Sicilian Cannoli Layer Cake

Inspired by the delightful 'cannoli Siciliani', this layer cake combines all the classic elements of traditional cannoli, featuring layers of chocolate chip-orange sponge and a sublime ricotta icing.

Although not Sicilian whatsoever, this layered sponge cake features the flavourful elements of classic ‘cannoli Siciliani’. Two layers of orange-scented chocolate chip-flecked sponge cake are filled and coated with a ricotta-mascarpone icing. The icing boasts a light, milky ricotta taste and makes an excellent decoration with dark chocolate chips and orange zest. This is my birthday cake for 2026, and I’ve been waiting to bring it to life since I visited Sicily last year. It’s a wonderful rustic cake - you really needn’t bother with any fancy piping. Just slap on the icing and have fun! Let’s go!

INGREDIENTS (serves 8x)

CHOCOLATE CHIP ORANGE SPONGE

• 300g caster sugar

• 4 large eggs

• Zest of 1/2 orange

• 125g butter, softened

• 120ml vegetable oil

• 2 tsps vanilla extract

• 320g plain flour

• 1/4 tsp salt

• 2 tsps baking powder

• 100g dark chocolate chips

• 200ml milk

• 1 tablespoon lemon juice

RICOTTA-MASCARPONE ICING

• 250g ricotta (full-fat)

• 250g mascarpone cheese (full-fat)

• 1 tsp lemon juice

• Zest of 1/2 orange

• 1 tsp vanilla extract

• 1/4 tsp salt

• 250g icing sugar

• pinch of salt

• 100g dark chocolate chips - for decoration

• Strips of orange zest or candied peel - for decoration

WALKTHROUGH

CHOCOLATE CHIP SPONGES

1. Before making the cake, place the 250g ricotta cheese (for the icing) into a fine sieve or cheesecloth and allow it to drain at room temperature for at least 4 hours or while you prepare and cool the cakes.

   

2. Preheat the oven to 180C/350F. Grease and line 2x 7-inch round cake tins and set them aside.

3. In a mixing bowl, add the 300g caster sugar, 4 eggs, zest of 1/2 orange and 2 tsps of vanilla extract and whisk on high speed until pale and mousse-like, about 3-4 minutes.

   

   

4. Add the 125g softened butter, 120ml vegetable oil and stir to combine.

   

5. Combine the 320g plain flour, 2 tsps baking powder, 100g chocolate chips and 1/4 tsp salt. Add it into the wet batter and fold it in gently until combined.

   

6. In a small bowl, combine the 200ml milk and 1 tablespoon lemon juice. Leave the mixture to sit for 1 minute to lightly curdle. Add this mixture to the batter and mix briefly to combine.

   

   

   

7. Divide the batter evenly between the 2 cake tins. Place the cake tins on the middle rack of the oven and bake for 35-40 minutes at 180C/350F, or until the cakes are well-risen and a toothpick inserted into the centre comes out clean. Let the cakes cool completely and shrink back.

RICOTTA-MASCARPONE ICING

1. Now let’s make the ricotta-mascarpone icing. In a mixing bowl, beat the 250g mascarpone and 100g softened butter until smooth and creamy, about 1 minute.

   

2. Add the drained ricotta cheese, 1 tsp vanilla extract, zest of 1/2 orange, 1 tsp lemon juice and 1/4 tsp salt and mix until well-combined.

   

3. Add the 250g of icing sugar and beat until you have a creamy, thick icing with no lumps.

   

   

4. To ice the cake, place one of the cooled sponges onto a plate or turntable bottom side-up. Spread about 1/4 of the icing over the cake layer right to the edges. Place the other sponge on top, bottom side-up. Apply the icing to the top of the cake and tip it over the sides with a spreader, smoothing it around the sides. You will have some icing extra for any piping decorations if you prefer to add them. Decorate the cake with chocolate chips and orange zest if desired.

   

   

5. Slice the cake and enjoy! You can store this cake in the fridge for up to 2 days.