Introduction

If you love classic Italian cannoli and pistachio desserts, this Pistachio Cannoli Cake brings the best of both worlds into one elegant, layered treat. Soft pistachio-flavored cake layers are filled with a creamy ricotta–mascarpone cannoli filling, folded together with crushed pistachios and mini chocolate chips. The result is a moist, flavorful cake with a luxurious texture and a delicate nutty sweetness.
Perfect for celebrations, holidays, or any moment when you want a stunning dessert with authentic Italian flair.

Ingredients

For the Pistachio Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup finely ground pistachios
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup whole milk
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional, but enhances pistachio flavor)

For the Cannoli Filling

• 2 cups whole-milk ricotta, drained well
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon orange zest (optional, classic cannoli flavor)
• ½ cup mini chocolate chips
• ½ cup chopped pistachios

For the Pistachio Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup finely ground pistachios
• 2 tablespoons heavy cream (adjust as needed)
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish

• Additional chopped pistachios
• Mini chocolate chips
• Powdered sugar (optional)

Step-by-Step Instructions

1. Prepare the Pistachio Cake

1. Preheat your oven to 350°F (180°C). Grease and line three 8-inch cake pans.
2. In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla and almond extracts.
6. Add the dry ingredients gradually, alternating with milk, mixing until smooth.
7. Divide the batter evenly between the pans.
8. Bake for 22–26 minutes, or until a toothpick comes out clean.
9. Cool the cakes in their pans for 10 minutes, then transfer to racks to cool completely.

2. Make the Cannoli Filling

1. In a large bowl, whisk the ricotta until smooth.
2. Add mascarpone and powdered sugar; beat gently until creamy.
3. Add vanilla extract and orange zest (optional).
4. Fold in mini chocolate chips and chopped pistachios.
5. Refrigerate the filling for at least 30 minutes so it firms up for layering.

3. Make the Pistachio Frosting

1. Beat the butter until creamy and pale.
2. Add powdered sugar gradually and mix on low speed.
3. Add finely ground pistachios, vanilla, and a pinch of salt.
4. Pour in the cream little by little until you reach a smooth spreading consistency.

4. Assemble the Cake

1. Place the first cake layer on a serving board.
2. Spread a generous amount of cannoli filling on top.
3. Add the second cake layer and repeat with more filling.
4. Place the third cake layer on top.
5. Apply a thin “crumb coat” using the pistachio frosting and refrigerate 15 minutes.
6. Frost the entire cake with the remaining pistachio buttercream.
7. Decorate with chopped pistachios and mini chocolate chips around the edges.
8. Chill for at least 1 hour before slicing.

Extra Paragraphs

Flavor Profile

The cake is soft, nutty, and aromatic thanks to ground pistachios and almond extract. The filling is creamy, lightly sweet, and reminiscent of authentic Sicilian cannoli cream. The combination of chocolate chips and pistachios adds crunch and classic Italian sweetness to every bite.

Storage Instructions

• Refrigerate: Store the cake covered in the refrigerator for up to 3–4 days.
• Freeze: You can freeze unfrosted cake layers for up to 2 months.

Variations

• Lemon Pistachio Cannoli Cake: Add lemon zest to the batter for a bright citrus twist.
• Chocolate Pistachio Cannoli Cake: Add cocoa powder to one cake layer for contrast.
• No-bake version: Use pistachio sponge fingers with the cannoli filling for a simple Italian trifle.

Serving Suggestions

Serve this cake chilled—it tastes even better after a few hours in the fridge as the flavors meld together. Pair it with espresso, cappuccino, or a cup of black tea for a perfect finish.

Conclusion

This Pistachio Cannoli Cake is an elegant dessert inspired by the flavors of traditional Italian pastries. With its rich pistachio layers, creamy cannoli filling, and delicate buttercream frosting, it is sure to impress guests and become a favorite for birthdays, dinner parties, and festive occasions.