Irresistible 3-Layer Easy Cannoli Cake Recipe

I’ll never forget the first time I tried making traditional cannoli—what a mess! Between frying the shells and piping the filling, my kitchen looked like a flour bomb went off. That’s when I dreamed up this Easy Cannoli Cake—all the creamy, citrusy goodness of the classic Italian dessert, but without the fuss. Imagine tender vanilla cake layers hugging a rich ricotta filling studded with chocolate chips, just like Nonna’s cannoli but sliceable. The secret? A simple batter that comes together in one bowl and a luscious filling you can whip up while the cakes bake. Trust me, this crowd-pleaser disappears faster than you can say “delizioso!”

Why You’ll Love This Easy Cannoli Cake

This cake solves all my cannoli cravings without the fuss—here’s why it’ll become your go-to dessert:

• One-bowl wonder: The cake batter comes together faster than you can preheat the oven
• Tastes like Nonna’s kitchen: That perfect balance of creamy ricotta, citrus zest, and chocolate chips
• Always steals the show: I’ve brought this to everything from baby showers to backyard BBQs—plates are always licked clean

Perfect for Any Occasion

Birthdays? Check. Last-minute potlucks? Absolutely. I’ve even served this instead of traditional wedding cake (the bride requested it!). The dusting of powdered sugar makes it fancy enough for holidays but simple enough for Tuesday night cravings.

Easier Than Traditional Cannoli

No messy frying, no delicate shells to crack—just layer and go! While my first attempt at real cannoli left me with oil burns and tears, this cake version gives me all the flavor with none of the stress. The filling practically makes itself while the cakes bake.

Ingredients for Easy Cannoli Cake

Let’s talk ingredients—because I’ve learned the hard way that quality matters here! Everything gets divided into two simple groups: the tender cake layers and that dreamy cannoli filling you’ll want to eat with a spoon.

For the Cake Layers:

• 2 cups all-purpose flour (spooned and leveled—no packing!)
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, properly softened (leave it out for 30 minutes—you should leave a fingerprint when pressed)
• 3 large eggs (room temperature—they incorporate better)
• 1 cup whole milk (2% works in a pinch, but whole gives that bakery-style richness)
• 1 tsp pure vanilla extract (imitation just won’t do it justice)
• 2 tsp baking powder (check it’s fresh—it should fizz when you drop some in water)
• 1/4 tsp fine sea salt (balances all that sweetness)

For the Cannoli Filling:

• 2 cups whole-milk ricotta cheese (must be drained overnight—I’ll show you how later)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1/2 cup mini chocolate chips (regular chips chopped small work too)
• 1 tsp fresh orange zest (trust me, this brightens everything up)

See? Nothing fancy—just pantry staples transformed into something magical!

Equipment You’ll Need

Don’t worry—you probably have most of this stuff already! Here’s what I grab every time I make my Easy Cannoli Cake:

• Two 9-inch round cake pans (the non-stick kind saves so much stress)
• Hand mixer or stand mixer (but a strong arm and whisk work too)
• Fine-mesh sieve (for draining that ricotta like a pro)
• Rubber spatula (to scrape every last bit of filling—no wasting!)
• Cooling rack (crucial unless you like soggy cake bottoms)
• Offset spatula (makes frosting look bakery-perfect)

That’s it! No fancy gadgets needed—just good old-fashioned baking basics.

How to Make Easy Cannoli Cake

Okay, let’s get baking! This Easy Cannoli Cake comes together in three simple parts – the cake layers, the filling, and the assembly. I’ll walk you through each step like I’m right there in the kitchen with you.

Preparing the Cake Layers

First things first – preheat that oven to 350°F (175°C). Grease your cake pans well – I like to use butter and a light dusting of flour to prevent any sticking disasters. Now, whisk together your dry ingredients (flour, baking powder, salt) in one bowl. Here’s my secret – I always sift them together to prevent lumps!

In another bowl, cream the softened butter and sugar until it’s light and fluffy – about 2-3 minutes with a mixer. Add eggs one at a time, mixing well after each. Now alternate adding the dry ingredients and milk, starting and ending with the dry. Don’t overmix! Just until it comes together. Stir in that vanilla at the very end.

Divide the batter evenly between your prepared pans. Bake for 25-30 minutes until golden and a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Pro tip: level the tops with a serrated knife if they domed – makes for prettier layers!

Making the Cannoli Filling

While those cake layers cool, let’s make the star of the show – the filling! Remember that ricotta we drained overnight? Now’s when it pays off. Place it in a fine mesh sieve over a bowl and press out any remaining liquid with a spoon – we want it nice and thick.

In a mixing bowl, beat the drained ricotta until smooth. Gradually add the powdered sugar (sifted, of course!), mixing until well combined. Now gently fold in the mini chocolate chips and orange zest. Resist the urge to overmix here – we want those chocolate chips to stay whole for little bursts of flavor in every bite!

Assembling the Cake

Time for the fun part! Place your first cake layer on a plate or cake stand. Spread about 1 cup of filling evenly over the top – I use an offset spatula for this. Carefully place the second layer on top. Now spread the remaining filling over the top and sides if you’re feeling fancy. Here’s my pro tip: do a thin “crumb coat” first (just a light layer of filling), chill for 15 minutes, then add the final layer. It makes for cleaner edges!

Chill the assembled cake for at least 2 hours before serving – this helps all those flavors meld together beautifully. Right before serving, dust with powdered sugar through a fine mesh sieve for that classic cannoli look. And voila! You’ve just made the easiest, most delicious cannoli cake ever.

Tips for the Best Easy Cannoli Cake

After making this cake more times than I can count (and taste-testing every version!), here are my foolproof secrets for cannoli cake perfection:

• Drain that ricotta overnight – I line a sieve with cheesecloth and let it sit in the fridge. Wet ricotta makes soggy layers, and nobody wants that!
• Room temp is your friend – Cold eggs and butter don’t cream properly. I leave everything out for 30 minutes before baking.
• Chill before slicing – I know it’s tempting, but letting the cake set for 2 hours means clean, beautiful slices.
• Zest first, juice later – Always zest your orange before juicing it – trying to zest a juiced orange is like wrestling a wet bar of soap!

Follow these simple tricks, and you’ll have bakery-quality results every time.

Variations for Your Easy Cannoli Cake

This recipe is like your favorite little black dress—perfect as-is, but so fun to accessorize! Here are my go-to twists when I’m feeling creative:

• Mascarpone magic: Swap half the ricotta for mascarpone—it’s like giving your filling a silk pajama upgrade.
• Citrus switch-up: Lemon zest works beautifully instead of orange for a brighter flavor.
• Nutty crunch: Fold in chopped pistachios with the chocolate chips—that green and brown confetti looks gorgeous!
• Boozy kick: For adults only, a tablespoon of amaretto or Grand Marnier in the filling is *chef’s kiss*.

The best part? No matter how you tweak it, it’s still that same easy, irresistible cake at heart.

Serving and Storing Easy Cannoli Cake

Here’s the hardest part—waiting! I always chill my Easy Cannoli Cake for at least 2 hours before serving. This gives the flavors time to marry and makes slicing a breeze. Pro tip: run your knife under hot water and wipe dry between cuts for picture-perfect slices.

Leftovers? (As if!) Store any uneaten cake in an airtight container in the fridge for up to 3 days. The ricotta filling actually gets better on day two! Just avoid freezing—the texture turns grainy. If you must freeze, wrap individual slices tightly and thaw overnight in the fridge. But honestly? This cake never lasts long enough to test that theory!

Easy Cannoli Cake Nutrition

Let’s be real—this isn’t diet food, but everything in moderation, right? Here’s the scoop on what you’re getting in each glorious slice of Easy Cannoli Cake (based on my standard recipe with the brands I use):

• Calories: 420 (worth every single one!)
• Total Fat: 18g (10g saturated from all that creamy ricotta and butter goodness)
• Cholesterol: 95mg (those eggs and dairy do their thing)
• Sodium: 180mg (just a whisper—perfect balance for sweetness)
• Total Carbs: 55g (32g from sugars—that’s the cake and powdered sugar working their magic)
• Fiber: 1g (hey, those chocolate chips count!)
• Protein: 9g (thank you, ricotta and eggs!)

Now, here’s my little disclaimer—nutrition can vary depending on your exact ingredients. Did you use whole milk vs 2%? Full-fat ricotta vs part-skim? Different brands have different numbers. But honestly, when you’re indulging in something this delicious, sometimes it’s better not to overthink it. Just savor each forkful!

FAQs About Easy Cannoli Cake

I get asked these questions all the time when serving my Easy Cannoli Cake – here’s everything you need to know:

Can I Use Store-Bought Cake?

In a pinch? Sure – but hear me out! A box mix will save you about 15 minutes, but you’ll miss that homemade texture and flavor. Store-bought cakes tend to be drier, which means they’ll soak up more of that luscious filling. If you must go store-bought, try angel food cake – its light texture mimics traditional cannoli shells better than pound cake.

How Long Does It Keep?

Properly stored in the fridge (tightly covered!), your cake will stay fresh for 3 days. The ricotta filling actually improves on day two as flavors meld. Watch for any liquid pooling or sour smells – that’s your cue it’s past its prime. Fun fact: the powdered sugar topping will dissolve over time, so I always add a fresh dusting before serving leftovers.

Can I Freeze This Cake?

You can, but I don’t recommend it. The ricotta filling gets grainy when frozen and thawed. If you must freeze, do it without the filling – wrap baked cake layers tightly for up to 1 month. Thaw overnight in the fridge, then assemble with fresh filling the next day.

How Do I Prevent Soggy Layers?

Three words: drain that ricotta! I can’t stress this enough – excess moisture is the enemy. Also, make sure your cake layers are completely cool before assembling. A thin crumb coat (that initial light layer of filling) creates a protective barrier too. If all else fails, a dusting of crushed biscotti between layers absorbs any extra moisture!

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