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A slice of cannoli cake with chocolate chip filling, topped with mini chocolate chips, showcasing soft cake layers and creamy frosting.

Cannoli Cake

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This Cannoli Cake combines classic cannoli flavors with a moist vanilla cake and creamy ricotta frosting, making it the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
chill 1 hour
Total Time 2 hours 5 minutes
Servings: 16
Course: Dessert
Cuisine: Italian
Calories: 446
Ingredients Method Nutrition Notes

Ingredients
  

Cake:
  • 2 ½ cups all-purpose flour for the base of the cake
  • 2 ½ teaspoons baking powder helps the cake rise
  • ½ teaspoon salt enhances flavor
  • ⅔ cup unsalted butter room temperature for richness
  • 1 ¾ cups granulated sugar adds sweetness
  • 2 large eggs room temperature binds the ingredients
  • 1 ½ teaspoons vanilla extract adds flavor
  • 1 ¼ cups buttermilk room temperature adds moisture
  • ¾ cup mini chocolate chips for the cake batter
Ricotta Frosting:
  • ⅓ cup whole milk ricotta cheese drained to remove excess moisture
  • 4 oz cream cheese room temperature smooth texture
  • ½ cup heavy whipping cream whipped to stiff peaks
  • 2 cups powdered sugar for sweetness and smoothness
  • 1 teaspoon vanilla extract for flavor
  • 1 teaspoon orange zest optional adds a subtle citrus note
  • 1 cup mini chocolate chips for topping

Method
 

  1. Prep pans: Line two 8-inch cake pans with parchment paper and spray the insides with nonstick cooking spray.
  2. Make cake batter: In a small bowl, combine the flour, baking powder, and salt. Set aside. In a stand mixer, cream together the butter and sugar on medium speed for 3 minutes until light and fluffy. Add the eggs and vanilla, mixing until well combined.
  3. Alternate mixing: Add ⅓ of the flour mixture, mixing until incorporated. Add ½ cup buttermilk and mix. Repeat, alternating between the flour mixture and buttermilk, ending with the flour. Fold in the mini chocolate chips.
  4. Bake: Divide the batter evenly between the prepared cake pans and bake at 350°F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool for 5 minutes before inverting onto a cooling rack.
  5. Torte cakes: Once cakes have completely cooled, use a sharp serrated knife to slice each cake round in half horizontally, resulting in 4 thin cake rounds.
  6. Make ricotta frosting: Press the ricotta between paper towels to remove excess moisture. In a bowl, combine the ricotta with cream cheese and powdered sugar. Beat with electric mixers until smooth. In another bowl, beat the heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the ricotta mixture.
  7. Assemble cake: Place one cake round on a cake stand or board. Spread about ½ cup of frosting on top. Add a second cake round, and spread more frosting. Repeat with remaining layers. Apply a thin layer of frosting all around the sides of the cake for a "naked" effect.
  8. Finish: Sprinkle mini chocolate chips on top of the cake. Cover and refrigerate for 1 hour before serving.

Nutrition

Serving: 80gCalories: 446kcalCarbohydrates: 67gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 58mgSodium: 213mgPotassium: 83mgFiber: 1gSugar: 50gVitamin A: 487IUVitamin C: 0.4mgCalcium: 116mgIron: 1mg

Notes

This cake is perfect for celebrating special occasions. The moist cake layers and creamy ricotta frosting make it a delightful treat. Don't forget to sprinkle mini chocolate chips on top for an extra touch of sweetness!

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