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Cannoli Cake

Print Recipe
Prep Time 50 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 15
Calories 587


For the cake:

  • 3 cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 ½ sticks of butter
  • 1 ¾ cups sugar
  • ¼ cup vegetable oil
  • 4 eggs
  • 2 tsp vanilla
  • 1 ¼ cup buttermilk

For the icing:

  • 1 ½ cups ricotta cheese
  • 2 cups mascarpone cheese
  • 2 oranges
  • 1 cup powdered sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp salt

For the glaze:

  • ¼ cup powdered sugar
  • 4 tbsp rum
  • juice of 1 orange
  • 1 cup mini chocolate chips


  • All ingredients ready? Let's begin!
  • The night before you want to make this cake, you will need to strain the cheese. To do this, put the cheese in a cheesecloth or other thin towel. Place it over a bowl to catch the liquid and leave it in the fridge. You can do this by placing it in a sieve above a bowl.
  • Allow the cheese to drain overnight.
  • Preheat the oven to 350F. Prepare two round 8- or 9-inch cake pans by rubbing some butter along the sides and bottom of both pans.
  • Flour by sprinkling in a tbsp or so of flour then shake it around the pan until it covers all the surfaces. Discard excess flour.
  • In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Whisk together to combine.
  • In the bowl of a stand mixer (or a regular mixing bowl if you don't have a mixer) add the softened butter, sugar, and oil. Use the paddle attachment to beat for several minutes or until it becomes light and fluffy. If you do not have a stand mixer, you can use a hand-held electric beater or use your arms and a spatula.
  • Add the eggs one at a time and beat in between each until mixed in. Use a spatula to scrape down the sides of the bowl as needed. Add the vanilla and mix to combine.
  • Add the dry ingredients to the bowl of the stand mixer and beat on low speed until just combined without lumps.
  • Add the buttermilk and mix on low until combined and smooth. Pour the batter into the previously prepared cake pans and put in the oven for 30 minutes.
  • After 30 minutes, check if the cake is ready by inserting a toothpick or fork. If it comes out clean, it is done.
  • Remove from oven and let cool for 10 minutes in the pan before turning out to cool on a wire cooling rack. If the cake doesn't want to move, run a butter knife around the edges to loosen it.
  • Allow the cake to cool completely before assembling.
  • To make the frosting: Add the drained ricotta and mascarpone to the bowl of a stand mixer. Zest both oranges and add the zest to the bowl.
  • Add all the other frosting ingredients and beat at medium speed until well mixed and without lumps. Refrigerate until needed.
  • To make the glaze: Add all ingredients to a bowl and whisk until thoroughly combined.
  • To assemble: Cut off the top bit of one cake to give it an even surface. Cut both cakes in half.
  • Poke a few holes in them with a fork.
  • Evenly brush each piece of cake with the glaze until you have used it up.
  • Place one piece of cake on a plate and spoon some of the frosting on top.
  • Spread out to make an even layer, then stack and repeat with the rest of the cake pieces and frosting, making sure to leave enough frosting to cover the outside of the cake.
  • After you have stacked all pieces, use the remaining frosting to cover the top and sides of the cake.
  • Finish by sprinkling or pressing the chocolate chips on the top and sides.



Calories: 587kcal | Carbohydrates: 66g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 375mg | Potassium: 155mg | Fiber: 2g | Sugar: 44g | Vitamin A: 983IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 2mg