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Cannoli Snack Cake

Irresistible Cannoli Snack Cake with Chocolate Chips

This Cannoli Snack Cake combines a luscious chocolate chip cake with creamy cannoli filling, making it an irresistible treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can use gluten-free flour for a gluten-free option
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 1 teaspoon salt essential for balancing sweetness
  • 1 cup granulated sugar substitute with brown sugar for a richer flavor
  • ½ cup unsalted butter room temperature, can substitute with margarine
  • 2 large eggs room temperature, use flax eggs for a vegan option
  • 1 teaspoon vanilla extract pure vanilla extract is recommended
  • 1 cup buttermilk sour cream or plain yogurt can be used as substitutes
  • 1 cup mini chocolate chips dark chocolate chips can enhance richness
For the Cannoli Filling
  • 1 cup whole milk ricotta drained, can substitute with mascarpone cheese
  • ½ cup powdered sugar for less sweetness, reduce the amount used
  • 1 cup cannoli shells can omit if unavailable
  • ½ cup extra mini chocolate chips for topping

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Cake Pans

Method
 

Step‑by‑Step Instructions for Cannoli Snack Cake
  1. Preheat your oven to 350°F (175°C). Grease two round cake pans with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time and mix well, then add the vanilla extract.
  5. Pour in the buttermilk, stirring until smooth.
  6. Gradually mix the dry ingredients into the wet ingredients until just combined.
  7. Fold in the mini chocolate chips gently with a spatula.
  8. Divide the batter evenly between the two greased cake pans and smooth the tops.
  9. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
  10. In a separate bowl, combine the ricotta, powdered sugar, and vanilla extract. Blend until smooth.
  11. Once cooled, spread half of the cannoli filling over one cake layer, place the second layer on top and finish with the remaining filling and extra chocolate chips.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 230mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smooth mixing. Store leftovers in an airtight container for up to 5 days.

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