Pistachio Cannoli Cake Recipe (With Video)

Prep Time:

35 mins

Total Time:

4 hrs 10 mins

Servings:

12 to 16

A dessert that calls for a pedestal, our cannoli cake is a stunner. This dramatic four-layer treat is inspired by the flavors of Sicilian-style cannoli. The pistachio cake layers are stuffed with a luscious cannoli-like filling of sweetened ricotta, chopped chocolate, and candied orange zest. It has a bold green hue from the pistachios, which always makes us want to serve it for a spring celebration like Easter or Mother’s Day, but truly it’s a year-round favorite. Make it anytime you want to wow your crowd.

pistachio cannoli cake, green marble cake stand — Credit: NGOC MINH NGO

Choose your chocolate: Our recipe calls for semisweet chocolate, but you can use chopped bittersweet in the filling if you prefer. White chocolate would also work but won't provide the dark flecks of color in the filling.

Directions

Preheat oven and prep cake pans:

Cake: Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans. Line pans with parchment; butter parchment. Dust with flour, tapping out excess.
Grind pistachios; reserve some and process rest with dry ingredients:

In a food processor, finely grind pistachios. Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
Beat butter; add yolks one at a time:

Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add orange-flower water; beat to combine. Beat in eggs and yolks, one at a time, thoroughly combining after each addition and scraping down bowl as needed.
Add pistachio mixture and sour cream:

Add pistachio mixture to egg mixture in three batches, alternating with sour cream and beginning and ending with pistachio mixture.
Divide batter between pans and bake:

Divide batter evenly between cake pans; smooth tops with an offset spatula. Bake, rotating pans once, until tops spring back when lightly touched, 30 to 35 minutes.
Cool cakes, then refrigerate:

Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool 1 hour. Wrap in plastic and refrigerate at least 1 hour and up to overnight.
Make filling:

Meanwhile, combine ricotta and cream in bowl of food processor; process until smooth. Add salt, vanilla, cinnamon, and confectioners' sugar; process to combine. Transfer mixture to a bowl and stir in chopped chocolate and orange peel. Refrigerate in an airtight container at least 1 hour and up to 2 days.
Cut cake to create layers; stack and brush with melted chocolate and pistachios:

Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate; brush edges with melted chocolate, then pat some of reserved ground pistachios onto chocolate. Separate, then refrigerate in a single layer until set, 10 minutes.
Assemble cake:

Place one cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top. Repeat with remaining filling and cakes, finishing with a cake layer, bottom-side up. Refrigerate at least 1 hour and up to overnight. Sprinkle with confectioners' sugar and remaining reserved ground pistachios for serving.

Pistachio Cannoli Cake

Directions

Preheat oven and prep cake pans:

Grind pistachios; reserve some and process rest with dry ingredients:

Beat butter; add yolks one at a time:

Add pistachio mixture and sour cream:

Divide batter between pans and bake:

Cool cakes, then refrigerate:

Make filling:

Cut cake to create layers; stack and brush with melted chocolate and pistachios:

Assemble cake:

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