lowest mixer speed and be patient.
• Wondering if you can reduce powdered sugar? The buttercream needs a good amount of powdered sugar to hold its shape. This helps keep the frosting dam firm and stops the filling from oozing out. You can reduce it if you want, but your frosting will be thinner and you’ll have less to work with. I really recommend sticking to the full amount.
• Want a thicker filling? This filling is on the softer side because I want you to taste the cheeses fully. If you prefer a firmer filling, feel free to add a little extra powdered sugar to thicken it up.
• Chill the filling well. After mixing, give the filling a few hours in the fridge to set up. This makes spreading it on the cake layers way easier and less messy.
• Don’t skip chilling after assembly. Once you’ve built the whole cake, chilling it in the fridge is a must. It helps the layers hold together and makes frosting the outside less of a headache. Short on time? Freeze it for 30 minutes instead and it works like a charm.

Proper Storage

To keep your cannoli layer cake fresh and delicious, store it in the refrigerator until you plan to serve. Keep it tightly covered with plastic wrap or stored in an airtight container or cake carrier. It tastes best when enjoyed within 3 to 4 days.

If you want to freeze it, first flash freeze the entire cake for 1 to 2 hours, then wrap it up tightly in plastic wrap and foil. When you’re ready to dig in, thaw it slowly in the fridge. You can also freeze individual slices by wrapping them well or placing them in airtight containers for easy grab-and-go treats. 11