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Moist Vanilla Cannoli Cake with Creamy Ricotta Frosting

This Moist Vanilla Cannoli Cake features a fluffy texture infused with vanilla, topped with a creamy ricotta frosting, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 9 pieces
Course: Cake, Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Frosting
  • 1 cup ricotta cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
Garnish
  • to taste Chocolate chips or mini chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Mix in the eggs one at a time, followed by the vanilla extract, ensuring everything is blended well.
  5. Gradually add the flour mixture and milk to the butter mixture, alternating between the two and mixing just until combined. Don’t overmix.
  6. Transfer the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
Frosting
  1. In a separate bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Once the cake has cooled, spread the ricotta frosting generously over the top.
  3. Sprinkle chocolate chips on top for decoration and flavor. Slice and enjoy!

Notes

Keep all ingredients at room temperature for best results. Avoid overmixing the batter to prevent a dense cake. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.