Does Cannoli Cream Cake Need to Be Refrigerated?

Yes—always refrigerate your creamy cannoli cake with chocolate chips. The ricotta and cream cheese frosting make this cake perishable, so it must be kept chilled when not serving. This not only keeps the cake safe to eat but also helps the flavors meld and intensifies the creamy texture you love in an old fashioned creamy cannoli cake with chocolate chips.

How to Keep Chocolate Chips Suspended in Cake?

A common question for anyone baking an easy creamy cannoli cake with chocolate chips! The trick is simple: before folding mini chocolate chips into your cake batter, toss them with a tablespoon of flour. This helps the chips “grip” the batter so they stay evenly distributed and don’t sink to the bottom—giving you perfect chocolatey bites all through your cake.

Do Cannolis Always Have Chocolate Chips?

While the classic Sicilian cannoli filling is often just sweetened ricotta, chocolate chips have become a much-loved addition, especially in Italian-American kitchens. For a creamy cannoli cake with chocolate chips, the chips are non-negotiable—they add delightful texture and a pop of chocolate flavor in every bite. However, some traditionalists might use chopped nuts or candied fruit instead.

How to Know if Cannoli Filling Is Bad?

Freshness is key for a perfect creamy cannoli cake with chocolate chips. If the ricotta filling starts to smell sour, develops an odd color, or has a watery, separated texture, it’s time to toss it. Always use the freshest ingredients and keep the cake refrigerated to enjoy its peak flavor and texture.

Cannoli Cake with Chocolate Chips: Creamy, Irresistible Italian Dessert

Name: Cannoli Cake with Chocolate Chips: Creamy, Irresistible Italian Dessert
Prep time: 35 min
Cook time: 35 min
Total time: 2 h
Cuisine: Italian-American
Ingredients: 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; ⅔ cup unsalted butter, room temperature; 1¾ cups granulated sugar; 2 large eggs, room temperature; 1½ teaspoons vanilla extract; 1¼ 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

Cannoli Cake with Chocolate Chips: Creamy, Irresistible Italian Dessert

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This Cannoli Cake with Chocolate Chips features moist, tender cake layers studded with mini chocolate chips and frosted with a luscious ricotta-cream cheese frosting, making it a delightful Italian-inspired dessert for any celebration.

Author: Emily
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 2 hours (includes cooling and assembly)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

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2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
⅔ cup unsalted butter, room temperature
1¾ cups granulated sugar
2 large eggs, room temperature
1½ teaspoons vanilla extract
1¼ 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

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Instructions

Line two 8-inch cake pans with parchment paper and spray insides with nonstick cooking spray. Preheat oven to 350°F (175°C).
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat butter and sugar on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla; mix until combined.
Add 1/3 of the flour mixture to the batter and mix until just combined. Add 1/2 cup buttermilk and mix. Continue alternating flour and buttermilk, ending with flour, mixing until just combined. Fold in mini chocolate chips.
Divide batter evenly between prepared pans and smooth the tops. Bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 5 minutes, then invert onto a cooling rack to cool completely.
Once cakes are completely cool, use a sharp serrated knife to slice each cake round in half horizontally, creating 4 thin cake layers.
For the ricotta frosting, measure out ricotta and place it on a plate lined with paper towels. Press with more paper towels to remove excess moisture. In a mixing bowl, beat ricotta, cream cheese, and powdered sugar until smooth.
In a separate bowl, beat heavy whipping cream and vanilla until stiff peaks form. Gently fold the whipped cream (and orange zest, if using) into the ricotta mixture until smooth and fluffy.
Assemble the cake by layering cake rounds with ricotta frosting between each layer. Frost the top and sides of the cake with remaining frosting. Sprinkle the top and sides with mini chocolate chips. Chill at least 1 hour before slicing and serving for best results.

Notes

Drain ricotta thoroughly for a thick, smooth frosting.
Orange zest adds authentic cannoli flavor, but can be omitted.
Chill the cake before slicing for neat layers and easier cutting.
Store leftovers covered in the refrigerator for up to 3 days.
Add chopped pistachios or maraschino cherries for extra garnish, if desired.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 490
Sugar: 44g
Sodium: 200mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 7g
Cholesterol: 90mg

Find it online: https://deliceflash.com/creamy-cannoli-cake-with-chocolate-chips/