Cannoli Cake
This easy Cannoli Cake recipe has our favorite cannoli flavors with a moist vanilla cake and creamy ricotta frosting. It's simple to decorate and great for any occasion.
Servings: 16
Calories: 446kcal
Cost: $8
Equipment
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup unsalted butter , room temp
- 1 ¾ cups granulated sugar
- 2 large eggs , room temp
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups buttermilk , room temp
- 3/4 cup mini chocolate chips
Ricotta Frosting:
- 1/3 cup whole milk ricotta cheese
- 4 oz cream cheese , room temp
- 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
- Prep pans: Line two 8-in cake pans with parchment paper and spray insides with nonstick cooking spray.
- Cake Batter: In a small bowl combine flour, baking powder and salt. Set aside. Add butter and sugar to a stand mixer then mix on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla then mix.
- Add 1/3 of the flour mixture and mix until combined. Add ½ cup buttermilk and mix. Repeat with flour and buttermilk, ending with flour, until all is combined. Fold in mini chocolate chips. Pour batter evenly between the prepared cake pans.
- Bake at 350 degrees F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 5 minutes before inverting onto a cooling rack.
- Torte Cakes: Once cakes have cooled completely, use a sharp serrated knife to slice each cake round in half, horizontally, resulting in 4 thin cake rounds.
- Ricotta Frosting: Measure out ricotta then place it on a plate lined with several paper towels. Place a few paper towels on top of it, and press down to remove some of the moisture from the ricotta. Add ricotta to a mixing bowl with cream cheese and powdered sugar then beat with electric mixers until smooth.
- In a separate bowl, add heavy cream and vanilla then beat until stiff peaks. Gently fold the whipped cream (and zest, if using) into the ricotta mixture.
- Assemble: Place one baked cake round on a cake stand or cake board. Spread about 1/2 cup frosting on top. Apply second cake layer, and spread more frosting. Repeat with remaining cake layers. Spread a thin layer of frosting all around the outsides of the cake. (It will have the look of a naked cake.) I like a little extra frosting on top.
- Sprinkle mini chocolate chips on top of the cake. Cover and refrigerate for 1 hour before serving.
Video
Notes
Freezing Instructions: Wrap the baked and cooled cake rounds in plastic wrap and place in a freezer bag. Freeze for up to 3 months before assembling and frosting cake. The ricotta frosting should not be frozen and is best made day-of.
Store Cannoli Cake well covered in the fridge.
Nutrition
Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 213mg | Potassium: 83mg | Fiber: 1g | Sugar: 50g | Vitamin A: 487IU | Vitamin C: 0.4mg | Calcium: 116mg | Iron: 1mg
Recipe Link
Recipe Video
