Description
This Decadent Cannoli Cake brings the essence of traditional Italian cannoli into a moist, fluffy cake layered with a rich ricotta and cream cheese filling. Featuring tender whipped egg whites folded into the batter and a luscious whipped frosting studded with mini chocolate chips, this cake is a delightful centerpiece perfect for celebrations or indulgent dessert cravings.
Ingredients
Scale
Cake Batter
- 6 large Egg Whites (Room temperature)
- 1 cup Unsalted Butter (Softened)
- 1/2 cup Vegetable or Canola Oil
- 1 cup Granulated Sugar
- 1 cup Buttermilk (or milk + vinegar substitute)
- 2 teaspoons Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- 1 tablespoon Baking Powder
Frosting and Filling
- 1 cup Ricotta Cheese (Strained)
- 8 ounces Full-fat Cream Cheese
- 1 cup Cold Whipping Cream
- 2 cups Powdered Sugar (Sifted)
- 1 tablespoon Fresh Lemon Zest
- 1/2 cup Mini Chocolate Chips (Dark or semi-sweet)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy release.
- Whip Egg Whites: Using an electric mixer, beat the room temperature egg whites on high speed for about 4-5 minutes until stiff peaks form. Set aside carefully to maintain the volume.
- Cream Butter and Sugar: In a separate bowl, cream together the softened unsalted butter and oil until smooth. Gradually add granulated sugar and vanilla extract, mixing until light and creamy.
- Combine Wet and Dry: Alternately add the buttermilk and the dry mixture of all-purpose flour, baking powder, and salt to the creamed butter mixture. Mix on low speed just until combined to avoid overmixing.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter to retain airiness, resulting in a light cake texture.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on wire racks completely.
- Prepare Frosting: Strain ricotta cheese thoroughly to remove excess moisture. In a mixing bowl, combine the ricotta and cream cheese until smooth. Add cold whipping cream, vanilla extract, and fresh lemon zest.
- Whip Icing and Add Sugar: Gradually incorporate sifted powdered sugar into the cream mixture, whipping until the frosting is fluffy and smooth.
- Add Chocolate Chips: Stir mini chocolate chips gently into the frosting to distribute evenly.
- Layer and Assemble: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top, then add the second layer. Cover the top and sides of the cake with the remaining frosting. Garnish with extra mini chocolate chips as desired.
- Serve: Optionally, dust cake slices with a light sprinkle of powdered sugar just before serving for an elegant touch.
Notes
- Ensure egg whites are at room temperature before whipping for better volume.
- Straining ricotta cheese helps prevent watery frosting and ensures a smooth texture.
- Use fresh lemon zest for the best flavor impact in the frosting.
- To substitute buttermilk, use 1 cup milk mixed with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
- Make sure to gently fold the whipped egg whites to keep the batter light and airy.
- Cooling the cake layers completely before frosting prevents melting and slipping.
