Cannoli Cake is the answer for anyone craving a delicious dessert that tastes like its Italian namesake. Only this dolce is better, much better. Rich creamy ricotta cheese with mini-chocolate chips fills the three layers of sponge cake. Sweetened whipped cream frosts the cake. And finally, a chocolate glaze with chocolate dipped strawberries embellish this sumptuous dessert.
An ultimate cannoli request
“I’m looking for the ultimate cannoli,” says our daughter, Shelley.
“What are you going to do when you find it?” I ask.
She smiles and says, “Savor every bite.”
Well, we certainly can’t resist that request. Honey and I find a “5-star” recipe and we order some cannoli tubes from Amazon. On cannoli day we’re ready to roll, the dough that is.
A dough problem
Everything goes along smoothly until we’re ready to fry.
It’s the dough ends. They just won’t hold together around the tubes. When we put them in the hot oil they pop apart.
To make matters worse, the shells don’t fry up crispy and blistered. They come out misshapen with huge boils under the crust.
They are downright ugly. Our one and only attempt at making cannoli turns out an abysmal failure.
Sponge cake is a breeze
This year Easter dinner is at our house. We have the menu but we don’t have a dessert. I start looking at magazines and cookbooks for inspiration.
We want a little bit of traditional with the excitement of non-traditional, like our Flatbread and Baba Ghanoush.
It hits me! What’s more Italian than cannoli? How about a sponge cake with a ricotta cheese chocolate filling?
Classic sponge cake is an easy dessert to make, it’s almost fail-proof. This type of cake is a versatile base that you can dress up with a fancy filling or serve it sliced with fresh berries and topped with whipped cream.
Putting the cannoli cake together
The sponge cake bakes in a 10-inch tube pan with a removable bottom. You have to invert the tube pan over a the neck of a glass bottle so that the cake can cool.
We think the filling should be sweetened ricotta with mini chocolate chips and the frosting be sweetened whipped cream.
At this point, the cake looks pretty good but a bit plain. Aha!! The cake needs chocolate on top, and chocolate dipped strawberries. Perfect!
The cannoli cake with whipped cream frosting and chocolate dipped strawberries was a huge success. This is a special dessert for a special occasion.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
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A double boiler is a handy pan to have especially when you can’t heat ingredients directly over heat. Chocolate is especially sensitive to direct heat as well as eggs. The nice part about a double boiler is you can use both pans individually.
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Cannoli Cake With Chocolate Strawberries Recipe
Cannoli Cake with Whipped Cream and Chocolate Covered Strawberries
Ingredients
- CAKE:
- 7 egg whites at room temperature
- 1 1/2 cups sugar 300 grams
- 1/2 teaspoon cream tartar
- 1/2 teaspoon salt
- 7 egg yolks 1 teaspoon vanilla extract
- 1 1/2 cups cake flour 201 1/2 grams
- 1/4 cup cold water 59 1/8 ml.
- CANNOLI FILLING:
- 3 cups whole milk ricotta
- 1/2 cup sugar 100 grams
- 2 teaspoons lemon extract
- 1/2 cup mini chocolate chips
- STABILIZED WHIPPED CREAM WITH INSTANT JELL-0 PUDDING
- 2 cups heavy whipping cream 480 ml
- 1/2 package 14g Sugar free Instant Jell-O Pudding Mix (If you use regular instant pudding the weight will be 48 grams for 1/2 package.) I used vanilla but you could also use lemon.
- CHOCOLATE GLAZE AND DIPPING SAUCE
- 12 oz. semi-sweet chocolate chips a good brand
- 2 Tablespoons shortening like Crisco – don’t use butter because it has water in it. It will make the chocolate seize up.
- Fresh strawberries with stems – washed and let dry.
Instructions
- SPONGE CAKE:
- Preheat oven to 325 F.
- In an electric mixer with wire whisk attachment, beat egg whites, 1/4 cup of the sugar, cream of tartar, and salt. Start on medium speed, then use high speed until stiff peaks form, 4 to 5 minutes.
- In a separate bowl, with an electric mixer on medium speed, beat egg yolks, 1 1/4 cups sugar, and vanilla. Beat until light in color, 3 to 4 minutes.
- Add flour and water to egg mixture alternately. Start and end with the flour. Mix just until blended.
- Using a rubber spatula, fold egg yolk mixture into egg whites. When blended, spoon batter into an uncreased 10-inch tube pan with removable bottom. Spread batter evenly.
- Bake for 60 to 65 minutes, or until top is golden brown. Remove pan from the oven.
- Invert tube pan onto the neck of a glass bottle to cool, about 1 hour.
- When cool, carefully remove cake from the pan. Use a sharp knife to loosen the outside of the cake from the sides of the pan.
- CANNOLI FILLING:
- Combine drained ricotta, sugar, and lemon extract in a mixing bowl. Stir with a rubber spatula until blended. Stir in chocolate chips. Store covered in refrigerator until ready to use.
- ASSEMBLE CAKE:
- Cut sponge cake into thirds, horizontally. Place the bottom layer, cut side up, on a serving dish.
- Spread half the filling over the bottom layer of the cake. Place middle layer on top of the filled bottom layer. Spread remaining filling over this layer and top with third layer, cut side down. Anchor the layers with wooden skewers. Refrigerate until set, 15 to 20 minutes.
- STABILIZED WHIPPED CREAM WITH INSTANT PUDDING:
- Combine the heavy cream and the instant Jell-O Pudding and mix together and whip to desired peaked consistency.
- Frost the top and sides of the cakes with whipped cream frosting. Using a metal spatula, start at the top and continue to spread frosting down to cover cake sides. Refrigerate until ready to finish garnishing.
- CHOCOLATE-DIPPED STRAWBERRIES AND GLAZE:
- Melt the chocolate chips with the shortening in the top of a double boiler or place the ingredients in a metal bowl and place it over a saucepan of simmering water. The chocolate will melt slowly. Once the chocolate is completely melted you are ready to dip the strawberries.
- Line a baking sheet with wax paper. Working with one strawberry at a time, grasp the strawberry by the top leaves and dip it into the chocolate. Lift the strawberry out and shake gently to remove excess chocolate.
- Lay dipped strawberry on the baking sheet on its side. Repeat with the rest of the strawberries.
- Let the chocolate set on the strawberries.
- Remove the cake from the refrigerator, remove the wooden skewers anchoring the cake layers. Glaze the cake with the excess chocolate and then garnish the cake with the dipped strawberries.
- Serve chilled.
Notes
Nutrition
Note: Recipes and content from © 2017 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.
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Dee | Grammy's Grid says
YUM! It looks as good as the first time I saw it.
Jenni LeBaron says
This recipe immediately jumped out at me from your page. It looks so decadent and creamy. I especially love the good portion of ricotta cheese you use in this. What a fantastic treat for any occasion – even just me sitting on the couch with a big, fat slice of this is occasion enough!
Claudia Lamascolo says
what a creative masterpiece. I love cakes that are a work of art and this is magnificent! I was strolling through google looking for something special and came across yours truly! WOW this is a show stopper indeed … saving this one!
Marisa Franca says
Thank you, Claudia! That’s very sweet of you! It tastes better than it looks!!
Dawn says
Hi, Marissa!
I did a search for a cannoli cake to make and found your recipe. I want to make this tomorrow but don’t have the tube pan you suggest. Was wondering if this could work with a bundt pan since they are similar. My only other option would be to split the batter between two cake pans or make it in a 13×9 pan where I could cut into 4 pcs and stack.
Marisa Franca says
Hi, Dawn! If you don’t have an Angel Food Pan I would do it in 2-3 cake pans. I’d cut parchment paper rounds to put in the bottom. Be sure to grease and flour the bottoms. That’s how I do my Italian Cream Cake. I don’t know about the Bundt pan because they usually have ridges in them. You have to cut the layers and fill, so to make it easier I’d go for the cake pans. Also, A little trick I use as I’m frosting a layered cake is I take the thin wooden skewers and anchor the cake until the topping gets cold and firms up. Let me know how it turns out. Happy Baking!!!
Peggy says
I am baking this cake today and realized I don’t know how long to bake them for as I’m doing them in the cake pans. I’ve done sponge cakes before at a shorter length of time. Is it the same?
Marisa Franca says
Hi, Peggy!! I’m so sorry I just saw your question. I apologize for not answering right away. You are correct. You would bake it for a shorter time period. I hope it turned out. Please let me know.
Marisa Franca says
Hi, Kim! Yes, vanilla pudding. I’m sorry, I should have put that in there. It’s great readers like you that catch the omission.
Wendi Spraker says
I was scrolling through your site for some content to share for my facebook page and saw this LOVELY cake and just had to say something! Marissa – it’s BEAUTIFUL! I don’t know how you could eat it, it is so pretty! I bet that it was as tasty as it is lovely!
pawan kumar says
i love trying yummy recipes at home specially on holidays. thanks for sharing good recipes soon i will try these and share my experience with u
Marisa Franca says
Hello, Pawan! I am so glad you’re going to try the cake. I certainly appreciate your feedback. Have a wonderful day.
Alyssa Bird says
I made this yesterday for my friend’s birthday. Super easy and it was a huge hit! Turned out gorgeous! I’d post a pic, but I don’t think it will allow me. Thanks for the fantastic recipe! I’ll definitely be making this again.
Marisa Franca says
Hello, Alyssa! Thank you so much for taking the time to comment — I’m glad you enjoyed the cake. I’d love to see the cake. Try to send it to me. Can you try to send to my Facebook page? Have a great weekend.
Leslie Clingan says
Mother-watering photography and dessert.
Marisa Franca says
Thank you, Leslie! Very kind of you to say. ?
Grammy Dee says
Congrats Marisa! Your post was featured at the #BloggingGrandmothersLinkParty. See here: http://grammysgrid.com/blogging-grandmothers-link-party-16/
Karen (Back Road Journal) says
Your cake is a real show stopper, amazing.
Marisa Franca says
Hi, Karen! Thank you, that is so nice of you to say! xoxo
Marisa Franca says
Thank you, Karen! It’s a cake I’m going to keep making. It really turned out great!
sue from sizzlingtowardssixty & beyond says
This looks magnificient! Thanks so much for sharing the recipe with us at #blogginggrandmotherslinkparty
Marisa Franca says
Thank you, Sue! I’m excited about making it again.
Carol ("Mimi") says
I love cannoli, and this cake looks fantastic! Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your post on social media.
Marisa Franca says
Thank you, Carol. The cake certainly had the flavors of cannoli. ?
Donna says
This looks absolutely amazing. Another great share!!
#BloggingGrandmothersLinkParty.
Marisa Franca says
Thank you, Donna! I hope you make it and enjoy!
Nikki Gwin says
Oh. My. Goodness. I am drooling all over my keyboard! Pinned.
🙂 gwingal
Marisa Franca says
Hi, Nikki!! Thank you for pinning. It is really good!
Pat says
This looks fabulous! There are hardly any good Italian bakeries near me and I miss them after living in NYC most my lfe. I will definitely try making this cake. Thanks
Marisa Franca says
Thank you, Pat! This was the first time I made the cake and it won’t be the last. If you make it, let me know what you think. Have a great day!
Lori Hill-Smith says
Oh wow! That looks so delicious!! Thank you for sharing at #BloggingGrandmothersLinkParty
Marisa Franca says
I think I’ll make it for my birthday. 🙂 Thank you for commenting, Lori.
Grammy Dee says
Oh my, that looks awesome! I bet the taste is awesome too 🙂 Thank you Marisa for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
Marisa Franca says
Hi, Dee! The cake tastes sooooo good. Thank you for sharing.
Sandra L Garth says
This looks like the ultimate sweet treat!
Marisa Franca says
Hello, Sandra! The family loved it — I think it’s going to be a family favorite.
Jean | DelightfulRepast.com says
Marisa, I adore sponge cake, and I love what you’ve done with it here. This is a stunner! Your family is sure to be requesting it for every special occasion from now on!
Marisa Franca says
Thank you, Jean! I’m dying to try your jelly roll. 🙂
Natalie says
This cake looks absolutely AMAZING Marisa. I love that chocolate glaze and dipped fresh strawberries on top. And ricotta filling… oh my… I’m seriously drooling over here. What I would give for a slice of this deliciousness right now 😉
Marisa Franca says
Hi, Natalie! I’d love to send you a slice — but it’s all gone. 🙁
Megin | VMG206 says
All I can say is ~ YUM! This looks amazingly yummy! I’ve pinned to try someday.
I’m visiting from The Scoop Link Party today.
~ Megin of VMG206
Marisa Franca says
Welcome, Megin! I’m glad you stopped by. I’m always inspired by the link party — so many talented posts!! Let me know how the recipe turns out when you make it.
Kylee from Kylee Cooks says
Oh. My. WOW. I bet an invitation to YOUR table at Easter is quite the hot ticket! This looks absolutely decadent and amazing – perfect for a special occasion!
Soniya says
OMG!! I just wanna grab a slice of the screen..:)
You have done a amazing job.. loved the recipe??
Marisa Franca says
Thank you, Soniya! I wish I could send you a slice, I’d love for everyone to have a taste.
Daniela Anderson says
This is seriously the most amazing cake I have seen for a while! It must taste so nice, love the chocolate covered strawberries. Funnily enough, I had some yesterday and they were amazing. Great job!
Marisa Franca says
Hi, Daniela! Chocolate and strawberries belong together. Thank you for your sweet comment.
Sara @ Modern Little Victories says
This. Looks. Amazing! Wow! I mean it looks great but I’m sure it tastes even better. This would be perfect for Mother’s Day coming up too!
Marisa Franca says
Hi, Sara! It tasted great! Moist, rich, and not too sweet. Just right!!
Ashley @ Big Flavors from a Tiny Kitchen says
Oh man – cannoli and angel food cake are 2 of my Italian hubby’s favorites. He’d love this one!!
Marisa Franca says
Hello, Ashley! You’ll have to make him this cake. If you do, let me know how he liked it.
swathi says
I made cannoli which I like a lot, your cannoli cake is delicious and gorgeous with filling and topping I am in for dig in if you have any left overs or call me when you make next time.
Marisa Franca says
I wish I could send you some cake, Swathi! There isn’t even a crumb left. Next time I make it I’ll be sure to give you a call. ?
Anne says
This is sooooo GENIUS!!! Your decorating skills are so great – the cake looks greatly inviting!
By the way, I am so loving your blog right now! Everything looks soooo delicious!
Marisa Franca says
Thank you, Anne! I’m glad you like the blog it’s so nice to hear that! Have a wonderful day!!
mamta balani says
Wow.. cake is my weakness, whenever I see any new way to make delicious cake I make it and eat it. thanks for this post dear.
Marisa Franca says
You’re welcome, Mamta! I don’t make a lot of desserts but when I do I like to make them special — and that it was!
Sandhya Ramakrishnan says
Marisa, after baking for my month long baking marathon, I am finally telling myself to take a break and not bake anything and here you are with this gorgeous cake of yours. The flavors are just amazing and I am literally drooling for some right now. How I wish we lived closer so I could have had a taste of this lovely cake.
Marisa Franca says
Hi, Sandhya! I’ve been following your marathon — whew — you have certainly been making a lot. I am excited about making the cake again, I really liked that it wasn’t overly sweet.
ManilaSpoon says
Wowza!! That is one stunning cake and since I am a huge cannoli addict I am sure I will gobble up this cake in no time! Love, love, love!
Marisa Franca says
Thank you! We haven’t totally given up on making cannnoli, but this cake recipe is a keeper.
Veena Azmanov says
Oh how beautiful and delicious does this sound? I’d love to have this for my birthday. Yum..
Marisa Franca says
Hi, Veena! I’d love to make it for your birthday, I just don’t think it would travel well. You are such a fantastic baker, perhaps you can make it for a family member and keep half?
Priya Srinivasan says
Oh my what a gorgeous cake, and that topping is out of the world!!! I m just salivating as i read thru your description, sweetened ricotta cheese,oh my i m hungry now!!!
Marisa Franca says
Thank you, Priya, that is so nice of you to say. I’m not a dessert maker, normally, I’m really happy with the way it turned out.
Adriana Lopez Martn says
wow and more wow that’s a cake, two of my favorite things collides in one bite I want this cake for my birthday =)
Marisa Franca says
Hello, Adriana! Perhaps someone will surprise you with it?? I think I’ll make it for my own birthday. ?
Gloria @ Homemade & Yummy says
OMG…can you make this for my birthday?? We have this wonderful Italian bakery…and they make this wonderful “puff pastry” cake…I don’t know the actual name….but I’m sure you do. Sometimes when I am really lucky I will get it for my birthday. After seeing this….I have changed my mind!
Marisa Franca says
I’d love to make you the cake, Gloria! And this time I’d take a photo of it before placing in the fridge. That chocolate gleamed and looked as rich as it is. Once in the fridge, it loses some of its luster. Have a great weekend.
Stephanie@ApplesforCJ says
Marisa this cake is a show stopper…beautiful and I’m sure delicious as well. I’ve never had a cake with ricotta but I think I would love this..And all the chocolate and strawberries. Yes Please 🙂
Marisa Franca says
I’m definitely making the cake again. We’ve got some birthdays coming up and I’m anxious to make it. Wish I could send you one.
Diane P. says
OMG!! Marisa you have really outdone yourself this time! What a gorgeous cake…….I have to clean my computer table, now. Looking at those pictures of the cake had me “drooling” all over!
Before you get rid of those cannoli forms, why not try one or two different recipes. So many people make these, there has to be a good, workable recipe out there.
My other suggestion would be to put the dough in a pizzelle maker (like a waffle iron). When it is beautiful and golden brown, wrap the dough (while still warm) around one of the cannoli tubes. Let it sit till cool, and you should have a cannoli to fill….and the best part is—-no deep frying!
Marisa Franca says
Ciao, bella! I love the pizzelle maker. And better yet no frying. Honey and I will give it another go because we hate to cry uncle. But I have to admit the cake did turn out great. It was like a work in progress.I kept doing different things until I thought it worked. Shelley, my daughter, helped me out because the finishing touches were put on Easter. If the cannoli don’t turn out I could always try to make them into windchimes? Abbracci!!
Diane P. says
I love the wind chime idea!!
Elizabeth | Ellie & Elizabeth says
This should be illegal. Are you kidding me??? I’m about to go on the whole 30 program and you pull this recipe out??? LOL. It may be my downfall. It looks amazing. I’ll be right over. 🙂
Marisa Franca says
You’re welcome over anytime!! I’ll make something special — unfortunately, the cake is gone. I’ve got the Whole 30 book. It really looks nice on my bookshelf. ?
Lisa DeNunzio says
I have loved cannoli since I was a child. Our own daughter samples it as a cake at the wedding of my nephew.
When she was married six years ago ‘cannoli’ was a part of the menu. Fortunately we were able to purchase the shells so did not have to go through the frying aspect. There were many willing hand available to fill them as well as enjoy them!
Marisa Franca says
Hi, Lisa! Do you know of any DIY crafty things I can do with cannoli tubes?? I didn’t realize you could purchase the shells but I now see that Amazon has them. I hate to give up — we’ll probably attempt the recipe again but that cake was beautiful. Have a great day — hope your neck of the woods is raining up a storm.
Ciao Chow Linda says
Are you kidding me? That is one delicious temptation I would be hard pressed to resist. The combination of flavors is sensational. So it was a good thing the cannoli failure happened. It led to this magnificent cake!
Marisa Franca says
Ciao, Linda! Would you believe I all I got was a crumb of a taste? The dessert, what was left of it, went home with the kids. I had to ask everyone what they thought of it. It was a huge success.
Jovina Coughlin says
Oh my how gorgeous and decadent is that! What a magnificent cake you have made. My mother used to make a cannoli cake but it was in a rectangle shape and nothing like you have here. The topping is amazing. I bet that cake did not last long on Easter.
Marisa Franca says
Thank you, Jovina! It didn’t last long and all I got was a lick — the kids took what was left home, with our blessing. That cake would have been too much of a temptation around the house. The beauty was it wasn’t overly sweet — just enough. Writing about it is making my mouth water. I’ll have to make it again!