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Decadent Cannoli-Stuffed Red Velvet Cake Recipe with Easy Whipped Ricotta Frosting

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A unique twist on classic red velvet cake featuring a creamy cannoli filling and light whipped ricotta frosting, perfect for celebrations and special occasions.

Ingredients

  • All-purpose flour – 2 ½ cups (315 g), sifted for lightness
  • Cocoa powder – 2 tbsp (unsweetened, preferably Dutch-processed for deep color)
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Unsalted butter – 1 cup (227 g), softened
  • Granulated sugar – 1 ¾ cups (350 g)
  • Large eggs – 2, at room temperature
  • Buttermilk – 1 cup (240 ml), room temperature (or milk + 1 tbsp lemon juice, let sit 5 mins)
  • White vinegar – 1 tbsp
  • Vanilla extract – 2 tsp
  • Red food coloring – 2 tbsp (gel or liquid)
  • Ricotta cheese – 2 cups (480 g), whole milk, well-drained (for cannoli filling)
  • Powdered sugar – ¾ cup (90 g), sifted (for cannoli filling)
  • Mini chocolate chips – ½ cup (90 g), semi-sweet
  • Vanilla extract – 1 tsp (for cannoli filling)
  • Orange zest – 1 tsp (freshly grated, optional)
  • Ricotta cheese – 1 ½ cups (360 g), chilled (for whipped ricotta frosting)
  • Heavy cream – ½ cup (120 ml), cold
  • Powdered sugar – ½ cup (60 g), sifted (for frosting)
  • Vanilla extract – 1 tsp (for frosting)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter and sugar with an electric mixer on medium speed until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, combine buttermilk, vinegar, vanilla extract, and red food coloring.
  6. Slowly add wet mixture to butter and sugar mixture, alternating with dry ingredients, starting and ending with dry. Mix on low speed until smooth and vibrant red.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Avoid opening oven door frequently.
  9. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  10. Prepare cannoli filling by combining drained ricotta, powdered sugar, vanilla extract, and orange zest. Fold in mini chocolate chips gently. Refrigerate until assembly.
  11. Make whipped ricotta frosting by whipping chilled ricotta, heavy cream, powdered sugar, vanilla, and salt on high speed until light and airy (5-7 minutes). Avoid overwhipping.
  12. Assemble cake by placing one cake layer on serving plate. Spread about 1 cup of cannoli filling evenly over the top.
  13. Place second cake layer on top and cover entire cake with whipped ricotta frosting smoothly.
  14. Garnish with extra chocolate chips or a light dusting of cocoa powder if desired.

Notes

Drain ricotta overnight in cheesecloth-lined sieve to remove excess moisture. Fold chocolate chips gently to prevent sinking. Whip frosting until soft peaks form to avoid graininess. Chill cake halfway through frosting if it becomes messy. Use almond flour for gluten-free variation and coconut cream for dairy-free frosting alternative.

Nutrition

Keywords: red velvet cake, cannoli filling, whipped ricotta frosting, dessert, cake recipe, Italian dessert, celebration cake

Find it online: https://lirafood.com/decadent-cannoli-stuffed-red-velvet-cake-recipe-with-easy-whipped-ricotta-frosting/