Name: Cannoli Cake
Ingredients: 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; 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

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

Units Scale

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

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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!