A luscious vanilla layer cake with creamy cannoli-style ricotta frosting, studded with mini chocolate chips and stacked high for an indulgent dessert inspired by the classic Italian pastry.

Why You’ll Love This Recipe

This Chocolate Chip Cannoli Layer Cake is a decadent twist on the beloved Sicilian dessert. With soft, fluffy vanilla cake layers and a light yet rich ricotta-mascarpone frosting, it perfectly mimics the flavors of a traditional cannoli in cake form. The chocolate chips add texture and sweetness, making it a delightful centerpiece for birthdays, holidays, or any celebration.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 cup mini chocolate chips

For the cannoli frosting:

1 1/2 cups whole milk ricotta, well-drained
1 1/2 cups mascarpone cheese
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup mini chocolate chips (plus extra for topping)

directions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and milk to the batter, beginning and ending with the flour. Mix just until combined.
Fold in the mini chocolate chips.
Divide the batter evenly between the prepared pans.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat together the ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in the chocolate chips. Refrigerate until ready to use.
Assemble the cake by stacking the layers with frosting in between. Spread the remaining frosting over the top and sides. Sprinkle extra chocolate chips on top.
Chill the cake for at least 1 hour before slicing to allow it to set.

Servings and timing

This recipe yields 12 servings.
Preparation time: 30 minutes
Baking time: 28 minutes
Cooling and assembly time: 1 hour 30 minutes
Total time: 2 hours 30 minutes

Variations

Orange zest twist: Add 1 tsp orange zest to the frosting for a citrusy note.
Chocolate layers: Swap the vanilla cake for chocolate sponge to intensify the chocolate profile.
Nutty addition: Fold chopped pistachios or toasted almonds into the frosting for extra crunch.
Mini cake version: Bake in smaller pans or cupcake tins for individual servings.
Gluten-free: Use a 1:1 gluten-free flour substitute suitable for baking.

storage/reheating

Store the cake covered in the refrigerator for up to 4 days.
Due to the ricotta and mascarpone frosting, it should not be kept at room temperature for extended periods.
To serve, bring slices to room temperature for 20 minutes for best texture.
This cake is not ideal for freezing once assembled, but unfilled cake layers can be frozen for up to 2 months.

FAQs

Can I use only ricotta or mascarpone for the frosting?

Yes, but the texture will vary. Using both balances creaminess and flavor best.

How do I prevent the cake from being too dense?

Do not overmix the batter and ensure ingredients are at room temperature for even mixing.

Can I use full-sized chocolate chips?

Mini chips are better for even distribution, but full-sized chips can be used if desired.

Can I make this cake a day in advance?

Yes, it actually improves with a day of chilling as the flavors meld together.

What’s the best way to drain ricotta?

Place ricotta in a cheesecloth-lined sieve over a bowl and refrigerate for a few hours or overnight.

Can I use boxed cake mix?

You can use a vanilla or white boxed mix as a shortcut, but the texture and flavor will differ slightly.

How do I keep the chocolate chips from sinking?

Toss them in a bit of flour before folding into the batter.

Is this cake overly sweet?

No, the mascarpone and ricotta create a light, balanced sweetness with the sugar.

Can I add cannoli shells for crunch?

Yes, crush some shells and sprinkle between layers or on top before serving.

Can I use a different size cake pan?

Yes, adjust baking time for different pan sizes; check doneness with a toothpick.

Conclusion

Chocolate Chip Cannoli Layer Cake is a show-stopping dessert that pays homage to classic Italian cannoli in every layer. With tender vanilla sponge, a velvety ricotta-mascarpone frosting, and bursts of chocolate chips, it offers both elegance and comfort. Ideal for special occasions or indulgent weekends, this cake is sure to impress and satisfy.