Cannoli Cake with Cannoli Topping
Holy Cannoli—This Cake’s a Whole Experience.”
Let’s talk drama. Not the messy kind the edible kind. The kind that struts onto your dessert table dripping in ganache, stacked high, and unapologetically extra. Meet the Cannoli Cake: a triple-layer stunner slathered in creamy, cinnamon-spiced cannoli frosting, finished with a rich chocolate ganache drip, and crowned with actual cannoli like it’s royalty (because it is).
This isn’t your everyday sponge-and-icing situation. Oh no. We’re building layers of soft vanilla cake kissed with buttermilk and sour cream for that just right tender crumb. Then we whip up a frosting that moonlights as cannoli filling—ricotta, mascarpone, cinnamon, orange zest, mini chocolate chips, a splash of almond and vanilla extract—because subtlety just doesn’t live here.
And then comes the mic drop: ganache. Glossy. Luxurious. Drama in chocolate form.
But we’re not done—because a cannoli cake without cannoli on top is like a pizza without cheese. We fill those golden shells with leftover frosting (you’re welcome), dip the ends in melted chocolate, and roll them in pistachios or mini chips. Once they’re perched on top of that ganache-dripped crown, you dust it all with powdered sugar and call it what it is: a moment.
Cannoli Cake with Cannoli Topping
Course: DessertCuisine: AmericanDifficulty: Difficult12
servings45
minutes25
minutes630
kcal30
minutesIngredients (For the Vanilla Cake)
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
½ cup sour cream
- For the Cannoli Filling/Frosting
(Used between layers, as frosting, and for filling the mini cannoli)
2 cups whole milk ricotta cheese, well-drained
1 cup mascarpone cheese
1 ¼ cups powdered sugar (sifted)
1 tsp almond extract
1 tsp vanilla extract
1 tsp ground cinnamon
Zest of 1 orange
½ cup mini chocolate chips
½ cup chopped pistachios (optional)
- For the Chocolate Ganache Drip
¾ cup semi-sweet chocolate chips
½ cup heavy cream
1 tsp butter
- For the Cannoli Topping
6 mini cannoli shells (store-bought from bakery or supermarket)
Melted chocolate (for dipping shell ends)
Crushed pistachios or mini chips (for garnish)
Powdered sugar (for dusting)
Directions
- Bake the Cake
– Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
– In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
– Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract.
– Add sour cream, then alternate adding flour mixture and buttermilk until just combined.
– Divide batter evenly between pans and bake for 23–25 minutes. Cool completely. - Make the Cannoli Frosting
– Beat ricotta and mascarpone together until smooth and fluffy.
– Add powdered sugar, almond extract, vanilla extract, cinnamon, and orange zest. Mix well.
– Fold in chocolate chips and optional pistachios.
– Chill for at least 30 minutes to firm up. - Ganache Drip
– Heat cream until simmering. Pour over chocolate chips and butter.
– Let sit for 1–2 minutes, then stir until glossy. Let cool slightly before using. - Assemble
– Level cake layers. Spread a layer of cannoli frosting between each.
– Frost the outside and top with more cannoli frosting.
– Chill for 20 minutes, then pour ganache over the top, letting it drip down the sides. - Top with Cannoli
– Dip mini cannoli ends in melted chocolate, then in crushed pistachios or chips. Let set.
– Pipe cannoli frosting into the shells.
– Arrange on top of cake. Dust with powdered sugar just before serving.
Notes
- This cake doesn’t whisper sweet nothings. It shouts in Sicilian and throws powdered sugar like confetti. One bite, and you’ll understand—it’s not just dessert. It’s a celebration.
