Print

Cannoli Cake with Chocolate Chips: Creamy, Irresistible Italian Dessert

Creamy cannoli cake with chocolate chips on a cake stand

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

Instructions

  1. Line two 8-inch cake pans with parchment paper and spray insides with nonstick cooking spray. Preheat oven to 350°F (175°C).
  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Once cakes are completely cool, use a sharp serrated knife to slice each cake round in half horizontally, creating 4 thin cake layers.
  7. 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.
  8. 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.
  9. 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