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Sheet Pan Cannoli Cake

This easy sheet pan Cannoli Cake is made with ricotta cheese, mini chocolate chips, pistachios, and orange flavors for a delicate and flavor-rich cake. Topped with chocolate ganache + more pistachios, this Italian-inspired cake can be made as a simple sheet pan cake OR as a double decker delight!

Course Dessert
Cuisine Italian
Keyword cannoli, sheet cake
Prep Time 30 minutes
Cook Time 30 minutes
Servings 48 single layer or 24 double layer slices
Calories 760 kcal

Ingredients

  • 2 sticks unsalted butter, at room temperature, plus more for the pan
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons almond extract
  • 1 teaspoon Fiori di Sicilia extract
  • 15 ounces whole-milk ricotta cheese
  • 1.5 cups semi-sweet mini chocolate chips
  • 1.25 cup roasted, unsalted pistachios, chopped (divided)

Chocolate Ganache

  • 1 cup semi sweet chocolate chips
  • 1 cup heavy cream

Cannoli Cake Filling (for two-layer version only)

  • 15 oz whole milk ricotta cheese
  • 1/2 cup confectioners' sugar
  • 1 tsp 1 teaspoon almond extract
  • 1/2 tsp Fiori di Sicilia Extract
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat the oven to 325 degrees. Use butter to grease the bottom and sides of a 13-by-18-inch rimmed baking sheet and line it with parchment paper.

  2. Whisk together the flour, baking powder and salt in a bowl.

  3. Beat butter in the bowl of a stand mixer on medium-high speed for several minutes until creamy.

    Add the granulated sugar; beat on medium-high speed for 2 minutes, until lighter and fluffy.

  4. Add the eggs one at a time, beating on medium speed after each addition.

  5. Add the extracts, mini chips and 1 cup pistachios and mix until just blended.

  6. Turn the speed to low and add the ricotta in three additions, mixing each time for even distribution throughout the batter.

  7. Gradually add the flour mixture to form a soft dough.

  8. Evenly spread onto the baking sheet; bake on the middle rack for about 30 minutes, or until set, lightly golden and the edges are starting to pull away from the sides.

  9. Transfer pan to a wire rack to cool completely before coating with chocolate ganache.

Chocolate Ganache

  1. In a double boiler, place the chocolate chips and heavy cream.

    Heat over medium low, whisking frequently. Continue to stir until the chocolate is melted and glossy.

    Pour over the cannoli cake and sprinkle with the remaining 1/4 cup pistachios and place in fridge until chocolate ganache is set.

Two-Layer Cake with Cannoli Cake Filling* Option

  1. Make cannoli filling: Mix all ingredients except mini chocolate chips until smooth. Gently mix in chocolate chips.

  2. After chocolate ganache has set, cut cake exactly in half. Spread cannoli filling on bottom layer and top with other half.

  3. Cover with plastic wrap and refrigerate until ready to serve.

  4. Trim edges of cake before serving. Good tutorial here.

Notes

*You probably won't use all the cannoli filling for the two-layer cake. Freeze and save it to mix into something delicious - like ricotta pancakes!

Nutrition Facts
Sheet Pan Cannoli Cake
Amount Per Serving (1 g)
Calories 760
* Percent Daily Values are based on a 2000 calorie diet.