Martha Stewart Cannoli Cake

This Martha Stewart Cannoli Cake is a moist and creamy recipe, which includes ricotta cheese and mini chocolate chips. It’s the ultimate comfort food recipe, ready in about 1 hour and 55 minutes.

Martha Stewart Cannoli Cake Ingredients

• 2½ cups all-purpose flour
• 2½ teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup unsalted butter, room temp
• 1 ¾ cups granulated sugar
• 2 large eggs, room temp
• 1 ½ teaspoon vanilla extract
• 1 ¼ cups buttermilk, room temp
• 3/4 cup mini chocolate chips

Ricotta Frosting:

• 1/3 cup whole milk ricotta cheese
• 4 oz cream cheese, room temp
• 1/2 cup heavy whipping cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional)
• 1 cup mini chocolate chips, for topping

How To Make Martha Stewart Cannoli Cake

1. Prep the pans: Line two 8-inch cake pans with parchment paper and spray the insides with nonstick cooking spray.
2. Make the batter: In a small bowl, combine flour, baking powder, and salt. In a stand mixer, beat butter and sugar on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla; mix to combine.
3. Alternate mixing: Add 1/3 of the flour mixture to the batter and mix. Add 1/2 cup buttermilk and mix. Repeat alternating between flour and buttermilk, ending with flour. Fold in mini chocolate chips.
4. Bake the cakes: Divide batter evenly between the pans. Bake at 350°F for 28-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then invert onto a wire rack.
5. Slice the layers: Once completely cooled, slice each cake horizontally in half to create 4 thin layers.
6. Make the frosting: Drain ricotta on paper towels to remove excess moisture. Beat ricotta, cream cheese, and powdered sugar until smooth. In another bowl, whip heavy cream and vanilla to stiff peaks. Fold into ricotta mixture along with orange zest, if using.
7. Assemble the cake: Place one cake layer on a cake stand. Spread with 1/2 cup frosting. Repeat with remaining layers. Frost the outside with a thin layer. Sprinkle top with chocolate chips. Refrigerate 1 hour before serving.

Recipe Tips

• How to keep ricotta from being too wet: Drain it using paper towels before mixing it into the frosting to avoid a runny texture.
• Can I make the layers ahead of time? Yes, you can freeze the baked cake rounds for up to 3 months before assembling.
• What kind of chocolate chips work best? Mini semi-sweet chocolate chips are best for even distribution.
• Do I need to use orange zest? It’s optional but adds a classic cannoli flavor.
• Why is my frosting too soft? The ricotta likely had too much moisture or the whipped cream wasn’t beaten to stiff peaks.

What To Serve With Cannoli Cake

This rich Italian-inspired dessert pairs well with:

• Fresh berries or a mixed fruit salad
• A shot of espresso or cappuccino
• Vanilla gelato or pistachio ice cream
• A glass of sweet Marsala wine

How To Store Cannoli Cake

Refrigerate: Store the assembled cake covered in the refrigerator for up to 3 days.

Freeze: Freeze unfrosted cake layers wrapped in plastic and sealed in freezer bags for up to 3 months. Do not freeze ricotta frosting.

Cannoli Cake Nutrition Facts

• Calories: 446 kcal
• Carbohydrates: 67g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 58mg
• Sodium: 213mg
• Sugar: 50g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta gives the best texture, but part-skim can work if well-drained.

Why is my cake crumbly when slicing layers?
Make sure the cake is completely cool before slicing and use a serrated knife for clean cuts.

Can I add pistachios or other toppings?
Yes, crushed pistachios or candied orange peel make great decorative additions.

How long does cannoli cake last in the fridge?
It stays fresh for about 3 days when stored in an airtight container.

Is this cake overly sweet?
It is sweet but balanced by the tangy ricotta frosting and optional orange zest.

Try More Recipes:

• Martha Stewart Butterscotch Cake
• Martha Stewart Buttermilk Pound Cake
• Martha Stewart Buttermilk Cake