Layered Cannoli Cake
This Layered Cannoli Cake combines moist vanilla layers with a creamy ricotta-cannoli filling and a whipped cream finish. Perfect for celebrations or whenever you're craving the rich flavors of a classic Italian dessert!
Ingredients
For the Cake:
- - 1 1/2 cups all-purpose flour
- - 1 1/2 tsp baking powder
- - 1/2 tsp salt
- - 1/2 cup unsalted butter room temperature
- - 1 cup granulated sugar
- - 3 large eggs
- - 1 tsp vanilla extract
- - 3/4 cup whole milk
For the Ricotta Filling:
- - 2 cups ricotta cheese
- - 1 cup powdered sugar
- - 1 tsp cinnamon
- - 1/2 cup mini chocolate chips
For the Whipped Cream:
- - 1/2 cup heavy cream
- Optional Garnish:
- - Additional mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Bake Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Ricotta Filling: In a medium bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth. Set aside.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half of the ricotta mixture evenly on top. Place the second cake layer on top and spread the remaining ricotta mixture over the top.
- Whip Cream: In a chilled bowl, whip the heavy cream until stiff peaks form.
- Finish the Cake: Spread the whipped cream over the top and sides of the cake. Garnish with additional mini chocolate chips, if desired.
- Chill and Serve: Chill the cake in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Notes
- Storage Tip: Store leftovers in the refrigerator for up to 3 days.
- Ricotta Texture: Ensure the ricotta is well-drained to avoid a runny filling.
- Garnish Options: Add crushed pistachios or grated chocolate for extra flair.
- Layer Variation: For a taller cake, double the recipe and create four layers.