Cannoli Cake Recipe

Introduction

This Cannoli Cake is a delightful twist on the classic Italian dessert, featuring moist chocolate chip-studded layers and a creamy ricotta frosting. It’s perfect for special occasions or anytime you want an impressive yet approachable treat.

Ingredients

• 2½ cups all-purpose flour
• 2½ teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup unsalted butter, room temperature
• 1¾ cups granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoon vanilla extract
• 1¼ cups buttermilk, room temperature
• ¾ cup mini chocolate chips
• Ricotta Frosting:
• 1/3 cup whole milk ricotta cheese
• 4 oz cream cheese, room temperature
• 1/2 cup heavy whipping cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional)
• 1 cup mini chocolate chips, for topping

Instructions

1. Step 1: Prep pans by lining two 8-inch cake pans with parchment paper and spraying the insides with nonstick cooking spray.
2. Step 2: In a small bowl, combine flour, baking powder, and salt. Set aside.
3. Step 3: In a stand mixer, beat butter and sugar on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla, mixing well.
4. Step 4: Add one-third of the flour mixture and mix until combined. Then add half of the buttermilk and mix. Repeat alternating flour and buttermilk, ending with flour. Fold in mini chocolate chips gently.
5. Step 5: Divide batter evenly between the prepared pans and bake at 350°F (175°C) 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.
6. Step 6: Once completely cooled, slice each cake horizontally in half with a serrated knife, creating four thin cake rounds.
7. Step 7: For the frosting, place ricotta on paper towels to drain moisture. Combine ricotta, cream cheese, and powdered sugar in a bowl and beat until smooth.
8. Step 8: In a separate bowl, whip heavy cream with vanilla until stiff peaks form. Gently fold whipped cream and orange zest (if using) into the ricotta mixture.
9. Step 9: Assemble the cake by placing a cake round on a stand, spreading about ½ cup frosting on top. Repeat with remaining layers and frost the outsides lightly for a naked cake look.
10. Step 10: Sprinkle mini chocolate chips on the top. Cover and refrigerate for at least 1 hour before serving.

Tips & Variations

• Drain the ricotta well to ensure a smooth, thick frosting that won’t be runny.
• For a citrusy twist, add the optional orange zest to the frosting for a fresh flavor.
• Use mini chocolate chips in the batter and as a topping for extra texture and chocolate bursts.
• You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar per cup if needed.

Storage

Store the Cannoli Cake covered in the refrigerator for up to 3 days. Because of the cream cheese and ricotta frosting, it’s best enjoyed fresh. Let the cake sit at room temperature for 15–20 minutes before serving to soften the frosting slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers one day in advance and store them wrapped in plastic wrap. Assemble and frost the cake on the day you plan to serve it for the freshest results.

What can I use instead of ricotta cheese?

For a similar texture, you can try mascarpone cheese, though the flavor will be richer and less tangy. Cream cheese alone can also work but may result in a denser frosting.

Cannoli Cake Recipe

Print Recipe

★★★★★

4.4 from 124 reviews

This Cannoli Cake is a delicious layered dessert inspired by the classic Italian cannoli. It features moist vanilla chocolate chip cake rounds layered and frosted with a creamy ricotta and cream cheese frosting. Topped with mini chocolate chips, this cake captures all the flavors of traditional cannoli in a beautiful and easy-to-serve cake form.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cake:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 2 large eggs, room temperature
• 1 ½ teaspoons vanilla extract
• 1 ¼ cups buttermilk, room temperature
• ¾ cup mini chocolate chips

Ricotta Frosting:

• 1/3 cup whole milk ricotta cheese
• 4 oz cream cheese, room temperature
• 2 cups powdered sugar
• ½ cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional)
• 1 cup mini chocolate chips, for topping

Instructions

1. Prep pans: Line two 8-inch cake pans with parchment paper and lightly spray the insides with nonstick cooking spray to ensure easy cake release.
2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream butter and sugar: In a stand mixer, beat the unsalted butter and granulated sugar on medium speed for about 3 minutes until the mixture becomes light and fluffy, creating a smooth base.
4. Add eggs and vanilla: Add the eggs one at a time along with the vanilla extract, mixing well after each addition to fully incorporate them.
5. Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk in thirds and halves respectively, starting and ending with the flour mixture. Mix after each addition until just combined to keep the batter light.
6. Fold in chocolate chips: Gently fold the mini chocolate chips into the batter ensuring they are evenly distributed without overmixing.
7. Bake cakes: Divide the batter evenly between the prepared pans and bake in a preheated oven at 350°F (175°C) for 28-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
8. Cool and slice cakes: Cool the cakes in the pans for 5 minutes, then invert onto wire racks to cool completely. Once cooled, slice each cake horizontally into two even thinner layers to create four cake rounds total.
9. Prepare ricotta: Place ricotta cheese on several layers of paper towels on a plate, cover with additional paper towels, and press gently to remove excess moisture for a creamy frosting consistency.
10. Make frosting base: In a mixing bowl, combine the drained ricotta, cream cheese, and powdered sugar. Beat with electric mixers until smooth and creamy.
11. Whip cream: In a separate bowl, beat heavy whipping cream with vanilla extract until stiff peaks form.
12. Fold whipped cream into ricotta: Gently fold the whipped cream (and optional orange zest) into the ricotta mixture until blended but still fluffy.
13. Assemble cake layers: Place one cake layer on a cake stand or board. Spread approximately ½ cup of frosting evenly on top. Repeat this step with all four cake layers stacking them to form the cake.
14. Finish frosting: Spread a thin, even crumb coat layer of frosting over the top and sides of the cake to create a naked cake effect. You may leave it lightly frosted or add a little extra frosting on top as desired.
15. Decorate and chill: Sprinkle mini chocolate chips generously over the top as a decorative and tasty finishing touch. Cover the cake and refrigerate for at least 1 hour to set before serving.

Notes

• Removing excess moisture from ricotta ensures a smooth and stable frosting without being watery.
• Slicing the cake into thin layers allows for better frosting distribution and a more elegant presentation.
• Optional orange zest in the frosting adds a subtle citrus note that complements the ricotta and chocolate flavors.
• Cool cakes completely before slicing to prevent crumbling and breaking.
• This cake can be made a day ahead and stored refrigerated to enhance flavors and texture.

Keywords: Cannoli Cake, Ricotta Frosting, Chocolate Chip Cake, Italian Dessert, Layer Cake