This sprinkle cake is a moist and tender yellow cake loaded with rainbow sprinkles!  The one layer homemade cake is easy to make and instead of frosting has a buttery crumb topping.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

With decades of cake baking in my history, I love a simple one layer cake.  And while I love a generous layer of frosting on a cake, I bake for a lot of people who like cake without frosting {which is just crazy, right?!}.   I gave this sprinkle cake an upgrade with a crumb topping and no frosting in sight. 

As with all my recipes, I tested this cake multiple times to perfect the texture and flavor. I learned that you need a cake pan with at least 2.5 inch sides, which led me to like using a springform pan best. I also found baking this cake at a lower temperature for a little longer was the key to the perfect texture. The cake is soft and moist, filled with rainbow sprinkles and topped with a crumb topping.

Much like sprinkle cookies, sprinkle donuts, birthday cake blondies and funfetti ice cream, it’s full of birthday nostalgia, but also perfect for holidays! Change up the sprinkle colors and this homemade cake will be the star of the show for Halloween, Christmas, 4th of July or Valentine’s Day.

🍰 sprinkle cake key ingredients

I tested a range of ingredients to create the best homemade version of this birthday classic.  Here are a few that make this cake extra special. 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Sprinkles ~ you can’t have a sprinkle cake without sprinkles!  I recommend testing your sprinkles before adding them to the cake batter as they can go bad and you don’t want to put icky sprinkles in your cake!

Dry milk powder ~ I learned this trick from Jenna at Butternut Bakery.  The dry milk powder helps to enhance the flavor and texture of this homemade cake recipe.  

Sour cream ~ use full-fat sour cream at room temperature for the best results.  If some water separates from the sour cream, just stir it back into the sour cream before adding it to the recipe.

Eggs and butter ~ should be at room temperature to give the cake the best rise and soft texture.  I like my butter a little softer when baking cakes, so I take it out 2-3 hours prior to baking.

💭 what sprinkles are best for cake?

Jimmies sprinkles {long and thin} or confetti quins {round and flat} are best for baking inside cakes.  They tend to hold their shape and color the best once the cake is baked. 

I would stay away from nonpareils. They can bleed their color into the batter, making the cake an undesirable color.

Please also note that sprinkles can go bad! They should be stored in an airtight container in a cool and dry place. Sprinkles last between 18 months and 3 years after opened.  Give the sprinkles the smell test and if they have an off or odd smell, throw them out and use a fresh container.

🥣 how to make this one layer cake

Start by preheating the oven to 350°F and position the rack to the center of the oven. 

Prepare one 9-inch round baking pan with a minimum of 2.5 inch sides {I used a springform pan}; butter the pan, line the bottom with parchment paper, butter again and dust lightly with flour. Set aside.

In a stand mixer fitted with the paddle attachment, beat together the unsalted butter, kosher salt and granulated sugar.

Scrape the bowl and add the sour cream and beat on medium. The cake batter gets very fluffy at this point.

Scrape up and down the bowl and beat in the eggs, one at a time, scraping up and down the bowl after each addition. Add the vanilla with the third egg. The mixture may look a little curdled at this point, but don't let it worry you.

Scrape up and down the bowl and add the cornstarch, baking powder and dry milk powder and mix on low until incorporated.

Then the flour and mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. The batter is quite thick. Now add the sprinkles and gently fold them into the batter with a spatula.

how to add the crumb topping

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 minutes.

While the cake is baking prepare the crumb topping.

When the 30 minutes is up, pull out the oven rack and quickly add the crumb topping to the top of the cake batter. Drop the temperature to 325°F and then continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 20 - 25 minutes more.

Remove the cake from the oven and allow it to cool completely in the pan set on a wire cooling rack. If you'd like to remove the cake from the pan once it is cool, run a knife between the cake and the edge of the pan to loosen it after 15 minutes.

💬 frequently asked questions

What flavor is sprinkle cake?

This cake has a buttery vanilla flavor, which is enhanced by the crumb topping.

Can I freeze this cake?

Yes, the cake can be frozen with the crumb topping for up to 2 months. You can wrap the whole thing tightly in a double layer of plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap. I like to then place in a zip-top freezer bag or airtight container before freezing.

Allow to defrost at room temperature before serving.  This rainbow sprinkle cake tastes best at room temperature.

👩🏻‍🍳 tips for the best confetti cake 

Test your sprinkles to make sure they are still fresh before adding them to the cake batter.

Naturally colored sprinkles can lose some of their color during baking. If using them, know the sprinkles may be less vibrant once the cake is baked.

The cake will be slightly lower in the center due to adding the crumb topping.

Don't over bake the cake. Remember your oven is different than mine and baking times may vary a little. The from scratch sprinkle cake is done when a toothpick comes out with just a few moist crumbs.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Sprinkle Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

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5 from 1 vote

Easy One Layer Sprinkle Cake

This sprinkle cake is a moist and tender yellow cake loaded with rainbow sprinkles!  The one layer homemade cake is easy to make and instead of frosting has a buttery crumb topping.

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: confetti cake, crumb topping, funfetti cake, one layer, sprinkle cake

Servings: 12 slices

Calories: 377kcal

Author: Tasia

Ingredients

sprinkle cake

• ¾ cup unsalted butter room temperature (170g)
• 1 teaspoon kosher salt
• 1 ½ cups granulated sugar (300g)
• ¾ cup full-fat sour cream room temperature (180g)
• 3 large eggs room temperature
• 1 ½ teaspoons pure vanilla extract or vanilla bean paste
• 3 tablespoons cornstarch* (24g)
• 2 ½ teaspoons baking powder
• 1 tablespoon dry non-fat milk powder**
• 1 ⅓ cups all-purpose flour* (167g)
• ½ cup sprinkles*** (88g)

sprinkle crumb topping

• 2 tablespoons unsalted butter melted (28g)
• 3 tablespoons granulated sugar (38g)
• ¼ cup all-purpose flour (31g)
• 2 tablespoons sprinkles

Instructions

• For the cake: preheat the oven to 350°F and position the rack to the center of the oven.  Prepare one 9-inch round baking pan with a minimum of 2.5 inch sides (I used a springform pan); butter the pan, line the bottom with parchment paper, butter again and dust lightly with flour. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together the unsalted butter (¾ cup/170g), kosher salt (1 teaspoon) and granulated sugar (1 ½ cups/300g) for 3 minutes on medium speed (6 on a KitchenAid mixer).  Scrape the bowl and add the sour cream (¾ cup/180g) and beat another 2 minutes on medium. 
• Scrape up and down the bowl and beat in the eggs (3 large) on medium-low (4 on a KitchenAid), one at a time, scraping up and down the bowl after each addition. Add the vanilla (1 ½ teaspoons) with the third egg. The mixture may look a little curdled at this point, but don't let it worry you.
• Scrape up and down the bowl and add the cornstarch (3 tablespoons/24g), baking powder (2 ½ teaspoons) and dry milk powder (1 tablespoon) and mix on low for about 30 seconds, or until incorporated.  Then the flour (1 ⅓ cups/167g) and mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. The batter is quite thick.
• Now add the sprinkles (½ cup/88g) and gently fold them into the batter with a spatula.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 30 minutes. While the cake is baking prepare the crumb topping.
• For the crumb topping: melt the unsalted butter (2 tablespoons/28g), then add the granulated sugar (3 tablespoons/38g), all-purpose flour (¼ cup/31g) and sprinkles (2 tablespoons/ g) and mix until a clumpy mixture forms.
• When the 30 minutes is up, pull out the oven rack and quickly add the crumb topping to the top of the cake batter (I leave the cake on the oven rack and work carefully in the hot oven). Drop the temperature to 325°F and then continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 20 - 25 minutes more.
• Remove the cake from the oven and allow it to cool completely in the pan set on a wire cooling rack. If you'd like to remove the cake from the pan once it is cool, run a knife between the cake and the edge of the pan to loosen it after 15 minutes.
• Garnish with a dusting of confectioners' sugar before serving, if desired.

Notes

If a little water has separated after coming to room temperature, just mix it back into the sour cream before adding it to the cake.

* You can substitute the all-purpose flour and cornstarch with 1 ½ cups/177g cake flour.

** The dry non-fat milk powder adds a little flavor and structure to the finished cake. I highly recommend using it, but if you do not have it, it can be left out with no other adjustments.

*** Jimmies type sprinkles are recommended. They may vary a little in weight from brand to brand - anywhere between 70-90g per ½ cup. This small difference will not affect the final sprinkle cake.

This sprinkle cake can be kept wrapped or in an airtight container at room temperature for up to three days. Or tightly wrapped or in an airtight container in the refrigerator for up to one week.

You can freeze the cake for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.

This sprinkle confetti cake tastes best at room temperature.

Nutrition

Serving: 1 slice | Calories: 377kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 308mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 37g | Vitamin A: 575IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1mg

This cherry chip cake is tender, moist and studded with maraschino cherry bits.  Inspired by the box cake mix, this from scratch vintage cake flavor features a naturally pink cherry cake with a simple not-too-sweet cherry almond buttercream.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As with all my recipes, I tested this cake multiple times to perfect the texture and flavor. Just like the nostalgic birthday party cake I remember from growing up. The cake is sweet, soft, flecked with little bits of maraschino cherries {like my cherry almond cookies} and topped with cherry frosting.

With decades of cake baking in my history, I love a sheet cake, like this pink velvet cake that is simple to whip up.  This cherry chip flavor checks those boxes ~ easy, impressive and decadently delicious! Perfect for your next birthday party or just because you are craving a slice of nostalgia.

💭 what does cherry chip taste like?

This cherry chip cake has a light cherry flavor from the maraschino cherry juice and cherry bits mixed into the cake batter.  The cherry chip frosting has a hint of almond, which perfectly compliments the cherry flavor.

🍒 cherry chip key ingredients

A range of ingredients were tested to create the best homemade version of this birthday classic.  Here are a few that make this cake extra special. 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Maraschino cherries ~ sometimes called cocktail cherries are what bring the pink color and cherry flavor to this homemade cake. I buy my maraschino cherries at Target, but most major grocery stores will carry them. They can usually be found with the ice cream toppings or in the baking section. Although occasionally they will be with the canned fruit.

Almond extract ~ just a hint is used in the cherry chip frosting. If you don’t care for or don’t have it, you can substitute with vanilla.

Buttermilk ~ use store bought buttermilk and have it at room temperature before baking. It will give the cherry cake more flavor and moisture than a homemade version. Kefir can be substituted.  I include how to make your own in the recipe card notes, but suggest using store bought for the best results.

Eggs ~ should be at room temperature to give the cake the best rise and soft texture.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

Pro baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.

🥣 how to make this vintage inspired cake

Start by removing the maraschino cherries from their juice {remove the stems if they have them} and place on a layer or two of paper towels. Then slice each cherry in half and then each half into 6 pieces {giving you 12 small pieces per cherry. Feel free to chop them smaller if you prefer}. Move the sliced cherries onto another paper towel. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside. {If you need a visual of this, see this cherry almond cookies post}.

Next preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.

In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt and baking powder.

Whisk in the eggs.

Then add half of the flour, once mostly combined stir the maraschino cherry juice into the buttermilk and stir into the cake batter.

Take 1 teaspoon of flour and toss it with the chopped maraschino cherries. Now add the remaining flour and flour dusted cherry pieces. Mix until just fully combined.

Pour the batter into the prepared cake pan and drop the pan on the counter 2-3 times to remove any bubbles in the batter.

Bake for 28-30 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely {it can stay in the baking pan} before decorating.

👩🏻‍🍳 make the cherry almond frosting in photos

Beat the butter in a stand mixer with the paddle attachment {or using a hand-held mixer} on high for 5 minutes. Stop about half way through to scrape up and down the bowl.

Add the confectioners' sugar and mix on low until the sugar is incorporated. Add the maraschino cherry juice and beat on high for another five minutes.

Scrape up and down the bowl, add the vanilla, almond extract and a pinch of salt and beat 2 minutes more.

Spoon or pipe the frosting over the top of the cooled cake. Slice and serve. I garnished with a few crumbled freeze dried cherries.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cherry Chip Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

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5 from 2 votes

Moist From Scratch Cherry Chip Cake

This tender cherry chip cake is packed with cherry bits and topped with cherry almond buttercream. A classic flavor, made from scratch and naturally pink.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: cherry buttercream, cherry chip, easy cherry cake, one layer cake

Servings: 9 -16 slices

Calories: 383kcal

Author: Tasia

Ingredients

cherry chip cake

• 20 maraschino cherries chopped and patted dry (75g)
• ½ cup unsalted butter melted (113g)
• ¾ cup granulated sugar (150g)
• 1 tablespoon pure vanilla extract
• ½ teaspoon kosher salt
• 2 teaspoons baking powder
• 2 large eggs room temperature
• 1 ¾ cup all-purpose flour* (219g)
• ⅔ cup buttermilk** (160mL)
• ¼ cup maraschino cherry juice (60mL

cherry frosting

• ½ cup unsalted butter room temperature (113g)
• 1 cup plus 2 tablespoons confectioners' sugar (135g)
• 2 tablespoons maraschino cherry juice (30mL)
• ¾ teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• Pinch of salt

Instructions

• To make the cherry chip cake: remove the maraschino cherries from their juice (remove the stems if they have them) and place on a layer or two of paper towels. Then slice each cherry in half and then each half into 6 pieces (giving you 12 small pieces per cherry. Feel free to chop them smaller if you prefer). Move the sliced cherries onto another paper towel. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside
• Next preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.
• In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
• Whisk in the eggs (2 large). Then add half of the flour (total amount is 1 ¾ cup/219g), once mostly combined stir the maraschino cherry juice (¼ cup/60mL) into the buttermilk* (⅔ cup/160mL) and stir into the cake batter. Take 1 teaspoon of flour and toss it with the chopped maraschino cherries. Now add the remaining flour and flour dusted cherry pieces. Mix until just fully combined.
• Pour the batter into the prepared cake pan and drop the pan on the counter 2-3 times to remove any bubbles in the batter.
• Bake for 28-30 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely (it can stay in the baking pan) before decorating.
• To make the cherry buttercream: Beat the butter (½ cup/113g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl.
• Add the confectioners' sugar (1 cup + 2 tablespoons/135g) and mix on low until the sugar is incorporated. Add the maraschino cherry juice (2 tablespoons/30mL) and beat on high for another five minutes.
• Scrape up and down the bowl, add the vanilla (¾ teaspoon), almond extract (¼ teaspoon) and a pinch of salt and beat 2 minutes more.
• Spoon or pipe the frosting over the top of the cooled cake. Slice and serve.

Notes

*A kitchen scale is the most accurate way to measure ingredients. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.

**The buttermilk can be substituted with kefir or milk (I tested with 1%).

I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

The cake can be baked in an 9-inch cake round. It should bake in the same amount of time. If you only have a 8-inch round, the cake will be a little taller and will need a little more time to bake.

Store any leftover cake at room temperature in an airtight container for 3-4 days.

The cake can also be stored in the refrigerator; cover the sides of the cake with parchment paper or plastic wrap to help keep the cake moist.

Cherry chip cake can also be frozen for up to three months. Allow to defrost overnight in the refrigerator and then let it come to room temperature.

Nutrition

Serving: 1 slice | Calories: 383kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 260mg | Potassium: 75mg | Fiber: 1g | Sugar: 22g | Vitamin A: 717IU | Calcium: 94mg | Iron: 1mg

Cannoli cake is the classic Italian dessert reimagined into a one layer cake.  The bakery worthy cake recipe is easy to make and filled with mini chocolate chips, has a cannoli shell crust and the best light, fluffy cannoli frosting.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Since cake recipes from scratch are always a winner in my book, I’ve got this twist on the authentic Italian dessert for you.  As a busy mama and self taught baker, I made sure this one is super easy to make.

Much like my blueberry ricotta cake, ricotta bundt cake and orange cranberry cake, this moist and tender cake uses whole milk ricotta for flavor and texture. Then instead of traditional buttercream or frosting, we use a light and creamy cannoli filling to frost the top of the cake. Since it's one layer, no stacking or fancy decorating required!

💗 what makes this cannoli cake special

This easy homemade dessert has three layers of flavors and textures.  From the crunchy cannoli crust to the soft vanilla cake to the creamy cannoli filling frosting; this to die for cake will have you coming back for more!

🛒 ingredient notes and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Sugar cones ~ I tested the cannoli crust with both sugar cones and waffle cones. The sugar cones won by a long shot for their flavor and texture, but either can be used!  If you have access to authentic cannoli shells, I am sure they would be a great substitute.

Buttermilk ~ for the best results, use store bought buttermilk and have it at room temperature before baking. Buttermilk can be substituted with 1%, 2% or whole milk.

Ricotta ~ making cakes with ricotta brings extra moisture, which results in a tender and soft cake crumb. For the best cake, use whole milk ricotta and bring it to room temperature, draining off any excess liquid before using. The ricotta is also used in the creamy frosting, but only needs to be room temperature for the cake batter.

Mascarpone ~ adds creaminess to the cannoli filling frosting.  It is typically near the deli section or with the specialty cheeses, not with the cream cheese. I often find that Trader Joe's has the best price for it.  You can substitute cream cheese, but it will change the flavor as it has more of a tangy taste. We use this cold from the refrigerator.

Mini chocolate chips ~ I use Ghirardelli mini semi-sweet chips.  If you need to substitute regular size chocolate chips, I would chop them so they are smaller.

🍰 how to make this one layer cake

Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper. Set aside.

For the cannoli crust: Crush the sugar cones into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add granulated sugar and the melted butter and pulse until well combined. Set aside.

Using a stand mixer or hand-held mixer, cream together the unsalted butter, granulated sugar and kosher salt.

Scrape up and down the bowl and add the eggs one at a time, scraping the bowl after the first egg and add the vanilla with the second egg, mixing on medium until combined. The batter starts to look fluffy at this point.

Scrape the bowl again and add the ricotta, baking powder and baking soda and mix on medium until combined. The mixture can look a little curdled at this point, but don't let it worry you.

With the mixer on low slowly add the flour and mix until some large streaks of flour remain. Scrape up and down the bowl.

Then with the mixer on low, slowly drizzle in the buttermilk mixing until the batter just comes together.

Now fold in the mini chocolate chips that have been tossed in 1 tablespoon flour with a spatula while you do a final stir.

The cannoli crust pressed firmly into the bottom of a prepared springform pan.

Pour/spread the batter over the cannoli crust {use an off-set spatula to even it out} and gently drop/tap the pan on the counter a couple times to remove any large air bubbles and place the cake in the preheated oven.

Bake for about 35-40 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire cooling rack.

💭 can I bake this in a different pan?

If you don't have a springform pan, a 9-inch round can be used. Butter the pan, then line the baking pan with parchment paper and butter it again for easy removal after baking.

You can also bake this cake in an 8x8 baking pan for a small sheet cake.

I did not test it, but don’t see why you couldn’t double the recipe and bake this cake recipe in a 9x13 pan as a sheet cake.

🥣 how to make the cannoli filling "frosting"

Using a stand mixer with the whisk attachment or with a hand-held mixer, whip the heavy cream on medium-high until stiff peaks form.  Move to a separate bowl. Drain any excess liquid from the ricotta cheese. 

Add the mascarpone, confectioners’ sugar and vanilla to the bowl you used for the whipped cream {no need to wash it}.  Beat on medium until smooth, about 1- 2 minutes.

Scrape up and down the bowl. Add the ricotta cheese to the bowl and beat on low until well combined, about 1 minute.

With a spatula, fold in ½ of the whipped cream to the mascarpone ricotta mixture until combined.  Genlty add the remaining whipped cream, being careful to not deflate the whipped cream.

👩🏻‍🍳 tips for the best homemade cake 

For the perfect crumb, use whole milk ricotta and drain off any excess moisture, if needed.  It gives the cannoli cake more flavor and moisture. I use Trader Joe's ricotta and find I only have to drain a tiny bit of liquid after the ricotta has come to room temperature. For the frosting, use the ricotta cold from the refrigerator and I didn't have any excess moisture.

Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.

Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The cannoli cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the cake to cool completely before adding the cannoli frosting. 

🫙 how to store

Store the cannoli cake in an airtight container in the refrigerator for up to 5 days.

The cake tastes best at room temperature, so remove it from the refrigerator about 1 hour prior to serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Easy Cannoli Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

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5 from 2 votes

Simple One Layer Cannoli Cake

Cannoli cake is the classic Italian dessert reimagined into an easy one layer cake.  The bakery worthy cake recipe is filled with mini chocolate chips, has a cannoli shell crust and the best light, fluffy cannoli frosting.

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Cakes and Cupcakes

Cuisine: Italian

Keyword: cannoli, cannoli filling, chocolate chip, italian cake, one layer cake

Servings: 16 servings

Calories: 304kcal

Author: Tasia

Ingredients

cannoli crust

• 10-12 sugar cones* crushed to fine crumbs (140g)
• 2 tablespoons granulated sugar (25g)
• ¼ cup unsalted butter melted (57g)

chocolate chip cake

• ½ cup unsalted butter room temperature (113g)
• 1 cup granulated sugar (200g)
• ½ teaspoon kosher salt
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract (5mL)
• ¼ cup whole milk ricotta room temperature and drained of excess liquid (55g)
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ cups all-purpose flour (188g)
• ½ cup buttermilk** room temperature (120mL)
• ½ cup mini semi-sweet chocolate chips (90g), tossed in 1 tablespoon flour

cannoli filling "frosting"

• ¼ cup whipping cream cold (60mL)
• ½ cup mascarpone (113g)
• ⅓ cup confectioners' sugar (45g)
• ½ teaspoon pure vanilla extract
• ½ cup whole milk ricotta drained of excess liquid (110g)

garnish

• confectioners' sugar mini chocolate chips, broken sugar/waffle cone pieces and chopped pistachios, if desired

Instructions

• Preheat oven to 350°F and prepare a 9-inch springform pan** with parchment paper. Set aside.
• For the cannoli crust: Crush the sugar cones (10-12 cones*/140g) into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add granulated sugar (2 tablespoons/25g) and the melted butter (¼ cup/57g) and pulse until well combined. Press firmly into the bottom of a prepared springform pan and set aside.
• In a stand mixer with the paddle attachment (or using a hand-held mixer), cream together the unsalted butter (½ cup/113g), granulated sugar (1 cup/200g) and kosher salt (½ teaspoon). Start on low and once incorporated increase to medium-high (6 on a KitchenAid) and cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.
• Scrape up and down the bowl and add the eggs one at a time (2 large total), scraping the bowl after the first egg and add the vanilla (1 teaspoon) with the second egg, mixing on medium (speed 4) until combined, about 1-2 minutes.
• Scrape the bowl again and add the ricotta (¼ cup/55g), baking powder (1 ½ teaspoons) and baking soda (¼ teaspoon) and mix on medium (speed 4 on KitchenAid) until combined about 30-60 seconds. The mixture can look a little curdled at this point, but don't let it worry you.
• With the mixer on low (stir on KitchenAid) slowly add the flour (1 ½ cups/188g) and mix until some large streaks of flour remain. Scrape up and down the bowl.
• Then with the mixer on low, slowly drizzle in the buttermilk (½ cup/120mL) mixing until the batter just comes together. Use a spatula to do a final stir while you fold in the mini chocolate chips (½ cup/90g) that have been tossed in 1 tablespoon flour.
• Pour/spread the batter over the cannoli crust (use an off-set spatula to even it out) and gently drop/tap the pan on the counter a couple times to remove any large air bubbles and place the cake in the preheated oven.
• Bake for about 35-40 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire cooling rack.
• Once the cake is cool, gently run a knife between the edge of the pan and the cake and then release the sides of the pan and move the cake to your serving plate.
• For the cannoli filling "frosting": Can be made up to one day in advance, store covered in the refrigerator. Using a stand mixer with the whisk attachment or with a hand-held mixer, whip the heavy cream (¼ cup/60mL) on medium-high until stiff peaks form.  Move to a separate bowl.
• Drain any excess liquid from the ricotta cheese.
• Add the mascarpone (½ cup/113g), confectioners’ sugar (⅓ cup/45g) and vanilla (½ teaspoon) to the bowl you used for the whipped cream (no need to wash it).  If using a stand mixer, switch to the paddle attachment.  Beat on medium (speed 4 on KitchenAid) until smooth, about 1- 2 minutes.  Scrape up and down the bowl.
• Add the ricotta cheese (½ cup/110g) to the bowl and beat on low (speed 2 on KitchenAid) until well combined, about 1 minute.
• With a spatula, fold in ½ of the whipped cream to the mascarpone ricotta mixture until combined.  Genlty add the remaining whipped cream, being careful to not deflate the whipped cream.
• Spread the frosting over the top of the cake, garnish if desired and serve.

Notes

*Waffle cones can be substituted, you'll need about 8 to get to 140g. I suspect authentic cannoli shells would be amazing here too, but I did not test the recipe with them.

**I use buttermilk, but 2% or whole milk can also be used.

***The cake can also be baked in a parchment lined 8x8 baking pan, baking time should be similar. A 9-inch round baking pan can also be used; butter the pan, line it with parchment paper and then butter the parchment paper.

The cannoli cake should be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 slice | Calories: 304kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 162mg | Potassium: 91mg | Fiber: 1g | Sugar: 20g | Vitamin A: 517IU | Vitamin C: 0.02mg | Calcium: 79mg | Iron: 1mg