When I think of the perfect dessert, a few come to mind, but there’s one that truly stands out: Chocolate Chip Cannoli Cake. It’s a blend of two of the most beloved treats: the creamy, sweet filling of a cannoli and the comforting layers of a moist cake. And when you add the chocolate chips? Oh, it’s absolute perfection.

This cake is a tribute to the classic Italian cannoli, but with a twist that makes it uniquely yours. It’s creamy, dreamy, and oh-so-chocolatey, with just the right amount of crunch from the chocolate chips. Every bite is like a little taste of Italy, but made even more indulgent. I first made this cake for a family gathering, and it quickly became one of our go-to desserts. If you’re craving something sweet and decadent, this is the cake for you.

Why You’ll Love This Chocolate Chip Cannoli Cake

Two favorites in one: Cannoli and cake? It’s a match made in heaven.
Creamy filling: The cannoli-inspired filling is rich, sweet, and perfectly balanced with the fluffy cake.
Chocolate chips: The chocolate chips add just the right amount of sweetness and texture, making every bite even more indulgent.
Perfect for any occasion: Whether it’s a special celebration, a casual family gathering, or just a treat for yourself, this cake is always a winner.
Easy to make: Don’t be intimidated by the fancy name. This cake comes together pretty easily, and the result is absolutely worth it!

What You’ll Need to Make It

Here’s everything you’ll need to make this delicious Chocolate Chip Cannoli Cake:

For the Cake:

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

For the Cannoli Filling:

16 oz ricotta cheese, drained
8 oz mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional, for garnish)

For the Topping:

Powdered sugar, for dusting
Extra chocolate chips, for sprinkling

How to Make Chocolate Chip Cannoli Cake

This Chocolate Chip Cannoli Cake may look like it’s from a fancy bakery, but trust me, it’s much easier to make than it seems. Let’s dive into how to create this masterpiece.

Make the Cake Batter:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. This step adds air to the batter, making the cake light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the mini chocolate chips, making sure they’re evenly distributed throughout the batter.

Bake the Cake:

Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean (a few moist crumbs are fine). The tops should be golden and the cakes should feel firm to the touch.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Cannoli Filling:

While the cake is cooling, prepare the cannoli filling. In a large bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
Gently fold in the mini chocolate chips. This will give the filling that classic cannoli crunch, plus a little extra chocolatey goodness.

Assemble the Cake:

Once the cakes have cooled, place one layer on a serving plate or cake stand.
Spread a generous layer of the cannoli filling over the top of the cake, smoothing it into an even layer.
Place the second cake layer on top and gently press down.
Spread the remaining cannoli filling on top of the second layer, covering the top of the cake completely.
If you’re feeling fancy, sprinkle some chopped pistachios around the edges of the filling. This adds a bit of crunch and a pop of color!

Add the Finishing Touch:

Dust the top of the cake with powdered sugar for a beautiful, elegant finish.
Sprinkle extra mini chocolate chips on top for a final touch of sweetness.
Slice, serve, and enjoy!

How I Like to Serve It

This Chocolate Chip Cannoli Cake is perfect for any occasion. Here’s how I love to serve it:

For family gatherings: This cake is always a hit at family get-togethers. It’s fun to slice into and serves a crowd easily.
For dessert after dinner: It’s rich enough to feel like a special treat, but not so heavy that you can’t have a second slice (or a third!).
For brunch: If you’re hosting a brunch, this cake can easily be cut into smaller squares for a delicious and indulgent addition to the spread.
With a cup of coffee: The cake pairs beautifully with a cup of hot coffee or espresso. The slight bitterness of the coffee balances out the sweetness of the cake.

Tips for the Best Chocolate Chip Cannoli Cake

Use good-quality ricotta and mascarpone: Since the cannoli filling is the star of this cake, using high-quality cheeses will make all the difference in flavor.
Don’t overmix the batter: When adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can make the cake dense.
Chill the filling: If you have time, chill the cannoli filling before spreading it onto the cake. This will help it set and prevent any ooze when you slice into the cake.
Chill the cake: This cake is even better after it’s had a little time to chill. Let it rest in the fridge for an hour or two before serving, and the flavors will meld together beautifully.

Storing Leftovers

If you have any leftovers (lucky you!), here’s how to store them:

In the fridge: Cover the cake with plastic wrap or store it in an airtight container. It will keep well in the fridge for up to 3 days.
Freezing: You can freeze slices of the cake for up to 1 month. Wrap each slice tightly in plastic wrap, then place it in a freezer-safe bag. To enjoy, let it thaw in the fridge overnight.

A Sweet Memory

The first time I made this Chocolate Chip Cannoli Cake was for my best friend’s birthday. She’s always loved cannolis, and I wanted to create something extra special for her. We sat in the kitchen chatting, baking, and laughing, and when the cake came out of the oven, it looked even more beautiful than I had imagined. The cake was so delicious that we almost didn’t have enough to share! It’s one of those recipes that brings people together, creating memories and filling the house with warmth and love.