This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
If you’re a fan of cannolis, you’re going to absolutely love this cake! Two layers of soft, fluffy vanilla chocolate chip cake that’s filled and iced with a ricotta cream cheese icing inspired by cannoli filling.
When it comes to cake, we are very particular about the texture, because there is nothing worse than eating dry cake. So we set out to make a cake that is fluffy and cloud-like. What’s the secret?? Whipped egg whites!! The method we used for this cake is a fool-proof way for making sure your cake turns out fluffy every time. Keep reading for all our tips to make a perfect cake.
This cannoli cake is not overly sweet, making it a perfect dessert for almost any occasion. You can make for a dinner with friends or for a bridal shower and almost any party in-between. It is sure to be a crowd pleaser.
Looking for more yummy cake recipes? Check these out!
Funfetti Coffee Cake with Cream Cheese Filling
Cannoli Cake
Recipe Snapshot
- Preheat oven and make cake batter.
- Pour cake batter in greased and lined cake pans.
- Bake cake and let it cool completely at room temperature.
- Make cannoli cream cheese icing.
- Ice cake and top with extra chocolate chips.
Cannoli Cake Icing
The cannoli cake icing pays homage to cannoli filling. Cannoli filling is made with ricotta cheese and vanilla. And to make an icing inspired by this filling, we used a mixture of ricotta, whipping cream and cream cheese to create a soft, whipped icing that tastes like delicious cannoli filling. It’s seriously to die for!!
Tips for making a perfect cake…
Line cake pan with parchment paper. This will allow for clean and easy removal from the cake pan. It is a tried-and-true trick that will save you a lot of clean up time too!
Room temperature ingredients. It is important that your butter, eggs and cream cheese are room temperature so that you have a smooth batter. Chilled ingredients are harder to blend together and can make a clumpy texture. This will help get you the cake texture you want.
Whip egg whites into soft peaks and fold into batter. This is KEY for making a super soft and fluffy cake. The egg whites will be folded into the cake batter after you have made the batter. It may seem kind of backwards to stir in the eggs at the end of making the batter, but this technique will make the cake light an airy, while keeping the moisture.
How do you store cake?
Have leftovers? Here’s what we recommend for storing the cake on the countertop, fridge, or freezer.
- Countertop: You can store frosted cake on the counter up to 3-4 days. Any parts of the cake that have been cut and are exposed will stale more quickly. Store cake on counter in a dome-covered cake pan or on a plate covered with foil.
- Fridge: Frosted cake will be good in the fridge for up to 5 days. Place your frosted cake in the fridge for about 15-20 minutes so that the icing on the cake can harden a bit. Cover with plastic wrap to avoid any odors from the fridge to seep into the cake.
- Freezer: Cake in the freezer will last up to three months. You can either store the cake as a whole or in slices. However you store the cake, it is important to wrap the cake in plastic wrap and a layer of foil to prevent freezer burn.
How do you reheat frozen cake?
We don’t recommend reheating frozen cake. This could remove a lot of the moisture that is left in the cake, making it dry. We recommend thawing at room temperature. You can thaw frozen cake at room temperature overnight or for at least 6-8 hours. If you are thawing slices of cake, it could take 2-3 hours to thaw.
Shop our Kitchen Favorites
Cannoli Cake
Description
Two layers of soft, fluffy vanilla chocolate chip cake that’s filled and topped with a ricotta cream cheese icing inspired by cannoli filling.
Ingredients
Cannoli Cake
- 6 egg whites (room temp and whipped)
- 1/2 cup butter, room temp
- 1/2 cup oil
- 2 cups sugar
- 1.5 cups buttermilk
- 1 tsp vanilla
- 3 c flour
- 1 tsp salt
- 2.5 tsp baking powder
Cannoli Icing
- 16 oz ricotta, liquid strained/soaked
- 8 oz cream cheese
- 1 cup whipping cream
- 2 cups powdered sugar
- 2 tsp vanilla
- 2 tsp lemon zest
- 2 c mini chocolate chips
Instructions
- Preheat oven to 350°F and grease and line two 9-inch round cake pan.
- Start by whipping egg whites in an electric mixer with whisk attachment on high speed until stiff peaks form. Remove from bowl and set aside.
- In a separate bowl, whisk together flour, salt and baking powder and set aside.
- In an electric mixer, with paddle attachment, add butter and oil. Cream butter and oil on medium speed until it comes together.Add in sugar and vanilla and mix on high until creamy.
- Pour in 1/2 cup of buttermilk with 1/3 of flour mixture and mix until just combined. Repeat this 2 more times until you’ve added a total of 1 1/2 cups buttermilk and all the flour mixture.
- Remove bowl from electric mixer and gently fold in whipped egg whites until combined.
- Pour into 2 lined greased and lined cake pan and bake in oven for about 35-45 minutes. Check to make sure cake is done by inserting fork/tooth pick. If it comes out clean, it is done.
- Cool completely on wire rack. While cake is cooling, make icing.
- Pour ricotta cheese on a paper towel-lined plate. Press another paper towel on top to soak up extra liquid from the ricotta cheese. Add ricotta cheese and cream cheese to mixing bowl and whisk until combined.
- Next add in whipping cream, vanilla and lemon zest and whisk for a couple minutes. Gradually add in icing powdered sugar until fluffy. Lastly, stir in chocolate chips.
- Place one cake round on a plate or serving dish. Spread a layer of icing over the top of the cake. Place your second cake layer on top of the other and spread another layer of icing on top. Spread any excess icing around the edges, using the side of your icing knife to make clean edges.
- Top with extra chocolate chips and/or canola shells. Slice and enjoy!
