Layered Cannoli Cake Dessert (Print-Friendly Version)

Soft vanilla cake, creamy ricotta-cannoli filling, and whipped cream make this Italian-style treat irresistible.

# Ingredients You’ll Need:

→ For the Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1/2 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 tsp vanilla extract
08 - 3/4 cup whole milk

→ For the Ricotta Filling

09 - 2 cups ricotta cheese
10 - 1 cup powdered sugar
11 - 1 tsp cinnamon
12 - 1/2 cup mini chocolate chips

→ For the Whipped Cream

13 - 1/2 cup heavy cream

→ Optional Garnish

14 - Additional mini chocolate chips

# How to Make It:

01 - Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large mixing bowl, beat the butter and granulated sugar until fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
05 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - In a medium bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until smooth. Set aside.
07 - Place one cake layer on a serving plate. Spread half of the ricotta mixture evenly on top. Place the second cake layer on top and spread the remaining ricotta mixture over the top.
08 - In a chilled bowl, whip the heavy cream until stiff peaks form.
09 - Spread the whipped cream over the top and sides of the cake. Garnish with additional mini chocolate chips, if desired.
10 - Chill the cake in the refrigerator for at least 1 hour before serving. Slice and enjoy.

# Extra Suggestions:

01 - Store leftovers in the refrigerator for up to 3 days.
02 - Ensure the ricotta is well-drained to avoid a runny filling.
03 - Add crushed pistachios or grated chocolate for extra flair.
04 - For a taller cake, double the recipe and create four layers.

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