This cannoli cake NYC style is a showstopping dessert that captures the essence of the classic Sicilian pastry in an easy-to-slice layer cake. It features moist vanilla cake layers brushed with a hint of orange liqueur, filled and topped with a luscious, lightly sweetened ricotta cream, and finished with mini chocolate chips and pistachios. This cake is perfect for celebrations, offering the familiar flavors of a cannoli without the fuss of frying shells.
Ingredients
- For the cake:
- 2 1/2 cups (300 g) cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 1/4 cup (60 ml) orange liqueur (like Grand Marnier) or orange juice
- For the ricotta filling:
- 3 cups (750 g) whole-milk ricotta, drained overnight
- 1 cup (120 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup (240 ml) heavy cream, cold
- For assembly and topping:
- 1/2 cup (90 g) mini chocolate chips
- 1/4 cup (30 g) chopped pistachios
- 2 tbsp (15 g) powdered sugar for dusting (optional)
Instructions
- Drain the ricotta: At least 8 hours before making the cake, line a fine-mesh strainer with cheesecloth or a clean kitchen towel and set it over a bowl. Add the ricotta, cover, and refrigerate. This removes excess moisture, ensuring a thick, non-runny filling.
- Preheat and prep pans: When ready to bake, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Whisk dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate dry and wet: With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the ricotta filling: In a large bowl, combine the drained ricotta, powdered sugar, vanilla, cinnamon, and salt. Beat with an electric mixer until smooth and creamy.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the ricotta mixture in three additions, being careful not to deflate the cream. The filling should be light and fluffy.
- Brush cake layers: Once the cakes are completely cool, use a serrated knife to level the tops if needed. Place one layer on a serving plate. Brush the top with half of the orange liqueur (or orange juice).
- Fill and stack: Spread about 1 1/2 cups of the ricotta filling over the first layer. Place the second cake layer on top and brush with the remaining liqueur. Spread the remaining filling over the top and sides of the cake, creating a smooth, even layer.
- Chill: Refrigerate the cake for at least 3 hours, or up to overnight, to allow the filling to set. This makes slicing much cleaner.
- Decorate: Just before serving, press the mini chocolate chips onto the sides of the cake and sprinkle the chopped pistachios over the top. Dust with powdered sugar if desired.
Tips
- Drain the ricotta thoroughly: This is non-negotiable. If you skip this step, your filling will be watery and make the cake soggy. Start draining the ricotta the night before.
- Use full-fat ricotta: Part-skim or low-fat ricotta has more moisture and less richness, which will affect both the texture and flavor. Whole-milk ricotta is essential for the authentic creamy texture.
- Don’t overmix the batter: Overmixing develops gluten, which makes the cake tough. Mix until the flour just disappears.
- Chill before slicing: The filling needs time to firm up. Chilling for at least 3 hours ensures clean slices. For the neatest cuts, use a sharp knife dipped in hot water and wiped dry between slices.
Serving Suggestions
Serve this cannoli cake chilled or at room temperature, depending on your preference. It’s wonderful with a cup of strong espresso or a glass of sweet Marsala wine. For an extra touch, garnish each slice with a whole candied cherry or a dusting of cocoa powder. This cake is a festive centerpiece for birthdays, holidays, or any gathering where you want to impress.
Variations
- Chocolate cannoli cake: Replace 1/4 cup (30 g) of the cake flour with unsweetened cocoa powder for a chocolate base. Add 1/2 cup (90 g) mini chocolate chips to the batter before baking.
- Citrus twist: Add 1 tablespoon of orange zest to the cake batter and 1 teaspoon of orange zest to the ricotta filling for a brighter, more pronounced citrus flavor.
- Pistachio crust: For extra crunch, sprinkle a layer of crushed pistachios between the cake layers along with the filling.
- Gluten-free: Substitute the cake flour with a 1:1 gluten-free baking flour blend. The texture will be slightly denser but still delicious.
Storage and Reheating
Store leftover cannoli cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed cold or at cool room temperature. Because of the ricotta filling, this cake should not be left out at room temperature for more than 2 hours. To freeze, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting. Once assembled, the cake can also be frozen for up to 1 month, but the texture of the ricotta may become slightly grainy upon thawing.
Frequently Asked Questions
Can I use store-bought cannoli cream instead of making my own? Yes, you can use a high-quality store-bought cannoli cream, but it may be sweeter and thicker than the homemade version. If using store-bought, you might want to lighten it with a little whipped cream to achieve a spreadable consistency.
Why is my ricotta filling runny? This is almost always due to not draining the ricotta long enough. Ricotta contains a lot of water, and if it’s not removed, it will make your filling thin. Drain it for at least 8 hours, or even overnight, and pat it dry with paper towels before using.
Can I make this cake ahead of time? Absolutely! The cake layers can be baked a day ahead and stored wrapped at room temperature. The filling can also be made a day ahead and kept refrigerated. Assemble the cake the day you plan to serve it, or the night before, and keep it refrigerated.
What if I don’t have orange liqueur? You can substitute with orange juice mixed with a teaspoon of orange zest, or simply use milk. The liqueur adds a subtle flavor and moisture, but it’s not essential.
Can I use a different type of nut? Yes, chopped almonds or hazelnuts work well in place of pistachios. Toast them lightly for extra flavor.
Is this cake very sweet? The filling is intentionally not overly sweet, as traditional cannoli fillings are more about the creamy ricotta flavor. The chocolate chips and powdered sugar add sweetness, but overall it’s balanced.
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