Cannoli Cake
A sophisticated layer cake that reimagines the classic Sicilian pastry, featuring tender vanilla sponge filled and frosted with a rich, chocolate-chip-studded ricotta cream.
Ingredients
Scale
- 2.5 cups All Purpose Flour
- 1.75 cups Granulated Sugar
- 1 cup Unsalted Butter (softened)
- 4 large Eggs (room temperature)
- 1 cup Whole Milk
- 30 ounces Whole Milk Ricotta Cheese (well-drained)
- 2 cups Powdered Sugar
- 1 cup Miniature Chocolate Chips
- 2 teaspoons Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper.
- Cream softened butter and granulated sugar until pale and fluffy.
- Add eggs and vanilla, then alternately mix in sifted flour and milk.
- Divide batter evenly and bake for 25 to 30 minutes until a toothpick comes out clean.
- For the filling: Whip drained ricotta with powdered sugar and vanilla until smooth; fold in chocolate chips.
- Once cake layers are completely cold, stack them with generous layers of the ricotta cream.
- Frost the exterior and garnish with extra mini chocolate chips.
- Chill for at least 4 hours (or overnight) to allow the filling to set.
Notes
- Drain the ricotta in a fine-mesh sieve overnight to prevent a runny filling.
- Use miniature chocolate chips for a better texture balance within the cream.
- Level your cake layers with a serrated knife for a perfectly straight, professional look.
- Adding a hint of orange zest to the ricotta can provide an authentic Sicilian aroma.
Find it online: https://dishmio.com/cannoli-cake/