This easy sheet pan Cannoli Cake is made with ricotta cheese, mini chocolate chips, pistachios, and orange flavors for a delicate cake. Topped with chocolate ganache + more pistachios, this Italian-inspired cake can be made as a simple sheet pan cake OR as a double decker delight!
How to Make a Cannoli Cake
This easy sheet cake may be simple to make, but its flavors are extra special. If you have tried these cannoli cookies you know what I mean. Orange and pistachios and chocolate – it’s dreamy.
Once again, it’s the Fiori di Sicilia extract that makes the cake. Vanilla, citrus and floral all in one extract.
You can build this cannoli sheet cake as one single layer OR you can divide the sheet in half, add a center filling and stacked it for a two-layer cake.
Steps 1 – 5: Prepare cannoli cake batter.
- Mix dry ingredients in a bowl.
- Cream butter + sugar.
- Add eggs, extracts, pistachios + chocolate chips.
- Mix in ricotta.
- Add the dry flour mixture.
Step 6: Evenly spread soft cake batter.
On a 13 x 18 rimmed baking sheet, greased and lined with parchment, evenly spread the cannoli cake batter.
Step 7: Bake the cake.
Bake the cannoli cake for between 30 and 35 minutes. You want the edges to just be slightly golden and pulling away from the sides of the baking sheet.
Be careful not to over-bake the cake which will make it on the dry side. This is why I give you the 5 minute window, so you can start peering into the oven window to watch the edges.
Once the cake is done, you’ll let it cool in the pan, so it will continue to bake a little bit out of the oven.
Step 8: Make the Chocolate Ganache
Who doesn’t love a chocolate ganache?! It’s quite simple – just combine 1 cup semi-sweet chocolate chips with 1 cup heavy cream.
Simmer on the stovetop with a double boiler. My make-shift double boiler is just a small stock pot filled with an inch or so water and a stainless steel bowl with the chocolate and cream sitting on top.
Whisk the chocolate until fully melted. Spread over cake. Add crushed pistachios before the chocolate sets.
Refrigerate the cannoli cake until the chocolate is fully set.
Step 6: Cut + Serve OR create a two-layer cake.
This is where your paths diverge. You can either:
- Cut squares and serve as a sheet cake.
- Make a cannoli cake filling and stack the layers for a two-layer cake.
Can you freeze cannoli cake?
Yes, I have baked this cannoli cake, fully topped with chocolate ganache, and frozen individual servings. When you’re ready to eat a slice, warm it up to room temp by setting slices out on the counter or if even more convenient, a 20 second pop in the microwave actually works brilliantly.
This easy sheet pan Cannoli Cake is made with ricotta cheese, mini chocolate chips, pistachios, and orange flavors for a delicate and flavor-rich cake. Topped with chocolate ganache + more pistachios, this Italian-inspired cake can be made as a simple sheet pan cake OR as a double decker delight!
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1.5 cups granulated sugar
- 2 large eggs
- 2 teaspoons almond extract
- 1 teaspoon Fiori di Sicilia extract
- 15 ounces whole-milk ricotta cheese
- 1.5 cups semi-sweet mini chocolate chips
- 1.25 cup roasted, unsalted pistachios, chopped (divided)
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 15 oz whole milk ricotta cheese
- 1/2 cup confectioners' sugar
- 1 tsp 1 teaspoon almond extract
- 1/2 tsp Fiori di Sicilia Extract
- 1/2 cup mini chocolate chips
Preheat the oven to 325 degrees. Use butter to grease the bottom and sides of a 13-by-18-inch rimmed baking sheet and line it with parchment paper.
Whisk together the flour, baking powder and salt in a bowl.
Beat butter in the bowl of a stand mixer on medium-high speed for several minutes until creamy.
Add the granulated sugar; beat on medium-high speed for 2 minutes, until lighter and fluffy.
Add the eggs one at a time, beating on medium speed after each addition.
Add the extracts, mini chips and 1 cup pistachios and mix until just blended.
Turn the speed to low and add the ricotta in three additions, mixing each time for even distribution throughout the batter.
Gradually add the flour mixture to form a soft dough.
Evenly spread onto the baking sheet; bake on the middle rack for about 30 minutes, or until set, lightly golden and the edges are starting to pull away from the sides.
Transfer pan to a wire rack to cool completely before coating with chocolate ganache.
In a double boiler, place the chocolate chips and heavy cream.
Heat over medium low, whisking frequently. Continue to stir until the chocolate is melted and glossy.
Pour over the cannoli cake and sprinkle with the remaining 1/4 cup pistachios and place in fridge until chocolate ganache is set.
Make cannoli filling: Mix all ingredients except mini chocolate chips until smooth. Gently mix in chocolate chips.
After chocolate ganache has set, cut cake exactly in half. Spread cannoli filling on bottom layer and top with other half.
Cover with plastic wrap and refrigerate until ready to serve.
Trim edges of cake before serving. Good tutorial here.
*You probably won’t use all the cannoli filling for the two-layer cake. Freeze and save it to mix into something delicious – like ricotta pancakes!