Cannoli Sheet Cake

User Reviews

4.9

21 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Servings

    24

  • Calories

    357 kcal

  • Course

    Dessert

  • Cuisine

    Italian

Cannoli Sheet Cake

A light and fluffy yellow chocolate chip cake topped with a sweet ricotta cream topping and mini chocolate chips. All of the flavor of a cannoli in a delicious cake.

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Ingredients

Servings
  • 4 large eggs
  • 2/3 cup buttermilk or whole milk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup butter (softened, cut into cubes)
  • 2 Tablespoons oil
  • 1/3 cup dry instant vanilla pudding mix
  • 3/4 cup mini chocolate chips

Ricotta Cream Cheese Frosting:

  • 3/4 cup whole milk ricotta cheese
  • (1) ounce pkg. cream cheese (softened)
  • 1 1/2 cups heavy cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup mini chocolate chips
  • OPTIONAL: 1 teaspoon orange zest, 1/8 teaspoon cinnamon
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Instructions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla.
  2. In a standing mixer, stir together flour, sugar, baking powder, and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  3. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined. Fold in mini chocolate chips.
  4. Take a spatula and scrape the sides of the bowl. Spread into greased 9 x 13 cake pan and smooth top with a spatula.
  5. Bake for 25-32 minutes or until the cook is baked in the center. Let cake cool.

Ricotta Cream Frosting:

  1. Make the frosting: There are two options to make this frosting: Option A (is best if you use a stand mixer like a Kitchenaid): In a large bowl, whip cream cheese and ricotta cheese for 1-2 minutes or until creamy. Add heavy cream and powdered sugar, and whip for 4-5 minutes, or until the mixture is light and fluffy. Whip it long enough that stiff peaks form. Add in vanilla. Option B: In a large bowl, whip cream cheese, ricotta cheese, and powdered sugar for 3-4 minutes or until smooth and creamy. In another bowl, whip heavy cream to stiff peaks. Fold in vanilla. Carefully fold in the whipped cream into the cream cheese mixture, careful not to deflate the whipped cream.
  2. Once cake has cooled, spread with ricotta cream frosting. Sprinkle with mini chocolate chips and any other toppings such as chopped pistachios, candied orange peel, maraschino cherries.
  3. Cover and store in the refrigerator.

Nutrition Information

Show Details
Calories 357kcal (18%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 75mg (25%) Sodium 175mg (7%) Potassium 92mg (3%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 575IU (12%) Vitamin C 0.2mg (0%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 357 kcal

% Daily Value*

Calories 357kcal 18%
Carbohydrates 42g 14%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 75mg 25%
Sodium 175mg 7%
Potassium 92mg 2%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 575IU 12%
Vitamin C 0.2mg 0%
Calcium 72mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.9

21 reviews
Excellent

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