Easy Cannoli Breakfast Cake — no mixer needed. This moist ricotta cake captures the classic cannoli flavors: ricotta, mini chocolate chips, chopped pistachios and a touch of orange. It’s simple to make with just a few bowls, a whisk and a spoon. No need to wait for ingredients to reach room temperature.

If you love cannoli flavors, you’ll find many ways to enjoy them here. Sweetened ricotta, chocolate chips, pistachios, cherries and orange brighten this cake without turning it into a complicated layered dessert. This recipe focuses on ease and flavor: a breakfast cake that’s quick to assemble and satisfying to serve.

For no-bake options or smaller servings, other recipes take cannoli flavors in different directions—like no-bake cannoli icebox cupcakes that layer sweet ricotta and chocolate chips between vanilla wafers, or ricotta scones studded with chocolate and cherries. But when you want a simple cake that still tastes like cannoli, this Easy Cannoli Breakfast Cake is perfect.

This cake was inspired by a ricotta cake I tried and adapted to emphasize cannoli components: chocolate chips, pistachios, a few cherries and a hint of orange zest. I kept things balanced so no single flavor overwhelms the rest. The result is a tender, ricotta-rich cake that’s brightened by citrus and speckled with small bites of chocolate, nutty pistachios and juicy cherries.

Why call it a breakfast cake? It’s straightforward and approachable—easy to make any morning or for brunch. The method is simple: whisk dry ingredients in one bowl, whisk eggs and ricotta with flavorings in another, fold them together, then stir in melted butter. No mixer, no fuss.

How to Make Easy Cannoli Breakfast Cake

Start by combining the dry ingredients—flour, sugar, baking powder and salt—in one bowl. In a separate bowl whisk the eggs, ricotta, vanilla and orange zest until smooth. Fold the wet mixture into the dry just until combined, then whisk in the cooled melted butter. Fold in your mix-ins—pistachios, cherries and mini chocolate chips—being careful not to overmix. Pour the batter into a prepared 9″ pan, sprinkle extra cherries, chocolate and pistachios on top, and bake until golden and a toothpick comes out clean.

This recipe is highly flexible. You can increase or decrease any of the mix-ins to taste. Here’s how I decided on the amounts I used, which you can follow or adjust:

1. Chocolate chips: I kept them modest so the cake isn’t dominated by chocolate—just little pockets of chocolate in each bite.
2. Orange zest: I used about a teaspoon (the zest of half an orange) to add a subtle brightness without turning it into a full orange cake.
3. Pistachios: I added a light amount for texture and color; you can add more if you love the nutty flavor.
4. Cherries: A restrained amount gives occasional bursts of sweetness; increase them if you want a stronger cherry presence.

Variations and Ideas

This cake is a great master recipe. Swap flavors to create different profiles: add lemon zest and poppy seeds for a lemon cake, or turn it into a cherry-almond cake by using almond extract and extra cherries. You can skip the orange or pistachios, add cinnamon or nutmeg to the batter or the whipped cream, or experiment with different nuts and fruits—this batter welcomes creativity.

Topping and Serving Suggestions

The cake is lovely as baked: the mix-ins create an attractive top. For a simple finish, dust with powdered sugar. A dollop of whipped cream is also excellent—add a pinch of cinnamon or a splash of cherry liqueur to the cream for an extra touch. The ricotta keeps the cake moist and rich; pistachios contribute a soft nutty crunch, cherries add sweet juiciness, and mini chocolate chips provide little chocolate hits. The orange zest lingers gently in the background.

Easy Cannoli Breakfast Cake delivers classic cannoli flavors in a simple, approachable cake. It’s ideal for brunch, holidays or any time you crave ricotta-forward baked goods. Enjoy experimenting with the mix-ins to make it your own.

Easy Cannoli Breakfast Cake

Yield:
9″ cake

Prep Time:
20 minutes

Cook Time:
1 hour 50 seconds

Additional Time:
20 minutes

Total Time:
1 hour 40 minutes 50 seconds

No mixer is required for this easy cannoli breakfast cake. It is rich with ricotta cheese, has a hint of orange and is filled and topped with mini chocolate chips, pistachios and sweet cherries.

Ingredients

• For the cake:
• 1 1/2 cups all purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 large eggs
• 1 1/2 cups ricotta cheese
• 1/2 teaspoon vanilla extract
• zest from 1/2 an orange (about 1 teaspoon)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup frozen, pitted sweet cherries, cut in half
• 3 Tablespoons mini semi sweet chocolate chips
• 3 Tablespoons chopped pistachios
• For the topping:
• 1/4 cup frozen, pitted sweet cherries, cut in half
• 1 Tablespoon mini semi sweet chocolate chips
• 1 Tablespoon chopped pistachios
• For serving:
• Confectioner’s sugar

Instructions

1. Preheat oven to 350°F. Lightly spray a 9″ round cake pan with cooking spray, line the bottom with parchment and lightly coat the parchment.
2. In a large bowl whisk flour, sugar, baking powder and salt; set aside.
3. In a medium bowl whisk eggs, ricotta, vanilla and orange zest until combined.
4. Pour the ricotta mixture into the flour mixture and fold together just until blended.
5. Whisk in the cooled, melted butter until combined.
6. Add 1/2 cup cherries, 3 tablespoons chocolate chips and 3 tablespoons pistachios. Fold until evenly distributed.
7. Pour batter into the prepared pan and spread evenly. Top with remaining cherries, chocolate chips and pistachios.
8. Bake 50–60 minutes or until golden and a toothpick comes out clean or with a few moist crumbs.
9. Allow to cool 20 minutes, then remove from pan and cool completely on a rack.
10. Serve plain or dusted with confectioner’s sugar.
11. Store cooled cake tightly wrapped at room temperature up to 3 days.

Notes

*If using table salt instead of kosher salt, use a pinch more.

*If using salted butter, reduce the salt to 1/2 teaspoon.

*Amounts of cherries, chocolate and nuts are suggestions—adjust to taste.

*Use full-fat ricotta. Stir ricotta to aerate before measuring.

Recipe adapted from an Epicurious ricotta cake.