Cannoli Cake

This Cannoli Cake is made with layers of ricotta cheese, mini chocolate chips, and pistachios, giving you all the flavors of a classic cannoli in cake form. Perfect for when you want an easy, show-stopping dessert!

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 1023kcal

Equipment

Measuring cups/spoons
mixing bowls
2 8" round cake pans

Ingredients

Cake Layer

2 ¼ cups 1.1 GF Flour
3 large eggs
1 tbsp baking powder
¼ tsp baking soda
1 ⅓ cup of sugar
1 cup of butter room temp
1 tbsp vanilla extract
1 cup of plain Greek yogurt
1 cup mini chocolate chips

Ricotta Cheese Layer

16 oz ricotta cheese
5-6 cups powdered sugar see notes below
¼ cup butter room temp
½ tsp vanilla extract
½ cup pistachio finely chopped
1 ½ cups mini chocolate chips
2 mini cannolis

US Customary - Metric

Instructions

Cake Layer

Preheat the oven to 350 degrees.
Spray 2-8" round cake pans with nonstick baking spray.
In a bowl mix the sugar and butter on high for 5 minutes.
Mix in the eggs and vanilla.
Then mix in the greek yogurt.
Add the rest of the ingredients and mix until just incorporated.
Pour into the baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Allow it to cool.

Making the Ricotta Cheese Layer

In a mixing bowl add the ricotta cheese, vanilla & butter.
Mix on high until whipped.
Add 5 cups of powdered sugar & mix until just smooth. Depending on if you're using a DF ricotta cheese or full dairy will depend on if you need more powdered sugar.
If runny add powdered sugar until frosting has your desired consistency.
Add a layer of frosting in between the cake layer, sprinkle 2 tbsp mini choc chips.
Frost the outside of the cake, add pistachios to the top, mini chocolate chips around edge & top with cannolis. Enjoy!

Video

Nutrition

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