0 from 15 votes
Cannoli Cake
This easy Cannoli Cake recipe has our favorite cannoli flavors with a moist vanilla cake and creamy ricotta frosting. It's simple to decorate and great for any occasion.
Servings: 16
Calories: 446 kcal
Course:
Dessert
Cuisine:
Italian , American
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup unsalted butter , room temp
- 1 ¾ cups granulated sugar
- 2 large eggs , room temp
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups buttermilk , room temp
- 3/4 cup mini chocolate chips
Ricotta Frosting:
- 1/3 cup whole milk ricotta cheese
- 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.
Cup of Yum
Notes
- Freezing Instructions: Wrap the baked and cooled cake rounds in plastic wrap and place in a freezer bag. Freeze for up to 3 months before assembling and frosting cake. The ricotta frosting should not be frozen and is best made day-of.
- Store Cannoli Cake well covered in the fridge.
Nutrition Information
Calories
446kcal
(22%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
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%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 446
% 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.