Cannoli Cake

5 from 8 votes

Cannoli Cake is delicious vanilla cake that are topped with a homemade frosting and chocolate chips. Italian Pastries inspired cake that is easy to make.

Prep Time20

Cook Time30

Allow to Cool10

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $17.55, $1.17 per Servings

Ingredients

For the Cake:

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon Baking Soda
½ teaspoon salt
1 ¾ cups granulated sugar
⅔ cup unsalted butter softened
2 large eggs room temp
1 Tablespoon vanilla extract
1 ½ cups buttermilk room temp

For the Frosting:

16 ounces Whole Milk Ricotta Cheese
16 Ounces Mascarpone Cheese softened
4 cups Powdered Sugar
1 Tablespoon vanilla extract
1 cup mini chocolate chips divided

Instructions

Preheat the oven to 350°F. Thoroughly grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed for 3–4 minutes, until light and fluffy.
Add the eggs and vanilla extract. Mix until well combined.
Add half of the flour mixture and mix until combined. Add half of the buttermilk and mix again.
Repeat with the remaining flour mixture and buttermilk, mixing until combined.
Divide the batter evenly among the prepared cake pans.
Bake for 28–35 minutes, until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes.
Carefully loosen the cakes from the pans with a knife, then transfer them to a cooling rack to cool completely.
Place the ricotta cheese between layers of paper towels or cheesecloth and gently press to remove as much moisture as possible.
In a large mixing bowl, combine the drained ricotta cheese, softened mascarpone cheese, powdered sugar, and vanilla extract. Mix with an electric mixer until smooth and combined.
Use a serrated knife to trim the rounded tops of the cakes so the layers are level.
Place one cake layer on a serving platter or cake stand. Top with frosting and some of the mini chocolate chips.
Repeat with the remaining cake layers.
Frost the top and sides of the cake with the remaining frosting.
Sprinkle the remaining mini chocolate chips over the top, then slice and serve.

Video

Notes

Refrigerate any leftovers, covered, for up to 5 days.

This frosting is soft so you might need to do a slight crumb layer of frosting before completely frosting the sides of the top of the cake.

Nutrition