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Moist Cannoli Cake

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 12
Calories: 320
Ingredients Method Notes

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
  • 1 lemon lemon zest
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

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking pan. The ricotta in this cake can stick, so be generous with the butter or cooking spray.
  2. 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. 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. 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.
  5. 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.

Notes

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. Don't skip the lemon zest – it brightens all the flavors. Avoid overmixing the batter. Make sure ricotta is well-drained to prevent excess moisture. Let cake cool completely before frosting.