20 Creamy Canoli Cake Recipes to Indulge In

Mention cannoli, and you’re already dreaming of creamy, sweet filling. Now imagine that luscious taste transformed into a cake! We’ve rounded up 20 irresistible cannoli cake recipes that are pure indulgence. From traditional to creative twists, these desserts will satisfy any craving. Get ready to bake your new favorite treat!

Classic Cannoli Cream Cake

Ready to flip the script on cannoli? This cake stacks creamy ricotta filling between tender vanilla sponge layers, then hits you with a blizzard of powdered sugar and chocolate chips. No frying, no fuss — just pure, crowd-pleasing genius.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

Vanilla Sponge Cake

• 2 1/4 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large pasture-raised eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup whole milk, room temperature

Cannoli Cream Filling

• 2 cups whole milk ricotta, drained overnight
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• 1/2 teaspoon ground cinnamon (optional)

Topping

• 1/4 cup powdered sugar, for dusting
• 1/4 cup miniature semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment.
2. In a medium bowl, whisk together sifted flour, baking powder, and fine sea salt.
3. In a large bowl, beat softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides.
4. Gradually add lightly beaten pasture-raised eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Add dry ingredients in three additions, alternating with room-temperature milk, starting and ending with dry. Mix on low just until combined — do not overmix (tip: overworking develops gluten, making cake tough).
6. Divide batter evenly between prepared pans. Bake for 30–35 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely (tip: cakes must be fully cool or filling will weep).
7. While cakes cool, prepare filling: In a large bowl, combine drained whole milk ricotta, sifted powdered sugar, vanilla extract, and cinnamon (if using). Stir until smooth. Fold in miniature semisweet chocolate chips. Refrigerate until needed.
8. Place one cooled cake layer on serving plate. Spread half the cannoli cream filling evenly to the edges. Top with second layer. Spread remaining filling on top, leaving sides bare for a rustic look (tip: for clean slices, chill assembled cake 30 minutes before cutting).
9. Dust generously with powdered sugar through a fine-mesh sieve. Sprinkle miniature chocolate chips over the top. Serve immediately or refrigerate for up to 2 hours.

With its creamy, citrus-kissed filling and tender crumb, this cake channels Sicily in every forkful. Dust with extra cocoa for a dramatic finish, or serve alongside espresso for a true Italian American finale.

Chocolate Cannoli Dream Cake

Here's the cake that’ll make you ditch every other dessert. Chocolate layers so fudgy they melt, a cloud-like ricotta mousse spiked with mini chocolate chips, and a dark ganache that slicks over everything like velvet. Ready your mixer—this one’s a keeper.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 large pasture-raised eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup hot brewed coffee (or hot water)
• 1 1/2 cups whole-milk ricotta cheese, drained overnight
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla bean paste
• 1/2 cup heavy cream, cold
• 1/2 cup mini chocolate chips
• 8 ounces dark chocolate (70% cacao), finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, softened

Instructions

1. Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, and dust with cocoa powder.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk granulated sugar, brown sugar, eggs, milk, oil, and vanilla until smooth.
4. Pour wet ingredients into dry and whisk until just combined. Add hot coffee and stir until batter is thin and smooth.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
6. While cakes cool, make ricotta mousse: In a medium bowl, combine drained ricotta, powdered sugar, and vanilla bean paste. Beat with an electric mixer until fluffy, about 2 minutes.
7. In a separate bowl, whip cold cream to stiff peaks. Fold whipped cream into ricotta mixture, then fold in mini chocolate chips. Refrigerate until assembly.
8. Make ganache: Place chopped dark chocolate in a heatproof bowl. Heat cream until just simmering, pour over chocolate, let sit 1 minute, then stir until smooth. Stir in softened butter until glossy. Let cool to room temperature, stirring occasionally, until thickened but pourable.
9. To assemble: Place one cake layer on serving plate. Spread half of ricotta mousse evenly over top. Add second cake layer. Spread remaining mousse on top. Pour ganache over the cake, letting it drip down sides. Use an offset spatula to smooth top if needed. Refrigerate at least 1 hour before serving.
10. Tip: For clean slices, refrigerate cake for 2 hours after assembly. Use a hot, dry knife to cut, wiping blade between each cut for pristine layers.

One bite and you’ll taste the contrast—fudgy cake, airy mousse, silky ganache. Serve with a sprinkle of sea salt or alongside a shot of espresso. This is the kind of dessert that disappears, so claim your slice first.

Lemon Cannoli Layer Cake

This Lemon Cannoli Layer Cake is the mashup you didn't know you needed. Think bright, zesty sponge meets silky ricotta filling—then top it all with candied lemon and pistachios for crunch. Ready to bake? Let's go.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 25 minutes

Ingredients

For the Lemon Sponge

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (from 2 lemons)
• 1/4 cup fresh lemon juice
• 1 cup whole milk, room temperature
• 1 teaspoon vanilla extract

For the Ricotta Filling

• 2 cups whole milk ricotta, drained overnight
• 1/2 cup confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest

For the Candied Lemon Zest

• 2 lemons
• 1/2 cup granulated sugar
• 1/2 cup water

For Assembly

• 1 cup heavy cream, cold
• 2 tablespoons confectioners' sugar
• 1/4 cup shelled pistachios, finely chopped

Instructions

1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Scrape down the bowl.
5. Beat in lemon zest and lemon juice until combined. Tip: Room-temp eggs emulsify better, preventing curdling.
6. Reduce mixer speed to low. Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined—do not overmix.
7. Stir in vanilla extract. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 22–25 minutes, until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. While cakes cool, make the candied lemon zest. Use a vegetable peeler to remove strips of zest from lemons (avoid pith). Slice into thin strips.
10. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves.
11. Add lemon strips and simmer for 10 minutes until translucent. Remove with a fork and spread on parchment to cool. Reserve the syrup for brushing cake layers—adds moisture and lemon punch.
12. Make the ricotta filling: In a bowl, combine drained ricotta, 1/2 cup confectioners' sugar, vanilla, and lemon zest. Stir until smooth. Refrigerate until ready to use.
13. Make the whipped cream: In a chilled bowl, whip heavy cream and 2 tablespoons confectioners' sugar to stiff peaks. Fold half into the ricotta filling to lighten it. Keep remaining whipped cream for topping.
14. Assemble the cake: Level cake layers if domed. Place one layer on a serving plate and brush with reserved lemon syrup. Spread half the ricotta filling evenly on top.
15. Place second layer on top, brush with syrup, and spread remaining ricotta filling. Top with reserved whipped cream, spreading to edges.
16. Garnish with candied lemon zest and chopped pistachios. Chill for at least 2 hours before slicing—this sets the filling for clean cuts.

Don't underestimate the magic of a chilled slice—the flavors meld beautifully overnight. The cake stays incredibly moist, the filling is cloud-like, and the candied zest adds a burst of sunshine. Perfect for Easter brunch or a showstopping spring dinner party.

Strawberry Cannoli Shortcake

A love letter to summer: this Strawberry Cannoli Shortcake swaps traditional shortcake for tender vanilla cake and swaps cream for a dreamy ricotta filling. It's the mashup you didn't know you needed.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 cup whole-milk ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 cup fresh strawberries, hulled and finely diced
• 1 cup fresh strawberries, sliced
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add beaten eggs one at a time, mixing well after each. Stir in vanilla.
4. Gradually add dry ingredients to butter mixture, alternating with milk, starting and ending with dry. Mix just until combined—do not overmix (overmixing develops gluten, leading to a dense crumb).
5. Divide batter evenly between prepared pans. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean. Check at 18 minutes to avoid overbaking.
6. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Cooling completely prevents the cream from melting during assembly.
7. While cakes cool, make filling: In a large bowl, beat ricotta, heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Gently fold in diced strawberries.
8. Place one cake layer on serving plate. Spread half the ricotta cream evenly over top. Arrange sliced strawberries over cream. Top with second cake layer and spread remaining cream. Garnish with fresh mint leaves.
9. Refrigerate for at least 30 minutes before slicing to set. Serve chilled.

Your fork will sink through layers of tender cake, creamy ricotta, and juicy berries. It's the kind of dessert that makes you close your eyes and savor every bite—and it's even better the next day.

Pistachio Cannoli Bundt Cake

Here’s a pistachio cannoli bundt cake that’s basically dessert on steroids. A moist pistachio crumb gets drenched in a tangy ricotta glaze, then crushed pistachios and mini chocolate chips go wild on top. One bite and you’re hooked.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1 tsp pistachio extract (or 2 tbsp pistachio paste)
• 1 cup buttermilk, room temperature
• 1/2 cup sour cream, room temperature
• 1 cup finely chopped pistachios
• 1 cup full-fat ricotta cheese, strained overnight
• 1 1/2 cups powdered sugar
• 2-3 tbsp whole milk
• 1/2 cup crushed pistachios
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350°F. Generously grease and flour a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large stand mixer bowl, cream butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and pistachio extract.
5. Reduce speed to low. Add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined—do not overmix.
6. Fold in sour cream and finely chopped pistachios using a rubber spatula until evenly distributed.
7. Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
8. Cool cake in pan on a wire rack for 10 minutes, then invert onto rack to cool completely.
9. While cake cools, make the glaze: In a medium bowl, whisk together strained ricotta, powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add remaining milk if needed for desired consistency.
10. Once cake is completely cool, drizzle glaze over the top, allowing it to drip down the sides.
11. Immediately sprinkle crushed pistachios and mini chocolate chips over the glaze before it sets.
12. Tip: For a moister cake, ensure buttermilk and eggs are at room temperature before mixing.
13. Tip: Straining ricotta overnight removes excess moisture, preventing a runny glaze.
14. Tip: Do not overmix the batter after adding flour—overworking develops gluten and makes the cake tough.

Finished with that ricotta glaze, each slice is creamy, nutty, and packed with chocolate pops. Serve it with a strong espresso for a truly Italian-inspired moment. This cake stays moist for days, so don’t worry about leftovers.

Coffee Cannoli Tiramisu Cake

Versatile, coffee-soaked sponge layered with a creamy mascarpone-ricotta filling—this isn't your grandma's tiramisu. It's a cannoli-inspired twist that hits all the right notes: bold espresso, rich cream, and a dusting of cocoa that'll have you sneaking forkfuls straight from the fridge.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup whole milk
• 1 cup hot brewed espresso or strong coffee
• 1/4 cup granulated sugar (for syrup)
• 1 tablespoon instant espresso powder
• 16 ounces mascarpone cheese, softened
• 1 cup whole-milk ricotta, drained
• 1 cup powdered sugar
• 1/2 cup heavy cream, whipped to soft peaks
• 1 teaspoon vanilla extract (for filling)
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon espresso powder (for dusting)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together all-purpose flour, baking powder, and fine sea salt.
3. In a large bowl, cream unsalted butter and granulated sugar until pale and fluffy, about 3 minutes.
4. Beat in large eggs one at a time, then add vanilla extract.
5. Alternately add flour mixture and whole milk to butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly between prepared pans. Bake for 22-25 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
7. For coffee syrup: combine hot brewed espresso, 1/4 cup granulated sugar, and instant espresso powder. Stir until dissolved. Set aside to cool.
8. For filling: in a large bowl, beat mascarpone cheese, drained ricotta, and powdered sugar until smooth. Fold in whipped heavy cream and vanilla extract until just combined. Do not overmix or filling may become grainy.
9. Place one cake layer on serving plate. Brush generously with coffee syrup. Spread half of the filling evenly over top.
10. Top with second cake layer, brush with remaining syrup. Spread remaining filling over top and sides of cake.
11. Refrigerate cake for at least 4 hours or overnight to allow flavors to meld.
12. Before serving, sift unsweetened cocoa powder and espresso powder over top. Slice and serve chilled.

Finally, the texture is pure magic: tender coffee-soaked cake meets luscious, creamy filling, all balanced by a bitter cocoa finish. Serve chilled, and don't skip the overnight rest—it’s the secret to that iconic tiramisu flavor depth.

Vegan Cannoli Cake

U want a viral cake that's 100% plant-based and tastes like Italy's dream? This Vegan Cannoli Cake layers zesty cashew ricotta with fluffy vanilla sponge, studded with dark chocolate chips, and piled high with coconut cream frosting.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1.5 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1.5 cups unsweetened almond milk
• 1/3 cup coconut oil, melted
• 2 tsp apple cider vinegar
• 2 tsp vanilla extract
• 1.5 cups raw cashews, soaked overnight or boiled 15 minutes
• 1/4 cup lemon juice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut cream (from a can, solid part)
• pinch salt
• 2 cans full-fat coconut milk, chilled overnight
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup dairy-free mini chocolate chips

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine almond milk, melted coconut oil, apple cider vinegar, and vanilla. Let sit 5 minutes to curdle (vegan buttermilk).
4. Pour wet ingredients into dry and mix until just combined. Do not overmix—lumps are okay.
5. Divide batter evenly between prepared pans. Bake 22-25 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
6. While cakes cool, make cashew ricotta: Drain soaked cashews. In a high-speed blender, blend cashews, lemon juice, maple syrup, vanilla, coconut cream, and salt until completely smooth and creamy. Refrigerate until needed.
7. For coconut cream frosting: From chilled coconut milk cans, scoop the solid cream into a bowl (discard liquid or save for smoothies). Add powdered sugar and vanilla. Beat with electric mixer on high until fluffy and stiff peaks form, about 2-3 minutes. Keep chilled.
8. Once cakes are completely cool, level tops with a serrated knife if domed. Place one layer on serving plate. Spread half the cashew ricotta evenly over top. Sprinkle with half the chocolate chips.
9. Top with second cake layer. Frost top and sides with coconut cream frosting. Sprinkle remaining chocolate chips on top. Chill at least 30 minutes before slicing. Tip: For clean slices, use a hot knife.

Mouthfuls of creamy ricotta, tender sponge, and crunchy chips make this cake an absolute showstopper. Serve it at your next dinner party or enjoy a slice with strong espresso — it's a dessert that steals the spotlight without any dairy.

Gluten-Free Cannoli Cake

Zoom past classic cannoli—this gluten-free cake layers almond flour sponge with a luscious ricotta filling, finished with a dark chocolate drizzle and crunchy toasted almonds. It’s a showstopper that’s surprisingly easy to pull off.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Cake

• 1 1/2 cups almond flour
• 1/2 cup clarified butter, softened
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Filling

• 2 cups whole milk ricotta
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

For the Topping

• 4 ounces dark chocolate chips
• 1 tablespoon coconut oil
• 1/2 cup toasted almonds, roughly chopped

Instructions

1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment.
2. In a medium bowl, whisk together almond flour, baking powder, and salt.
3. In a large bowl, beat clarified butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
4. Add the pasture-raised eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Fold the dry ingredients into the wet mixture until just combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 20 minutes, then rotate the pans for even browning.
9. Continue baking for 5-10 minutes, until a toothpick inserted in the center comes out clean.
10. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
11. In a bowl, combine whole milk ricotta, powdered sugar, vanilla extract, and orange zest. Stir until smooth.
12. Refrigerate the filling until needed.
13. Place one cake layer on a serving plate. Spread the ricotta filling evenly over the top.
14. Place the second cake layer on top of the filling.
15. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring each time, until melted and smooth.
16. Drizzle the melted chocolate over the cake.
17. Immediately sprinkle toasted almonds over the chocolate drizzle.
18. For clean slices, chill the cake for 30 minutes before cutting.
19. Let the cake sit at room temperature for 15 minutes before serving to soften the filling.

Layered with tangy ricotta and topped with glossy chocolate, this cake is anything but ordinary. The almond flour keeps it tender while the toasted almonds add crunch. For an extra flourish, garnish with fresh berries or a dusting of powdered sugar.

Mini Cannoli Cupcakes

Zoom in: these Mini Cannoli Cupcakes are a total game-changer. Bite-sized vanilla cupcakes meet creamy ricotta frosting, all dipped in chocolate and sprinkles. One bite and you’re hooked.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Vanilla Cupcakes

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/4 cup unsalted butter, room temperature
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp pure vanilla extract

Ricotta Frosting

• 1 cup full-fat ricotta cheese, strained overnight
• 1/2 cup powdered sugar, sifted
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon

Topping

• 4 oz Belgian dark chocolate (70%), finely chopped
• 1 tbsp coconut oil
• 2 tbsp rainbow sprinkles

Instructions

1. Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter until creamy. Add milk, egg, and vanilla; mix until combined.
4. Gradually add dry ingredients to wet, mixing until just smooth. Tip: Do not overmix—lumps are fine. Overmixing develops gluten and makes cupcakes tough.
5. Divide batter evenly among liners, filling each 2/3 full. Bake 12–15 minutes until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
6. Meanwhile, prepare frosting: In a bowl, whisk strained ricotta, powdered sugar, vanilla, and cinnamon until smooth and thick. Transfer to a piping bag fitted with a star tip.
7. Once cupcakes are cool, pipe a generous swirl of frosting on each. Tip: For neat edges, hold the piping bag straight and apply even pressure.
8. For dipping: In a small microwave-safe bowl, combine chopped chocolate and coconut oil. Microwave in 20-second bursts, stirring between, until melted and smooth. Let cool slightly until warm but not hot.
9. One by one, hold each frosted cupcake by the bottom and dip the top into melted chocolate, allowing excess to drip off. Immediately top with sprinkles before chocolate sets. Tip: Work in batches to keep chocolate from hardening.
10. Place dipped cupcakes on a parchment-lined tray. Refrigerate for 15 minutes to set the chocolate. Serve chilled or at room temperature.

Vibrant, crunchy, and creamy—these mini cannoli cupcakes are the ultimate party pleaser. Serve them chilled for a crisp texture, or at room temp for a softer bite. Either way, they disappear fast.

No-Bake Cannoli Cheesecake

Move aside, classic cheesecake—this No-Bake Cannoli Cheesecake is the creamy, crowd-pleasing upgrade you didn’t know you needed. With a buttery graham cracker crust and a velvety ricotta filling loaded with mini chocolate chips, it’s a cool, dreamy dessert that comes together in minutes.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Crust

• 1 1/2 cups finely ground graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 2 cups full-fat ricotta cheese
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips (plus extra for garnish)

Instructions

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly moistened—the mixture should hold together when pressed.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to compact it evenly. For cleaner slices, line the pan with parchment paper before pressing. Chill the crust in the refrigerator for 15 minutes while you prepare the filling.
3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the ricotta, powdered sugar, and vanilla; continue beating until the mixture is completely smooth and no lumps remain. Tip: For a denser, creamier filling, drain the ricotta in a cheesecloth-lined sieve overnight in the refrigerator before using.
4. Gently fold in 1/2 cup mini chocolate chips using a rubber spatula. Reserve about 1 tablespoon for garnish. Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
5. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight, until the cheesecake is fully set and firm to the touch. Tip: For neat, clean slices, dip a sharp knife in hot water and wipe dry before each cut.
6. Just before serving, remove the sides of the springform pan and sprinkle the reserved mini chocolate chips over the top. Slice and serve chilled.

Chill out with every creamy, crunchy forkful—this cheesecake is pure bliss. The contrast between the buttery crust and the silky ricotta filling, punctuated by bursts of chocolate, makes it irresistible. Serve it at your next gathering, and watch it disappear.

Cannoli Ice Cream Cake

A creamy, crunchy, totally next-level dessert that layers vanilla ice cream, crunchy cannoli shells, a creamy ricotta swirl, and rich chocolate fudge. No baking, no stress—just a showstopper that tastes like Rome in a slice.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

• 1.5 quarts high-quality vanilla ice cream, softened
• 10 artisanal cannoli shells, crushed into 1/2-inch pieces
• 1 cup full-fat ricotta cheese, strained overnight
• 1/2 cup powdered sugar
• 1 teaspoon vanilla bean paste
• 1/2 cup heavy cream
• 4 ounces dark chocolate (70% cacao), finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon sea salt

Instructions

1. For the fudge sauce: In a small saucepan over medium heat, warm the heavy cream until steaming. Remove from heat, add chopped dark chocolate, and let sit 1 minute. Whisk until smooth, then stir in butter, corn syrup, and salt. Set aside to cool slightly.
2. In a medium bowl, combine strained ricotta, powdered sugar, and vanilla bean paste. Stir until smooth and creamy. Refrigerate until ready to use — chilling firms it up for easier layering.
3. Line a 9×5-inch loaf pan with plastic wrap, leaving overhang. Spread one-third of softened ice cream evenly in the bottom. Drizzle with 2 tablespoons fudge sauce and sprinkle with one-third of crushed cannoli shells. Drop spoonfuls of half the ricotta mixture over the shells; gently swirl with a knife.
4. Repeat layers: another third of ice cream, 2 tablespoons fudge, remaining shells, remaining ricotta, and swirl. Top with final third of ice cream, smoothing the surface. Cover with plastic wrap and freeze at least 6 hours or overnight until firm.
5. To serve, lift cake from pan using plastic wrap. Invert onto a serving plate, peel off wrap. Warm remaining fudge sauce and drizzle over top. Slice with a warm knife for clean edges — run the blade under hot water and dry between cuts.

Grab a slice and watch it disappear. The creamy ricotta cuts through the sweet fudge, while the shell pieces add a satisfying crunch that keeps you coming back for more. Serve with a dust of powdered sugar and a sprinkle of mini chocolate chips for extra drama.

Caramel Cannoli Cake

Meet the cake that’s about to break your dessert rotation: buttery vanilla sponge stacked with caramel-swirled ricotta frosting, all finished with a glossy salted caramel drip. Think cannoli filling meets layer cake—indulgent, crunchy with flaky salt, and dangerously easy to make.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

• 2 ½ cups cake flour, sifted
• 2 ½ teaspoons baking powder
• ½ teaspoon fine sea salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large pasture-raised eggs, at room temperature
• 1 teaspoon vanilla bean paste
• 1 cup whole buttermilk, at room temperature
• 2 cups full-fat ricotta, drained overnight
• ½ cup prepared caramel sauce, divided
• ½ cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar, sifted
• ¼ cup heavy cream
• 2 tablespoons granulated sugar (for caramel drip)
• 1 tablespoon unsalted butter (for caramel drip)
• ½ teaspoon flaky sea salt

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Line bottoms with parchment.
2. In a medium bowl, whisk together cake flour, baking powder, and salt.
3. In a stand mixer with paddle attachment, cream ¾ cup softened butter and 1 ½ cups sugar on medium-high until pale and fluffy, about 4 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla bean paste.
5. Reduce speed to low. Add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour. Mix just until combined—do not overmix.
6. Divide batter evenly between prepared pans. Bake for 30–35 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
7. For the caramel ricotta frosting: In a large bowl, beat drained ricotta and ½ cup softened butter until smooth. Add ¼ cup caramel sauce and mix. Gradually beat in powdered sugar until light and fluffy. Chill for 20 minutes.
8. Place one cake layer on serving plate. Spread half of frosting over top. Drizzle with 2 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting over top and sides. Chill cake for 30 minutes.
9. For the salted caramel drip: In a small saucepan, combine remaining ¼ cup caramel sauce, heavy cream, 2 tablespoons sugar, and 1 tablespoon butter. Cook over medium heat, stirring, until smooth and slightly thickened, about 3 minutes. Remove from heat and let cool slightly until it coats the back of a spoon.
10. Spoon warm caramel drip over the chilled cake, allowing it to run down the sides. Immediately sprinkle with flaky sea salt. Let set 10 minutes before slicing.
11. Tip: For cleaner slices, dip a sharp knife in hot water and wipe dry between cuts.

Served chilled or at room temperature, each slice reveals tender crumb against creamy, tangy-sweet frosting. The caramel drip adds a glossy finish and the flaky salt cuts the richness—perfect for brunch or midnight snacking. Store leftovers in the fridge, but good luck having any left.

Cannoli Cake Pops

Just one bite of these Cannoli Cake Pops and you’ll be hooked—sweet, creamy, with a crunch of pistachio and tart cherry. The crumbled cake mixed with ricotta mimics a classic cannoli filling, then gets dunked in white chocolate and topped with pistachio and cherry for that iconic flavor combo.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 22 minutes

Ingredients

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup unsalted butter, softened
• 2 large pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 cup whole-milk ricotta cheese, drained
• ¼ cup confectioners' sugar
• 12 ounces high-quality white chocolate chips or candy melts
• ¼ cup shelled pistachios, finely chopped
• ¼ cup dried cherries, finely chopped

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, milk, and vanilla extract; beat with a hand mixer on medium speed until batter is smooth, about 2 minutes.
4. Pour batter into prepared pan and bake for 20–22 minutes, until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Crumble the cooled cake into fine crumbs in a large bowl—use your hands or a pastry cutter for even texture.
6. Add ricotta, confectioners' sugar, and vanilla extract; mix until thoroughly combined. The mixture should hold together when pressed. (Tip: If too dry, add 1 tablespoon more ricotta; if too wet, add 1 tablespoon cake crumbs.)
7. Roll the mixture into 1-inch balls (about 1 tablespoon each) and place on a parchment-lined baking sheet. Freeze for 15 minutes to firm up—this prevents them from falling apart during dipping.
8. Meanwhile, melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and fully melted.
9. Using a fork or dipping tool, submerge each frozen cake ball in melted white chocolate, tap off excess, and return to parchment. (Tip: Work quickly—the cold can cause chocolate to seize; if it thickens, reheat for 10 seconds.)
10. Immediately sprinkle each coated pop with chopped pistachios and dried cherries before the chocolate sets. (Tip: Sprinkle right away—once chocolate hardens, toppings won't stick.)
11. Let cake pops set at room temperature (about 15 minutes) or refrigerate for 5 minutes until chocolate is firm and glossy.

Zingy sweet-tart cherry and nutty pistachio crown these creamy, ricotta-packed pops. They’re a handheld twist on the classic Italian dessert—perfect for parties, bake sales, or when you crave something special without turning on the oven again.

Cannoli Mascarpone Cake

OK, let's get real—this Cannoli Mascarpone Cake is the dessert you didn't know you needed. A light sponge meets a creamy mascarpone-ricotta blend, kissed with orange zest and topped with shards of dark chocolate.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the Sponge Cake

• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk, at room temperature
• 1 tablespoon orange zest

For the Mascarpone Ricotta Filling

• 8 ounces mascarpone cheese, softened
• 8 ounces whole milk ricotta, drained overnight
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

For the Chocolate Shard Topping

• 4 ounces dark chocolate (70% cacao), finely chopped
• 1/2 teaspoon coconut oil

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment, and dust with flour.
2. In a medium bowl, whisk together cake flour, baking powder, and salt. Sift twice for a uniform crumb—this ensures a lighter sponge.
3. In a large bowl, whisk clarified butter and sugar until pale and fluffy, about 2 minutes. Add eggs one at a time, whisking well after each.
4. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Fold in orange zest. Do not overmix; stop as soon as no streaks remain.
5. Divide batter evenly between prepared pans. Bake for 25–28 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack to cool completely.
6. While cake cools, make the filling: In a bowl, beat mascarpone and ricotta on low speed until smooth. Add powdered sugar, vanilla, and orange zest; mix until just combined. Refrigerate until needed.
7. For chocolate shards: Line a baking sheet with parchment. Melt dark chocolate and coconut oil in a double boiler until smooth. Spread thinly on parchment. Refrigerate until firm, about 20 minutes, then break into shards.
8. Assemble cake: Place one cake layer on a serving plate. Spread half the filling evenly to the edges. Top with second layer and remaining filling. Arrange chocolate shards decoratively on top.

With its airy crumb, luscious filling, and striking chocolate shards, this cake is pure magic. Serve chilled for a cannoli-like texture, or at room temperature for a softer bite. Either way, it’s an instant crowd-pleaser.

Chocolate Chip Cannoli Loaf

Whip up this dense, ricotta-packed loaf that's basically cannoli in cake form. Every slice is studded with melty chocolate chips and finished with a glossy vanilla glaze and a shower of mini chips. It's the viral dessert you didn't know you needed.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

For the Loaf

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup full-fat ricotta cheese (room temperature)
• 2 large pasture-raised eggs, lightly beaten
• ¾ cup granulated sugar
• ¼ cup unsalted butter, melted and cooled
• 1 teaspoon vanilla bean paste
• 1 cup mini semisweet chocolate chips (plus extra for topping)

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon vanilla extract
• 2 tablespoons mini semisweet chocolate chips (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on long sides.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk ricotta, eggs, sugar, melted butter, and vanilla until smooth and creamy. (Tip: Use room-temperature ricotta for a smoother batter.)
4. Fold dry ingredients into wet ingredients until just combined — do not overmix or the loaf will be tough.
5. Gently fold in 1 cup mini chocolate chips. Reserve a few chips for topping.
6. Pour batter into prepared pan, spreading evenly. Sprinkle reserved chips on top.
7. Bake for 50–55 minutes, until a toothpick inserted in center comes out clean with a few moist crumbs. (Tip: If browning too quickly, tent with foil after 30 minutes.)
8. Let loaf cool in pan on a wire rack for 10 minutes, then transfer to rack to cool completely. (Tip: Do not glaze while warm or the icing will melt.)
9. For the glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable. Adjust consistency with more milk if needed.
10. Once loaf is completely cool, drizzle glaze over top. Immediately sprinkle with 2 tablespoons mini chocolate chips. Let glaze set for 10 minutes before slicing.

Dense yet tender, this loaf packs all the creamy, chocolaty goodness of cannoli without the frying. Serve it for breakfast with coffee or as a show-stopping dessert — it's dangerously addictive.

Cannoli Trifle Cake

Easily the most indulgent dessert you'll assemble this year: a Cannoli Trifle Cake that layers tender sponge, silky ricotta cream, rich chocolate pudding, and crunchy crushed cannoli shells. It's a showstopper without the stress.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

Sponge Cake

• 3 pasture-raised eggs, lightly beaten
• 1/2 cup organic cane sugar
• 1/2 cup all-purpose flour, sifted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt

Ricotta Cream

• 2 cups full-fat ricotta cheese, drained overnight
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon

Chocolate Pudding

• 1 (3.9 oz) box instant chocolate pudding mix
• 2 cups cold whole milk

Assembly

• 1 cup cold heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup crushed cannoli shells
• 1/4 cup mini chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, beat eggs and sugar with an electric mixer on high until thick and pale, about 5 minutes. Fold in vanilla.
3. Gradually fold sifted flour and salt into egg mixture until just combined. Pour batter into prepared pan.
4. Bake for 18-20 minutes until golden and a toothpick inserted into center comes out clean. Cool completely on a wire rack. (Tip: Cool completely to avoid soggy layers.)
5. Meanwhile, prepare ricotta cream: In a medium bowl, whisk drained ricotta, powdered sugar, vanilla, and cinnamon until smooth and creamy. Refrigerate until needed.
6. Prepare chocolate pudding: In a small bowl, whisk pudding mix with cold milk for 2 minutes. Let set in refrigerator for 5 minutes until firm.
7. Whip cream: In a chilled bowl, beat cold heavy cream and powdered sugar to stiff peaks. (Tip: Chill bowl and beaters for best volume.)
8. To assemble: Cut cooled sponge cake into 1-inch cubes. In a trifle dish or 9-inch springform pan, layer half the cake cubes.
9. Spread half the ricotta cream over cake, then half the chocolate pudding. Sprinkle with half the crushed cannoli shells.
10. Repeat layers: remaining cake, ricotta, pudding, and shells. Top with whipped cream and smooth into an even layer.
11. Refrigerate for at least 4 hours or overnight to set. (Tip: For clean slices, chill overnight and use a hot knife.)
12. Before serving, garnish with additional crushed shells and mini chocolate chips if desired.

Finish by grating fresh chocolate over the top for a bakery-worthy look. The contrast of creamy, crunchy, and light layers makes each spoonful a celebration. Serve chilled for the cleanest slices.

Keto Cannoli Cake

Craving a decadent keto dessert that satisfies like the real deal? This low-carb cannoli cake layers a tender almond-coconut cake with a creamy ricotta filling, all topped with sugar-free dark chocolate. It's rich, indulgent, and totally guilt-free.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 1/2 cups finely ground almond flour
• 1/2 cup unsweetened coconut flour
• 1/2 cup granulated erythritol
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla bean paste
• 1 cup full-fat ricotta cheese, strained
• 4 ounces cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar-free dark chocolate chips
• 2 tablespoons coconut oil

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment.
2. In a large bowl, whisk almond flour, coconut flour, granulated erythritol, baking powder, and salt until combined.
3. In a separate bowl, whisk eggs, melted butter, and vanilla bean paste until smooth.
4. Pour wet ingredients into dry and stir until a thick batter forms. Let stand 5 minutes to hydrate.
5. Divide batter evenly between prepared pans, spreading to edges. Bake 25–30 minutes, until golden and a toothpick inserted comes out clean.
6. Cool cakes in pans 10 minutes, then turn onto wire rack to cool completely.
7. For filling: In a medium bowl, beat cream cheese until fluffy. Add strained ricotta, powdered erythritol, and vanilla extract; beat until smooth and creamy. Chill until needed.
8. For ganache: In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between, until melted and smooth. Let cool slightly.
9. Place one cake layer on serving plate. Spread filling evenly over top. Top with second cake layer.
10. Pour ganache over top, letting it drip down sides. Refrigerate at least 1 hour before slicing. For best texture, bring to room temp 15 minutes before serving.

Nothing beats the creamy, rich texture of this keto cannoli cake. Each bite delivers the classic cannoli flavor without the carbs. Try it chilled for a firmer slice or add a dusting of cocoa for extra drama.

Cannoli Pineapple Cake

First time you combine cannoli and pineapple, you'll wonder why it took so long. This tropical sponge cake gets a ricotta boost, toasted coconut crunch, and cherry pop.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well drained
• 1/2 cup whole milk
• 1 1/2 cups whole milk ricotta, drained
• 3/4 cup powdered sugar
• 1/2 cup heavy cream, cold
• 1/2 cup unsweetened coconut flakes, toasted
• 1/4 cup maraschino cherries, drained and halved

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and granulated sugar until light and fluffy (about 3 minutes). Tip: scrape down the bowl to ensure even creaming.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in drained pineapple. Tip: use room-temperature ingredients for a smoother batter.
6. Divide batter evenly between prepared pans. Bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For filling: In a bowl, beat ricotta and powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream and vanilla into ricotta mixture. Tip: drain ricotta overnight for a thicker filling.
8. Place one cake layer on a serving plate. Spread half the filling evenly. Top with second cake layer and spread remaining filling over top (leaving sides bare for a rustic look).
9. Garnish with toasted coconut flakes and maraschino cherries. Chill for at least 1 hour before slicing to set the filling.

Your fork will sink through layers of creamy ricotta and moist pineapple. It's the cannoli dream you didn't know you needed—bright, nutty, and just sweet enough.

Cannoli Red Velvet Cake

Picture this: towering red velvet layers, stuffed with a cloud-like cream cheese-ricotta frosting, and showered in chocolate curls. This isn't just cake—it's a celebration in every bite.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

For the Red Velvet Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Cream Cheese Ricotta Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup whole milk ricotta, drained
• 4 cups powdered sugar
• 1 tsp vanilla extract

For the Chocolate Curls

• 4 oz dark chocolate (70% cacao), melted
• 1 tbsp coconut oil

For Assembly

• 1/2 cup mini chocolate chips
• 1/4 cup pistachios, roughly chopped (optional)

Instructions

1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
4. Pour wet ingredients into dry; stir until just combined. Do not overmix—a few lumps are fine. (Tip: Overmixing develops gluten, making the cake dense.)
5. Divide batter evenly among prepared pans. Bake for 25–30 minutes, until a toothpick inserted in center comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For frosting: Beat cream cheese and butter on medium speed until light and fluffy. Add drained ricotta and vanilla; beat until combined. Gradually add powdered sugar, beating on low to avoid a cloud. Increase speed and beat until smooth and spreadable. Chill for 20 minutes to firm up. (Tip: Drain ricotta in a cheesecloth-lined sieve for at least 30 minutes to remove excess moisture.)
8. For chocolate curls: Melt chocolate with coconut oil in a microwave-safe bowl in 30-second bursts. Spread thinly on a baking sheet. Refrigerate until set, about 10 minutes. Use a metal spatula to scrape across the surface—curls will form. Refrigerate curls until needed.
9. To assemble: Place one cake layer on a serving plate. Spread 1 cup frosting evenly, then sprinkle with 2 tablespoons mini chocolate chips. Repeat with second layer. Top with third layer. Apply a thin crumb coat of frosting; chill 15 minutes. Then frost entire cake with remaining frosting, using an offset spatula for a polished finish. (Tip: An offset spatula gives you smooth, even strokes.)
10. Press chocolate curls gently onto sides and top of cake. Garnish with chopped pistachios if desired. Refrigerate for at least 1 hour before slicing to let flavors meld.

Crack through that glossy chocolate shell to reveal tender red velvet and a luscious, tangy cream cheese-ricotta filling. Each slice is a fusion of two beloved desserts—perfect for birthdays or a showstopping holiday finale.

Cannoli Pumpkin Cake

Move over, basic pumpkin bread—this layered showstopper stacks spiced pumpkin sponge with a luscious ricotta filling, a cinnamon glaze, and a buttery pecan crumble. Every bite delivers creamy, crunchy, and cozy autumn vibes.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

Spiced Pumpkin Sponge

• 2 cups (250g) all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp fine sea salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup (244g) pure pumpkin purée
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 3 large pasture-raised eggs, lightly beaten
• ½ cup (120ml) vegetable oil
• 1 tsp vanilla extract

Ricotta Filling

• 2 cups (480g) full-fat ricotta cheese, drained overnight
• ¾ cup (90g) confectioners' sugar
• 1 tsp vanilla extract
• 1 tsp orange zest

Cinnamon Glaze

• 1½ cups (180g) confectioners' sugar
• ½ tsp ground cinnamon
• 3–4 tbsp whole milk

Pecan Crumble

• 1 cup (100g) pecans, finely chopped
• ¼ cup (55g) unsalted butter, cubed and chilled
• ¼ cup (50g) packed light brown sugar
• ¼ cup (30g) all-purpose flour
• ½ tsp ground cinnamon
• Pinch of fine sea salt

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, line bottoms with parchment.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, whisk pumpkin purée, granulated sugar, and brown sugar until smooth. Add eggs, oil, and vanilla; whisk until fully combined.
4. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix. Divide batter evenly between prepared pans.
5. Bake 28–32 minutes, or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
6. While cakes cool, make pecan crumble: In a food processor, pulse pecans, butter, brown sugar, flour, cinnamon, and salt until coarse crumbs form (or mix by hand). Spread on a parchment-lined baking sheet.
7. Bake crumble at 350°F for 10–12 minutes, stirring halfway, until golden and crisp. Let cool completely.
8. Make ricotta filling: In a bowl, beat drained ricotta, confectioners' sugar, vanilla, and orange zest until smooth and spreadable.
9. Make cinnamon glaze: Whisk confectioners' sugar, cinnamon, and 3 tbsp milk until smooth. Add more milk 1 tsp at a time if too thick.
10. Assemble cake: Place one cooled cake layer on a serving plate. Spread ricotta filling evenly over top. Place second layer on top.
11. Drizzle cinnamon glaze over the top, letting it drip down sides. Sprinkle generously with pecan crumble.
12. Refrigerate at least 30 minutes before slicing to let filling set. Serve cold or at room temperature.

Just one bite delivers a triple threat: tender spiced crumb, silky ricotta cream, and nutty crunch from the caramelized pecan crumble. Drizzle extra glaze over each slice for a picture-perfect finish—this cake is a showstopper on any fall dessert table.

Conclusion

You’ve just explored 20 dreamy cannoli cake recipes that blend creamy ricotta with crunchy shells. Whether you’re a baking pro or a beginner, there’s a perfect dessert waiting. Try one tonight, then come back and tell us your favorite in the comments—and don’t forget to pin this collection on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.