Cannoli Cake
Prep time
Cook time
Total time
This cake has beautiful flavors of lemon combined with mascarpone and ricotta cheese, and topped with a rich chocolate ganache to die for. Covered in whiped cream makes this cake very light and super creamy. Enjoy my recipe!
Recipe type: Desert
Cuisine: Italian
Serves: 12
  • Cake:
  • Betty Croeker mix (1 package) vanilla flavor
  • 3 eggs
  • ½ cup oil
  • 1 cup milk or water
  • Cheese filling:
  • mascarpone cheese 500 gr (1 container)
  • drained ricotta cheese 300 gr (1 container)
  • 1 tsp vanilla extract
  • 1 cup icing sugar
  • lemon peel from 1 lemon
  • ½ cup chocolate chips
  • 3 heaped tbsp of whipped cream
  • Chocolate ganache for the glaze:
  • 100 ml whipping cream
  • 100 gr chocolate (dark chocolate)
  • Frosting:
  • 1 l of whipping cream (minus the 3 tbsp that you will use for the cheese)
  • 4 tbsp of icing sugar
  • 1 tsp vanilla extract
  • 6 cannoli shells
  • cheese filling (that you prepared for the cake
  • extra chocolate chips for decor
  1. Bake the cake following the instructions on the package.
  2. Cheese filling:
  3. Add mascarpone cheese and ricotta in the mixer with paddle attachment. Stir at low speed then at medium speed until well combined. Add sugar, lemon peel and mix all the ingredients until homogenized. Add chocolate chips and stir with a spatula.
  4. Whip the whipping cream with 4 tbsp of sugar and 1 tsp of vanilla extract.
  5. Fold in the cheese 3 tbsp of whipped cream gently and start assembling the cake.
  6. Cut sponge cake in 3 even layers. Set up the first layer on a plate then put half of the cream and level it with a spatula. Put the second sponge layer and on top put the rest of the cheese cream filling. On top put the last layer of the sponge cake.
  7. Cover the cake with whipped cream, decorate with the chocolate chips on the sides and start preparing the chocolate ganache for the glaze.
  8. Chocolate ganache:
  9. heat the cream until . Do not boil!
  10. Add chocolate (cut in pieces) and stir until well combined and becomes glossy. Cool the ganache in the fridge for about 20 minutes before poring it over the cake. Check the ganache every 5 minutes stiring every time you check it. Otherwise will harden on the edges!
  11. Keep the cake in the freezer until the ganache is ready to be used!!
  12. Poor the ganache on the edge of the cake, then poor the rest in the middle, and level it with a spatula. Cool the cake again for about 30 minutes so the ganache hardens enough and the cake can be decorated with cannoli and whipped cream.
  13. I kept about ⅔ cup of whipped cream for the roses on top. I filed up the cannoli with ricotta mix and I placed the radially on top of the cake. You can use more chocolate chips or chocolate kisses or whatever you like for this cake.
  14. Enjoy this deliciousness!!!
Recipe by gabriela cuisine at