Cannoli Cake
User Reviews
5
Cannoli Cake
Description
The Cannoli Cake recipe begins by combining all-purpose flour with baking powder and salt. Butter and granulated sugar are creamed until fluffy, then eggs and vanilla are added. The flour mixture and buttermilk are alternately incorporated to create a moist but sturdy cake batter, folded through mini chocolate chips for texture and chocolate bursts.
The batter is divided between two prepared cake pans and baked until a toothpick comes out clean. The cooled cakes are carefully sliced horizontally into thin layers, producing four cake rounds for assembly. The ricotta frosting combines ricotta cheese drained on paper towels, blended with cream cheese, whipped heavy cream, powdered sugar, vanilla, and optional orange zest. This frosting is creamy and smooth with a mild tang that complements the chocolate chips.
Layering the cake rounds with ricotta frosting between each gives visual appeal and harmonious flavor reminiscent of traditional cannoli. Mini chocolate chips sprinkled atop complete the look and add texture. The cake can be served chilled and stored in the refrigerator to maintain freshness.
Freezing instructions recommend wrapping cooled cake rounds for up to three months before use, while the frosting is best made fresh on assembly day. Proper storage keeps the cake moist and flavorful.
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup butter room temp, unsalted
- 1 ¾ cups granulated sugar
- 2 egg room temp, large
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups buttermilk , room temp
- 3/4 cup mini chocolate chips
Ricotta Frosting:
- 1/3 cup ricotta cheese whole milk
- 4 oz cream cheese , room temp
- 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
- Prep pans: Line two 8-in cake pans with parchment paper and spray insides with nonstick cooking spray.
- Cake Batter: In a small bowl combine flour, baking powder and salt. Set aside. Add butter and sugar to a stand mixer then mix on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla then mix.
- Add 1/3 of the flour mixture and mix until combined. Add ½ cup buttermilk and mix. Repeat with flour and buttermilk, ending with flour, until all is combined. Fold in mini chocolate chips. Pour batter evenly between the prepared cake pans.
- Bake at 350 degrees F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 5 minutes before inverting onto a cooling rack.
- Torte Cakes: Once cakes have cooled completely, use a sharp serrated knife to slice each cake round in half, horizontally, resulting in 4 thin cake rounds.
- Ricotta Frosting: Measure out ricotta then place it on a plate lined with several paper towels. Place a few paper towels on top of it, and press down to remove some of the moisture from the ricotta. Add ricotta to a mixing bowl with cream cheese and powdered sugar then beat with electric mixers until smooth.
- In a separate bowl, add heavy cream and vanilla then beat until stiff peaks. Gently fold the whipped cream (and zest, if using) into the ricotta mixture.
- Assemble: Place one baked cake round on a cake stand or cake board. Spread about 1/2 cup frosting on top. Apply second cake layer, and spread more frosting. Repeat with remaining cake layers. Spread a thin layer of frosting all around the outsides of the cake. (It will have the look of a naked cake.) I like a little extra frosting on top.
- Sprinkle mini chocolate chips on top of the cake. Cover and refrigerate for 1 hour before serving.
Notes
- Wrap cooled cake rounds tightly and freeze for up to 3 months; assemble and frost after thawing.
- Make ricotta frosting fresh on the day of assembly to maintain texture and flavor.
- Store assembled Cannoli Cake well covered in the refrigerator to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 213mg | 9% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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