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Chocolate Chip Cannoli Cake

A decadent combination of fluffy cake and creamy, cannoli-inspired filling, with mini chocolate chips for added sweetness and texture. A showstopper dessert for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10
Calories 400 kcal

Ingredients
  

  • For the Cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup mini chocolate chips
  • For the Cannoli Filling:
  • 16 oz ricotta cheese drained
  • 8 oz mascarpone cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios optional, for garnish
  • For the Topping:
  • Powdered sugar for dusting
  • Extra mini chocolate chips for sprinkling

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  • Gently fold in the mini chocolate chips.
  • Divide the batter between the two cake pans and smooth the tops with a spatula.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • To make the filling: In a large bowl, beat together the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Gently fold in the mini chocolate chips.
  • Once the cakes have cooled, place one layer on a cake stand or serving plate. Spread a generous layer of the cannoli filling over the cake, smoothing it into an even layer.
  • Place the second cake layer on top, gently pressing down.
  • Spread the remaining cannoli filling on top and around the edges of the second layer.
  • Garnish with chopped pistachios around the edges of the filling, if desired.
  • Dust the top of the cake with powdered sugar and sprinkle extra mini chocolate chips on top.
  • Slice, serve, and enjoy!

Notes

  • Use high-quality cheeses: Since the cannoli filling is the star, choose good-quality ricotta and mascarpone for the best flavor.
  • Don’t overmix the batter: Stir just until combined to avoid a dense cake.
  • Chill the filling: If you have time, refrigerate the filling before spreading it onto the cake to help it set and avoid oozing.
  • Make ahead: This cake tastes even better after a few hours in the fridge. Allow it to chill for at least an hour before serving for the flavors to meld.