Cannoli Cake – Broma Bakery

Cannoli Cake

This cannoli cake is made with layers of tender vanilla cake studded with mini chocolate chips, a dreamy ricotta cannoli filling and a sweet vanilla icing.

cannoli cake with cannoli filling

Cannoli Cake

Do you love cannoli filling? If your answer was yes (which obviously it was), you’re going to go crazy for this cannoli cake. Made with layers of tender vanilla cake and a truly delicious homemade cannoli filling complete with mini chocolate chips and just a hint of orange zest, this cannoli cake is perfect for all the cannoli lovers in your life.

cannoli cake

What ingredients will you need to make this cannoli cake?

You will need to make 3 separate components to bring this cake to life: cake, filling, and frosting. I’m putting all the ingredients together in one list for you so you know what to grab at the store, but don’t be alarmed that it’s a little long. Sometimes delicious, beautiful treats take a little extra time and ingredients, but it’s well worth it.

  • Unsalted butter
  • Mascarpone
  • Ricotta
  • Vegetable oil
  • Granulated sugar
  • Powdered sugar
  • Eggs
  • Vanilla extract
  • Cake flour
  • Salt
  • Baking powder
  • Buttermilk
  • Orange
  • Mini chocolate chips
  • Cannolis (for decoration and eating purposes, but totally optional)
cannoli cake

How to make the most delicious homemade cannoli filling

Traditional cannoli filling is usually made with ricotta cheese and powdered sugar. It’s delicious, but not the most stable of fillings for a sturdier cake, so we added some mascarpone cheese into the mix to help thicken up the filling. It gives the filling of the cake the most delicious, creamy, dense texture that’s truly out of this world!

cannoli cake

Enjoy, cannoli lovers!





for the cake

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • 2 2/3 cup all purpose flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/3 cups buttermilk
  • 1 cup mini chocolate chips

for the cannoli filling

  • 8 ounces ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 cups powdered sugar
  • 1 teaspoon fresh orange zest
  • 2/3 cup mini chocolate chips

for the frosting

  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract


  1. First, make the cake. Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper on the bottom and grease the sides with cooking spray. Set aside.
  2. In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined. Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
  3. With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and lightens in color, about 2 minutes.
  4. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs and vanilla. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
  5. In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the buttermilk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to over mix it! Last, add the chocolate chips and fold to combine.
  6. Divide the batter evenly between the prepared pan, using the spatula to spread it into an even layer. Bake at 350°F until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out clean, 30 to 40 minutes. Turn the cakes out of their pans and allow to cool completely before assembling the cake.
  7. Once the cakes have cooled, make the cannoli filling. In stand mixer fitted with the paddle attachment beat the ricotta, mascarpone, powdered sugar, vanilla extract and orange zest together until combined, about 45 seconds. Fold in the chocolate chips. Transfer the filling to a piping bag and set aside.
  8. Clean out the mixing bowl paddle attachment and return to stand mixer to make the frosting. Add the softened butter, powdered sugar, milk, vanilla extract, and salt. Beat on low speed, scraping down the sides and bottom of the bowl as needed, until the frosting comes together.
  9. Assemble the cake! Place the first cake layer onto your serving dish. Snip a wide opening off of the piping bag with the cannoli filling (it needs to be big enough for the chocolate chips to not get stuck!) and pipe it all over the surface and evenly to the edges of the cake. Top with the second cake layer. Frost the top and sides of the cake with the frosting. If desired, top with the cake with mini chocolate chips, cannolis, and a little orange zest. Dive in!

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