There is something magical about the smell of a fresh cake in winter. Looking for a dish that wows your guests without stressing you out this holiday? This Pistachio Cannoli Cake is the perfect grand finale for your Christmas dinner. It brings all the creamy, nutty flavors of a classic Italian pastry to your table. You will love how the golden sponge pairs with the sweet ricotta filling. It is truly a holiday showstopper that everyone will enjoy. Making memories in the kitchen is what the holidays are all about.
Why This Pistachio Cannoli Cake Is a Winner
This cake is impressive but uses simple techniques for any home cook. It is perfect for holiday entertaining because it feeds a large crowd easily. Your family will think you spent hours at a professional bakery. The combination of crunchy pistachios and smooth ricotta is truly heavenly. It is budget-friendly compared to buying a specialty cake from a store. You get the taste of Italy right in your own kitchen. This Pistachio Cannoli Cake will become a new tradition for your family.
Simple Cooking Steps
Making this cake is much easier than it looks at first. You will start by baking a simple, moist pistachio sponge. Then, you whip up a quick and sweet ricotta filling. Even if you are a beginner, you can master this recipe. The shortcut is using pistachio paste for that deep, nutty flavor. It comes together beautifully with simple layering and a little frosting. You will feel so proud when you see the finished layers. Your kitchen will smell absolutely amazing while it bakes.
Ingredients You’ll Need
Most of these items are pantry staples you likely have on hand. The pistachio paste is the secret to that authentic, rich flavor.
- 3 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 4 large eggs
- 1 cup whole milk
- 1/2 cup pistachio paste
- 1 teaspoon vanilla extract
- 32 ounces whole milk ricotta cheese, drained overnight
- 1.5 cups powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup roasted pistachios, finely crushed
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease three 8-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the pistachio paste and vanilla extract.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the flour mixture.
- Divide batter evenly between pans and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool cakes completely.
- In a medium bowl, whip the drained ricotta cheese with powdered sugar and cinnamon until smooth and creamy.
- Fold in the mini chocolate chips and half of the crushed pistachios into the ricotta mixture.
- Place one cake layer on a serving plate, spread a thick layer of ricotta filling, and repeat with remaining layers.
- Frost the top and sides of the cake with the remaining filling or a stabilized whipped cream.
- Press the remaining crushed pistachios onto the sides of the cake for decoration.
Best Ways to Enjoy It
Serve this cake chilled on a pretty platter for the best experience. It looks stunning next to a warm cup of coffee or tea. You can add a few fresh berries for extra holiday color. Pair it with a sweet dessert wine for a truly special treat. This is the best way to end a festive meal with family. Everyone will be asking for a second slice of this treat. Set the table and enjoy this moment with your favorite people.
How to Store Leftovers
Keep your cake in the fridge to stay fresh and delicious. It will last for up to three days if stored properly. Cover it tightly with plastic wrap or use a cake dome. You can even freeze individual slices for a later snack. Ricotta stays creamy and wonderful when it is kept cold. Just let it sit out for ten minutes before serving to your guests. This ensures the sponge is soft and the filling is perfect.
Tips for Best Results
- Drain your ricotta overnight for a thick filling.
- Use room temperature eggs for a lighter sponge.
- Don’t overmix the batter once you add the flour.
- Buy pre-shelled pistachios to save prep time.
- For Christmas, add a few red pomegranate seeds.
- Press the nuts gently into the frosting for a clean look.
- Use a serrated knife for the cleanest cake slices.
- Chill the cake for an hour before serving to set layers.
Ways to Switch It Up
- Add orange zest to the filling for a citrus twist.
- Use almond extract if you cannot find pistachio paste.
- Try mini dark chocolate chips for a richer flavor.
- Use gluten-free cake flour for a dietary-friendly version.
- Swap the cinnamon for nutmeg for a warmer winter spice.
Common Questions
Can I make it ahead?
Yes, you can bake the layers the day before. Wrap them in plastic and store at room temperature. Assemble the cake the day you plan to serve it for the best texture.
Do I have to drain the ricotta?
Yes, this is a very important step. It prevents the filling from becoming too runny. Your cake layers will stay firm and beautiful throughout your party.
How do I know when the cake is done?
Insert a toothpick into the center of the sponge. If it comes out clean, your cake is ready. The edges should also pull away slightly from the pan.
I hope this festive recipe brightens your winter evenings. Give it a try and let every creamy bite warm you up. Happy holiday baking!
— Lidia
Pistachio Cannoli Cake
Ingredients
- 3 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sal t
- 1 cup unsalted butter, room temperature
- 4 large egg s
- 1 cup whole milk
- 1/2 cup pistachio paste
- 1 teaspoon vanilla extract
- 32 ounces whole milk ricotta cheese, drained overnight
- 1.5 cups powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup roasted pistachios, finely crushed
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease three 8-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the pistachio paste and vanilla extract.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the flour mixture.
- Divide batter evenly between pans and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool cakes completely.
- In a medium bowl, whip the drained ricotta cheese with powdered sugar and cinnamon until smooth and creamy.
- Fold in the mini chocolate chips and half of the crushed pistachios into the ricotta mixture.
- Place one cake layer on a serving plate, spread a thick layer of ricotta filling, and repeat with remaining layers.
- Frost the top and sides of the cake with the remaining filling or a stabilized whipped cream.
- Press the remaining crushed pistachios onto the sides of the cake for decoration.
