This Cannoli Cake is a delightful treat that combines the rich flavors of traditional Italian cannoli into a fluffy cake. It’s filled with sweet ricotta and chocolate chips, making every bite a joy!
Baking this cake feels like a mini celebration! I love how you can enjoy it as a dessert or even with coffee. It never lasts long in my house—I think it disappears faster than my willpower! 😄
Key Ingredients & Substitutions
Ricotta Cheese: This is the star ingredient for the filling. Make sure to drain it well to avoid a watery mixture. If you’re looking for a lighter option, you could use mascarpone cheese instead.
All-Purpose Flour: This creates the cake’s structure. You could use a gluten-free flour blend if you need a gluten-free option. Just check that it includes xanthan gum for best results!
Butter: Unsalted butter is best for this recipe, as it allows you to control the saltiness. If you’re out, vegetable oil can be a good substitute in cake recipes, just use ¾ of the amount.
Heavy Cream: This is crucial for a fluffy frosting. In a pinch, use coconut cream for a dairy-free version. Just refrigerate a can overnight, then scoop out the solidified cream.
Cannoli Shells: Mini cannoli shells are perfect for decoration. Cannot find them? Use store-bought pastry puffs or simply pipe some ricotta mixture onto the whipped cream instead.
How do I Drain Ricotta Cheese Properly?
Draining ricotta is essential to get the right texture for your filling. Too much liquid can make your cake soggy. Here’s how to do it:
- Place the ricotta in a fine mesh strainer lined with cheesecloth over a bowl.
- Let it sit for at least 2 hours, or overnight in the fridge for best results.
- Keep an eye on it to see how much liquid drains off — it’s worth the wait!
What’s the Best Way to Assemble the Cake?
Assembling your Cannoli Cake should be fun and straightforward. Here’s how to get it right:
- Ensure both cake layers are completely cooled to prevent melting the filling.
- Level the tops of the cakes for an even stack. A serrated knife works nicely for this.
- Spread the filling evenly. Use a spatula for a smooth finish.
- Press chocolate chips onto the sides carefully; this adds a nice touch and flavor!
- Use a piping bag for the decorative whipped cream. It makes it look bakery-fresh!
These tips will help you create a beautiful and delicious Cannoli Cake that everyone will love! Happy baking!
How to Make Cannoli Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk
For The Filling and Frosting:
- 2 cups ricotta cheese, drained well
- 1 ½ cups heavy cream, cold
- 1 cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup mini chocolate chips (plus extra for decoration)
For Decoration:
- Cannoli shells (mini sized if possible), filled with a little ricotta mixture
- Powdered sugar for dusting
How Much Time Will You Need?
This Cannoli Cake will require about 30 minutes of prep time and around 30-40 minutes of baking time. Don’t forget to let it chill for at least 2 hours before serving to let the flavors meld. So, plan for about 3 hours and get ready to wow your taste buds!
Step-by-Step Instructions:
1. Preparing the Cake:
First, preheat your oven to 350°F (175°C). Grab two 9-inch round cake pans and grease and flour them to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, which should take about 3-5 minutes.
Next, add in the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla and almond extracts for that yummy flavor.
Now it’s time to bring it all together! Gradually add the flour mixture and milk to the creamed mixture. Start and end with the flour, mixing just until everything is combined. Don’t overmix!
Divide the batter evenly between your prepared cake pans and pop them in the oven. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, let them cool in the pans for 10 minutes, then flip them onto wire racks to cool completely.
2. Making the Filling and Frosting:
While your cakes are cooling, let’s prepare the filling! Drain your ricotta cheese thoroughly to avoid a soggy filling. Use a fine mesh strainer lined with cheesecloth, and let it drain for at least 2 hours (you can even do this overnight in the fridge).
Now, in a large bowl, whip the cold heavy cream with half of the powdered sugar until you get stiff peaks. This will be your frosting! Set aside half of this whipped cream for later decoration.
For the filling, gently fold the drained ricotta, the remaining powdered sugar, and both extracts into the rest of the whipped cream, along with the mini chocolate chips. You want everything to be well combined but be gentle so the cream stays fluffy!
3. Assembling the Cake:
Once your cakes are completely cool, level the tops if needed using a serrated knife for a perfect layer. Place one cake layer on a serving plate and spread half of the ricotta filling evenly over the top.
Then, carefully add the second cake layer on top and frost the outside of the cake with the remaining ricotta mixture. Smooth it out nicely!
For an extra touch, press mini chocolate chips around the sides of the cake. This adds color and flavor!
With the reserved whipped cream in the piping bag fitted with a star tip, pipe little decorative swirls around the top edge of the cake.
Finally, place filled cannoli shells on each cream swirl for a stunning finish and dust the entire cake with powdered sugar.
4. Chill and Serve:
Now that your masterpiece is assembled, refrigerate the cake for at least 2 hours. This chilling time will help the filling set and the flavors blend beautifully.
When you’re ready to serve, slice, enjoy, and get ready for compliments galore! This Cannoli Cake is sure to be a family favorite!
Can I Use Store-Bought Ricotta Cheese?
Absolutely! Just make sure to drain it well for the best texture. If you can find it, look for high-quality, whole-milk ricotta for the richest flavor.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that it contains xanthan gum to help with the cake’s structure.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If the cake has been decorated, it’s best kept covered to maintain the frosting and toppings.
Can I Freeze This Cake?
Yes! You can freeze the cake layers before frosted for up to 3 months. Just wrap them tightly in plastic wrap followed by foil. Thaw in the fridge overnight before frosting and enjoying!
