This Cannoli Cake is a fun twist on the classic Italian treat! It’s a moist cake filled with creamy ricotta and sweet chocolate chips, all topped with a dusting of powdered sugar.
I love how this cake impresses everyone at parties! Don’t worry, making it is easier than it sounds. Just layer it up and enjoy a slice of happiness. You might need to hide it from friends! 😄
Ingredients & Substitutions
All-Purpose Flour: This gives the cake structure. If you’re gluten-free, use a 1:1 gluten-free flour blend. I’ve had good success with Bob’s Red Mill brand.
Ricotta Cheese: Essential for that creamy filling. If you’re looking for a lighter option, you can use part-skim ricotta, but full-fat is richer in flavor. Be sure to drain it well!
Mini Chocolate Chips: These add a sweet touch! If you’re not a fan, you can use finely chopped dark chocolate or even nuts for a different flavor.
Heavy Whipping Cream: This creates a fluffy texture in the filling. If you’re avoiding dairy, coconut cream is a great alternative—just chill a can of coconut milk overnight and scoop out the cream on top.
How Do You Properly Prepare Ricotta for the Filling?
Draining your ricotta is key to achieving a creamy filling without excess moisture. If it’s too wet, your cake can become soggy! Here’s how to prepare it:
- Place the ricotta in a cheesecloth-lined sieve set over a bowl.
- Let it sit in the refrigerator for a few hours or overnight—the longer, the better.
- Squeeze out any additional moisture before mixing it with other ingredients.
How to Achieve the Perfect Cake Texture?
To get that soft and moist cake, follow these tips:
- Make sure your butter is at room temperature—this helps it cream well with sugar.
- Avoid over-mixing the batter! Mix until just combined, or you’ll risk a dense cake.
- Check your cakes a couple of minutes before the timer goes off; ovens vary!
By following these steps and tips, you’ll whip up a gorgeous Cannoli Cake that your friends and family will love! Enjoy every layer of this delightful dessert!
How to Make Cannoli Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For The Cannoli Filling:
- 16 oz ricotta cheese, drained well
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- ¾ cup mini chocolate chips (plus extra for topping)
- 1 cup heavy whipping cream
For Garnish:
- Powdered sugar for dusting
- Chocolate syrup (optional)
How Much Time Will You Need?
This Cannoli Cake will take about 20 minutes of prep time and around 25-30 minutes for baking. After that, you’ll need at least 2 hours for chilling. So, in total, you’re looking at about 3 hours, including cooling time. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Cake:
First things first, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans so the cakes come out easily. In a medium bowl, use a sifter to mix together the flour, baking powder, and salt, then set it aside. In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy—this usually takes about 2-3 minutes with a mixer.
Add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract. Now, it’s time to combine the flour mixture and whole milk! Start by adding a third of the flour mixture, followed by half of the milk. Repeat until everything is mixed in. Be careful not to over-mix!
Divide the batter evenly between the prepared pans, smoothing the top of each. Bake in the preheated oven for around 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Cannoli Filling:
While your cake layers are cooling, let’s make the filling! Make sure your ricotta is drained well by placing it in a cheesecloth-lined sieve over a bowl for a few hours, or ideally overnight. In a large bowl, mix the drained ricotta, sifted powdered sugar, vanilla extract, and cinnamon (if using) until you have a smooth filling.
In a separate bowl, whip the heavy cream using an electric mixer until you achieve stiff peaks. Carefully fold the whipped cream and mini chocolate chips into the ricotta mixture until everything is well combined and fluffy.
3. Assemble the Cake:
Time to put it all together! Place one of the cooled cake layers on your serving plate. Spread half of the delicious ricotta filling evenly over this layer. Next, top with the second cake layer and spread the remaining filling on top and around the sides of your cake. If you want, you can pipe some extra filling on top and sprinkle additional mini chocolate chips for decoration.
For a sweet touch, feel free to drizzle some chocolate syrup over the top. Finally, lightly dust the whole cake with powdered sugar for that beautiful finishing touch!
4. Chill and Serve:
Now, chill your assembled cake in the refrigerator for at least 2 hours. This allows the flavors to meld beautifully and the filling to set properly. When you’re ready to serve, slice up generous pieces and enjoy this wonderful creamy, luscious Cannoli Cake! Every bite is a delightful blend of flavors that taste just like a traditional cannoli.
You’re sure to impress your friends and family with this delicious cake—enjoy every bite!
Can I Use Store-Bought Ricotta for the Filling?
Absolutely! Just make sure to drain it well, as store-bought ricotta can often have extra moisture. You want a creamy and thick filling without any excess liquid!
How Do I Make This Cake Gluten-Free?
You can easily substitute the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum for the best results, as it helps with the cake’s texture.
Can I Freeze the Cannoli Cake?
Yes, you can freeze the cake layers! Wrap them tightly in plastic wrap and foil, and they’ll keep in the freezer for up to 3 months. Just make sure to refrigerate the filling separately and add it after thawing the cake layers.
What’s the Best Way to Store Leftovers?
Keep any leftover cake in an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, so don’t hesitate to pull it out just before serving!
