Delicious Cannoli Cake Roll Recipe

Cannoli Cake Roll transforms the flavors of a classic Italian cannoli into a show-stopping rolled dessert. This recipe delivers a light and airy sponge cake wrapped around a creamy ricotta-mascarpone filling, speckled with chocolate chips and citrus.

Perfect for celebrations or special dinners, this cake roll provides all the nostalgia of a bakery cannoli with the wow factor of a homemade cake.

Its make-ahead nature, customizable flavor profile, and elegant appearance make it a standout for bakers of all levels. Master this dessert for an authentic Italian treat that’s as stunning as it is delicious.

Ingredients Checklist

Use this checklist to gather all ingredients and tools, ensuring a smooth baking and assembly process. Each ingredient is explained for purpose, quality, and substitutions.

• For the Sponge Cake:

  • 6 large eggs, separated (room temperature, for best volume)

  • 1 cup (200g) granulated sugar, divided

  • 1/4 cup (55g) unsalted butter, melted and cooled

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon vanilla extract or 1/2 teaspoon almond extract for extra Italian flair

  • 1/2 teaspoon salt

  • 1 tablespoon finely grated orange zest (traditional cannoli flavor)

  • 1 cup (120g) all-purpose flour, sifted

  • Powdered sugar (for dusting)

• For the Cannoli Filling:

  • 16 ounces (450g) whole milk ricotta, well-drained

  • 4 ounces (115g) mascarpone cheese, softened

  • 2 ounces (60g) cream cheese, softened (for stability)

  • 1/2 cup (60g) powdered sugar, sifted

  • 2 tablespoons heavy cream or whole milk

  • 1/4 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 2 tablespoons amaretto liqueur or Marsala (optional; substitute 1/4 teaspoon almond extract for alcohol-free)

  • 1/2 teaspoon finely grated lemon zest (optional, for brightness)

  • 1/3 cup mini chocolate chips

  • 1/3 cup chopped toasted pistachios

• For Topping & Assembly:

  • Additional mini chocolate chips and pistachios for garnish

  • Extra powdered sugar for dusting

  • Optional: melted chocolate or candied orange peel

• Essential Tools:

  • 15×10-inch jelly roll pan (rimmed baking sheet)

  • Parchment paper (don’t use waxed paper)

  • Stand or hand mixer

  • Large mixing bowls

  • Offset spatula

  • Fine mesh strainer and cheesecloth (for draining ricotta)

  • Clean lint-free kitchen towel (for rolling)

  • Sifter or sieve

  • Plastic wrap and/or foil for storage

Step-by-Step Instructions

Precision is key to cake rolls. Here are detailed steps for flawless results, including troubleshooting at each stage.

Achieve an impressive Cannoli Cake Roll by following these methodical instructions, from sponge to filling to elegant assembly.

1. Drain the Ricotta Thoroughly:

• Place ricotta in a cheesecloth-lined strainer over a bowl.

• Cover and refrigerate at least 4 hours or overnight. This step prevents a runny filling and ensures slices hold their shape.

2. Make the Sponge Cake:

• Preheat oven to 375°F (190°C). Line jelly roll pan with parchment, extending slightly up the sides. Lightly grease paper.

• Separate eggs. In a clean bowl, beat egg whites with half the sugar until stiff but not dry.

• In a large bowl, beat egg yolks with remaining sugar, melted butter, vanilla, salt, and orange zest until thick and pale.

• Gently fold in sifted flour and baking powder.

• Carefully fold egg whites into yolk batter, a third at a time, just until no white streaks remain.

• Spread batter evenly in the pan. Tap gently to release air bubbles.

• Bake 10–12 minutes until cake springs back when touched.

• Don’t overbake; a dry sponge will crack when rolled.

3. Roll the Cake:

• Dust a clean kitchen towel generously with powdered sugar.

• Turn out the hot cake onto the towel and peel off parchment.

• While still warm, roll cake up tightly (from a short side) with the towel inside. This prevents cracks.

• Cool completely on a rack, seam-side down.

4. Prepare the Cannoli Filling:

• In a mixing bowl, beat drained ricotta, mascarpone, and cream cheese until smooth and creamy.

• Add powdered sugar, heavy cream, vanilla, salt, amaretto, and zest. Beat to combine.

• Fold in mini chocolate chips and pistachios. Refrigerate filling until ready to assemble.

5. Assemble the Cake Roll:

• Gently unroll the cooled cake, carefully removing the towel.

• Evenly spread filling over the surface, leaving a 1/2-inch border to prevent overflow.

• Re-roll cake tightly, using the towel to guide but not rolling it inside.

• Place seam-side down on serving platter. Frost the outside with any remaining filling if desired.

6. Chill and Decorate:

• Cover loosely with plastic wrap and chill at least 1 hour (preferably longer) to set filling for neat slices.

• Before serving, dust with powdered sugar and sprinkle with more chocolate chips and pistachios.

• For extra flair, drizzle with melted chocolate or garnish with candied citrus peel.

Tips for Perfect Results

A successful cake roll is all about careful handling and quality ingredients. Here’s a 25-word intro plus must-know advice for a professional result every time.

Cannoli Cake Roll rewards precision. Follow these extra steps and you’ll get a tender, crack-free cake and a luscious, sliceable filling:

• Always drain ricotta thoroughly for the thickest, least-watery filling.

• Roll the cake while warm, then unroll and fill when cool. Rolling cold sponge leads to cracks.

• Do not overbake the cake or it will be dry and likely to crack when rolled.

• Fold gently to keep the cake batter light and airy—overmixing deflates volume.

• Let the cake chill after filling so slices hold together neatly.

• Use fresh, high-quality cheeses for authentic cannoli flavor and smooth texture.

• To avoid soggy cake, do not overfill with moist filling and serve within 24 hours for optimal texture.

• Slice with a serrated knife, cleaning between cuts for bakery-quality presentation.

Serving Suggestions

Presentation elevates the enjoyment of this dessert. Here’s a 25-word intro and creative ways to serve Cannoli Cake Roll that will impress your guests.

Highlight the Italian flavors of this cake roll with these serving ideas and festive touches for any occasion:

• Serve each slice on a pool of chocolate or raspberry sauce.

• Garnish plates with extra pistachios, orange zest, or candied orange.

• Pair with espresso, cappuccino, or dessert wine like Vin Santo for a classic Italian experience.

• For parties, pre-slice and arrange on a platter with piped whipped cream rosettes.

• Add a touch of edible gold leaf for a luxurious finish at weddings or anniversaries.

• For an individual dessert, serve with a quenelle of ricotta cream and a mini cannoli on the side.

Final Thoughts

Cannoli Cake Roll brings together the beloved flavors of Italy—creamy ricotta, mascarpone, chocolate, and pistachio—in an elegant and surprisingly approachable dessert. Its step-by-step process rewards patient bakers with a stunning presentation and authentic taste. With clear instructions, tips for avoiding cracks and soggy filling, and imaginative serving ideas, this recipe stands apart from ordinary cakes. Make it ahead, customize the filling, and enjoy every slice of this modern Italian classic.