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A light and fluffy yellow chocolate chip cake topped with a sweet ricotta cream topping and mini chocolate chips. All of the flavor of a cannoli in a delicious cake.
If you’re a fan of the classic Italian pastry, the cannoli, then get ready to take your dessert game to the next level with a Cannoli Sheet Cake. This Cannoli Cake combines all the flavors of a traditional cannoli into a moist and decadent sheet cake with a sweet whipped ricotta cream frosting.
I created a Cannoli Pie Recipe and it has been met with so many 5-star reviews so now it is time to share the perfect Cannoli Sheet Cake Recipe.
It starts with a moist, fluffy yellow cake studded with mini chocolate chips and topped with a creamy frosting made with ricotta cheese, cream cheese, whipped heavy cream, and powdered sugar and sprinkled with mini chocolate chips.
I am sharing the process of making the best Cannoli Sheet Cake, complete with tips, ingredients, and all the steps you need to indulge in a slice of heaven.
Ingredients:
This Cannoli Sheet Cake starts off by making a homemade yellow cake and topping it with a cannoli ricotta cream frosting and sprinkled with mini chocolate chips.
CAKE INGREDIENTS:
- Eggs: Always use large eggs in baking recipes.
- Whole Milk or Buttermilk: I suggest using buttermilk if possible because it makes the cake extra tender.
- Vanilla: I suggest using a high-quality vanilla extract.
- Flour: Use all-purpose flour, cake flour, or half cake flour and half all-purpose flour.
- Sugar: Use granulated sugar in this cake recipe.
- Baking Powder and Salt: This gives the cake loft and flavor once it bakes in the oven.
- Butter: Use softened butter, cut into cubes.
- Oil: Use a neutral tasting oil such as canola or vegetable.
- Instant Vanilla Pudding Mix: This helps to make the cake extra moist.
CANNOLI FROSTING:
- Ricotta Cheese: Use whole ricotta cheese for the creamiest frosting.
- Cream Cheese: Make sure to soften the cream cheese before adding it to the frosting for easier mixing.
- Heavy Cream: Use very cold heavy cream to allow it to whip to stiff peaks.
- Powdered Sugar
- Vanilla
- Mini Chocolate Chips
How to make Cannoli Sheet Cake:
- Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla.
- In a standing mixer, stir together flour, sugar, baking powder, and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined. Fold in mini chocolate chips.
- Take a spatula and scrape the sides of the bowl. Spread into greased 9 x 13 cake pan and smooth top with a spatula.
- Bake for 25-32 minutes or until the cook is baked in the center. Let cake cool.
- Make the frosting: Whip the ricotta cheese and cream cheese for 1-2 minutes or until creamy. Add whipped cream and powdered sugar and whip until stiff peaks form. Fold in vanilla.
- Once cake has cooled, spread with ricotta cream frosting. Sprinkle with mini chocolate chips and any other toppings such as chopped pistachios, candied orange peel, maraschino cherries.
This 9 x 13 USA Pan is my favorite baking pan.
Tips for Baking a Cannoli Sheet Cake:
- Ensure all ingredients are at room temperature for better mixing and texture.
- Use whole milk ricotta cheese for a creamier frosting.
- Be cautious not to overmix the batter, as it can result in a dense cake.
Dessert Recipes:
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Cannoli Sheet Cake
Ingredients
- 4 large Eggs
- 2/3 cup Buttermilk or Whole Milk
- 1 teaspoon Vanilla Extract
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Butter (softened, cut into cubes)
- 2 Tablespoons Oil
- 1/3 cup Dry Instant Vanilla Pudding Mix
- 3/4 cup Mini Chocolate Chips
Ricotta Cream Cheese Frosting:
- 3/4 cup Whole Milk Ricotta Cheese
- (1) 8-ounce pkg. Cream Cheese (softened)
- 1 1/2 cups Heavy Cream
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste
- 1 cup Mini Chocolate Chips
- OPTIONAL: 1 teaspoon orange zest, 1/8 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla.
- In a standing mixer, stir together flour, sugar, baking powder, and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined. Fold in mini chocolate chips.
- Take a spatula and scrape the sides of the bowl. Spread into greased 9 x 13 cake pan and smooth top with a spatula.
- Bake for 25-32 minutes or until the cook is baked in the center. Let cake cool.
Ricotta Cream Frosting:
- Make the frosting: There are two options to make this frosting: Option A (is best if you use a stand mixer like a Kitchenaid): In a large bowl, whip cream cheese and ricotta cheese for 1-2 minutes or until creamy. Add heavy cream and powdered sugar, and whip for 4-5 minutes, or until the mixture is light and fluffy. Whip it long enough that stiff peaks form. Add in vanilla. Option B: In a large bowl, whip cream cheese, ricotta cheese, and powdered sugar for 3-4 minutes or until smooth and creamy. In another bowl, whip heavy cream to stiff peaks. Fold in vanilla. Carefully fold in the whipped cream into the cream cheese mixture, careful not to deflate the whipped cream.
- Once cake has cooled, spread with ricotta cream frosting. Sprinkle with mini chocolate chips and any other toppings such as chopped pistachios, candied orange peel, maraschino cherries.
- Cover and store in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use vanilla extract in the frosting if you don’t have the vanilla bean paste? And if so how much? Excited to try this recipe..looks delicious!
Amazing cake! It was super light and fluffy with the most perfect ricotta topping! I will definitely be making this cake again.
I wish the cake was a little lighter and fluffier, it came out very dense. The icing is delicious!
Have any of your friends or family tried this recipe at higher altitude? I wasn’t sure if I needed to adjust anything. I live in Salt Lake City.
This cake was incredible! Tasted just like a cannoli but honestly an even better version. We loved it!
Made it for Super Bowl and it’s to die for! Will definitely make again!
I made this and it was amazing !!! So I made it and sat it on the stove top . Later I smelled something burning and it was my precious sheet cake ! Luckily my son helps me flip it over on to a cooling rack! I trimmed the burnt off and it’s still so tasty!! The icing is so silky and smooth cake is perfect! Also using butter milk has changed my life .
I’m about to make your Cannoli Sheet cake and have a question. Am I whipping the cream and then adding it to the ricotta and cream cheese or am I doing them all together(including powered sugar)
Thanks
That was my question, too.
Does this need to be stored in the fridge? Is it better the next day? I’m going to make this in the next couple of days!