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Prep Time 25 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours 5 minutes
Servings 10 slices

Ingredients
  

For the Yellow Cake

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tbsp vanilla extract

For the Cannoli Frosting (used for both filling and topping)

  • 1½ cups whole milk ricotta, drained overnight if watery
  • 1 cup mascarpone cheese (or cream cheese for a firmer texture)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ cup mini chocolate chips (plus extra for garnish)

Instructions
 

    Baking Tip: How to Get a Tall, Sliceable Cake

    For that beautiful bakery-style Cannoli Cake with two thick layers, bake the batter in one 9-inch round cake pan with high sides (at least 2½–3 inches deep). You can also use an 8-inch round pan that’s 3 inches deep for an even taller result — just extend the baking time to about 45–50 minutes, checking with a toothpick at 40 minutes.
    Once baked, cool the cake completely, then chill it for 30 minutes before slicing it horizontally. This helps the cake stay firm and gives you a clean, even cut for layering with the creamy cannoli filling.
  • Preheat oven:
    Set oven to 350°F (175°C). Grease and flour one 9-inch round cake pan (or two 8-inch if you prefer thinner layers).
  • Make the yellow cake:
    In a bowl, whisk together flour, baking powder, and salt.In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
    Beat in eggs one at a time, then stir in vanilla.Add the dry ingredients alternately with the milk, beginning and ending with the dry mixture.
    Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
    Cool completely, then slice the cake horizontally in half to create two layers.
  • Make the cannoli frosting:
    In a mixing bowl, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and creamy.
  • Assemble the cake: 
    Place the bottom half of the cake on a serving plate and spread a thick layer of the frosting.
    Sprinkle haft the chocolate chips over the filling.Add the top cake layer and spread the remaining frosting all over the top and sides.
    Decorate with the remaining mini chocolate chips (and chopped pistachios for color optional)
  • Chill before serving:
    Refrigerate for at least 1 hour before slicing to help the frosting set