Tender sponge cake layers are brushed with a chocolate liqueur syrup and then spread with a luscious cannoli frosting, perfectly creamy and fluffy.
Cannoli cake is a take on the beloved Italian cannoli pastry. I personally think it's even better in cake form. The fluffy, tender sponge cake layers are infused with a chocolate liqueur syrup and the frosting inside the cake is made with the trifecta of Italian cheeses - cream cheese, mascarpone, and ricotta. Doesn't that sound heavenly? Smooth and creamy, this filling is so luscious and isn't too sweet.
From all the cakes that our family makes, this is definitely in the top 5. And between all my sisters, mom and myself, there's a lot of cake baking happening. Elina was the first one who started making this cake and it has become our go-to for many parties, special events and just when we crave some good cake.
After making this cake for almost ten years, I've been adjusting the recipe until I got it "just right". I use the base sponge cake for many of the cakes that I make and the cannoli cream is great to use not only in cakes but also for pastries and cupcakes too.
Instructions:
Sponge Cake Layers:
Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch) cake pans with parchment paper.
Separate the eggs, putting the whites in one bowl and the yolks in another.
Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
Combine the milk, melted butter, and vanilla extract in a bowl or cup. Set aside.
Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible. 
Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter.
When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl.
Continue gently folding until evenly distributed.
Divide the batter in half, pouring into the prepared cake pans.
Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes. 
Cool on a wire rack.
Meanwhile, prepare the chocolate liqueur syrup, the cannoli filling, and the frosting.
Chocolate Liqueur Syrup:
Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the chocolate liqueur. Set aside to cool.
Filling and Frosting:
In a standing mixer with a paddle attachment or using a hand mixer, cream the cream cheese and powdered sugar. 
Add the mascarpone cheese and vanilla. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds. 
Pour in the cold heavy cream and starting mixing the mixture on low speed, gradually increasing to high speed. 
Mix until the heavy cream is incorporated into the frosting, becomes thick and fluffy.
Set aside half of the mixture in a medium bowl. This will be the frosting. Set aside.
Add the ricotta cheese to the second part. This is the cannoli filling. Set aside as well.
Assembling the Cake:
Cut each cake in half horizontally.
Using a serrated knife, make a small cut all around the outside of the cake. This will keep your knife on the same level as you are cutting across. Continue cutting deeper into the cake until you have cut all the way through.
Another trick I use when decorating cakes is to line the serving plate all around the edge with aluminum foil so that the edge of the cake is overlapping the aluminum foil by about ½ inch. This will catch all the drips and crumbs, leaving your serving plate neat and clean. When you're done decorating just carefully pull the aluminum foil out.
Using a pastry brush, brush the top and bottom of each layer with the chocolate liqueur syrup.
Spread ⅓ of the Cannoli filling over the cake layer.
Repeat with the rest of the cake layers, brushing the chocolate liqueur syrup over both sides of the cake layer and spreading the cannoli filling over the other two cake layers. You can sprinkle mini chocolate chips over the filling. I only sprinkled chocolate chips over the middle layer, leaving them out of the first and third layers, but it's completely up to you.
Use the frosting to cover the top and sides of the cake.
Cover the sides of the cake with cake crumbs, any nuts that you like or chocolate chips. I used some leftover scraps from another cake that I was making, putting the cake scraps into a food processor to get fine crumbs. Cup a handful of crumbs or nuts in your palm with one hand and holding the cake with the other hand, slightly turn it, press the crumbs/nuts all around the sides of the cake.
I piped some buttercream frosting around the top of the cake and sprinkled the decorative dollops with mini chocolate chips. Adding some mini cannolis to the top of the cake gives everyone a hint of what kind of cake this is. For best results, refrigerate the cake for 2-4 hours so that the cake has time to meld together and the filling and frosting soak into the cake. I prefer to do this overnight. Store the cake in the refrigerator, but let it come to room temperature for about 20 minutes before serving it, so that the cannoli filling softens and becomes so velvety and smooth.
Cannoli Cake
Tender sponge cake layers are brushed with a chocolate liqueur syrup and then spread with a luscious cannoli frosting, perfectly creamy and fluffy.
- Prep Time: 2 hours
- Cook Time: 25 mins
- Total Time: 2 hours 25 mins
- Yield: 1 (9 inch) round cake 1x
- Category: Sweets
Ingredients
Sponge Cake Layers: (makes 2 (9 inch) sponge cake layers)
- 8 eggs, separated, room temperature
- 1 cup sugar, divided
- ½ cup milk and melted butter, total (¼ cup each)
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Syrup:
- ¾ cup water
- ¼ cup sugar
- ⅓ cup chocolate liqueur
Filling and Frosting:
- 2 (8 oz) pkg cream cheese, softened
- 1 ½ cups powdered sugar (or to taste)
- 8 oz mascarpone cheese
- 1 ¼ cups ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup heavy cream, chilled
- Mini chocolate chips, for decorating
Instructions
Sponge Cake:
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch round) cake pans with parchment paper.
- Separate the eggs, putting the whites in one bowl and the yolks in another.
- Beat the whites using a whisk attachment on a standing mixer or a hand-held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
- In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
- Combine the milk, melted butter, and vanilla extract in a bowl or cup. Set aside.
- Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
- Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter.
- When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl.
- Continue gently folding until evenly distributed.
- Divide the batter in half, pouring into the prepared cake pans.
- Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.
- Cool on a wire rack.
- Meanwhile, prepare the chocolate liqueur syrup, the cannoli filling, and the frosting.
Chocolate Liqueur Syrup:
- Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the chocolate liqueur. Set aside to cool.
Filling and Frosting:
- In a standing mixer with a paddle attachment or using a hand mixer, cream the cream cheese and powdered sugar.
- Add the mascarpone cheese and vanilla. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds.
- Pour in the cold heavy cream and starting mixing the mixture on low speed, gradually increasing to high speed.
- Mix until the heavy cream is incorporated into the frosting, becomes thick and fluffy.
- Set aside half of the mixture in a medium bowl. This will be the frosting. Set aside.
- Add the ricotta cheese to the second part. This is the cannoli filling. Set aside as well.
Assembling the Cake:
- Cut each cake in half horizontally.
- Using a pastry brush, brush the top and bottom of each layer with the chocolate liqueur syrup.
- Spread ⅓ of the Cannoli filling over the cake layer.
- Repeat with the rest of the cake layers, brushing the chocolate liqueur syrup over both sides of the cake layer and spreading the cannoli filling over the other two cake layers. You can sprinkle mini chocolate chips over the filling. I only sprinkled chocolate chips over the middle layer, leaving them out of the first and third layers, but it's completely up to you.
- Use the frosting to cover the top and sides of the cake.
- Cover the sides of the cake with cake crumbs, any nuts that you like or chocolate chips. I used some leftover scraps from another cake that I was making, putting the cake scraps into a food processor to get fine crumbs. Cup a handful of crumbs or nuts in your palm with one hand and holding the cake with the other hand, slightly turn it, press the crumbs/nuts all around the sides of the cake.
- I piped some buttercream frosting around the top of the cake and sprinkled the decorative dollops with mini chocolate chips. Adding some mini cannolis to the top of the cake gives everyone a hint of what kind of cake this is.
- For best results, refrigerate the cake for 2-4 hours so that the cake has time to meld together and the filling and frosting soak into the cake. I prefer to do this overnight.
- Store the cake in the refrigerator, but let it come to room temperature for about 20 minutes before serving it, so that the cannoli filling softens and becomes so velvety and smooth.
This recipe is FABULOUS!! My family's new favorite. I just did a "white forest" version adding in kirch marinated cherries. Thanks!
That's a great idea, Gina! I'm glad you enjoyed the cake.
Olga: I made your Cannoli cake for a dinner party this past week end. It was GREAT!!!!. Not to sweet a good combination of sweet and I would say a bit of tartness. One of the guest ask if she could have my recipe I told her it was a family recipe passed down from generation to generation. Then I told her I got if off a Russian girl web site and we all laugh. They said to tell you that you sure know what you are doing and must have a little bit of Italian blood in you. LOL.
Thanks again I will be making other items from your site.
Thanks, Tony! That really made me laugh!
I'm so glad to read such awesome feedback. You never know, maybe there is some Italian in me:). Either way,Italian is my favorite cuisine besides Slavic. My husband and I went to Italy this summer and loved it.
Hi! Do you think we could substitute the chocolate liqueur for something else ?
That's a good question, Nataly. I guess you can use some other sort of liquor, or rum or cognac. If you don't want to use anything alcoholic, you could probably use coffee, although all of these will give the cake a different flavor.
Olga. I am glade I found your site. I have been looking for this type of cake I will be making it in a week for a party i am having. I will let you know how I make out. Thank again for your posting of great sounding and fantastic looking recipes
Hi Tony! Welcome! I'm so glad you stopped by. I hope you enjoy the Cannoli Cake and I'd love to hear what you think once you've tried it.
Hi,
Do you know if this cake completely assembled could be made a day or two in advance?
Absolutely, Cheri!
As a matter of fact, almost all the cakes that I make can be prepared and assembled a few days in advance. They will probably taste better too, since there will be time for the flavors to meld and the frosting to seep into the cake layers. As long as you keep the cake refrigerated, it will be good for a few days.
I was wondering what if added raspberries or strawberries to the filling? Do you think it would make sence?
You can certainly do that, Olya. It will be a great addition to the cake.
Can I make this cake the night before and store it in the refrigerator? Or is it best made the same day?
You certainly can, J9. I usually make most of my cakes ahead of time. Usually, they taste even better after having time to stand and soak in all the flavors.
Hi Olga,
I made this cake for mothers day. It turned out perfect. Everyone loved it and by the end of the night there was none left. Thank you so much for the recipes!!
P.S. I have dinner in the oven as im writing this....also from your menu, the potato and chicken casserole 🙂
Thanks so much for taking the time to write, Inna! I'm thrilled to hear that you guys enjoyed the cake.
Hope you like the casserole. It's definitely a favorite of ours:).
Hi!
I was browsing for recipes to find something for my edible mid-term for my pastry/baking class using techniques we have learned. I had made lasagna and had left over ricotta cheese and wanted to use it. I remembered a cake I had a while back that was a cannoli cake. Well,....after searching forever...I found this recipe of yours, and I knew this was IT! Can't wait to try it(yes, I will practice first...). wish me luck:). Just for the record...you can teach an old dog new tricks..I have gone back to school after 25 years, to become an assistant pastry/baking chef.
Good for you, Donna! That's wonderful. I hope you enjoy the cake. It's a family favorite for us.
I really want to try this. Would love to see you cut into the cake. I am always curious what the inside looks like:-)
I'll have to take a picture next time I make it. Cakes are very tough for me to photograph, since I don't usually make them for just my husband and I. It would take us a week to eat it. I make cakes when we have company, so it's not always convenient to take a picture of the slice of cake. I'll keep it on my to-do list.
Hi Olga, does it have to be chocolate liquor? I have kahlua liquor handy at home and what wondering if it's ok to substitute that instead?
You can use the Kahlua, Tania.
Olga, I made this cake and mine didn't turn out as perfect looking like yours but I'll say it was delicious!!! My sponge cakes didn't turn out as big as yours but I think its because I wasn't mixing it gently enough, but that's okay. You are a great cook and I love your recipes. Keep it up!
Liquor stores in SC are called ABC stores. I don't know if that's the case in other states. Anyway, thanks for the quick reply, and S Novim Godom!
Where do you buy Chocolate Liquer? In ABC store? thanks.
Alena, I buy it in a liquor store.
Wonderful site. i had a quick question. how is the cream is it runny, i am making a cake and using fondant on top and wanted to try this recipe, but the cream cant be runny, it has to hold its self. this sounds soo delish im just afraid that its too Nezhniy? Thanx 🙂
Hi Alina,
If you make the cream correctly, it's not too runny. In fact, it's pretty thick. Of course, not like buttercream, but I can't stand how buttercream taste, like you're biting into a stick of sweet butter. My opinion about desserts is that they have to taste good first. What's the point of a pretty cake if you can't eat it?
I've decorated fondant cakes in the past, and don't see why you can't use this frosting. It should work well. If you want it to be a bit thicker, add a package of softened cream cheese to the sour cream and mix until it's completely mixed. Whip up the cream separately if you're worried that it wont whip up in the frosting and then fold it in.
Hope that helps.
I don't see why you suggest adding cream cheese to the sour cream mix.... what sour cream mix? the recipe doesn't call for sour cream. sorry, confused.
I'm confused as well. I just re-read the recipe instructions and don't see sour cream referred to anywhere.
"For the frosting, whip the heavy cream with 1-2 Tablespoons of powdered sugar.
Gently fold in the whipped cream into the second part of the cream cheese/mascarpone cheese mixture. This will be the frosting."
Hi Olga...just wondering if i can freeze the sponge cake? Made the cake part already, but later found out that our dinner plans were cancelled 🙁
I've never frozen a cake before, so I can't say for sure. It would seem to me that you can, though.
thank you, i will give it a try!