Cannoli cake is a dessert that combines the flavors of traditional Italian cannoli with the moist, tender texture of a cake. Originating in Sicily, cannoli are a beloved Italian dessert consisting of a crisp pastry shell filled with a sweet, creamy filling made of ricotta cheese, sugar, and chocolate chips. This cake version is just as delicious, and can be made to accommodate a variety of dietary needs and preferences.
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk ricotta cheese
1/4 cup heavy cream
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup powdered sugar, for dusting
2 9-inch round cake pans
Cake leveler or serrated knife
Piping bag and tip (optional)
Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients and mix on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
In a separate bowl, stir together the ricotta cheese, heavy cream, and vanilla extract.
Gradually add the wet ingredients to the butter mixture, mixing until just combined.
Fold in the mini chocolate chips.
Divide the batter evenly between the two prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before removing them and placing them on wire racks to cool completely.
Once the cakes are cool, level the tops if necessary using a cake leveler or serrated knife.
To assemble the cake, place one cake layer on a serving platter and spread a layer of the ricotta filling on top.
Place the second cake layer on top of the filling and press down lightly.
Use a piping bag and tip to pipe the remaining filling around the top edge of the cake, if desired.
Dust the top of the cake with powdered sugar just before serving.
Calories and Allergy Information:
This cake contains approximately 360 calories per serving. It contains dairy (ricotta cheese, heavy cream, butter) and wheat (flour) and may not be suitable for those with dairy or gluten allergies. To make this cake dairy-free, you can use a dairy-free butter substitute and substitute the ricotta cheese with a dairy-free alternative, such as cashew cheese or tofu.
To make this cake healthier, you can substitute some or all of the all-purpose flour with whole wheat flour or almond flour. You can also reduce the amount of sugar used in the recipe by using a sugar substitute such as stevia or monk fruit sweetener.
All-purpose flour: https://www.amazon.com/dp/B07YCBYCMY/
Granulated sugar: https://www.amazon.com/dp/B07LFGFZHN/
Baking powder: https://www.amazon.com/dp/B07KRLQTL1/
Baking soda: https://www.amazon.com/dp/B07VR4JD4K/
Unsalted butter: https://www.amazon.com/dp/B07HJDL9LV/
Large eggs: https://www.amazon.com/dp/B07GNSHJ3V/
Whole milk ricotta cheese: https://www.amazon.com/dp/B07RBP6R5J/
Heavy cream: https://www.amazon.com/dp/B07HMXJG2H/
Vanilla extract: https://www.amazon.com/dp/B07XH1Z4FJ/
Mini chocolate chips: https://www.amazon.com/dp/B08S57VDW8/
Powdered sugar: https://www.amazon.com/dp/B08L8T24SW/
This cake is not spicy.
Enjoy your delicious Cannoli Cake!