Chocolate Chip Cannoli Cake
This chocolate chip cannoli cake has soft chocolate chip cake layers, a creamy ricotta and mascarpone filling, and both vanilla and chocolate buttercream. It’s topped with a chocolate ganache drip and mini cannoli!
I love chocolate-dipped cannoli, so this cake has plenty of chocolate without losing the creamy, lightly spiced flavor of the classic dessert.
This Recipe At a Glance
- Flavor: Vanilla, mini chocolate chips, creamy ricotta, and a hint of cinnamon
- Texture: Soft cake layers with a rich, creamy cannoli filling
- Skill level: Intermediate, mainly because of the filling and decorating
- Perfect for: Birthdays, celebrations, or anyone who loves cannoli
- Makes: Three 8-inch cake layers
- Frosting: Vanilla and chocolate American buttercream
How to Make This Chocolate Chip Cannoli Cake
The full ingredient amounts and detailed instructions are in the recipe card below. Here’s a closer look at each step and my tips for assembling this cake.
Step 1: Make the Chocolate Chip Cake Batter
Whisk together the dry ingredients, then mix in softened butter using the reverse creaming method until the mixture looks like coarse crumbs.
Add the egg whites, buttermilk, vanilla, and oil. Scrape down the bowl, mix briefly, and gently fold in mini chocolate chips tossed with a little flour.
Step 2: Bake and Cool the Cake Layers
Divide the batter between three greased, parchment-lined 8-inch pans and bake at 350°F / 175°C for about 35 minutes, or until a toothpick comes out with a few moist crumbs.
Let the layers cool for 10 minutes before removing them from the pans. Cool completely before frosting, and trim any domed tops if needed.
Step 3: Make the Vanilla and Chocolate Buttercream
Beat the softened butter until smooth, then gradually mix in the powdered sugar, cream, vanilla, and salt.
Set aside about a third of the buttercream and stir in melted, cooled dark chocolate to make the chocolate frosting. Keep the rest vanilla.
Step 4: Make the Cannoli Filling
Use one 12-ounce (340g) container of ricotta and drain off excess moisture before mixing it with mascarpone, powdered sugar, vanilla, and cinnamon. If your ricotta is especially wet, drain it overnight in the refrigerator. Keep the filling chilled until you’re ready to stack the cake.
Step 5: Stack and Fill the Cake
Place the first cooled cake layer on a greaseproof cake board. Pipe a thick ring of chocolate buttercream around the outer edge. This creates a dam to keep the softer cannoli filling from escaping.
Spread the cannoli filling inside the frosting dam, then add a drizzle of ganache and some mini chocolate chips. Repeat with the second layer and place the final layer on top.
Step 6: Crumb Coat and Frost the Cake
Cover the cake with a thin layer of chocolate buttercream and chill until firm. Add a final coat of vanilla buttercream and smooth it with a bench scraper.
You can also watch my smooth cake frosting tutorial.
Step 7: Add the Ganache Drip and Mini Cannoli
Gently press mini chocolate chips around the base, then chill the cake until the buttercream is firm. Test the temperature and consistency of your chocolate ganache with one drip before adding the rest.
Pipe buttercream swirls on top with a large star tip and decorate with halved mini cannoli. I like alternating classic and chocolate-dipped cannoli for a little contrast!
Key Ingredients & Substitutions
- Ricotta: A 12-ounce container is used in the filling. Drain it very well so the filling holds its shape.
- Mascarpone: Adds richness and helps give the cannoli filling a creamy consistency. I recommend sticking with mascarpone for the intended flavor and texture.
- Mini chocolate chips: Mini chocolate chips distribute more evenly in the cake than regular chips and also make a great garnish.
- Buttermilk: Adds moisture and tenderness to the cake layers. Use room-temperature buttermilk for a smoother batter.
- Egg whites: Keep the layers lighter in color. Carton egg whites can be used for this cake batter.
- Dark chocolate: Let the melted chocolate cool before adding it to the buttercream so it doesn’t melt the frosting.
Making This Cake in Different Sizes
This recipe makes three 8-inch cake layers. You can divide the same batter between different pans, but the layer thickness and bake time will change.
Keep an eye on the cake and use the toothpick test rather than relying only on the original bake time.
Tips for the Best Cannoli Cake
- Drain the ricotta thoroughly. Extra liquid is the biggest risk for a loose filling.
- Use a generous buttercream dam around each layer to keep the filling contained.
- Make sure the cake layers are completely cool before assembling.
- Chill the cake before adding ganache drips so they set neatly.
- Add mini cannoli close to serving time to keep their shells as crisp as possible.
Make Ahead & Storage
You can bake the cake layers ahead of time. Once completely cool, wrap them tightly and freeze until you’re ready to assemble. The buttercream can also be made ahead and brought back to a workable consistency before using.
Because the filling contains ricotta and mascarpone, keep the assembled cake covered in the refrigerator. For the best texture, let slices sit briefly at room temperature before enjoying, and add the mini cannoli shortly before serving.
Troubleshooting
Why is my cannoli filling runny?
Ricotta can contain a lot of liquid. Drain it well before mixing the filling, and keep the finished filling chilled. Avoid overmixing the mascarpone, which can also affect the texture.
Why are my chocolate chips sinking?
Use mini chocolate chips rather than full-size chips, and toss them in a tablespoon of flour before folding them into the cake batter.
Why is the chocolate buttercream grainy or lumpy?
The melted chocolate may have been too hot or too cool when mixed in. Let it cool until fluid but no longer warm, and make sure the buttercream isn’t cold before combining them.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Make the cake layers and buttercream ahead, then assemble with the cannoli filling closer to serving. Store the assembled cake in the fridge and add the mini cannoli near serving time.
Does cannoli cake need to be refrigerated?
Yes. The ricotta and mascarpone filling is perishable, so keep this cake refrigerated when you’re not serving it.
Can I use regular chocolate chips?
Mini chocolate chips work best in the cake batter because they distribute more evenly. Regular chocolate chips are more likely to sink, but either size works as a decoration.
Can I make cannoli cupcakes instead?
You can use the cake batter for cupcakes, but they will bake faster than full cake layers. Once cooled, core the cupcakes and add a small amount of chilled cannoli filling, then pipe buttercream on top. Keep them refrigerated.
Let Me Know What You Think
If you make this chocolate chip cannoli cake, I’d love to hear what you think! Leave a comment and a rating below, and let me know how you decorated yours.
Chocolate Chip Cannoli Cake
Ingredients
Chocolate Chip Cake Layers
- 3 1/4 cups all-purpose flour 416g
- 3 cups granulated sugar 600g
- 2 1/2 tsp baking powder 13g
- 1 tsp fine salt 5g
- 1 cup unsalted butter, room temperature 226g
- 1 cup mini chocolate chips plus 1 Tbsp flour to coat
- 2 tsp vanilla extract 9g
- 1 cup egg whites 244g, about 7 large egg whites
- 1 1/2 cups buttermilk, room temperature 360g
- 2 Tbsp vegetable oil 28g
Cannoli Filling
- 1 1/4 cups ricotta cheese, thoroughly drained 10 oz.
- 1 cup mascarpone cheese 8 oz. 227g
- 1 1/4 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Vanilla and Chocolate Buttercream
- 2 cups unsalted butter, room temperature 454g
- 8 cups powdered sugar 907g
- 1/2 tsp fine salt 3g
- 2 Tbsp heavy whipping cream 30g
- 3 tsp vanilla extract
- 6 oz dark chocolate chips, melted and cooled about 170g
Decorations
- 1 cup mini chocolate chips
- 6 mini cannoli halved, to make 12 decorations
- 1/2 batch chocolate ganache drip prepared separately; see linked Chelsweets recipe
Instructions
Bake the Cake Layers
- Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line their bottoms with parchment rounds.
- Add the flour, granulated sugar, baking powder, and salt to a large mixing bowl. Mix on low speed with a paddle attachment until combined.
- Mix the softened butter into the dry ingredients on low speed until the mixture looks like coarse crumbs and no large pieces of butter remain.
- Pour in the egg whites and mix on low until incorporated. Add the buttermilk in two additions, mixing on low between each.
- Mix in the vanilla and vegetable oil. Scrape the bowl, then mix on medium speed for about 30 seconds. Toss the mini chocolate chips with 1 Tbsp flour and fold them into the batter.
- Divide the batter evenly between the prepared pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 10 minutes. Loosen the edges and transfer the cake layers to wire racks. Cool completely before decorating. If desired, chill the layers to make assembly easier.
Make the Buttercream
- Beat the room-temperature butter with a paddle attachment on medium speed until smooth, about 30 seconds.
- Gradually mix in the powdered sugar, alternating with small splashes of cream. Add the vanilla and salt and mix until smooth.
- Transfer about one-third of the frosting to a separate bowl. Melt the chocolate in short microwave intervals, stirring until smooth. Let it cool until no longer warm, then gradually mix it into the reserved frosting.
Make the Cannoli Filling
- If the ricotta is wet, strain it through cheesecloth or a fine-mesh sieve in the refrigerator, preferably overnight. Extra moisture can make the filling too loose.
- Mix the drained ricotta, mascarpone, and vanilla on low speed until smooth. Add the powdered sugar and cinnamon and mix until just combined. Cover and chill until assembly.
Assemble and Decorate
- Place the first cooled cake layer on a 10-inch cake board. Pipe a thick ring of chocolate buttercream around the edge to hold the filling in place.
- Spread some cannoli filling inside the buttercream border. Add a drizzle of prepared chocolate ganache and a sprinkle of mini chocolate chips. Repeat with the second cake layer, then add the third layer on top.
- Apply a thin crumb coat using the remaining chocolate buttercream. Chill until firm, then frost the outside with vanilla buttercream and smooth with a bench scraper.
- Press mini chocolate chips around the base of the cake. Chill the cake until the frosting is firm, then add the ganache drip. Test one drip before going around the entire cake.
- Pipe swirls of the remaining buttercream on top using a large star tip, such as a Wilton 1M. Decorate with the halved mini cannoli and additional mini chocolate chips. Refrigerate until serving.
Notes
Other Recipes You Might Like:
If I were only going to make 2 layers, how would you recommend cutting down the recipe? Thanks!
I would have the recipe, and only make 1/3 of the filling!
Hi! If I want to make this cake as 3 six-inch rounds, how should I alter the recipe? (So excited—this cake looks phenomenal!)
I’d like to know the same thing, any suggestions?
I’ve made chocolate chip sponge before and they all went to the bottom of the sponge, any tips?
yes! toss the chocolate chips in a bit of flour before adding them into your batter! Also, be sure to gently fold them into your batter with a spatula!
Thank you very much x
Love your recipes! Can I double the filling and use it to cover the cake as well, instead of using buttercream?
yes, but it’s incredible hard to smooth! It’s also thinner than buttercream, so you’ll need to make sure that it’s chilled before you cover the cake!
Looks GREAT!! I can’t wait to try it!! 🙂
thanks! and you def should, it’s so tasty!!!
Why do you add more chocolate to a 1/3 of the buttercream in this recipe? Does that mean 2/3 should be vanilla and 1/3 should be the chocolate? Thanks!
yes, the chocolate is only added to 1/3 of the batch!
I think I accidentally repeated that part in the recipe! just updated it to make more sense 🙂
My cannoli cream is very thin. Will it thicken up while chilled?
Yes, it should!
My cannoli filling looks a little grainy. Is that normal?
mine wasn’t perfectly smooth either! As long as the texture is ok when you eat it, you should be fine!
Made this cake for my son’s birthday this week. Made three 6 in layers. Big hit! Thanks for posting the recipe.
aw so happy to hear that!
Will the cake be okay if I assemble the cake the day after making the layers and frosting, etc. ?
definitely!! just wrap them in saran wrap and keep them in the freezer if they’re made in advance!
I have to transport the cake and need to order a cake carrier. I’m conflicted on the height. How tall would you say the cake is with and without the top icing.
Thank You
depends on how much filling you put in, and if you level the layers. but if I had to guess, 6 inches before the topping, and 8 inches with the frosting and cannoli!
How would the filling hold up in a shaped cake also would this cake recipe be good for a shaped cake ? Making more of a round cake covered in fondant
If it’s chilled it will, just use a buttercream dam to help keep it all in place!
Hi! I’m making a 10 inch 3 layer. Should I double the recipe?
Yes, that’s what I’d recommend!
Hi and thank you for sharing for recipes they are truly delish! I’d like to make this cake but with 8” cake rounds. Would this exact recipe work for 3 8” cake rounds?
of course!! it would, that’s exactly what I would recommend doing if you want to make eight inch cake layers 🙂
Thank you. 🙂 one other question.. I just made the batter and realized I don’t have mini chips only regular size.. eeeek! Will they work or no?
That should still be just fine! Be sure to toss them in flour though before folding them into the batter, to help them from sinking to the bottom of the pan while the layers bake 🙂
Hi Chelsea, how would you alter the recipe for a nine inch cake?
This recipe as is would make about 2, 9-inch cake layers!
My cannoli filling has been in the fridge for hours and hasn’t thickened, any suggestions!? 🙁
Hi Nicole! You can always add a bit more powdered sugar to thicken it. Even if the filling is a bit thin, as long as you pipe a frosting border around each cake layer, it should keep the filling in place!
I have 2 6 inch cake pans, do you recommend halving the whole recipe?
Hi Olga! You can half it, or just bake the cake layers in 2 batches!! The batter is ok to sit at room temperature for a bit while the first batch of layers bakes. Hope that helps, happy baking! 🙂
Hi! I am making this as a wedding cake and will do a 10in, 8in and 6in tiers, would you double or triple the recipe? Thank you!
Hi Nicole,
I usually use my cake batter calculator to figure out questions like that! It’s a great resource to learn how to use for the future, here’s the link: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
Hope that helps, happy baking!
I’m so sorry to hear that! did you make any adjustments to the ingredients, or maybe use different sized cake pans than the recipe calls for? Or a different number of pans?? Hopefully we’ll be able to figure out what went wrong!!
Do you have to drain the cheese in cheese cloth the night before?
Just a tip, I almost gave up on the filling after it was all incorporated. I decided to whip it on high for a couple minutes and it perked right up?
that was supposed to be a smiley face, but it turned out as a question mark! Another tip, don’t use emojis in comments:)
Just a tip, I almost gave up on the filling after it was all incorporated. I decided to whip it on high for a couple minutes and it perked right up?
Is this a cake that I could make a few days in advance and then freeze?
Hey can I make this cake 1 day ahead? If so, how should I store it, in the fridge?
Hi there!
I want to make a 3 layer 4″ cake. Would I quarter this recipe? I want to make sure that my math is right!
Hello! I’m guessing that since this recipe and comments were posted a few years ago, you may not see my message. However, I’m making this recipe and it’s taking much longer than 35 minutes. The top of the cakes are crispy and the insides are still raw.
I measured exactly as your recipe lists and I have a very good oven. I simply don’t know why they arent done yet. The cake mix was fluffy and thicker than most cakes I make, was this to be expected?
I hope to hear from you.
Leslie
Would it be feasible to bake the cake on a sheet pan, when done use circle cake cutters to make the layers??
I only have 9in cake pans. should I alter the recipe or just bake for a shorter time and have thinner layers?
Hi! is there any way to turn this in to a chocolate chocolate chip cake? Or can I just use your chocolate cake recipe and fold in the chocolate chips? thanks!
Hello, Is this a cake that I could make a few days in advance and then freeze?
Hi Rio,
Great question! It totally can. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious 🙂 Happy baking!
Hello, can this cake be made and frozen ahead of time?
Hi Rio,
This cake can be made and frozen ahead of time and stored in the fridge for up to a week, or in the freezer for up to a month! Make sure to move the cake from the freezer to the fridge the night before you plan to eat it to let it thaw gradually. Hope that helps, happy baking!
Hi Chel – big fan of your recipes. One comment. Someone asked you if they should drain the ricotta overnight. I’d add this step to the recipe. The quality and consistency of ricotta cheese varies by brand and that often varies by the area of the country. Draining will certainly help those who have had the problem of the cannoli filling being too thin and adding more sugar should be a last resort.
That is a great point Joe! I’ve updated the recipe to note this. Thank you for letting me know 🙂
If made the day before, should this cake be refrigerated or is it good at room temperature?
Hi Terri,
I’d recommend storing this cake in the fridge if you make it in advance because of the filling! Hope that helps, happy baking!