This Cannoli Cake is a delightful treat that brings the flavors of classic cannoli into a moist and fluffy cake. It’s filled with sweet ricotta and chocolate chips, making every slice a joy!
Honestly, this cake has stolen my heart and my stomach! 😂 I love serving it at gatherings, and everyone always asks for the recipe. It’s so simple to whip up and always a hit.
Key Ingredients & Substitutions
Ricotta Cheese: The star of the filling! Well-drained ricotta gives that creamy texture. If you’re looking for a lighter option, you can use cottage cheese blended until smooth, but it will be less sweet.
Butter: Unsalted butter is recommended as it allows you to control the saltiness of the cake. If you need a dairy-free option, use coconut oil or a dairy-free butter alternative instead.
Granulated Sugar: I use granulated sugar to sweeten the cake and filling, but you can try using coconut sugar for a slightly different flavor and color. Just remember, it may make the cake a bit darker.
Chocolate Chips: Mini chocolate chips are perfect for this recipe, but regular chips work fine, too! If you want something different, try chopped nuts or dried fruit for added texture and flavor.
How Do You Achieve the Perfect Cake Texture?
A key challenge with cake baking is ensuring that it’s fluffy and moist. Here’s how to nail that texture:
- Room Temperature Ingredients: Starting with eggs and butter at room temperature helps create a better emulsion, making the cake lighter.
- Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing can lead to a dense cake.
- Let It Cool: Cooling the cake completely in the pans prevents them from breaking apart when removing them.
These tips ensure a deliciously soft cake ready to be filled and frosted for your Cannoli Cake masterpiece!
How to Make Cannoli Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup mini chocolate chips
For the Cannoli Filling:
- 2 cups ricotta cheese, well-drained
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar (for whipping cream)
For Decoration:
- Mini cannoli shells
- Additional mini chocolate chips
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful Cannoli Cake will take approximately 20 minutes to prep and around 30 minutes baking time, followed by chilling for at least 2-3 hours before serving. So total, you’ll spend about 3 hours and 50 minutes (most of which is just waiting!) before enjoying this sweet treat!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, mix together the flour, baking powder, and salt, then set it aside. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 3 to 4 minutes.
Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract for that lovely flavor! Now, gradually alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Make sure to mix until everything is just combined, then gently fold in the mini chocolate chips. Divide the batter between the prepared pans, smoothing out the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool completely in the pans before transferring them to a wire rack.
2. Prepare the Filling:
While the cakes cool, it’s time to make the cannoli filling. In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract together until it’s smooth. Then, fold in the mini chocolate chips for that delicious texture! In a separate chilled bowl, whip the heavy cream with the additional 2 tablespoons of powdered sugar until stiff peaks form. Carefully fold the whipped cream into the ricotta mixture until combined. This will give your filling a wonderful, fluffy texture!
3. Assemble the Cake:
Now for the fun part! Place one of the cooled cake layers onto a serving plate. Spread half of the ricotta filling over the top of this layer. Gently place the second cake layer on top, and then spread the rest of the ricotta filling over the top, smoothing it out nicely.
4. Decorate:
It’s time to make your cake pretty! Sprinkle mini chocolate chips generously over the top layer of filling to add some extra chocolate goodness. If you have a piping bag handy, use it to pipe some whipped cream around the edges of the cake. Place mini cannoli shells on the whipped cream swirls as a fun decoration, and finish it all off by dusting the entire cake lightly with powdered sugar.
5. Chill and Serve:
For the best flavor and texture, refrigerate the cake for at least 2-3 hours before serving to allow the filling to set properly. Once chilled, slice and enjoy this delectable Cannoli Cake that’s inspired by the classic Italian dessert!
Your friends and family will love this light, fluffy cake filled with sweet ricotta and chocolate—perfect for all occasions! Enjoy baking!
Can I Use Store-bought Ricotta Cheese?
Yes, you can use store-bought ricotta! Just ensure it’s well-drained to avoid excess moisture in the filling. If you have time, you can drain it in a cheesecloth or fine mesh sieve for a couple of hours for the best texture.
How Can I Adjust the Sweetness of the Cake?
If you prefer a less sweet cake, you can reduce the granulated sugar in the cake by 1/4 cup. For the filling, start with less powdered sugar and adjust to taste, mixing in a little more as needed.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble and fill the cake on the day you plan to serve it for the freshest taste!
What Should I Do if I Have Leftover Cake?
Store any leftover Cannoli Cake in an airtight container in the refrigerator for up to 3 days. To maintain the filling’s texture, it’s best to cut slices as needed rather than keeping the whole cake sliced. Enjoy it chilled for the best flavor!
