We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Line a strainer with cheesecloth, add the ricotta, and drain in the fridge at least 30 minutes. Press out the extra liquid.
Preheat the oven to 350F. Grease a 9x13-inch baking pan.
Beat the softened butter and granulated sugar with a mixer until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry mixture to the butter mixture in three additions, alternating with the whole milk. Mix just until combined.
Spread the batter into the prepared pan. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan, about 1 hour.
Beat the heavy cream to stiff peaks. Set aside.
In a separate bowl, beat the drained ricotta and mascarpone until smooth.
Add the powdered sugar, vanilla extract, lemon zest, and orange zest. Beat until combined.
Gently fold the whipped cream into the cheese mixture until just blended. Chill at least 2 hours.
Cut the cooled cake into rounds with a ramekin or round cookie cutter. Slice each round in half horizontally.
Pipe cannoli cream onto a bottom cake layer. Add a cake round, pipe more cream, and scatter mini chocolate chips.
Top with another cake round, then pipe cream over the top to cover the whole cake.
Turn the cake frosting-side down into a plate of mini chocolate chips so the top is fully coated. Repeat with the remaining cake.
Chill until ready to serve.
Want to keep this recipe for later? We can email it to you!
Drain the ricotta longer than you think you need to - under-drained ricotta is the number one cause of runny cannoli cream.
Whip the heavy cream to stiff peaks separately before folding so the filling has enough body to hold the chocolate chips.
Full-fat cream cheese, softened, can replace mascarpone - tangier and a touch firmer, but it works.
Use mini chips only; regular chips are too heavy to stick in an even coat.
All orange or all lemon zest works, the two-zest combo is just brighter.
Can I use regular chocolate chips?
No, regular chips are too heavy to stick in an even coat.
How long can I store the assembled cakes?
Keep assembled cakes covered in the fridge up to 3 days; do not leave the dairy-based cream out longer than 2 hours.
Can I freeze the assembled cakes?
Do not freeze assembled cakes, the ricotta cream weeps when thawed; freeze plain baked cake rounds instead and assemble fresh.
What can I use instead of mascarpone?
Full-fat cream cheese, softened, can replace mascarpone.
Can I make the cannoli cream ahead of time?
Yes, the cannoli cream holds covered up to 2 days before assembling - stir gently before piping.
