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:

Pin this now to find it later

Ricotta Cream Cheese Frosting:

• 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.

Calories: 357kcal, Carbohydrates: 42g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 75mg, Sodium: 175mg, Potassium: 92mg, Fiber: 1g, Sugar: 32g, Vitamin A: 575IU, Vitamin C: 0.2mg, Calcium: 72mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ncG1vNJzZmivp6x7rrvDnqmnoJ%2Bjsrp6wqikaJuRo7uwuMhmqqGdlal6pK3KnmY%3D