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Cannoli Cake Roll Recipe

Prepare the Cannoli Cake Roll
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This Cannoli Cake Roll is a delightful fusion of classic Italian cannoli flavors and a soft, fluffy sponge cake. Filled with creamy ricotta frosting, flavored with amaretto, and topped with mini chocolate chips and pistachios, this dessert is perfect for any occasion. Whether you’re hosting a dinner party or indulging in a sweet treat, this cake roll is guaranteed to impress.

Ingredients

Scale

For the Cake:

  • Powdered sugar (for dusting)
  • 6 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/4 cup Land O Lakes® Extra Creamy Butter, melted and cooled
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour

For the Ricotta Frosting:

  • 16 ounces ricotta cheese, drained
  • 4 ounces mascarpone cheese, softened
  • 2 ounces (1/4 cup) cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons Land O Lakes® Heavy Whipping Cream
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons amaretto liqueur

For the Topping:

  • 2 tablespoons mini semi-sweet chocolate chips
  • 2 tablespoons chopped pistachios

Instructions

Step 1: Prepare the Baking Pan

  1. Preheat your oven to 375°F (190°C).
  2. Line a 15x10x1-inch jelly roll pan with parchment or waxed paper; grease the paper lightly to prevent sticking.

Pro Tip: Use parchment paper instead of waxed paper for easier removal after baking.

Step 2: Whip the Egg Whites

  1. Place egg whites in a medium bowl. Beat on high speed until foamy.
  2. Gradually add 1/4 cup granulated sugar, beating until stiff peaks form (peaks should hold their shape when the whisk is lifted). Set aside.

Common Mistake to Avoid: Overbeating egg whites can make them dry and difficult to fold into the batter.

Step 3: Make the Batter

  1. In another bowl, combine egg yolks, remaining 3/4 cup granulated sugar, melted butter, baking powder, vanilla extract, and salt. Beat until smooth and creamy.
  2. Add flour gradually and mix until just combined. Gently fold in the beaten egg whites until no streaks remain.

Visual Cue: The batter should be light and airy but fully incorporated.

Step 4: Bake the Cake

  1. Pour batter evenly into the prepared pan, spreading it to the edges with a spatula.
  2. Bake for 10–12 minutes, or until the center springs back when lightly touched.

Pro Tip: Do not overbake; an overbaked cake will crack when rolled.

Step 5: Roll the Cake

  1. While the cake is still hot, invert it onto a clean kitchen towel generously dusted with powdered sugar. Remove parchment paper carefully.
  2. Starting from one short side, roll up the cake tightly in the towel to form a spiral. Let it cool completely on a wire rack.

Common Mistake to Avoid: Skipping the rolling step while warm can cause cracks in your cake.

Step 6: Make the Ricotta Frosting

  1. In a medium bowl, combine ricotta cheese, mascarpone cheese, cream cheese, powdered sugar, whipping cream, vanilla extract, salt, and amaretto liqueur. Beat until smooth and creamy.

Pro Tip: Drain ricotta thoroughly using cheesecloth or a fine-mesh strainer for a firmer filling.

Step 7: Assemble the Cake Roll

  1. Carefully unroll the cooled cake and remove the towel.
  2. Spread about 1 1/2 cups of ricotta frosting evenly over the surface of the cake, leaving a small border around the edges.
  3. Re-roll the cake tightly but gently without cracking it.
  4. Transfer to a serving platter and frost the outside with remaining ricotta frosting.
  5. Sprinkle mini chocolate chips and chopped pistachios on top for garnish.

Visual Cue: The roll should hold its shape firmly without gaps or oozing filling.

Notes

Serving Suggestions:

  • Slice chilled for clean cuts and serve as-is or with a drizzle of chocolate syrup for extra indulgence.
  • Pair with espresso or cappuccino for an authentic Italian dessert experience.

Storage Instructions:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • To freeze: Wrap tightly in plastic wrap followed by aluminum foil; freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Reheating Instructions:

This dessert is best served cold; avoid reheating as it may compromise texture.

Tips & Tricks:

  • Always roll the cake while warm to prevent cracking.
  • Use high-quality ricotta and mascarpone for optimal flavor.
  • For an alcohol-free version, substitute amaretto liqueur with almond extract (use only a few drops as it’s more concentrated).

Find it online: https://cakeshungry.com/cannoli-cake-roll/