Description

A luscious vanilla layer cake with creamy cannoli-style ricotta frosting, studded with mini chocolate chips and stacked high for an indulgent dessert inspired by the classic Italian pastry.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 cup mini chocolate chips
1 1/2 cups whole milk ricotta, well-drained
1 1/2 cups mascarpone cheese
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup mini chocolate chips (plus extra for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour. Fold in mini chocolate chips.
Divide batter evenly into prepared pans and bake for 25–28 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips. Chill until ready to use.
Assemble by layering cakes with frosting in between and over the top and sides. Sprinkle more chocolate chips over the top.
Chill before slicing for best texture.

Notes

Drain ricotta well to prevent a runny frosting.
Chill cake before slicing to ensure clean layers.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 34g
Sodium: 160mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 7g
Cholesterol: 115mg