Description
A delicious and indulgent Cannoli Cake featuring moist layers of ricotta-infused cake and a luscious mascarpone-ricotta cream filling studded with mini chocolate chips, topped with crushed pistachios and candied orange peel for a classic Italian-inspired dessert that’s perfect for special occasions.
Ingredients
Cake Ingredients
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- ¼ cup butter (melted)
- ¼ cup ricotta cheese
- 1 cup whole milk (at room temperature)
- 1½ teaspoons vanilla extract (or almond extract)
- 2½ cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Cannoli Cream Filling Ingredients
- ½ cup ricotta cheese (strained)
- 1¼ cups mascarpone cheese
- 1 cup heavy whipping cream
- 1¼ cups powdered sugar
- 1½ teaspoons pure vanilla extract
- 1 pinch salt
- Zest of 1 small orange
- 1 cup mini chocolate chips
Decoration
- Mini chocolate chips
- Crushed pistachios
- Candied orange peel
Instructions
- Prepare the cake pans. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
- Mix sugar and eggs. In a large bowl, whisk together the granulated sugar and eggs using electric beaters for 2–3 minutes until the mixture becomes light and slightly frothy.
- Add ricotta cheese. Beat in ¼ cup ricotta cheese until well combined, about one minute.
- Incorporate butter, vanilla, and milk. Add the melted butter, vanilla extract, and whole milk to the mixture. Whisk until well combined, noting some small chunks from butter are normal.
- Combine dry ingredients. Sift the all-purpose flour, baking powder, and salt directly into the wet mixture. Fold gently until just combined to avoid overmixing and tough cake.
- Divide batter and bake. Evenly divide the batter between the prepared pans and smooth the tops. Bake for 20–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice layers. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice each cake horizontally to create 4 even layers total.
- Make whipped cream. In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- Prepare the ricotta-mascarpone mixture. In another bowl, combine strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, salt, and orange zest until smooth and well mixed.
- Fold whipped cream and chocolate chips. Gently fold the whipped cream into the ricotta-mascarpone mixture until fully incorporated. Then fold in the mini chocolate chips. Chill the filling until ready to use.
- Assemble the cake. Place one cake layer on your serving plate and spread a generous layer of the cannoli cream filling on top. Repeat with remaining layers, ending with cream on top. Frost the sides lightly or leave it semi-naked style as desired.
- Decorate and chill. Decorate the top and sides with mini chocolate chips, crushed pistachios, and candied orange peel. Refrigerate the cake for about 1 hour before serving to allow the filling to set properly.
Notes
- Ensure eggs and milk are at room temperature for better mixing and texture.
- Don’t overmix the batter after adding the flour to keep the cake tender.
- Straining ricotta removes excess moisture and results in a thicker, smoother filling.
- Chilling the cake helps the cream filling to set, making slicing easier.
- Use parchment paper in cake pans for easy removal and clean edges.
- Feel free to substitute almond extract for vanilla for a subtle twist on classic flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
