Description
A fluffy and sumptuous cake that captures the flavors of classic Italian cannoli, featuring a rich ricotta filling and bursts of chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Creaming together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Layer the cakes on your serving plate and dust with powdered sugar before serving.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg