This Cannoli Cake is a delicious twist on the classic Italian dessert. It’s filled with rich ricotta cheese and sweet chocolate chips, all nestled in a fluffy cake.
If you love cannoli, this cake will make you smile! I usually serve it at family gatherings, and it disappears faster than you can say “mangia!” Can’t resist that creamy filling!
Key Ingredients & Substitutions
Ricotta Cheese: This is the star of the cake! Make sure to drain it well to avoid a soggy cake. If you’re lactose intolerant, you could use a lactose-free ricotta or a blended cream cheese and cottage cheese mix.
All-Purpose Flour: Essential for structure. If you’re looking for gluten-free options, you can substitute with a 1:1 gluten-free flour blend, adjusting for moisture if needed.
Butter: I prefer unsalted butter for better control over seasoning. You can replace it with a vegan butter for a dairy-free version.
Heavy Cream: This adds richness to the filling. If you want a lighter option, you can use coconut cream or a whipped topping for a dairy-free alternative.
Mini Chocolate Chips: They bring sweetness and texture. If you want to switch it up, try using chopped nuts or dried fruit instead for a different flavor profile.
How Do I Achieve the Perfect Cake Texture?
Getting the right cake texture is crucial for success! Start by properly measuring your flour; too much can lead to a dense cake. Remember, spoon the flour into the measuring cup and level it off with a knife – don’t scoop directly from the bag!
- Make sure your butter is softened, as this helps incorporate air into the batter.
- Mix just until combined, as over-mixing can make your cake tough.
- Let the baked cakes cool completely before frosting. This helps the frosting maintain its shape and prevents it from melting.
How Can I Make Sure My Filling is Nice and Smooth?
For a creamy filling, it’s important to beat the ricotta cheese thoroughly with the powdered sugar until smooth. Take your time here!
- Whip the heavy cream to stiff peaks separately to give the filling body. This will help keep it light and airy.
- When folding the whipped cream into the ricotta mixture, use gentle strokes to maintain that fluffiness!
Keep these tips in mind, and your Cannoli Cake will impress everyone at the table! Enjoy making it!
How to Make Cannoli Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup ricotta cheese, drained
- 1 cup buttermilk
- ½ cup mini chocolate chips
For the Filling/Frosting:
- 2 cups ricotta cheese, drained well
- 1 ½ cups powdered sugar, adjust to taste
- 1 tsp vanilla extract
- 1 ½ cups heavy cream
- 1 cup mini chocolate chips
For Decoration:
- Mini cannoli shells or cannoli ends
- Mini chocolate chips
- Powdered sugar for dusting
How Much Time Will You Need?
This Cannoli Cake requires about 30 minutes of preparation time and around 30 minutes of baking time. After that, you should chill the cake for at least 1 hour before serving. Overall, you’re looking at about 2 hours before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Cake:
Start by preheating your oven to 350°F (175°C). Next, grease and flour three 8-inch round cake pans to prevent sticking. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt; then set it aside. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it becomes light and fluffy, which should take around 3-4 minutes.
Add the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract and the drained ricotta cheese. Next, alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined, and then gently fold in the mini chocolate chips.
Divide the batter evenly among the three prepared pans, smoothing the tops for even baking. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
2. Preparing the Filling/Frosting:
While your cakes are cooling, grab a large mixing bowl and beat the heavy cream until it forms stiff peaks. Once this is done, take another bowl and beat together the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy. Very gently fold the whipped cream into the ricotta mixture until fully combined, being careful not to deflate the whipped cream. Finally, stir in the mini chocolate chips and refrigerate the filling until you’re ready to use it.
3. Assembling the Cake:
Once your cake layers are cool, place one layer on a serving plate. Spread about 1/3 of the ricotta filling evenly over the top. Add the second cake layer on top and repeat with another layer of filling. Next, place the final cake layer on top. Use the remaining filling to frost the top of the cake, and you can pipe decorative swirls if you like!
For a final touch, garnish the frosting swirls with some mini chocolate chips and mini cannoli shells or ends. Dust the top lightly with powdered sugar for that extra flair!
4. Chill and Serve:
Chill the completed cake in the refrigerator for at least 1 hour to help the flavors meld together and to allow the filling to set properly. Now, you’re ready to slice and serve this creamy, chocolate-chip studded Cannoli Cake. Enjoy every delightful bite!
Can I Use Store-Bought Ricotta Cheese?
Absolutely! Store-bought ricotta is convenient and will work perfectly. Just make sure to drain it well to avoid excess moisture in the cake.
How Do I Store Leftover Cake?
Store any leftover Cannoli Cake in an airtight container in the refrigerator for up to 3 days. If it’s decorated with cream, it’s best enjoyed fresh within the first couple of days for optimal texture.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 flour blend. Just check that the other ingredients, like baking powder, are also gluten-free.
What If I Don’t Have Buttermilk?
No problem! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.
