Chocolate Chip Cannoli Cake
Want to know something crazy?? The first time I had a cannoli was only a few years ago!! I think cannoli are definitely an East Coast treat, but man am I happy I finally tried them!
My favorite type is the chocolate covered kind, so I incorporated quite a bit of chocolate into this cake. The recipe and tutorial can be found below:
Chocolate Chip Layer Cake Batter:
- 3 1/4 cup (416 grams) all purpose flour
- 3 cups (600 grams) granulated sugar
- 2 1/2 tsp (13 grams) baking powder
- 1 tsp (5 grams) salt
- 1 cup unsalted butter or 2 sticks (226 grams), room temperature
- 1 cup mini chocolate chips, tossed with 1 tbsp of flour (helps them from sinking to the bottom of the pan)
- 2 tsp. (9 grams) vanilla extract
- 1 cup egg whites (244 grams) – about 7 large egg whites; I use egg whites from the carton to avoid wasting egg yolks
- 1 1/2 cups (360 grams) buttermilk, room temperature
- 1/8 cup (28 grams) vegetable oil
Cannoli Filling:
- 1 1/4 cups (12 oz) ricotta cheese, room temperature
- 1 cup (8 oz) mascarpone cheese, room temperature
- 1 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
American Buttercream (to make both the vanilla and chocolate frosting):
- 4 sticks or 2 cups (434 grams) unsalted butter, room temperature
- 8 cups (907 grams) powdered sugar
- 1/2 tsp (3 grams) salt
- 2 Tbsp. (30 grams) heavy cream
- 3 tsp (12 grams) vanilla
- 6 oz (about 1 cup) melted dark chocolate chips
Additional Decorations:
- 1 cup mini chocolate chips
- 6 mini cannolis
- 1/2 batch of chocolate ganache
Instructions:
Preheat oven to 350°F. Line three 8-inch round pans with parchment rounds, and grease with non-stick cooking spray.
Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, at a low speed.
Add in vanilla and oil, and mix at a low speed until fully incorporated.
Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Gently fold the chocolate chips into the batter.
Divide evenly between the prepared cake pans. Bake for 35 minutes (or until a skewer comes out clean).
Allow to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.
Once the layers have fully cooled, I like to trim the caramelized bits from the sides of the layers using a serrated knife.
Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
While the cake layers bake and cool, make the chocolate and vanilla buttercream.
Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time.
Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt.
Place about 1/3 of the frosting into a separate bowl. Melt the chocolate in 30 second intervals at a low power, until fully melted (mine took about a minute).
Pour into frosting slowly, and stir until fully incorporated. Place into a piping bag, and cut the end to have an opening that is about 3/4 of an inch.
Next, prepare the cannoli filling! Be sure to drain the ricotta before making the filling. If you notice that the brand of ricotta cheese you’re using has a lot of liquid, you may want to drain it overnight.
Add the drained ricotta cheese, mascarpone cheese, and vanilla extract in a mixer bowl, and beat on a low speed until smooth.
Add powdered sugar and cinnamon, until all ingredients are fully incorporated. Cover with plastic wrap, and chill in the fridge.
Stack and frost layers on a 10-inch, grease-proof, cardboard cake round.
Frost a ring of chocolate buttercream around the perimeter of the layer, and add a generous scoop of the cannoli filling onto the center of the layer.
Spread the cannoli filling around the cake layer until it’s even, being sure it stays within the frosting boarder.
Add a generous drizzle of ganache and a handful of mini chocolate chips. Repeat with the remaining cake layers.
Cover the cake in a thin crumb coat with any remaining chocolate frosting, and chill in the freezer or fridge for about 5 minutes.
Once the crumb coat is firm to the touch, add a second layer of vanilla frosting. Smooth using a bench scraper.
You can see a full tutorial on how to frost a cake with smooth sides here.
Gently press mini chocolate chips around the base of the cake, then chill it for another 5 minutes.
Once the frosting is chilled, add the chocolate ganache drips. Always be sure to do a test drip, to ensure that your ganache is at the right temperature.
Place remaining vanilla and chocolate frosting into a piping bag fitted with a Wilton 1M tip, and pipe large swirls on top of the cake.
Cut the mini cannoli in half, and carefully place on top of each swirl.
I alternated chocolate and classic cannoli and also added some more chocolate chips on top of the cake. And that’s it! Then it’s time to cut and enjoy!!
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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!