Easy Cannoli Cake: A Delightful Italian Dessert.

The Easy Cannoli Cake captures the essence of the beloved Sicilian pastry without the labor-intensive process of frying individual shells. This dessert features a moist, spiced vanilla sponge layered with a signature ricotta and mascarpone filling. By incorporating the flavors of orange zest, cinnamon, and semi-sweet chocolate, you achieve the authentic “cannoli” profile in a format that is much easier to share.

The key to this cake is the texture of the filling; by properly straining the ricotta, you ensure a thick, pipeable cream that mirrors the traditional pastry filling perfectly.

Ingredients

The Spiced Sponge

Vanilla Cake Mix: 1 box (or your favorite white cake recipe).
Ground Cinnamon: 1 teaspoon.
Orange Zest: 1 tablespoon.
Whole Milk: (Use the amount called for on the cake mix box).
Unsalted Butter: (Substitute for oil called for on the box for a richer crumb).

The Cannoli Cream Filling

Whole Milk Ricotta: 450g (must be strained).
Mascarpone Cheese: 250g, chilled.
Powdered Sugar: 150g.
Vanilla Bean Paste: 1 teaspoon.
Mini Semi-Sweet Chocolate Chips: 100g.

The Garnish

Crushed Cannoli Shells: 50g (or crushed waffle cones).
Pistachios: 30g, finely chopped.
Extra Mini Chocolate Chips.

Instructions

Step 1: Strain the Ricotta

This is the most critical step. Place the ricotta in a fine-mesh sieve lined with cheesecloth. Place a weight on top and let it drain in the fridge for at least 4 hours (or overnight). This removes excess moisture, preventing a runny frosting.

Step 2: Bake the Cake

Preheat your oven as directed on the cake mix package. Whisk the cinnamon and orange zest into the dry mix. Follow the package instructions using milk and melted butter instead of water and oil for a “bakery-style” texture. Bake in two 8-inch round pans. Cool completely.

Step 3: Prepare the Cannoli Cream

In a large bowl, beat the mascarpone and strained ricotta until smooth. Sift in the powdered sugar and add the vanilla. Fold in the mini chocolate chips by hand. The mixture should be thick, creamy, and hold its shape.

Step 4: Assemble the Layers

Place the first cake layer on a stand.
Spread a generous layer of cannoli cream (about 1.5 cm thick) over the top.
Place the second cake layer on top.
Frost the top and sides of the cake with the remaining cream.

Step 5: Decorative Finish

Press the crushed cannoli shells or waffle cones onto the bottom third of the cake sides. Sprinkle the chopped pistachios and extra chocolate chips around the top edge. Chill for 2 hours before serving to let the flavors meld.

Flavor and Texture Notes

This cake offers a balanced and nostalgic flavor. The sponge is tender and aromatic from the cinnamon and orange, providing a base that isn’t overly sweet. The filling is creamy and slightly grainy (in a traditional way) from the ricotta, punctuated by the snap of mini chocolate chips and the crunch of the shell garnish.

Tips for Success

Don’t Skip Straining: If the ricotta isn’t strained, the moisture will soak into the cake, making it soggy and causing the frosting to slide off.
Mascarpone for Stability: Traditional cannoli filling is just ricotta, but for a layer cake, the addition of mascarpone provides the structural integrity needed to support the weight of the sponge.
Orange Zest: The zest provides that “authentic” Italian bakery scent. Ensure you only grate the orange part of the skin, as the white pith is bitter.

FAQ

Question	Answer
Can I make this in a 9×13 pan?	Yes. Simply bake the cake in a rectangular pan and spread the cannoli cream over the top as a single-layer sheet cake.
What if I can’t find cannoli shells?	Crushed waffle cones or even graham crackers mixed with a little cinnamon provide a similar crunch and flavor.
How do I store it?	Because of the fresh ricotta and mascarpone, this cake must be kept in the refrigerator. It stays fresh for up to 3 days.

Conclusion

The Easy Cannoli Cake is a brilliant way to enjoy the flavors of Sicily without the complexity of traditional pastry making. It is an impressive dessert that pairs beautifully with a strong espresso or an Italian dessert wine.