4.9 from 21 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Servings: 24
Calories: 357 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla.
- 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.
- 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.
- Take a spatula and scrape the sides of the bowl. Spread into greased 9 x 13 cake pan and smooth top with a spatula.
- Bake for 25-32 minutes or until the cook is baked in the center. Let cake cool.
Cup of Yum
Ricotta Cream Frosting:
- 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.
- 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.
- Cover and store in the refrigerator.
Nutrition Information
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
% 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.