Cannoli Cake with Whipped Ricotta Frosting
Made with ricotta in the batter, making it ultra-rich and fluffy, this Cannoli cake is filled with chocolate pieces and topped with whipped ricotta frosting
Equipment
- Stand mixer
Ingredients
Cannoli Cake
- 2 ¼ cups (260g) All Purpose Flour, measured correctly †
- 1 ½ tsp Baking Powder
- 1/2 tsp Table Salt
- 1/2 tsp Cinnamon
- 1 cup White Sugar
- 1/2 cup Light Brown Sugar
- 3 Large Eggs
- 1 ½ tsp Vanilla
- 3/4 cup Vegetable Oil
- 1 cup Quality Full Fat Ricotta
- 1 cup Roughly Chopped Semi Sweet Chocolate or Mini Chocolate Chips
Whipped Ricotta Frosting
- 1/4 cup Cream Cheese
- 1 cup Quality Full-Fat Ricotta
- 1/2 cup Heavy Cream
- 1/2 cup Confectioners Sugar
- 1/2 tsp Vanilla
- 1/2 cup Unshelled Pistachios, roughly chopped
- 1/2 cup Finely Chopped Semi-Sweet Chocolate or Mini Chocolate Chips
Instructions
Cannoli Cake
- Preheat oven to 350°F, and prepare a 9x13” cake pan with cooking spray and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, salt, and cinnamon, then whisk together to combine.
- In a stand mixer fitted with the paddle attachment, add eggs, white sugar, brown sugar, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the ricotta in between. Beat only until the batter is completely combined and smooth. Add the chocolate to the batter, then fold it in using a rubber spatula.
- Add the batter to the prepared pan, then bake in the oven for around 30 minutes, or until a toothpick comes out clean. Allow cake to cool completely before frosting.
Whipped Ricotta Frosting
- Add cream cheese to a stand mixer fitted with the whisk attachment. Beat on high until fluffy looking, about 3 minutes.
- Add the ricotta, heavy cream, confectioners sugar, and vanilla, to the stand mixer, then beat on high until the mixture looks thick and holds soft peaks, abut 4-5 minutes.
- Dollop Whipped Ricotta Frosting onto cooled cake and spread out with a spatula, then top with chopped pistachios and chocolate. Serve immediately, or keep cold and covered until serving.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)