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Cannoli Cake with Ricotta Frosting

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This Cannoli Cake combines soft, tender vanilla cake layers with mini chocolate chips and a creamy ricotta frosting. Finished with extra chocolate chips and optional orange zest, it brings the classic flavors of Italian cannoli to a beautiful homemade layer cake.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk, room temperature
  • 3/4 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. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
  6. Fold in the 3/4 cup mini chocolate chips.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  10. To make the ricotta frosting, beat the ricotta and cream cheese until smooth and creamy.
  11. Gradually add the powdered sugar and mix until combined. Add the vanilla and optional orange zest.
  12. Pour in the heavy whipping cream and beat until the frosting becomes light and fluffy. Do not overbeat.
  13. Place one cooled cake layer on a serving plate and spread a layer of ricotta frosting over the top.
  14. Place the second cake layer on top and frost the top and sides of the cake.
  15. Finish by decorating the cake with the remaining mini chocolate chips.
  16. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • Use room-temperature ingredients for a smooth, evenly mixed cake batter.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • Drain excess moisture from the ricotta if it looks watery before making the frosting.
  • For a stronger cannoli flavor, add the optional orange zest to the frosting.
  • Chilling the assembled cake helps the ricotta frosting set and makes slicing easier.
  • Store the finished cake covered in the refrigerator for up to 4 days because of the dairy-based frosting.
  • Let the cake sit at room temperature for about 10–15 minutes before serving for the best texture.

Find it online: https://ayoubrecipe.com/cannoli-cake-with-ricotta-frosting/