Cannoli Layer Cake with Mascarpone Filling Recipe

If you’ve ever dreamed of combining the rich, creamy indulgence of traditional cannoli filling with the classic elegance of a layered cake, you’re in for a treat. This Cannoli Layer Cake with Mascarpone Filling Recipe is honestly one of my all-time favorites to bake and share. It’s like a little slice of Italy in your kitchen—with that delicate ricotta and mascarpone filling married perfectly with tender, spiced cake layers and creamy buttercream. Trust me, once you try this, you’ll want to make it over and over. Let’s walk through this delightful recipe together so you can nail every step and impress your friends and family.

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Ingredients You’ll Need

This recipe blends some familiar pantry staples with a few special ingredients to keep things authentic and oh-so-delicious. When shopping, try to pick the freshest ricotta and mascarpone you can find—it truly makes a difference in texture and flavor.

• Ricotta Cheese: Choose whole milk ricotta for creaminess; don’t skip straining it to avoid a watery filling.
• Mascarpone Cheese: Essential for that rich, silky texture in both the filling and buttercream.
• Powdered Sugar: Adds smooth sweetness; perfect for delicate fillings and frostings.
• Mini Chocolate Chips: Tiny chocolate bursts that add authenticity and a lovely texture contrast.
• All-Purpose Flour: Make sure it’s measured well—using a kitchen scale if you can—for the best cake rise and texture.
• Baking Powder & Baking Soda: These leavening agents ensure the cake layers rise just right and stay tender.
• Ground Cinnamon: Adds warmth and complements the cheeses beautifully.
• Unsalted Butter: Essential for the buttercream and cake layers; room temperature is key for smooth mixing.
• Vegetable Oil: Keeps the cake moist and tender without weighing it down.
• Sugar & Light Brown Sugar: The combo brings depth—white sugar for sweetness and brown sugar for a subtle molasses note.
• Vanilla Extract: Enhances all the flavors; fresh and pure is best.
• Eggs: Large eggs help with the cake’s structure and moisture balance.
• Milk & Sour Cream: The perfect duo to add richness and keep the cake tender yet sturdy.

Variations

If you like playing around in the kitchen, this Cannoli Layer Cake with Mascarpone Filling Recipe is a fantastic canvas to customize. I’ve personally experimented with a few twists that keep things exciting while honoring the classic flavors.

• Adding Orange Zest: I love tossing in a teaspoon of fresh orange zest to the filling—it brightens the flavor and pairs beautifully with the chocolate chips.
• Gluten-Free Version: I once swapped the all-purpose flour with a gluten-free blend that includes xanthan gum, and the texture stayed just as tender.
• Nutty Crunch: You can sprinkle finely chopped toasted pistachios between the layers or on the frosting for an extra textural punch, and my family goes crazy for it.
• Lower Sugar Option: I’ve reduced the powdered sugar in the filling slightly to keep it less sweet while still maintaining that creamy consistency—just add a bit more if you love sweeter treats.

How to Make Cannoli Layer Cake with Mascarpone Filling Recipe

Step 1: Straining the Ricotta

Straining the ricotta is a step you absolutely don’t want to skip. When I first tried this recipe, I ignored it, and the filling was too loose and watery. So here’s the trick: Line a fine-mesh strainer with two layers of cheesecloth and place your ricotta on top. Cover it with additional cheesecloth or plastic wrap, then set the strainer over a bowl so there’s space below for the liquid to collect. I like to put a small weight—like a clean can—on top to gently press the liquid out. Pop it into the fridge and let it strain for at least 4 hours or overnight if you can. This step makes a huge difference, yielding a thick, luscious filling that’s creamy but not runny.

Step 2: Mixing the Mascarpone Filling

Once your ricotta is perfectly strained, add it with the mascarpone and powdered sugar to a mixing bowl. I recommend mixing gently on low speed or just folding by hand with a spatula—over-mixing can thin out the mascarpone, making your filling runny, which nobody wants. Incorporate the mini chocolate chips last for that beautiful texture contrast. Pop the filling into the fridge to firm up for a couple of hours while you prep the cake layers. Trust me, chilling it makes it easier to spread and enhances its flavor.

Step 3: Baking the Spiced Cake Layers

Prepare three 8-inch cake pans with parchment and grease—this ensures your layers come out cleanly every time. Preheat your oven to 350°F (176°C). Next, combine the dry ingredients in one bowl—flour, baking powder, baking soda, ground cinnamon, and salt. In a separate large bowl, beat the butter, oil, sugars, and vanilla extract for a good 2-3 minutes. The fluffier, the better here. Then, add eggs one at a time, scraping the bowl between additions so everything blends evenly.

Alternate adding the dry ingredients with the milk-sour cream mixture—don’t worry if the batter looks a bit curdled; that’s totally normal with the sour cream. Divide the batter evenly among the pans and bake 20-24 minutes, testing with a toothpick until a few moist crumbs cling. Let the cakes cool a bit before removing from pans, then transfer to racks to cool completely. I always make these layers a day ahead when I can—it just feels more relaxed!

Step 4: Whipping Up the Mascarpone Buttercream

This buttercream is where richness meets elegance. Beat butter and mascarpone just until combined—again, don’t overdo it or it may separate. Add powdered sugar in two batches, beating until silky and smooth between additions. Sometimes it looks a bit flaky or separates when you add sugar, but keep mixing gently and it comes together beautifully. Stir in vanilla last. You’ll end up with a frosting that’s indulgently creamy but still pipeable and sturdy, perfect for building your cake.

Step 5: Building and Decorating the Cake

Now for the fun part! Using a serrated knife, level the cake layers by slicing off any domed tops. I like to make these layers extra flat to ensure even stacking and a polished look. Place your first layer on a serving plate and pipe a dam of frosting around the edge—this helps keep all that luscious mascarpone filling from spilling out. Spread half the filling inside the dam. Repeat with the second layer and remaining filling, then top with the final cake layer.

Apply a thin crumb coat of buttercream to trap stray crumbs. Pop the cake in the fridge for about 1-2 hours to set firmly; I sometimes speed this up by chilling it in the freezer for 30 minutes. Once cool, apply the remaining buttercream smoothly around the outside of the cake. For a final touch, press mini chocolate chips along the cake’s bottom edge—this is one of my favorite finishing touches because it feels so festive. Pipe some decorative frosting along the top edge—my go-to is Ateco tip 847 for pretty beads. Refrigerate until you’re ready to serve.

How to Serve Cannoli Layer Cake with Mascarpone Filling Recipe

Garnishes

I love garnishing this cake with extra mini chocolate chips and a light dusting of powdered sugar right before serving—it’s simple but adds a snow-kissed elegance. Sometimes, I’ll scatter finely chopped toasted pistachios or a few candied orange peel strips on top to enhance that traditional cannoli vibe. Fresh mint leaves can also add a lovely pop of color and freshness if you’re feeling fancy.

Side Dishes

This cake holds its own as a dessert star, but I enjoy pairing it with a few fresh seasonal berries or a scoop of vanilla bean gelato to complement the creamy mascarpone filling. A cup of strong espresso or a lightly brewed tea also balances the sweetness and roundness of the cake perfectly, making it a wonderful end to a meal.

Creative Ways to Present

For special occasions, I’ve styled this cake by serving individual slices on small plates layered with a drizzle of chocolate ganache and a sprinkle of chopped pistachios. You can also assemble mini cannoli-inspired cupcakes using this filling piped into vanilla cakes, topped with crushed chocolate and orange zest. For a rustic look, dust the entire cake heavily with powdered sugar and scatter chopped nuts on top—everyone always asks for the recipe!

Make Ahead and Storage

Storing Leftovers

Because of the mascarpone and ricotta, you’ll want to keep this cake refrigerated in an airtight container or cake carrier. I wrap my cakes tightly with plastic wrap before covering just to keep it extra fresh. Leftovers keep beautifully for 3-4 days, and the flavors almost deepen after a day—if you have any left, which is rare around here!

Freezing

I’ve frozen this cake successfully by first freezing individual cake layers wrapped tightly in plastic and foil. For the fully assembled cake, freeze it without decorations, well wrapped. Thaw overnight in the fridge before frosting or serving. Just note that mascarpone fillings can become a bit softer after freezing, so a gentle chill before serving helps stabilize the texture.

Reheating

This cake is best enjoyed chilled, but if you want to bring it to room temperature, remove it from the fridge about 30 minutes before serving. I don’t recommend microwaving or warming since the filling can break down. Just a little patience will bring out the creamy flavors beautifully.

FAQs

Final Thoughts

I absolutely love how this Cannoli Layer Cake with Mascarpone Filling Recipe manages to bring the charm of a classic Italian dessert into a stunning layered celebration cake. Every bite is filled with that creamy richness balanced by moist, fragrant cake—a true crowd-pleaser. Whether you’re baking for a special occasion or just to treat yourself, this cake is bound to impress and satisfy. Believe me, once you’ve made it, you’ll want to keep this recipe on hand for all your happy moments. Now, roll up your sleeves and let’s create some magic in the kitchen!

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