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Cannoli Cake

A luscious cake that captures all the delightful flavors of a classic cannoli, with creamy filling, chocolate chips, and a hint of orange zest.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • ½ cup powdered sugar
  • ½ cup mini chocolate chips
  • 1 tsp orange zest
  • 1 tsp lemon zest

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour your two 9-inch cake pans.
  3. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
  4. In another bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
  5. Beat in the eggs one at a time, adding the vanilla extract afterward.
  6. Gradually add the flour mixture to the butter mixture, alternating with the milk.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  9. While the cakes cool, mix the ricotta, mascarpone, powdered sugar, orange zest, and lemon zest in a bowl.
  10. Once the cakes are completely cool, layer the cakes with the creamy filling between them.

Notes

Serve with fresh berries or a scoop of vanilla ice cream for a delightful treat.