Cannoli Cake Roll

This Cannoli Cake Roll is filled with creamy ricotta filling and rolled up in a light and delicious sponge cake. Cut into slices and enjoy!

Easter is just around the corner and this Cannoli Cake Roll is the perfect dessert for your celebration. Growing up Italian, anytime my family got together for the holidays there was always an assortment of delicious Italian goodies to indulge in. Ricotta Pie, pizzelles, cannoli dip and cannoli cupcakes were some of my personal favorites! If you are Italian, then cannoli is a big part of just about every celebration. This Cannoli Cake Roll starts off with an easy sponge cake made in a jelly roll pan topped off with a traditional, creamy ricotta filling and rolled up into a pretty cake. What I love about this cake is there are so many ways to serve it. See the different options below and mix one up for your next celebration.

How do you make cannoli filling?

Traditional cannoli filling is made with a mixture containing ricotta cheese. Some people just can’t wrap their heads around making desserts with ricotta. Partly because it’s the main ingredient used in lasagna. However, ricotta is a staple in many Italian desserts. The ricotta is not used by itself, but rather, it is sweetened with sugar and vanilla. For this recipe we used cream cheese too.

Different Variations of this Cannoli Cake Roll

This Cannoli Cake Roll is so versatile it can be made in any of the following ways! See what option you like best and let us know how you liked it.

Plain or with chocolate chips? My mother always made this cake roll using only ricotta filling. However, if you like a little chocolate then add some mini chocolate chips to the filling before spreading it over the cake and then rolling it up. I like it both ways, but the chocolate chips add a little texture and besides who doesn’t love the addition of chocolate?

Forgot to add the mini chocolate chips? No worries, just press a few into the cream and sprinkle some on the top of the slice.

To frost or not to frost? If you are short on time or don’t want to add the frosting then skip it! Sprinkle a little powdered sugar over the top, cut, serve and enjoy! However, the frosting is so light and airy and really compliments this cake. So if you like it with the frosting then slather it all over the cake and sprinkle some mini chocolate chips over the top. Lastly, if you don’t want it too sweet then just pipe on a little frosting down the center of the cake or add a dollop of frosting. The possibilities are endless! And no matter how you serve it up, you’re going to love this cake roll.

Cannoli Cake Roll-Ingredients

Cake

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 1/2 tsp pure vanilla extract
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt

Filling

• 4 oz cream cheese
• 1 1/4 cup ricotta
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 cup mini chocolate chips (optional)

Frosting

• 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/4 cup mini chocolate chips (for the top of the cake)

Instructions

Cake

• Preheat oven to 375 degrees.
• Grease a 10×15 inch jelly roll pan then line with parchment paper. Lightly spray parchment paper with baking spray with flour. Set aside.
• Using a stand mixer with a paddle attachment or a hand mixer, beat eggs until light in color. 
• Add sugar, vanilla and water and beat until combined. 
• Beat in flour, baking powder and salt. Beat until smooth, scraping down the sides of the bowl as needed. 
• Pour batter into the prepared pan making sure that it is even throughout. 
• Bake for 12-15 minutes or until the edges are starting to lightly brown and a toothpick inserted into the center comes out clean.
• While the cake is baking, take a smooth dish towel (avoid using bath-like towels that have a lot of texture as the cake will stick to it) and liberally sprinkle it with powdered sugar. 
• Once the cake is done, remove it from the oven. Let it cool for 5 minutes in the pan. Flip the cake onto the towel. Remove the parchment paper and cut away any crusty edges. 
• Roll the cake up, starting with the short side of the cake, into a cylinder. Place in the refrigerator for about 20-30 minutes to cool. 

Cannoli Filling

• In a mixing bowl, beat cream cheese until smooth. Add in ricotta cheese, powdered sugar and pure vanilla extract and beat until fully combined. If desired mix in mini chocolate chips. 
• Unroll the cake and spread the cannoli filling to the outer edges.
• Tightly roll up the cake, it’s ok if some spills out of the edges. Place seam side down and wrap in plastic wrap. Place in the refrigerator for about 1-2 hours or until it is chilled. 
• Sprinkle with powdered sugar and cut into 1-inch slices. Wipe knife in between cuts to ensure clean slices. 
• Serve and enjoy!

Frosting

• In a mixing bowl beat heavy whipping cream until thickened. 
• Add powdered sugar and pure vanilla extract and beat until combined.
• Option 1: Spread over the entire cake. Sprinkle on mini chocolate chips.
• Option 2: Put frosting into a piping bag, pipe some of the frosting down the center of the cake. Add mini chocolate chips to the top if desired. 
• Cut into 1-inch slices. Wipe knife in between cuts to ensure clean slices. 
• Serve and enjoy!
• To store, cover with plastic wrap and place in the refrigerator for up to 3 days. 

For other great Italian desserts try:

Cannoli Cupcakes

Homemade Italian Chocolate Pizzelles

Quick Cannoli Dip

Homemade Italian Zeppoles

Cannoli Tart

Popular Italian Easter Cookies

Homemade Italian Pizzelles with Anise

Cannoli Cake Roll

This Cannoli Cake Roll is filled with creamy ricotta filling and rolled up in a light and delicious sponge cake. Cut into slices and enjoy!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Italian

Servings 8 servings

Equipment

• jelly roll pan
• Stand or hand mixer
• Mixing bowls
• baking spray with flour
• Parchment paper

Ingredients

  

Cake

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 1/2 tsp pure vanilla extract
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt

Filling

• 4 oz cream cheese
• 1 1/4 cup ricotta
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 cup mini chocolate chips optional

Frosting

• 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/4 cup mini chocolate chips for the top of the cake

Instructions

 

Cake

• Preheat oven to 375 degrees.
• Grease a 10×15 inch jelly roll pan then line with parchment paper. Lightly spray parchment paper with baking spray with flour. Set aside.
• Using a stand mixer with a paddle attachment or a hand mixer, beat eggs until light in color.
• Add sugar, vanilla and water and beat until combined.
• Beat in flour, baking powder and salt. Beat until smooth, scraping down the sides of the bowl as needed.
• Pour batter into the prepared pan making sure that it is even throughout.
• Bake for 12-15 minutes or until the edges are starting to lightly brown and a toothpick inserted into the center comes out clean.
• While the cake is baking, take a smooth dish towel (avoid using bath-like towels that have a lot of texture as the cake will stick to it) and liberally sprinkle it with powdered sugar. 
• Once the cake is done, remove it from the oven. Let it cool for 5 minutes in the pan. Flip the cake onto the towel. Remove the parchment paper and cut away any crusty edges.
• Roll the cake up, starting with the short side of the cake, into a cylinder. Place in the refrigerator for about 20-30 minutes to cool.

Cannoli Filling

• In a mixing bowl, beat cream cheese until smooth. Add in ricotta cheese, powdered sugar and pure vanilla extract and beat until fully combined. If desired mix in mini chocolate chips.
• Unroll the cake and spread the cannoli filling to the outer edges.
• Tightly roll up the cake, it's ok if some spills out of the edges. Place seam side down and wrap in plastic wrap. Place in the refrigerator for about 1-2 hours or until it is chilled.
• Sprinkle with powdered sugar and cut into 1-inch slices. Wipe knife in between cuts to ensure clean slices.
• Serve and enjoy!

Frosting

• In a mixing bowl beat heavy whipping cream until thickened.
• Add powdered sugar and pure vanilla extract and beat until combined.
• Option 1: Spread over the entire cake. Sprinkle on mini chocolate chips.
• Option 2: Put frosting into a piping bag, pipe some of the frosting down the center of the cake. Add mini chocolate chips to the top if desired.
• Cut into 1-inch slices. Wipe knife in between cuts to ensure clean slices.
• Serve and enjoy!
• To store, cover with plastic wrap and place in the refrigerator for up to 3 days.

Keyword Cannoli, Cannoli Cake, Cannoli Cake Roll, Italian Jelly Roll, Jelly Roll, Ricotta, Ricotta Filling, Sponge cake