Cannoli Cake Recipe

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Hooray! We have an amazing  homemade Cannoli Cake to share, and this impressive dessert is easier than you think.  If you love a good cannoli, or even if you've never had one, put this recipe on your must-make list!
Moist and Delicious Cannoli Cake Recipe
Our homemade cannoli cake is bursting with flavor from the moist homemade vanilla cake layers to the creamy chocolate chip cannoli filling, and cinnamon whipped cream frosting.
We wrapped the outside of the cake in pirouettes, which not only adds a little drama, but makes decorating the cake just about as easy as it gets!
Cannoli Cake Recipe Image

What is a Cannoli?

Cannoli is a  popular Italian pastry that consists of a tube-shaped shell of fried pastry dough filled with a creamy filling of sweetened cheese.

For additional flavor, there are a variety of popular add-ins, from chocolate chips to chopped nuts or candied fruit! There are so many wonderful variations and I'm getting hungry just thinking about it!


Ricotta Cheese vs. Mascarpone? 

As I mentioned above, cannoli are filled with a delicious sweetened cheese filling. Traditionally, the filling is made from ricotta cheese, however mascarpone has also become a popular option for it's creamier texture.

Ricotta has a slightly grainy texture as well as a higher moisture content which can make using it as a filling a little trickier.


Cannolo, Cannoli, Cannolis, oh my!

If you have a connection to Italian culture or speak Italian, you know this already... but I was surprised to find that Italians refer to one of these pastries as a cannolo...and the plural is cannoli.

But english speakers often use cannoli as the singular and cannolis as the plural.  Whether you offer me a plate of cannoli or cannolis, it doesn't matter to me- I'm just going to be happy!

Slice of Cannoli Cake

How to Make a Cannoli Cake

Start by baking three 8 inch vanilla cake layers according to our instructions. If you are baking well in advance, you can freeze the freshly baked layers by wrapping them with plastic wrap while still slightly warm, them follow with foil.

These will keep in the freezer for up to a few months!  When ready to use, simply thaw the wrapped layers on the counter top for 30 minutes or so until condensation has formed on the wrapping and the cakes begin to soften.

Next, for the delicious Mascarpone Filling! Just the sound of it sounds amazing, doesn't it? This filling comes together very easily- simply mix it with a spoon or spatula along with powdered sugar, vanilla and cinnamon.

We folded in chocolate chips as well. Spread this between your vanilla cake layers as you assemble the cake

Cannoli Cake Filling Recipe

Cinnamon Whipped Cream Frosting

Finally, we made a light and delicious cinnamon whipped cream for our frosting. Don't forget to chill your bowl and whisk attachment in advance so that your heavy cream will cooperate! Whip until stiff peaks form.

We used this whipped cream to lightly frost our cake, and while the flavor is amazing, whipped cream doesn't spread flawlessly as a buttercream or cream cheese frosting would (there are tiny air pockets). So, the pirouettes are the perfect way to finish off the sides of the cake. We finished things off with cinnamon whipped cream piped through a french tip!

*Because of the mascarpone filling and whipped cream frosting, you'll want to keep this cake refrigerated until close to serving time.

We hope that this recipe becomes a new favorite for your family and friends! Enjoy!

Cannoli Cake Recipe
Cannoli Cake Recipe

Cannoli Cake

A delicious scratch Cannoli Cake recipe! Three moist vanilla cake layers with chocolate chip mascarpone filling!
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For the Cake

  • 1 ½ sticks 170g unsalted butter, slightly softened
  • 2 cups 400g sugar
  • 4 eggs
  • 3 cups 342g cake flour (spooned into measuring cup and leveled off)
  • 2 teaspoons 8g baking powder
  • ½ teaspoon 3g baking soda
  • ½ teaspoon 3g salt
  • 1 ¼ cups 296g buttermilk — if you do not have buttermilk, see substitution below
  • 1 Tablespoon 12g vanilla extract
  • ¼ cup 54g vegetable oil

For the Mascarpone Filling

  • 2 8-ounce Containers Mascarpone Cheese
  • ½ cup 41g powdered sugar
  • 1 Tablespoon 12g vanilla extract
  • ¼ teaspoon cinnamon
  • 1 cup miniature semi-sweet chocolate chips

For the Cinnamon Whipped Cream

  • 2 cups 484g heavy cream or whipping cream
  • ¼ cup 61g powdered sugar
  • 2 teaspoons cinnamon

For Decorations

  • Two containers of Pirouettes
  • Chocolate Chips for Garnish


For the Cake

  • Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk, oil, and vanilla. Set aside.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
  • Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
  • Do not mix above medium speed or over mix the cake batter.
  • Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

For the Mascarpone Filling

  • Using a spoon or spatula mix by hand the mascarpone, powdered sugar and vanilla and cinnamon. Fold in the chocolate chips. Refrigerate until ready to use.
  • For the Cinnamon Whipped Cream
  • Chill the mixing bowl and whisk attachment in the freezer for about 10 minutes. Add the cream, powdered sugar and cinnamon to the chilled bowl. With the mixer on medium speed beat until stiff peaks form. Watch the entire time as this can happen in just a few minutes.
  • Assembly
  • After filling our vanilla cake layers with the mascarpone filling, we frosted the cake with the cinnamon whipped cream frosting. Before pressing the pirouettes into the sides of the cake, we first trimmed them down with a serrated knife so they wouldn't be as tall. This is an optional step.
  • Then, we used a french piping tip to pipe stars around the top edge of the cake which we garnished with chocolate chips. Any large star tip will do. We used a Wilton 8B.


Substitution for Buttermilk: No Buttermilk? Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. Add milk to the 1 ¼ mark, stir. Wait 5 minutes and it is ready to use.
This homemade Cannoli Cake Recipe is so moist and flavorful with Vanilla Cake Layers, Chocolate Chip Mascarpone Filling, and Cinnamon Whipped Cream!

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  1. Hi Cambria, We haven't tried this cake using a sugar substitute, so I cannot say for sure. Do you have a cake recipe that works well with a sugar substitute ? If so, you could use it with our filling and frosting.

  2. Hi. Thank you for the recipe. I use this recipe for my vanilla cakes so I wanted to out if its stable though for stacking cakes. I use white chocolate ganache as my layer underneath my fondant

  3. Hi Tebobo, Thank you for your nice comment on this cake. It will be fine for stacking. Using ganache underneath is always a good idea.

  4. Hi there! I'm currently in the kitchen making this cake now for Christmas tomorrow and I'd like to double check something. I've never weighed my ingredients before but thought I'd give it a try to make sure the batter is perfect.

    With regards to the Baking Powder... the recipe says 2 teaspoons (8g). When I measured one teaspoon into my weighing bowl (after it had already been zeroed out on the scale), my scale read 8g.

    Should I go with 2 tsp @ 16g or 1 tsp @ 8g?

    If It's the 2 tsp @ 16g, does that mean each of the measurements given in grams represents one unit of said item?

  5. Hi Brandi, The total gram weight for 2 teaspoons is 8 grams. My scale weight for 1 teaspoon is 4g. Your scale should not be weighing 8g for 1 teaspoon. Are you using a measuring teaspoon and leveling it off before weighing? Hope all goes well and you enjoy the cake.

  6. Hi! Thanks so much for this recipe. I made this cake once before and it was delicious. I was wondering if I half the recipe if it would work with two 8 inch round pans? I'm thinking of halving each layer to make it a four layer cake, just not as tall. We had so much left over last time!

  7. Hi Rachel, I am glad you enjoyed the cake. I did not make note of the exact cups of batter in the recipe. I think there is 7 1/2 to 8 cups. If there is only 7 1/2 cups the 2 layers will be thin which may make it difficult to split them. You could also make the full recipe putting 2 1/2 to 3 cups batter in two 8x2 pans and make cupcakes with the remaining batter. The cupcakes could be frozen for later use.

  8. All I can say is WOW ! I made this yesterday for a Girl/boy Scouts fundraiser & it sold for $130. It really took a long time to cut the cookies, I ended up using an Exacto Knife, it didn't crumble the cookies as much. It really is a beautiful cake. Thank you so much for a great cake recipe.

  9. Your cake is absolutely beautiful! I love the look and that it sold for $130. that was great for your fundraiser! Using an Exacto knife is a wonderful idea. Thanks so much for posting your photo and for your nice review of the recipe.