The Best Cannoli Coffee Cake You’ll Ever Make (With Creamy Ricotta Filling!)

Welcome to my kitchen! Today, I’m sharing my cannoli coffee cake recipe, a dessert that beautifully marries two Italian classics into one irresistible treat. I first tried a version of this at a family gathering in Boston’s North End, and I was immediately hooked by the creamy ricotta filling swirled through tender cake layers. This recipe is perfect for anyone who loves easy cannoli coffee cake and wants something special yet surprisingly simple to bake for brunch, dessert, or whenever that sweet tooth strikes.

What makes this cannoli crumb cake so special? It captures everything you love about traditional cannoli – the sweet ricotta filling, hints of vanilla and cinnamon, mini chocolate chips – but in a soft, cake form that’s much easier to make than piping individual shells. The streusel topping adds a delightful crunch that contrasts perfectly with the creamy filling. Whether you’re serving it at a weekend brunch or bringing it to a potluck, this italian coffee cake recipe never fails to impress. Let’s dive in and see why this cannoli coffee cake from scratch is about to become your new favorite baking project!

Quick Recipe Facts

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Difficulty: Easy
Calories: ~280 per slice

Friendly touch: This recipe is surprisingly quick and easy – perfect for busy weekend mornings when you want something special without spending hours in the kitchen!

Ingredients

For this cannoli coffee cake recipe, you’ll need the following ingredients. The beauty of this homemade cannoli coffee cake is that most ingredients are pantry staples. You can swap butter with coconut oil for a lighter twist, and brown sugar adds a rich, caramel depth that keeps your cake moist and tender.

For the Cake Batter:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (or coconut oil)
• 2 large eggs, room temperature
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Cannoli Filling:

• 15 oz ricotta cheese (whole milk ricotta works best)
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ cup mini chocolate chips
• 1 egg yolk

For the Streusel Topping:

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ cup cold butter, cubed
• ½ teaspoon cinnamon

Ingredient Notes: For the best ricotta coffee cake recipe results, use whole milk ricotta rather than part-skim – it creates a richer, creamier filling. If you’re making this italian coffee cake recipe and don’t have mini chocolate chips, regular chocolate chips work fine, or you can even use chopped pistachios for an authentic cannoli twist.

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly with butter or non-stick spray. This helps your cannoli coffee cake release perfectly after baking. I also like to line the bottom with parchment paper for extra insurance.

Step 2: Make the Streusel

In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside in the refrigerator while you prepare the rest – keeping it cold helps create that perfect crumbly texture on your cannoli crumb cake.

Step 3: Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix gently – for a soft, tender easy cannoli coffee cake, don’t overbeat the batter!

Step 4: Make the Cannoli Filling

In a medium bowl, combine ricotta cheese, powdered sugar, vanilla extract, cinnamon, and egg yolk. Stir until smooth and creamy. Gently fold in the mini chocolate chips. This cannoli filling coffee cake layer is what makes this recipe truly special.

Step 5: Assemble the Cake

Pour half of the cake batter into your prepared pan, spreading it evenly. Dollop the cannoli filling over the batter, then gently spread it, leaving about a half-inch border around the edges. Top with the remaining cake batter, spreading carefully to cover the filling. Don’t worry if some filling peeks through – that’s part of the charm of this cannoli swirl coffee cake!

Step 6: Add Streusel and Bake

Sprinkle the streusel topping evenly over the batter. Bake for 40-45 minutes, or until a toothpick inserted into the cake portion (not the filling) comes out clean and the top is golden brown. The edges should pull away slightly from the pan.

Step 7: Cool and Serve

Let the cake cool in the pan for at least 15 minutes before slicing. I like using a wooden spoon handle to poke a few holes in the warm cake and drizzle with a simple powdered sugar glaze, but that’s totally optional!

Pro Tips

Tip 1: Don’t skip bringing your eggs and ricotta to room temperature – this helps everything blend smoothly and creates a more evenly textured best cannoli coffee cake.

Tip 2: Use whole milk ricotta for the creamiest filling. Part-skim works in a pinch, but whole milk ricotta gives you that authentic cannoli experience.

Tip 3: For a cleaner slice, refrigerate the cake for an hour after it cools. It cuts much more neatly when chilled, though I personally love it warm!

Tip 4: Grease your pan thoroughly and consider parchment paper – trust me, it makes cleanup so much easier and ensures your ricotta cannoli cake releases perfectly.

Tip 5: Don’t overmix the cake batter once you add the flour. Mix just until combined for the most tender crumb.

Tip 6: Keep that streusel cold! Pop it back in the fridge if your kitchen is warm. Cold butter creates the best crumbly topping for your cannoli coffee cake with streusel.

Serving Suggestions

This homemade cannoli coffee cake is incredibly versatile when it comes to serving. I love it warm from the oven with a cup of strong coffee for breakfast, but it’s equally delicious at room temperature as an afternoon treat. The flavors actually deepen and meld together beautifully after sitting for a few hours.

For an extra special presentation, dust the top with powdered sugar just before serving. You can also drizzle with a simple glaze made from powdered sugar and milk. Pair it with espresso or cappuccino to really play up those Italian vibes, or serve alongside fresh berries for a lighter touch. If you’re feeling indulgent, add a dollop of whipped cream or even a scoop of vanilla gelato.

This cake is perfect for brunch gatherings, potlucks, or holiday breakfasts. The cannoli bundt cake recipe variation works wonderfully too – just use a bundt pan and adjust your baking time to about 50-55 minutes. These serving ideas elevate your italian coffee cake recipe experience and make it feel like a special occasion dessert.

Storage & Reheating

Store your cannoli coffee cake in an airtight container for 2-3 days at room temperature. Because of the ricotta filling, I actually prefer refrigerating this cake – it stays fresh for up to 5 days in the fridge and the flavors continue developing. Just bring it to room temperature before serving, or warm individual slices for 10-15 seconds in the microwave.

Leftover cannoli coffee cake recipe portions stay incredibly moist when stored properly, especially if you keep them well-covered. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator and warm gently before enjoying.

Avoid leaving this cake uncovered, as the moisture from the ricotta filling can make the streusel topping soft. If you want to maintain that crispy top, store the cake loosely covered and refresh slices in a 300°F oven for 5 minutes before serving.

Health & Nutrition Info

One serving of this easy cannoli coffee cake contains approximately 280 calories, though this varies based on portion size. The ricotta provides a good source of protein and calcium, making this slightly more nutritious than your average coffee cake.

You can absolutely make substitutions to lighten this up. Use low-fat ricotta cheese to reduce calories and fat, though the texture will be slightly less creamy. Swap half the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar in both the cake and filling by about ¼ cup without dramatically affecting the taste – this healthier ricotta coffee cake recipe option is perfect for those watching their sugar intake.

For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour. The cake works beautifully with this swap! While I haven’t tested a dairy-free version, you could try using dairy-free ricotta alternatives and plant-based milk, though the flavor profile will change slightly.

Try This Cannoli Coffee Cake Recipe Today!

This cannoli cake from scratch truly combines the best of both worlds – the ease of a simple coffee cake with the show-stopping flavors of traditional Italian cannoli. Whether you’re an experienced baker or just starting out, this recipe is approachable, forgiving, and absolutely delicious. The creamy ricotta filling studded with chocolate chips, nestled between tender cake layers and topped with cinnamon streusel, creates a dessert that looks as impressive as it tastes.

I’d love to hear how your best cannoli coffee cake turns out! Did you add any personal touches? Swap in pistachios? Make it in a bundt pan? Leave a comment below with your experience, rate this recipe, and share a photo on Instagram – tag me so I can see your beautiful creations!

If you loved this recipe, you might also enjoy my Tiramisu Bundt Cake, Lemon Ricotta Pound Cake, or Classic Italian Cream Cake. Happy baking, friends!

FAQ

Can I freeze cannoli coffee cake?
Yes, your cannoli coffee cake recipe can be frozen for up to 2 months. Wrap individual slices tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and bring to room temperature or warm slightly before serving. The texture holds up beautifully!

What if I don’t have ricotta cheese?
While ricotta is traditional for this cannoli filling coffee cake, you can substitute with well-drained cottage cheese blended until smooth, or mascarpone cheese for an even richer filling. Greek yogurt works in a pinch but will create a tangier flavor profile.

Can I make this cake ahead of time?
Absolutely! This homemade cannoli coffee cake actually tastes even better the next day as the flavors meld together. Make it up to 2 days in advance, store it covered in the refrigerator, and bring to room temperature before serving. It’s perfect for stress-free entertaining.

How can I adjust the sweetness?
This easy cannoli coffee cake has a moderate sweetness level, but you can easily adjust it to your preference. Reduce the sugar in the filling by 2 tablespoons for a less sweet version, or add an extra tablespoon if you prefer sweeter desserts. The cake batter sugar can also be reduced by up to ¼ cup without affecting texture.

Can I make this in a different pan size?
Yes! This recipe works in a 9-inch square pan (just increase baking time by 5-10 minutes), a bundt pan (50-55 minutes), or even as muffins (20-25 minutes). Just watch for doneness by testing with a toothpick in the cake portion.

Do I need to use mini chocolate chips?
Mini chocolate chips distribute more evenly throughout the cannoli swirl coffee cake filling, but regular chocolate chips work fine. You can also chop regular chips, use chopped dark chocolate, or even omit them entirely and add chopped pistachios or candied orange peel for a different twist.

Why is my streusel topping not crumbly?
The key to perfect streusel on your cannoli coffee cake with streusel is keeping the butter very cold and not overmixing. If your kitchen is warm, pop the streusel back in the fridge before adding it to the cake. The cold butter creates those perfect crumbly pieces.

Can I use part-skim ricotta?
You can, but whole milk ricotta creates the creamiest, most authentic cannoli filling. Part-skim will work but may be slightly less rich and creamy. If using part-skim, consider adding a tablespoon of heavy cream to the filling mixture.