This Moist Cannoli Cake brings all the beloved flavors of traditional Italian cannoli into one incredibly tender cake. The ricotta cheese creates an amazingly moist texture while the sweet vanilla and hint of citrus make every bite feel like a warm hug from Nonna’s kitchen.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk ricotta cheese
- 3 large eggs
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
For the frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Substitutions: Use Greek yogurt instead of ricotta for a tangier flavor, swap lemon zest for orange zest, or replace mini chocolate chips with chopped pistachios for an authentic touch.
Timing
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Perfect for weekend baking when you want something special but don’t have hours to spend in the kitchen. The batter comes together quickly while the kids help measure ingredients.
How to Make It
1. Prepare Your Pan
Preheat oven to 350°F and grease a 9×13 inch baking pan. The ricotta in this Moist Cannoli Cake can stick, so be generous with the butter or cooking spray.
2. Mix the Wet Ingredients
Cream together softened butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then fold in ricotta cheese, milk, vanilla, and lemon zest. The mixture might look slightly lumpy – that’s perfectly normal and creates the tender crumb.
3. Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually fold these into the wet ingredients until just combined. Overmixing develops gluten, making the cake tough instead of tender.
4. Bake the Cake
Pour batter into prepared pan and smooth the top gently. Bake for 30-35 minutes until a toothpick inserted in center comes out with just a few moist crumbs. The cake will spring back lightly when touched and smell heavenly.
5. Make the Frosting
While cake cools completely, beat cream cheese until smooth. Add powdered sugar, ricotta, and vanilla, beating until creamy. Fold in chocolate chips by hand. Spread over cooled cake and watch the magic happen.
Nutritional Information
Each generous slice contains approximately 320 calories, 12g fat, 48g carbohydrates, and 8g protein. The ricotta adds beneficial calcium and protein, making this recipe a bit more nutritious than typical cakes.
Serving Suggestions
Serve alongside fresh berries and a dollop of whipped cream for an elegant presentation. Pairs beautifully with strong Italian coffee or a glass of cold milk. The cake tastes even better the next day as flavors meld together.
Common Mistakes to Avoid
Don’t skip the lemon zest – it brightens all the flavors and prevents the cake from tasting flat. Avoid overmixing the batter, which creates a dense texture instead of the light, moist crumb we want. Make sure your ricotta is well-drained to prevent excess moisture. Finally, let the cake cool completely before frosting, or the cream cheese frosting will melt.
Storing Tips
Store covered in the refrigerator for up to 5 days. The cake actually improves after the first day as moisture distributes evenly. Freeze unfrosted cake wrapped tightly for up to 3 months. Bring to room temperature for 30 minutes before serving.
Conclusion
This Moist Cannoli Cake transforms a classic Italian pastry into an easy family dessert that everyone will love. The tender crumb and creamy frosting create the perfect ending to any meal or celebration.
FAQs
Can I make this cake ahead of time?
Absolutely! This cake tastes even better after sitting overnight as the flavors develop and the moisture distributes evenly throughout.
My ricotta seems watery – should I drain it?
Yes, if your ricotta has visible liquid, drain it through a fine mesh strainer for 15 minutes before using to prevent a soggy cake.
Can I use low-fat ricotta?
Full-fat ricotta creates the moistest texture, but low-fat works in a pinch. The cake may be slightly less tender but still delicious.
How do I know when the cake is properly done?
Look for edges that pull slightly from the pan and a toothpick that comes out with just a few moist crumbs. The center should spring back when lightly touched.
Can kids help make this recipe?
This is perfect for little helpers! They can measure ingredients, crack eggs, and help fold in chocolate chips. Find more family-friendly ideas on our recipe boards.
Moist Cannoli Cake
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13 inch baking pan. The ricotta in this cake can stick, so be generous with the butter or cooking spray.
- Cream together softened butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then fold in ricotta cheese, milk, vanilla, and lemon zest. The mixture might look slightly lumpy – that’s perfectly normal and creates the tender crumb.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually fold these into the wet ingredients until just combined. Overmixing develops gluten, making the cake tough instead of tender.
- Pour batter into prepared pan and smooth the top gently. Bake for 30-35 minutes until a toothpick inserted in center comes out with just a few moist crumbs. The cake will spring back lightly when touched.
- While cake cools completely, beat cream cheese until smooth. Add powdered sugar, ricotta, and vanilla, beating until creamy. Fold in chocolate chips by hand. Spread over cooled cake.
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